Friday, December 23, 2016
Christmas Recipes
Merry Christmas! I hope many of you have finished your shopping and you are ready to think about what you will be serving your family on Christmas Eve through Christmas Day. I have published below some of my family's favorites for you to try. To see more recipes, click on the words (Older Posts) at the bottom of the page to find the rest. This year I have decided to make some changes to my Christmas Day menu but I won't be posting the new recipes until after the event to make sure the recipes really do work and because I want have some pictures to go with the recipes. They should be out for everyone to try on New Year's Eve. So in the meantime please enjoy these tried and true recipes and have a Happy Holiday Season.
Sweet Roll Cake with Cinnabon Frosting
I don't know about you but anything I can do to limit my time in the kitchen on the holidays is a priority. I used to spend all of Christmas Eve and Christmas Day cooking only to wonder how I managed to miss out on the day. So now I try to take short cuts where ever possible. I have always made cinnamon rolls for Christmas morning but that took me half the day to complete. This year I'm trying this cake recipe and it looks very promising. I found a recipe for Cinnabon frosting but the amount of butter, cream cheese and powdered sugar bordered on the ridiculous. So I cut the amounts to about 1/4 and had great results. The amount of frosting my recipe made was just the perfect amount for the cake. Happy Holidays everyone!
Serves 12-14
Cake
3 cups flour
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 extra large eggs
2 tsp vanilla
1/2 cup(1 stick) butter melted
Topping
1 cup (2 sticks)butter softened
1 cup brown sugar packed
2 tbsp flour
1 tbsp cinnamon
Cinnabon Frosting
1 stick butter, softened
8 oz cream cheese softened
1 1/4 cup powdered sugar
1 tsp lemon juice
1 tsp vanilla
Preheat the oven to 350. Spray a 9x13 baking pan with baking spray. In the bowl of a standing mixer or a large bowl using a hand mixer, place all the cake ingredients. Mix until combined. Pour into the baking pan and spread out evenly. In a medium bowl, mix together the topping ingredients. Drop spoonfuls of the topping onto the cake batter and cut in with a knife to get a swirl effect. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool until barely warm. Using a mixer beat the frosting ingredients together until light and fluffy. This will take about 12 minutes, so if using a hand mixer get someone to take turns with you. Scoop the frosting onto the barely warm cake. Spread out evenly. Cut the cake in half horizontally then cut into slices vertically.
Cake
3 cups flour
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 extra large eggs
2 tsp vanilla
1/2 cup(1 stick) butter melted
Topping
1 cup (2 sticks)butter softened
1 cup brown sugar packed
2 tbsp flour
1 tbsp cinnamon
Cinnabon Frosting
1 stick butter, softened
8 oz cream cheese softened
1 1/4 cup powdered sugar
1 tsp lemon juice
1 tsp vanilla
Preheat the oven to 350. Spray a 9x13 baking pan with baking spray. In the bowl of a standing mixer or a large bowl using a hand mixer, place all the cake ingredients. Mix until combined. Pour into the baking pan and spread out evenly. In a medium bowl, mix together the topping ingredients. Drop spoonfuls of the topping onto the cake batter and cut in with a knife to get a swirl effect. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool until barely warm. Using a mixer beat the frosting ingredients together until light and fluffy. This will take about 12 minutes, so if using a hand mixer get someone to take turns with you. Scoop the frosting onto the barely warm cake. Spread out evenly. Cut the cake in half horizontally then cut into slices vertically.
Oven Omelet
I often make this during the holidays however there is no reason this couldn't be presented at brunch. The omelet can quickly be assembled and the oven will do the rest. You can even make it up to 24 hours ahead if time runs short. Just cover with foil and place in the frig. Remove the foil before baking. I made mine with mushrooms, green onions, cheese and prosciutto but you could add just about anything you like.
Serves 6
12 eggs,cracked
1/2 cup fat-free Plain Greek yogurt
1/2 cup fat-free half and half
6 oz sliced mushrooms
6 slices prosciutto
1/2 cup shredded low fat cheddar cheese
4 green onions, slice
3/4 tsp salt and 1/4 tsp pepper
1 tbsp olive oil
Preheat the oven to 325. Spray a baking dish with cooking spray. Heat the oil in a skillet over high heat. Add the mushrooms and spread out into a single layer. DO NOT STIR for 3-5 minutes, let them brown. Stir, sprinkle with salt and again leave alone for another 3 minutes. Remove from heat. Meanwhile, whisk together the eggs, yogurt, half and half salt and pepper. Layer the mushrooms, green onions and cheese on the bottom of the baking dish. Pour the egg mixture over the top. Lay the prosciutto on the top. Bake for 40-45 minutes or until a knife inserted in center comes out clean. Cut into squares and serve immediately.
1/2 cup fat-free Plain Greek yogurt
1/2 cup fat-free half and half
6 oz sliced mushrooms
6 slices prosciutto
1/2 cup shredded low fat cheddar cheese
4 green onions, slice
3/4 tsp salt and 1/4 tsp pepper
1 tbsp olive oil
Preheat the oven to 325. Spray a baking dish with cooking spray. Heat the oil in a skillet over high heat. Add the mushrooms and spread out into a single layer. DO NOT STIR for 3-5 minutes, let them brown. Stir, sprinkle with salt and again leave alone for another 3 minutes. Remove from heat. Meanwhile, whisk together the eggs, yogurt, half and half salt and pepper. Layer the mushrooms, green onions and cheese on the bottom of the baking dish. Pour the egg mixture over the top. Lay the prosciutto on the top. Bake for 40-45 minutes or until a knife inserted in center comes out clean. Cut into squares and serve immediately.
Creme Brulee French Toast
Serves 6-8
1 stick butter
1 cup brown sugar
2 tablespoons corn syrup
1 loaf of French Bread sliced
8 eggs
2 cups fat-free half and half
1 teaspoon of Brandy
1 teaspoon Triple Sec
1 teaspoon vanilla extract
grated nutmeg-optional
In a microwave safe bowl, place the butter, brown sugar and corn syrup. Heat until the butter and sugar have melted, about 3 minutes on high. Spray the bottom of a 9x13 baking pan with cooking spray. Pour the brown sugar mix into the bottom of the pan to coat. Lay several pieces of bread on top of the brown sugar mix. In a medium mixing bowl, whisk together the eggs, half and half, brandy, triple sec and vanilla. Pour over the bread and grate the nutmeg over all. Cover with foil and refrigerate for at least 6 hours or overnight. Preheat the oven to 350. Remove the foil and let the french toast come to room temperature. Bake uncovered for 35-45 minutes until puffed and browned. Serve with fresh berries.
Chocolate Bread Pudding
I have brought this to many pot-luck events during the holidays and I always get rave revues. My dad often requests this for Thanksgiving or Christmas Dinner. It has just the right balance of chocolate and it is not too sweet. Unlike the Pear Bread Pudding below, this one does not require a water bath.
1 (1 pound loaf) french bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup chocolate flavored liqueur
1/2 cup sugar
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder( dutch processed is best)
1 tablespoon vanilla
6 eggs, lightly beaten
8 ounces of chocolate chips
Whipped Cream
Preheat oven to 325
Lightly grease and 13x9 inch baking dish and place the bread in the dish. In a large bowl combine the sugars and cocoa and mix well. Add the milk, heavy cream, liqueur and vanilla and wisk until well combined. Add the beaten eggs and mix again. Pour the milk and egg custard over the bread in baking dish. Push down all the pieces so that they get a coating of the custard mixture. Sprinkle the chocolate chips over the top. Let mixture stand for about 20 minutes to allow the bread time to soak up the egg mixture. Bake for 1 hour or until set and a knife inserted comes out clean.
Serve warm with whipped cream or ice cream or chill in the frig.
Crown Roast of Pork
We usually have prime rib on Christmas but this year I wanted to return to my husband's Norwegian roots and serve a pork roast. I chose a crown roast because it is the easiest to carve and serve. Outside of the up front prep, the oven does the majority of the work.
Serves 8-12
6-8 pound crown roast of pork
7 cloves garlic
2 fennel bulbs, sliced
3 carrots, peeled and chopped into chunks
1 large onion, peeled and sliced
3 stalks of celery, cut into chunks
1 bay leaf
4 sprigs of fresh thyme
1/3 cup extra virgin olive oil
salt and pepper
2 tsp dry thyme
2 cups chicken stock
Preheat the oven to 450. Scatter the onion, carrots, fennel, celery, thyme sprigs, bay leaf and 4 cloves of garlic over the bottom of a large roasting pan.Toss them with a small amount of olive oil, salt and pepper. Place the roasting rack over the veggies and put the roast on the rack. Grate the remaining garlic into the olive oil and brush it over the roast both inside and out. Sprinkle liberally with salt and pepper. Finish the dried thyme. Cap the top of each rib bone with a bit of foil to prevent burning. Place the roast in the middle of your preheated oven for 20 minutes. Turn the heat down to 350. Continue roasting about 20 minutes per pound until the roast reaches an internal temp of 140. The last 30 minutes of roasting time, add the chicken stock to the bottom of the pan and finish the roast. This will help deglaze the pan for you.
Remove the roast from the oven and immediately cover it with foil. Let it rest for about 20 minutes. Remove the roast from the pan. Remove the foil caps. Cut the string that is holding the roast together and discard. Using a sharp knife, cut the roast apart. Slicing between the ribs. Make the gravy.
2 cups chicken stock
3/4 cup dry sherry or white wine
2 tsp cider vinegar
1/2 tsp sugar
pan drippings
3 tbsp corn starch mixed in a half cup of cold water
Strain the veggies and fat from the pan drippings. Place the drippings in a sauce pot. Add the sherry or wine, vinegar and sugar. Bring it to a boil, adjusting seasoning if necessary. Add the corn starch mixture, stirring constantly. Let the gravy return to a boil to allow it to thicken. Serve
Serves 8-12
6-8 pound crown roast of pork
7 cloves garlic
2 fennel bulbs, sliced
3 carrots, peeled and chopped into chunks
1 large onion, peeled and sliced
3 stalks of celery, cut into chunks
1 bay leaf
4 sprigs of fresh thyme
1/3 cup extra virgin olive oil
salt and pepper
2 tsp dry thyme
2 cups chicken stock
Preheat the oven to 450. Scatter the onion, carrots, fennel, celery, thyme sprigs, bay leaf and 4 cloves of garlic over the bottom of a large roasting pan.Toss them with a small amount of olive oil, salt and pepper. Place the roasting rack over the veggies and put the roast on the rack. Grate the remaining garlic into the olive oil and brush it over the roast both inside and out. Sprinkle liberally with salt and pepper. Finish the dried thyme. Cap the top of each rib bone with a bit of foil to prevent burning. Place the roast in the middle of your preheated oven for 20 minutes. Turn the heat down to 350. Continue roasting about 20 minutes per pound until the roast reaches an internal temp of 140. The last 30 minutes of roasting time, add the chicken stock to the bottom of the pan and finish the roast. This will help deglaze the pan for you.
Remove the roast from the oven and immediately cover it with foil. Let it rest for about 20 minutes. Remove the roast from the pan. Remove the foil caps. Cut the string that is holding the roast together and discard. Using a sharp knife, cut the roast apart. Slicing between the ribs. Make the gravy.
2 cups chicken stock
3/4 cup dry sherry or white wine
2 tsp cider vinegar
1/2 tsp sugar
pan drippings
3 tbsp corn starch mixed in a half cup of cold water
Strain the veggies and fat from the pan drippings. Place the drippings in a sauce pot. Add the sherry or wine, vinegar and sugar. Bring it to a boil, adjusting seasoning if necessary. Add the corn starch mixture, stirring constantly. Let the gravy return to a boil to allow it to thicken. Serve
Roasted Butternut Squash
This is a very simple side that looks elegant. The oven does all the work for you.
Serves 6-8
2 medium butternut squash
6 tablespoon melted butter
1/4 cup light brown sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
Cut off the ends of the butternut squash and peel the skin off using a vegetable peeler. Cut the squash in half lengthwise. Scoop out the seeds. Then cut the squash into bite-sized chunks. Place the pieces into a large bowl and add the butter, salt, pepper and brown sugar. Toss with your hands to coat. Spread the pieces out onto a rimmed baking sheet in a single layer. Roast at 400 for 35-45 minutes or until the pieces are tender and the glaze has begun to caramelize. Turn the squash a few times during the roasting process to insure even browning.
Serves 6-82 medium butternut squash
6 tablespoon melted butter
1/4 cup light brown sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
Cut off the ends of the butternut squash and peel the skin off using a vegetable peeler. Cut the squash in half lengthwise. Scoop out the seeds. Then cut the squash into bite-sized chunks. Place the pieces into a large bowl and add the butter, salt, pepper and brown sugar. Toss with your hands to coat. Spread the pieces out onto a rimmed baking sheet in a single layer. Roast at 400 for 35-45 minutes or until the pieces are tender and the glaze has begun to caramelize. Turn the squash a few times during the roasting process to insure even browning.
Roasted Asparagus
Oven roasting veggies gives them a lovely browned taste that you can't get through steaming. It also takes very little prep and cooking time.
Serves 4
1 bundle of asparagus
1 lemon, thinly sliced
extra virgin olive oil
salt and pepper
parmesan cheese, optional
Preheat the oven to 350. Cut the ends off of the asparagus. Lay it out on a rimmed baking sheet. Drizzle olive oil over all and sprinkle with salt and pepper. Gentle toss with your hands to distribute the oil, salt and pepper evenly. Lay the asparagus out in a single layer. Lay the lemon slices over the asparagus and bake for 10-12 minutes. Sprinkle with parmesan cheese and serve.
Serves 4
1 bundle of asparagus
1 lemon, thinly sliced
extra virgin olive oil
salt and pepper
parmesan cheese, optional
Preheat the oven to 350. Cut the ends off of the asparagus. Lay it out on a rimmed baking sheet. Drizzle olive oil over all and sprinkle with salt and pepper. Gentle toss with your hands to distribute the oil, salt and pepper evenly. Lay the asparagus out in a single layer. Lay the lemon slices over the asparagus and bake for 10-12 minutes. Sprinkle with parmesan cheese and serve.
Scalloped Potatoes
I stumbled on this recipe several years ago and my kids won't let Christmas or Easter go by without this making an appearance on the table. However I need to warn you this dish is not for the faint of heart(literally). They probably have your cholesterol count for an entire year in the one dish.
That is why I will only make these twice a year. But they are so worth it!Cook's Notes- You will need a vegetable slicer or Mandolin for this dish. I have the inexpensive plastic kind. But you need to be very careful when using this because if you get your fingers too close you may be heading to the emergency room. So stop slicing before you get down to the end of whatever you are slicing and you will be fine.
A note on the cornstarch. I have found that different labels of cream and half and half have different fat contents. That will greatly affect how thick the sauce will become. I also noticed that when I began using the slicer that my potatoes were so thin that they cooked a lot faster than the recipe called for and that will affect the sauce's thickness. So have the cornstarch handy if you need it. If your sauce becomes too thick, add more half and half to thin it out and if it is no
Serves 6
1 1/2 to 2 cups each of heavy cream and half and half
1 large clove of garlic, finely chopped
Salt and pepper to taste(1/2 a teaspoon to 1 teaspoon)
1 bay leaf
2 to 2 1/2 pounds of potatoes(6-7 cups thinly sliced)
1 cup grated Gruyere cheese
4 tablespoons butter to dot the top
3 tablespoons corn starch dissolved in 1/3 cup cold water
Pour 1 1/2 cups of cream and half and half into a 3 quart saucepan. Stir in garlic, salt and pepper and bay leaf. Add the potatoes. Once all are in, top off the potatoes with more cream and half and half until covered by 1/2 inch. Bring to just below a simmer and maintain this until the potatoes are tender. Check frequently and stirring to assure that the potatoes don't boil and that they don't stick to the bottom.
The cream mixture should have thickened. If it has not, add the corn starch that has been dissolved in cold water. Add slowly while you are stirring. Turn up the heat and let the mixture come to a boil. until mixture thickens. When tender, pour into a greased 3-4 quart casserole. Cover and refrigerate until ready to serve. Uncover, spread cheese over top, dot with butter and bake for 20 minutes at 425 until hot and bubbly and lightly browned on top.
Saturday, December 10, 2016
Salted Dulce de Leche Coconut Thumbprints
My husband and our youngest son, Ryan, go nuts for coconut. I have tried several coconut cookies over the years in an effort to please the coconut lovers in our house but I was never completely happy with the results. This is the 5th coconut cookie recipe that I have tried and I am extremely happy with the results. I adjusted the recipe somewhat. Instead of making my own caramel filling, I opted to use a very good jarred Dulce de Leche spread. It is thicker than my own caramel sauce or the jarred ice-cream topping I have found in my super market. I used a jar of Gaucho Ranch Dulce de Leche that I found at Cost Plus. This same brand can be found on Amazon. Trader Joe's also has a very good jarred version that is equally as good and can also be purchased on Amazon.
3 sticks of butter, softened
1 cup sugar
1 1/2 tsp vanilla
3 cups flour
3 large eggs, lightly beaten
12 oz sweetened flaked coconut
1 15 oz jar of dulce de leche
fluer de sel (coarse sea salt)
Preheat oven to 350. Line baking sheets with silpats or parchment paper. In the bowl of an electric mixer beat the butter, sugar and vanilla until light and fluffy. With the mixer on low, gradually add the flour and beat until just combined. Using a cookie scoop, form the dough into 1 inch balls. Place the eggs in a shallow dish and the coconut in another shallow dish. Roll each ball of dough into the beaten eggs and then into the coconut. Place the cookies onto the baking sheets about 2 inches apart. Using your thumb, gently press down onto the center of each cookie to make an indentation. Bake the cookies for 10 minutes. Remove from the oven and using the back of a small spoon, repress the indentation. Return the cookies to the oven for another 10 minutes. Remove from the oven. Spoon a small amount of dulce de leche into the center of each cookie and sprinkle a small amount of fluer de sel over the dulce de leche. Allow the cookies to cool completely and store in an air tight container, placing waxed paper between each layer of cookies.
3 sticks of butter, softened1 cup sugar
1 1/2 tsp vanilla
3 cups flour
3 large eggs, lightly beaten
12 oz sweetened flaked coconut
1 15 oz jar of dulce de leche
fluer de sel (coarse sea salt)
Preheat oven to 350. Line baking sheets with silpats or parchment paper. In the bowl of an electric mixer beat the butter, sugar and vanilla until light and fluffy. With the mixer on low, gradually add the flour and beat until just combined. Using a cookie scoop, form the dough into 1 inch balls. Place the eggs in a shallow dish and the coconut in another shallow dish. Roll each ball of dough into the beaten eggs and then into the coconut. Place the cookies onto the baking sheets about 2 inches apart. Using your thumb, gently press down onto the center of each cookie to make an indentation. Bake the cookies for 10 minutes. Remove from the oven and using the back of a small spoon, repress the indentation. Return the cookies to the oven for another 10 minutes. Remove from the oven. Spoon a small amount of dulce de leche into the center of each cookie and sprinkle a small amount of fluer de sel over the dulce de leche. Allow the cookies to cool completely and store in an air tight container, placing waxed paper between each layer of cookies.
Peppermint Meltaway Cookies
These are a new addition to my cookie offerings this year. I wanted to add something with peppermint that wasn't peppermint bark. This recipe fit the bill. The original called for a sweet buttercream frosting to top off the cookie but I decided to give mine a drizzle of white chocolate flavored with peppermint extract and topped with crushed peppermint candies. The resulting cookie is not too sweet and does not have an overpowering peppermint taste. This cookies reminds me of those wonderful butter mints that were served at the weddings and baby showers that I attended as a kid.
Yields-about 60 cookies
2 cups of butter, softened
1 cup powdered sugar
1 tsp peppermint extract
1 cup cornstarch
2-2 1/2 cups flour
1 tsp baking soda
1 12 oz package of white chocolate pieces
1/4 cup heavy cream
1 tsp peppermint extract
25-30 crushed up peppermint candies
Preheat oven to 350. Line baking sheets with a silpat or parchment paper. Place the butter, sugar and peppermint extract in the bowl of an electric mixer. Mix for 3 minutes on medium speed until combined and the mixture is light and fluffy. Place the flour, cornstarch and baking soda in another bowl and with the mixer running on low, gradually add to the butter mixture until just combined. Using a cookie scoop, scoop the dough out into 1 inch balls. Place on a baking sheet 2 inches apart. Gently press down on the top of each ball with your fingers until the dough just forms a disc. Bake for 10-12 minutes until the bottoms just begin to brown. Remove the cookies from the oven and allow them to cool. Meanwhile, in a saucepan over medium-low heat, combine the chocolate and the cream. Stir constantly until the white chocolate has melted. Turn off the heat and stir in the 1 tsp of peppermint extract. Using a small spoon, spread a small amount of melted chocolate over the top of each cookie. Sprinkle the crushed peppermint candies over the top of each cookie before the chocolate sets up. Store in an air tight container with a piece of waxed paper between layers of cookies.
Yields-about 60 cookies
2 cups of butter, softened
1 cup powdered sugar
1 tsp peppermint extract
1 cup cornstarch
2-2 1/2 cups flour
1 tsp baking soda
1 12 oz package of white chocolate pieces
1/4 cup heavy cream
1 tsp peppermint extract
25-30 crushed up peppermint candies
Preheat oven to 350. Line baking sheets with a silpat or parchment paper. Place the butter, sugar and peppermint extract in the bowl of an electric mixer. Mix for 3 minutes on medium speed until combined and the mixture is light and fluffy. Place the flour, cornstarch and baking soda in another bowl and with the mixer running on low, gradually add to the butter mixture until just combined. Using a cookie scoop, scoop the dough out into 1 inch balls. Place on a baking sheet 2 inches apart. Gently press down on the top of each ball with your fingers until the dough just forms a disc. Bake for 10-12 minutes until the bottoms just begin to brown. Remove the cookies from the oven and allow them to cool. Meanwhile, in a saucepan over medium-low heat, combine the chocolate and the cream. Stir constantly until the white chocolate has melted. Turn off the heat and stir in the 1 tsp of peppermint extract. Using a small spoon, spread a small amount of melted chocolate over the top of each cookie. Sprinkle the crushed peppermint candies over the top of each cookie before the chocolate sets up. Store in an air tight container with a piece of waxed paper between layers of cookies.
Cheesecake Bites
If you like cheesecake than these are for you. My mom made a slightly different version of this recipe that you make in an oblong pan and then cut into squares. I took the original recipe and changed it up a bit, making individual servings in mini muffin cups. I also added the cherry pie filling on the top. These were the most popular offering on my holiday cookie tray last year and I plan to double the batch this year.
makes about 72
1 stick butter softened
1/3 cup brown sugar
1 1/4 cup flour
1/2 cup walnuts
3 bricks cream cheese softened
3 egg
3 tblsp heavy cream
juice of one lemon
3 tsp vanilla
2/3 cup sugar
1 can cherry pie filling
Finely grind the nuts in a food processor. Add to the nuts the butter, brown sugar and flour. Combine with hands until a soft dough forms. Press 1 tsp of dough into the bottom of mini muffin tins that have been lined with paper cups. Bake for 10 minutes at 350. Remove from oven and let cool. Meanwhile mix together cream, sugar, lemon juice, heavy cream, egg and vanilla. Scoop a small amount of batter into muffin cups just to the top, about 1 tablespoon per muffin cup. Top off each with 1 cherry and a bit of pie filling. Bake at 350 for 20 minutes.
Gingerbread Cookies
Gingerbread is not my favorite holiday cookie to make because I found that no matter what recipe I used the cookies all turned out the same-dry! As I was researching a recipe this week I found that most everyone was experiencing the same problem. I decided I would just have to do some trial and error of my own to see if I could rectify the problem. I am happy to report that I nailed it on my first try. The trick is not to roll dough to thin and I added an extra egg to the dough. I also raised the amount of shortening to 1 cup and swapped half of that for butter to give it better flavor.
Yields about 5 doz. cookies
4 cups all purpose flour
1 1/2 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground allspice
1 tsp ground nutmeg
1/4 tsp ground pepper(optional)
1 1/4 cup molasses
2 tsp baking soda
1/2 cup vegetable shortening
1/2 softened butter
3/4 sugar
2 extra large eggs
Combine the flour, baking soda and ground spiced in a small bowl and set aside. In a large bowl with an electric mixer, cream the butter, shortening and sugar together until fluffy. Add the molasses and the eggs one at a time. With the mixer on low add the flour mixture and mix until just blended. Place the dough in the center of a large sheet of plastic wrap. Wrap well and flatten into a disc. Place in the frig for at least an hour. Preheat the oven to 325. Roll the dough to just under 1/4 inch. Cut into desired shapes. Bake on a lined baking sheet for 12-14 minutes. Cool completely and decorate as desired.
Simple Glaze
2 1/4 powdered sugar
2 tbsp light corn syrup
1 1/2-2 tbsp plus 1 tsp milk
Food coloring
Combine all ingredients in a small bowl and whisk to combine. Divide into bowls or squeeze bottles and color as desired. Spread or squeeze onto cookies. Let harden before storing.
Yields about 5 doz. cookies
4 cups all purpose flour
1 1/2 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground allspice
1 tsp ground nutmeg
1/4 tsp ground pepper(optional)
1 1/4 cup molasses
2 tsp baking soda
1/2 cup vegetable shortening
1/2 softened butter
3/4 sugar
2 extra large eggs
Combine the flour, baking soda and ground spiced in a small bowl and set aside. In a large bowl with an electric mixer, cream the butter, shortening and sugar together until fluffy. Add the molasses and the eggs one at a time. With the mixer on low add the flour mixture and mix until just blended. Place the dough in the center of a large sheet of plastic wrap. Wrap well and flatten into a disc. Place in the frig for at least an hour. Preheat the oven to 325. Roll the dough to just under 1/4 inch. Cut into desired shapes. Bake on a lined baking sheet for 12-14 minutes. Cool completely and decorate as desired.
Simple Glaze
2 1/4 powdered sugar
2 tbsp light corn syrup
1 1/2-2 tbsp plus 1 tsp milk
Food coloring
Combine all ingredients in a small bowl and whisk to combine. Divide into bowls or squeeze bottles and color as desired. Spread or squeeze onto cookies. Let harden before storing.
Sugar Cookies
This is the best sugar cookie recipe I have yet to stumble across. It rolls out easily and holds its shape during baking. I usually use one small cookie cutter to get 5 to 6 dozen and I sprinkle them with colored sugar before baking. You can also add food coloring to the dough during mixing for colored cookies. I do not recommend this recipe if you plan on frosting them. The amount of sugar in the cookie combined with a sweet frosting will put your loved ones into a sugar coma. Do use real butter and vanilla extract. Shortning and artificial flavorings detract from the overall flavor.
With a mixer cream together
1 1/2 cups powdered sugar
1 cup softened butter
add
1 teaspoon real vanilla
2 eggs
Stir in
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Spoon out onto plastic wrap. Cover and pat into a disk
Refrigerate 2 hours
Preheat oven to 375
Divide the dough into 4ths and roll out on a lightly floured board
Roll each piece 1/4 inch thick
Cut with cookie cutters, rerolling and cutting the scraps into new cookies
Keep the board and rolling pin dusted with flour
Lay on greased cookie sheets or line the sheets with a Silpat pad
With a spray bottle, lightly mist the top of each cookie with colored sugar or other decorations. The water helps your decorations to stick to the cookie.
Bake for 7-8 minutes, rotating the cookie sheets half way through for even browning.
Let cookies cool a few minutes before removing from the pan.
Makes 5 dozen 2 inch cookies
Salted Caramel Chocolate Shortbread Cookies
Hands down these are my family's favorite cookies. I originally made these for my son to take with him back to college but they have since graced my holiday cookie platter and assorted pot-lucks. There are a few steps but each is simple to do and they do come together quickly.
Makes about 30 bars
Shortbread
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
Caramel
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup sugar
2 tablespoons light corn syrup
1 14-oz can sweetened condensed milk
Chocolate
8 oz chocolate, finely chopped (I used bittersweet)
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
Fleur de sel for sprinkling (optional)
Preheat oven to 325 F. Line a 9x13-inch baking pan with parchment paper.
To make the shortbread layer: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 2 minutes. With the mixer on low, gradually add the dry ingredients and beat just until combined. Transfer the dough to the prepared pan and press into an even layer over the bottom (it'll be a fairly thin layer). Bake for 15-18 minutes, or until the crust is golden brown. Transfer the pan to a wire rack and cool completely.
To make the caramel layer: Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan. Set the pan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color. This may take 10 minutes or more, so be patient. Pour the caramel mixture over the cooled shortbread and spread in an even layer. Allow to cool completely, then chill briefly (I stuck mine in the fridge overnight, but you just want to chill enough that it won't melt when you add the warm chocolate in the next step).
To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel and spread into an even layer with an offset spatula. Let cool for a few minutes, then sprinkle the top with the fleur de sel (if using). Let the chocolate set completely before slicing and serving.
Makes about 30 bars
Shortbread
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
Caramel
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup sugar
2 tablespoons light corn syrup
1 14-oz can sweetened condensed milk
Chocolate
8 oz chocolate, finely chopped (I used bittersweet)
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
Fleur de sel for sprinkling (optional)
Preheat oven to 325 F. Line a 9x13-inch baking pan with parchment paper.
To make the shortbread layer: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 2 minutes. With the mixer on low, gradually add the dry ingredients and beat just until combined. Transfer the dough to the prepared pan and press into an even layer over the bottom (it'll be a fairly thin layer). Bake for 15-18 minutes, or until the crust is golden brown. Transfer the pan to a wire rack and cool completely.
To make the caramel layer: Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan. Set the pan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color. This may take 10 minutes or more, so be patient. Pour the caramel mixture over the cooled shortbread and spread in an even layer. Allow to cool completely, then chill briefly (I stuck mine in the fridge overnight, but you just want to chill enough that it won't melt when you add the warm chocolate in the next step).
To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel and spread into an even layer with an offset spatula. Let cool for a few minutes, then sprinkle the top with the fleur de sel (if using). Let the chocolate set completely before slicing and serving.
Lemon Bars
My mom made these every Christmas while I was growing up. So I only make them during the holidays unless my good friend Janelle asks me to bring them to a work function. So Janelle, I dedicate these to you.
Yields 36 small bars
preheat oven to 350
make crust with
1 cup of melted butter
2 cups flour
1 1/2 cups powdered sugar
Place these in a bowl and mix togther until a soft dough forms
Press into the bottom of a greased rectangular cake pan
Bake for 15 minutes
Meanwhile make filling
5 eggs
juice of 2 large lemons
zest of one lemon
1 1/2 cups sugar
1/3 cup flour
1 teaspoon baking powder
Mix these together with a mixer until well combined
Pour over the baked crust and return to the oven for 30 minutes
Cut into bite size squares immediately and let cool completely
Glaze
Mix together
2 talblespoons melted butter
juice of 1 1/2 lemons
1 1/2 cups powdered sugar
Pour over cooled cookies
Remove from pan when glaze has set
Yields 36 small bars
preheat oven to 350
make crust with
1 cup of melted butter
2 cups flour
1 1/2 cups powdered sugar
Place these in a bowl and mix togther until a soft dough forms
Press into the bottom of a greased rectangular cake pan
Bake for 15 minutes
Meanwhile make filling
5 eggs
juice of 2 large lemons
zest of one lemon
1 1/2 cups sugar
1/3 cup flour
1 teaspoon baking powder
Mix these together with a mixer until well combined
Pour over the baked crust and return to the oven for 30 minutes
Cut into bite size squares immediately and let cool completely
Glaze
Mix together
2 talblespoons melted butter
juice of 1 1/2 lemons
1 1/2 cups powdered sugar
Pour over cooled cookies
Remove from pan when glaze has set
Fudge
There is nothing like a good piece of fudge and fortunately, this recipe will make quite a few pieces. A candy maker I am not so when I found this recipe I was thrilled. You don't need a candy thermometer and measuring is a no-brainer.
Makes about 5 pounds
4 cups sugar
1 cup heavy cream
1 tsp vanilla
1 cup butter(2 sticks)
1 bag milk chocolate pieces
1 bag semi-sweet chocolate pieces
2 oz unsweetened chocolate
1 bag mini marshmellows
1 1/2 cups chopped walnuts
Bring the sugar, cream, and butter to a boil in a medium sized pot over medium heat. Boil, stirring constantly for 2 minutes. Turn off the heat and whisk in the marshmallows, chocolate, and vanilla. Fold in the nuts. Pour fudge into a rimmed baking sheet that has been lightly sprayed with cooking spray. Allow to set up. Cut into small squares. Store in an air tight container. This recipe freezes well, otherwise store in the fridg.
Gingersnaps
I love the taste of gingerbread but have no desire to frost the little buggers. Too much time and effort to watch people gobble them up by the fistful. So I compromise and make these. I happen to think these taste better than those little brown cookie people.
Makes about 90 cookies
Cook's Notes- I use the smallest of cookie scoops to make these. The scoop makes a round ball and saves me some time as I don't have to hand roll them. I pour the sugar into a pie plate and scoop 15 cookies into the sugar at a time. Roll them in the sugar
and then load one cookie sheet before doing the next sheet full.
3 sticks softened butter
2 cups packed brown sugar
1/2 cup molasses
2 large eggs
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
4 teaspoons baking soda
4 1/2 cups flour
raw sugar
Preheat the oven to 375. Line baking sheets with parchment or silpats. In a medium bowl mix together the flour and baking soda, set aside. In a large bowl with a mixer, cream together the butter and brown sugar. Add the eggs one at a time and the molasses. Mix well. Add the spices and mix again, stopping to scrape down the sides of the bowl. With the mixer running on low,add the flour and baking soda mixture. Mix until just combined. Drop by rounded tablespoon into a plate of raw sugar. Coat all sides with the sugar. Place the balls of dough onto the cookie sheets and bake for 10-12 minutes.
Makes about 90 cookies
Cook's Notes- I use the smallest of cookie scoops to make these. The scoop makes a round ball and saves me some time as I don't have to hand roll them. I pour the sugar into a pie plate and scoop 15 cookies into the sugar at a time. Roll them in the sugar
and then load one cookie sheet before doing the next sheet full.
3 sticks softened butter
2 cups packed brown sugar
1/2 cup molasses
2 large eggs
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
4 teaspoons baking soda
4 1/2 cups flour
raw sugar
Preheat the oven to 375. Line baking sheets with parchment or silpats. In a medium bowl mix together the flour and baking soda, set aside. In a large bowl with a mixer, cream together the butter and brown sugar. Add the eggs one at a time and the molasses. Mix well. Add the spices and mix again, stopping to scrape down the sides of the bowl. With the mixer running on low,add the flour and baking soda mixture. Mix until just combined. Drop by rounded tablespoon into a plate of raw sugar. Coat all sides with the sugar. Place the balls of dough onto the cookie sheets and bake for 10-12 minutes.
Stellini de Oro Cookies
The translation for this cookie is little golden stars. This is a nod to my Italian Heritage. I never got to know my Italian Nona very well so I never had the opportunity to learn authentic Italian cooking or traditions from her. But here's where I take my hat off to my mom because she went out of her way to learn how to make authentic Italian food from her dear friend Phyllis Gacilonne. Phyllis taught my mom how to make ravioli's, biscotti, pizelles, pizza, cannoli's, meatballs and marinara from scratch, just to name a few. My mom made biscotti for Christmas long before it was being sold at fancy coffee shops and grocery stores. Without my mom and Phyllis, I would never have learned to make some of the dishes that I consider to be a part of my heritage.
Cook's Notes- If you don't want to use yellow food coloring, you can use saffron threads instead. You need to steep them in a teaspoon or 2 of warm water before adding to the dough or glaze. Cut back on some of the orange juice in both the dough and the glaze if you opt for this method, otherwise both may be too wet.
Makes 8 dozen
3 cups flour
1 teaspoon baking powder
1 1/2 cups sugar
2 sticks of softened butter
zest and juice of 1 large orange
6 drops of yellow food coloring
2 eggs
2 teaspoons vanilla
Glaze
4 teaspoons orange juice
1 teaspoon orange zest
1 cup powdered sugar
4 drops yellow food coloring
gold sanding sugar
In a small bowl, combine the flour and baking powder, set aside.
In a large bowl with an electric mixer, beat the butter and sugar until fluffy. Add the eggs one at a time, orange zest, vanilla, orange juice and food coloring. Mix well. Add the flour mixture and mix with the mixer at low speed. Spoon the dough onto a large sheet of plastic wrap. Wrap well and refrigerate until firm, about 1 hour. Cut off a small piece of dough and roll the dough out onto a lightly floured board to 1/8 inch thickness. Using a small star cookie cutter, cut out the cookies. Place on a baking sheet lined with parchment paper or a silpat. Bake at 375 for 6-7 minutes. They should be firm to the touch but still pale. Remove to a rack and cool. Frost with glaze and sprinkle with gold sanding sugar if desired.
Sunday, November 20, 2016
Thanksgiving 2016
This year we are having 18 guests. I haven't cooked for this large of a crowd in quite some time. I've chosen my recipes, modified my usual menu and shopped this morning. I have laid out my week so that I am doing some food prep each day and determining which dishes can be prepared in advance. The weather forecast is predicting that Thursday will be in the upper 70's. That means we can eat outside. So by Wednesday the tables will be set up and set. For quick and easy reference, I have placed the links to my Thanksgiving recipes here. I hope you find something here that gives you ideas for your holiday meal.
Happy Thanksgiving!
Turkey Brine http://girlsgotaeat.blogspot.com/2015/11/turkey-brine.html
Pumpkin Puree http://girlsgotaeat.blogspot.com/2015/11/fresh-pumpking-puree.html
Pumpkin Pie http://girlsgotaeat.blogspot.com/2015/11/pumpkin-pie.html
Cranberry Conserve http://girlsgotaeat.blogspot.com/2015/11/cranberry-conserve.html
Stuffing http://girlsgotaeat.blogspot.com/2015/11/thanksgiving-stuffing.html
Sweet Potato Souffle http://girlsgotaeat.blogspot.com/2015/11/sweet-potato-souffle.html
Green Bean Casserole http://girlsgotaeat.blogspot.com/2015/11/a-better-green-bean-casserole.html
Roasted Butternut Squash and Pear Soup http://girlsgotaeat.blogspot.com/2015/10/roasted-butternut-squash-and-pear-soup.html
Caramel Pumpkin Pudding Cake
For years I made pumpkin pies from scratch. The day after Halloween, I would cut up the jack-o-lanterns and roast the pieces in the oven. Then I would remove the flesh from the shell and puree in my food processor. The results were always delicious. But after all of that work I would have only 2 pies to show for it. There just had to be another option and here it is. Caramel Pumpkin Pudding Cake has all the pumpkin pie taste one could ask for without all the work. This cake makes its own caramel sauce to spoon over each serving.
Serves 10-12
1 1/2 cups flour + 5 tbsp flour
3 tsp baking powder
3/4 cup sugar
2 tsp pumpkin pie spice
1 tsp cinnamon
1 cup pumpkin puree
1/3 cup milk
6 tbsp melted butter
1 1/2 vanilla
1 1/2 cup hot water
3/4 cup caramel sauce
Topping
1/2 cup brown sugar
1/2 chopped pecans
To prepare in advance, assemble entire cobbler minus the caramel, hot water and brown sugar, pecan topping. Cover with plastic and refrigerate. Just before baking , top with the sugar and pecans.
Preheat oven to 350. Spray a 9x13 baking dish with baking spray. In a medium bowl, whisk together pumpkin, milk, melted butter and vanilla. In a large bowl stir together flour, baking powder, sugar, and spices. Pour the wet ingredients into the dry and whisk to create a thick batter. Pour it into the prepared baking dish. Spread evenly with an off-set spatula. Mix the pecans and brown sugar together, set aside. Drizzle the caramel sauce over batter and pour the hot water over all. DO NOT MIX into the batter. Sprinkle the pecan/sugar mixture over all. Place on a foil covered sheet pan in case it bubbles over. Bake 40 minutes or until the center is set. Cool for 5-10 minutes before serving. Top with vanilla ice cream to serve.
1 1/2 cups flour + 5 tbsp flour
3 tsp baking powder
3/4 cup sugar
2 tsp pumpkin pie spice
1 tsp cinnamon
1 cup pumpkin puree
1/3 cup milk
6 tbsp melted butter
1 1/2 vanilla
1 1/2 cup hot water
3/4 cup caramel sauce
Topping
1/2 cup brown sugar
1/2 chopped pecans
To prepare in advance, assemble entire cobbler minus the caramel, hot water and brown sugar, pecan topping. Cover with plastic and refrigerate. Just before baking , top with the sugar and pecans.
Preheat oven to 350. Spray a 9x13 baking dish with baking spray. In a medium bowl, whisk together pumpkin, milk, melted butter and vanilla. In a large bowl stir together flour, baking powder, sugar, and spices. Pour the wet ingredients into the dry and whisk to create a thick batter. Pour it into the prepared baking dish. Spread evenly with an off-set spatula. Mix the pecans and brown sugar together, set aside. Drizzle the caramel sauce over batter and pour the hot water over all. DO NOT MIX into the batter. Sprinkle the pecan/sugar mixture over all. Place on a foil covered sheet pan in case it bubbles over. Bake 40 minutes or until the center is set. Cool for 5-10 minutes before serving. Top with vanilla ice cream to serve.
Apple Pie Bread Pudding
My husband loves apple pie. He often requests it of me. However, pies take a great deal of time to produce and you only get 8 servings for all of that effort. Thus began my quest for an easy dessert that delivers all the taste of an apple pie without all of the work. I think I have found the perfect compromise. Apple Pie Bread Pudding is comforting and delicious. It has the right amount of spice with a generous portion of fresh apples. Serve warm with vanilla ice cream for a traditional apple pie experience.
Serves 8
1 12-14 oz loaf of brioche
2 pounds honey-crisp apples
1 stick butter divided in half
3 tbsp flour
3 tsp cinnamon
1/4 tsp nutmeg
3/4 cup brown sugar
1 cup apple cider
5 eggs
1 1/4 cup milk
1 cup half and half
2 tsp vanilla
vanilla ice cream for serving
1 day before preparing the bread pudding, cut the bread into cubes and spread them out onto a baking sheet. Leave it out to get stale.
Apple Filling
Peel, core and dice the apples
In a medium saucepan over medium heat, melt half of the butter. Add flour and brown sugar, whisk well. Add the apples, spices, cider. Stir and cover.Cook over medium heat until the apples are soft, stirring occasionally. Put the apple mixture in a strainer. Strain out and reserve the liquid. Allow the apples to cool.
Assembly
Spray a 9x13 baking dish with baking spray
Spread the stale brioche on the bottom of the dish. Spoon the apples over the top of the bread evenly.
Melt the remaining stick of butter.
Whisk together the eggs, milk, half and half, vanilla and melted butter. Pour this custard mixture over the bread and apples. Cover with plastic and refrigerate for at least 2 hours or overnight.
Preheat the oven to 375. Remove the plastic from the bread pudding and place in the oven. Bake 35-40 minutes. If the center feels firm when pressed, the pudding is done.
Serve warm with vanilla ice cream.
1 12-14 oz loaf of brioche
2 pounds honey-crisp apples
1 stick butter divided in half
3 tbsp flour
3 tsp cinnamon
1/4 tsp nutmeg
3/4 cup brown sugar
1 cup apple cider
5 eggs
1 1/4 cup milk
1 cup half and half
2 tsp vanilla
vanilla ice cream for serving
1 day before preparing the bread pudding, cut the bread into cubes and spread them out onto a baking sheet. Leave it out to get stale.
Apple Filling
Peel, core and dice the apples
In a medium saucepan over medium heat, melt half of the butter. Add flour and brown sugar, whisk well. Add the apples, spices, cider. Stir and cover.Cook over medium heat until the apples are soft, stirring occasionally. Put the apple mixture in a strainer. Strain out and reserve the liquid. Allow the apples to cool.
Assembly
Spray a 9x13 baking dish with baking spray
Spread the stale brioche on the bottom of the dish. Spoon the apples over the top of the bread evenly.
Melt the remaining stick of butter.
Whisk together the eggs, milk, half and half, vanilla and melted butter. Pour this custard mixture over the bread and apples. Cover with plastic and refrigerate for at least 2 hours or overnight.
Preheat the oven to 375. Remove the plastic from the bread pudding and place in the oven. Bake 35-40 minutes. If the center feels firm when pressed, the pudding is done.
Serve warm with vanilla ice cream.
Cranberry Orange Trifle
This is an easy make-ahead dessert that will work for either Thanksgiving or Christmas. You can easily adjust the ingredient amounts to serve 4-6 or make it as it is and serve 10-12. If you are short on time, use a store bought angel food cake instead of making your own. However, if you have never made an angel food cake from scratch, doing so is well worth the effort. I promise it is easy to do.
Serves 10-12
Make this cake 2-3 days before your meal. Wrap in plastic wrap and set aside until the big day.
Angel Food Cake
1 3/4 cup sugar
1/4 tsp salt
1 cup cake flour, sifted
12 room temperature egg whites
1/3 cup warm water
zest of 1 large orange
1 1/2 tsp cream of tartar
Preheat oven to 350. In a food processor spin the sugar for 2 minutes until it is superfine. Sift half of the sugar with the cake flour and salt, set aside. In the bowl of a standing mixer or in a large bowl with a hand mixer, mix the egg whites, orange zest, cream of tartar and warm water until stiff peaks form. This may take up to 5 minutes. Turn off the mixer and switch to a balloon whisk. Pour a third of the flour mixture over egg whites and gently fold in. Continue with the remaining 2/3's of the mixture until all is combined. Using a spatula, gently scoop the mixture into an ungreased tube pan. Bake 35 minutes. Check for doneness by gently inserting a skewer in the center of cake. The cake is done if the skewer comes out clean. Remove from the oven and immediately invert the pan. I do this using a wine bottle. Cool upside down in this manner for at least 1 hour. Using a butter knife, gently run the knife around the edge of the pan to separate the cake from the pan. Do this with the middle as well. Wrap well with plastic wrap and store until ready to assemble the trifle.
Trifle
1 Angel food cake, cut into cubes
1 tsp orange zest
2 1/4 cups sugar
1 cup orange juice
1 cup water
2 bags-12 oz each of fresh cranberries
2 tbsp fresh ginger, finely grated
1 bar cream cheese, at room temp
1/4 cup brown sugar, packed
1/2 tsp vanilla
2 cups heavy cream
The cranberry compote can be make 2-3 days ahead and refrigerated until ready to assemble the trifle.
In a medium saucepan, combine cranberries, 2 cups sugar, ginger,zest, orange juice and water. Bring to a boil and simmer over medium heat. Cook until the berries burst 8-10 minutes.Let the compote cool completely or store in refrigerator until ready to use.
Make the cream filling. In the bowl of an electric mixer, beat the cream cheese, brown sugar, remaining 1/4 cup sugar, brown sugar, and vanilla on high until combined. Place the heavy cream in a clean bowl and beat until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
In a 3 quart glass bowl, arrange 1/3 of the cake cubes on the bottom of the bowl. Spoon 1/3 of the compote onto the cake and spread to the sides of the bowl. Spoon 1/3 of the cream mixture over the compote and spread to the edges. Repeat the process 2 more times. Cover and refrigerate for at least 2 hours before serving.
Make this cake 2-3 days before your meal. Wrap in plastic wrap and set aside until the big day.
Angel Food Cake
1 3/4 cup sugar
1/4 tsp salt
1 cup cake flour, sifted
12 room temperature egg whites
1/3 cup warm water
zest of 1 large orange
1 1/2 tsp cream of tartar
Preheat oven to 350. In a food processor spin the sugar for 2 minutes until it is superfine. Sift half of the sugar with the cake flour and salt, set aside. In the bowl of a standing mixer or in a large bowl with a hand mixer, mix the egg whites, orange zest, cream of tartar and warm water until stiff peaks form. This may take up to 5 minutes. Turn off the mixer and switch to a balloon whisk. Pour a third of the flour mixture over egg whites and gently fold in. Continue with the remaining 2/3's of the mixture until all is combined. Using a spatula, gently scoop the mixture into an ungreased tube pan. Bake 35 minutes. Check for doneness by gently inserting a skewer in the center of cake. The cake is done if the skewer comes out clean. Remove from the oven and immediately invert the pan. I do this using a wine bottle. Cool upside down in this manner for at least 1 hour. Using a butter knife, gently run the knife around the edge of the pan to separate the cake from the pan. Do this with the middle as well. Wrap well with plastic wrap and store until ready to assemble the trifle.
Trifle
1 Angel food cake, cut into cubes
1 tsp orange zest
2 1/4 cups sugar
1 cup orange juice
1 cup water
2 bags-12 oz each of fresh cranberries
2 tbsp fresh ginger, finely grated
1 bar cream cheese, at room temp
1/4 cup brown sugar, packed
1/2 tsp vanilla
2 cups heavy cream
In a medium saucepan, combine cranberries, 2 cups sugar, ginger,zest, orange juice and water. Bring to a boil and simmer over medium heat. Cook until the berries burst 8-10 minutes.Let the compote cool completely or store in refrigerator until ready to use.
Make the cream filling. In the bowl of an electric mixer, beat the cream cheese, brown sugar, remaining 1/4 cup sugar, brown sugar, and vanilla on high until combined. Place the heavy cream in a clean bowl and beat until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
In a 3 quart glass bowl, arrange 1/3 of the cake cubes on the bottom of the bowl. Spoon 1/3 of the compote onto the cake and spread to the sides of the bowl. Spoon 1/3 of the cream mixture over the compote and spread to the edges. Repeat the process 2 more times. Cover and refrigerate for at least 2 hours before serving.
Sunday, September 11, 2016
Roasted Red Pepper Alfredo
I love pasta and I'm always looking for a new way to fix it. Pasta dishes are usually perfect for quick meals and this one fills that bill. Traditionally Alfredo is served over fettucine. My family prefers thin spaghetti and my market sells a good whole wheat pasta. So I am revisiting this pasta dish today as it happens to be one of my favorites. I hope it becomes one of your favorites too.
Serves 4-6
1 16oz jar of roasted red peppers, drained
4 oz of pancetta or bacon, cubed
1 large onion, diced
3 cloves of garlic
1/2 cup milk
1/2 cup heavy cream
6 oz goat cheese, crumbled
1/2 cup grated parmesan cheese
4 tbsp olive oil
salt, pepper,and chili flakes to taste
8 large basil leaves, rolled and cut into ribbons
1 pd cooked pasta of your choice(reserve 1 cup of pasta water
Heat the oil in a medium sauce pan. Add the pancetta and cook until it begins to brown. Add the onion, cooking until it becomes translucent. Place the red peppers and the garlic in a blender and blend until smooth. Pour the puree into the sauce pan. Add the goat cheese, stirring until it has melted into the sauce. Add the salt, pepper and red chili flakes. Add the cream and milk and parmesan cheese. When heated through, puree with an immersion blender or in a food processor. Remove from heat and set aside. Heat the remaining oil in a large skillet. Add the cooked pasta. When the skillet is hot, pour the sauce over the pasta and add about half of the reserved pasta water. Toss to coat. If the sauce looks too loose add more of the pasta water until it clings to the pasta. Remove from the heat. Toss int the basil and serve. Top with more parmesan if desired.
Serves 4-6
1 16oz jar of roasted red peppers, drained
4 oz of pancetta or bacon, cubed
1 large onion, diced
3 cloves of garlic
1/2 cup milk
1/2 cup heavy cream
6 oz goat cheese, crumbled
1/2 cup grated parmesan cheese
4 tbsp olive oil
salt, pepper,and chili flakes to taste
8 large basil leaves, rolled and cut into ribbons
1 pd cooked pasta of your choice(reserve 1 cup of pasta water
Heat the oil in a medium sauce pan. Add the pancetta and cook until it begins to brown. Add the onion, cooking until it becomes translucent. Place the red peppers and the garlic in a blender and blend until smooth. Pour the puree into the sauce pan. Add the goat cheese, stirring until it has melted into the sauce. Add the salt, pepper and red chili flakes. Add the cream and milk and parmesan cheese. When heated through, puree with an immersion blender or in a food processor. Remove from heat and set aside. Heat the remaining oil in a large skillet. Add the cooked pasta. When the skillet is hot, pour the sauce over the pasta and add about half of the reserved pasta water. Toss to coat. If the sauce looks too loose add more of the pasta water until it clings to the pasta. Remove from the heat. Toss int the basil and serve. Top with more parmesan if desired.
Chia Breakfast Pudding with Plum and Fig Compote
I have noticed that Chia seed pudding seems to be the latest trend in breakfast offerings. While the health benefits were worth looking into I held off wondering about the taste. Well, I finally bit the bullet and had my first bowl yesterday. I have to say that I was pleasantly surprised. The texture reminded me of a very thick, creamy tapioca pudding. Since I am controlling the sugar, the pudding has the potential to have less sugar than most flavored yogurts. I usually have yogurt for breakfast and trying to find a brand that contains less than 12 grams of sugar has been a challenge. I finally found a non-fat yogurt with only 9 grams of sugar- Siggi's and I used that brand as the yogurt component of this dish. I made a compote of plums for my topping. I like the tart flavor of the plums but you could use any fruit in your compote or just top with a fresh fruit of your choice. I hope you'll give this a try. Healthy food can be delicious!
Serves 2
1/2 cup of Siggi's flavored yogurt
1/2 cup plain non-fat greek yogurt
1 tbsp of honey
1/4 cup chia seeds
1/2 tsp vanilla extract
1 cup plain coconut milk
Place all of the above ingredients in a bowl and whisk until combined. Place in the frig overnight to allow the pudding to thicken.
Plum Compote
3 medium plums, pitted and diced
1 tbsp fig jam
juice of 1 small lemon
juice and zest of 1 small orange
1 tbsp minute tapioca
Honey- to taste if needed
Place all ingredients in a small saucepan. Cook over medium/high heat until mixture comes to a boil and thickens.
Place 1 cup of the pudding in a bowl and top with the warm compote.
1/2 cup of Siggi's flavored yogurt
1/2 cup plain non-fat greek yogurt
1 tbsp of honey
1/4 cup chia seeds
1/2 tsp vanilla extract
1 cup plain coconut milk
Place all of the above ingredients in a bowl and whisk until combined. Place in the frig overnight to allow the pudding to thicken.
3 medium plums, pitted and diced
1 tbsp fig jam
juice of 1 small lemon
juice and zest of 1 small orange
1 tbsp minute tapioca
Honey- to taste if needed
Place all ingredients in a small saucepan. Cook over medium/high heat until mixture comes to a boil and thickens.
Place 1 cup of the pudding in a bowl and top with the warm compote.
Friday, August 26, 2016
Slow Cooker Chuckwagon Ragout with Cauliflower Polenta
Summer is just about over and soon we all will be thinking about fall, back to school and easy weekday dinners. When I was working and the kids were all still at home, my slow cooker saved the day on many occasions. I could assemble most of the slow cooker's ingredients the night before and just flip a switch as I was heading out the door. Nothing could top the knowledge that when I arrived home, the evening meal was mostly prepared. I may not be rushing out the door anymore but I still appreciate knowing that my slow cooker is preparing a delicious meal while I am busy doing other things.
This dish may have a silly name but I assure you the finished product is delicious. It will appeal to the meat eaters and most children. This figure friendly ragout is similar to a rich beef stew and it is served over a bowl of creamy cauliflower polenta. Riced cauliflower cooked with polenta, grits or cornmeal turns this dish into comfort food and lightens the dish. This dish is perfect for a busy weeknight, chilly evening or for a quick dinner before your little goblins head out for trick or treating.
Serves 6-8
3.5 pounds sirloin steak, cut into small cubes
1 large onion, minced
1 pint cherry tomatoes, halved
3 cloves garlic, minced
1 large red bell pepper, diced
1 28oz can diced fire-roasted tomatoes
1 6 oz can tomato paste.
4 cups beef stock, divided
1/4 cup steak sauce
1 container of Knor concentrated beef stock
3 tablespoons minute tapioca(for thickening of the sauce)
2 tablespoons extra virgin olive oil
1 teaspoon thyme leaves
salt and pepper to taste
16oz riced cauliflower
1 1/2 cups cornmeal or quick cooking polenta
1/2 cup nonfat half and half
4oz light shredded cheddar cheese
Heat 1 tablespoon oil in a large skillet over medium/high heat. Add the onion, garlic, cherry tomatoes,bell pepper, thyme, salt and pepper. Saute until the onions are translucent and tomatoes have softened. Pour the vegetable mixture into bottom of slow cooker. Return the skillet to the heat, add the remaining oil. Season sirloin with salt and pepper and brown in the skillet. Cook until the meat is browned on all sides. Add the sirloin to the slow cooker. Add the canned tomatoes, tomato paste, 1 1/2 cup beef stock, concentrated beef stock, minute tapioca and steak sauce. Stir to combine and adjust the salt and pepper if necessary.Cook on high for 4 hours or low for 8 hours.
Just before serving, add the remaining stock + 1/2 cup of water, to the half and half in a medium sized pot. Heat over medium high heat. Add the cauliflower and 1/2 tsp of salt. Simmer for 5 minutes. Using a whisk, add the cornmeal or polenta a little at a time while constantly whisking until all combined. Switch to a spoon and cook over medium heat until thickened. Add cheese and adjust salt and pepper to taste. Serve immediately. Spoon the polenta in bowls and spoon the ragout over the top.
Cook's Notes-
Riced Cauliflower can be found at most Trader Joe's. It not, cut a fresh cauliflower into florettes and cook in salted water for 20-25 minutes until soft. Puree with a food processor and then add to the stock mixture.
You can change out the veggies as you prefer. Try onion, carrots and celery during the winter when fresh tomatoes are more expensive.You can also change out the meat for a less expensive, leaner cut. The slow cooker will soften tougher cuts of meat. No time to cut up the meat? No problem! Just season the meat on all sides, brown if time allows and place the entire piece into the slow cooker. Shred the meat before serving.
This dish may have a silly name but I assure you the finished product is delicious. It will appeal to the meat eaters and most children. This figure friendly ragout is similar to a rich beef stew and it is served over a bowl of creamy cauliflower polenta. Riced cauliflower cooked with polenta, grits or cornmeal turns this dish into comfort food and lightens the dish. This dish is perfect for a busy weeknight, chilly evening or for a quick dinner before your little goblins head out for trick or treating.
Serves 6-8
3.5 pounds sirloin steak, cut into small cubes
1 large onion, minced
1 pint cherry tomatoes, halved
3 cloves garlic, minced
1 large red bell pepper, diced
1 28oz can diced fire-roasted tomatoes
1 6 oz can tomato paste.
4 cups beef stock, divided
1/4 cup steak sauce
1 container of Knor concentrated beef stock
3 tablespoons minute tapioca(for thickening of the sauce)
2 tablespoons extra virgin olive oil
1 teaspoon thyme leaves
salt and pepper to taste
16oz riced cauliflower
1 1/2 cups cornmeal or quick cooking polenta
1/2 cup nonfat half and half
4oz light shredded cheddar cheese
Heat 1 tablespoon oil in a large skillet over medium/high heat. Add the onion, garlic, cherry tomatoes,bell pepper, thyme, salt and pepper. Saute until the onions are translucent and tomatoes have softened. Pour the vegetable mixture into bottom of slow cooker. Return the skillet to the heat, add the remaining oil. Season sirloin with salt and pepper and brown in the skillet. Cook until the meat is browned on all sides. Add the sirloin to the slow cooker. Add the canned tomatoes, tomato paste, 1 1/2 cup beef stock, concentrated beef stock, minute tapioca and steak sauce. Stir to combine and adjust the salt and pepper if necessary.Cook on high for 4 hours or low for 8 hours.
Just before serving, add the remaining stock + 1/2 cup of water, to the half and half in a medium sized pot. Heat over medium high heat. Add the cauliflower and 1/2 tsp of salt. Simmer for 5 minutes. Using a whisk, add the cornmeal or polenta a little at a time while constantly whisking until all combined. Switch to a spoon and cook over medium heat until thickened. Add cheese and adjust salt and pepper to taste. Serve immediately. Spoon the polenta in bowls and spoon the ragout over the top.
Cook's Notes-
Riced Cauliflower can be found at most Trader Joe's. It not, cut a fresh cauliflower into florettes and cook in salted water for 20-25 minutes until soft. Puree with a food processor and then add to the stock mixture.
You can change out the veggies as you prefer. Try onion, carrots and celery during the winter when fresh tomatoes are more expensive.You can also change out the meat for a less expensive, leaner cut. The slow cooker will soften tougher cuts of meat. No time to cut up the meat? No problem! Just season the meat on all sides, brown if time allows and place the entire piece into the slow cooker. Shred the meat before serving.
Tuesday, August 16, 2016
Lemon Brownies
It seems like it has been forever since my last post. Quite a bit has happened since then, I decided to join my husband in retirement in June, our daughter graduated from college, we celebrated 30 years of marriage, our youngest turned 21, our oldest announced that he is going back to school for his masters and we took everyone to Europe for a much overdue visit with family. Now that I am retired I have no excuse not to get back into my newly remodeled kitchen and cook.
I try to bake once a week for my mom, ever the hostess, she still likes to have treats to offer the whomever may stop by to visit. I put together a tea party for her to serve her guests back on Mother's Day and I have been told that I need to do it again soon. I take that as a good sign. So until I can get that together, I thought Mom might like these little beauties.
These lemon brownies are scrumptious! They are a cross between lemon bars and lemon cake. The brownie is moist and dense like its chocolate cousin but after that these two part ways. This lemon brownie is sweet and tangy like a good glass of lemonade. It would be the perfect end to a light lunch or dinner. I would not hesitate to include it on an afternoon tea tray either.
Yields-18 brownies
Ingredients
2 cups flour
1 1/2 cups sugar
1/4 tsp salt
1 cup butter, softened
1 teaspoon baking powder
4 eggs
1/3 cup lemon juice
zest of 2 medium lemons
Glaze
1/4 cup lemon juice
zest of 2 medium lemons
2 tablespoons butter melted
Preheat the oven to 350. Spray a 9x13 inch baking pan with baking spray.
In a large bowl place the flour, sugar, salt and baking powder. Mix gently with a whisk. Add the softened butter and using an electric mixer, mix until just combined. Add the eggs, lemon juice and zest and mix again until just combined. Do not overmix or the brownies will be tough.Pour into the prepared baking pan and bake for 30 minutes or when a toothpick comes out clean. While the brownies cool, prepare the glaze by placing all of the ingredients in a small bowl and whisking until smooth. Cut the brownies into bars when cool and smooth the glaze over the top of the brownies.
I try to bake once a week for my mom, ever the hostess, she still likes to have treats to offer the whomever may stop by to visit. I put together a tea party for her to serve her guests back on Mother's Day and I have been told that I need to do it again soon. I take that as a good sign. So until I can get that together, I thought Mom might like these little beauties.
These lemon brownies are scrumptious! They are a cross between lemon bars and lemon cake. The brownie is moist and dense like its chocolate cousin but after that these two part ways. This lemon brownie is sweet and tangy like a good glass of lemonade. It would be the perfect end to a light lunch or dinner. I would not hesitate to include it on an afternoon tea tray either.
Ingredients
2 cups flour
1 1/2 cups sugar
1/4 tsp salt
1 cup butter, softened
1 teaspoon baking powder
4 eggs
1/3 cup lemon juice
zest of 2 medium lemons
Glaze
1/4 cup lemon juice
zest of 2 medium lemons
2 tablespoons butter melted
Preheat the oven to 350. Spray a 9x13 inch baking pan with baking spray.
In a large bowl place the flour, sugar, salt and baking powder. Mix gently with a whisk. Add the softened butter and using an electric mixer, mix until just combined. Add the eggs, lemon juice and zest and mix again until just combined. Do not overmix or the brownies will be tough.Pour into the prepared baking pan and bake for 30 minutes or when a toothpick comes out clean. While the brownies cool, prepare the glaze by placing all of the ingredients in a small bowl and whisking until smooth. Cut the brownies into bars when cool and smooth the glaze over the top of the brownies.
Sunday, April 3, 2016
Strawberry Rhubarb Crisp
Crisps, Crumbles and Cobblers, Oh My! Nothing beats a warm sweet/tart filling with a crispy, buttery topping. Pair it with a scoop a good Vanilla Ice-Cream and you will be in heaven But wait, what's the difference between a Cobbler, Crisp and Crumble? Not much, except for the topping. A cobbler is topped with a sweetened biscuit dough(to resemble a cobble stone street, thus the name). A Crisp usually has rolled oats added to a flour, butter and sugar topping while a crumble's topping is like the crisp's just minus the oats. These desserts have been a part of our country's food histroy since colonial times. The British brought their version of pies with them which was a sweet or savory filling topped with a single crust. From there the recipes have evolved to what many of us know today. Ok, class is dismissed. Let's get down to baking. You can use just about any variety of fresh or frozen fruit your little heart desires. The adjustments will be how much sugar and how much thickener you will need to use. As to thickeners. The standard is usually flour. I personally, don't like flour because it can sometimes give your filling a chalky taste. It can also fail to thicken if you do not have the ratio(flour to fruit) just right. This can be tricky because the juice fruit might contain can vary with variety and growing conditions. Just contemplating all that adjusting gives me a headache. So I prefer to use instant tapioca(Which has not flavor or color) or a cornstarch slurry. Which is cornstarch mixed in a cold liquid and added to the fruit filling. Both of these thicken with more consistency than flour but both have to come to a boil before they will reach their maximum thickening ability. So you have to watch your crisp and keep it in the oven long enough to see that it is bubbling around the edges. I hope my long explanation does not deter you from trying a crisp soon. These little gems are perfect especially during spring and summer when all the wonderful fruit is in season.
Yield: About 8 servings
Ingredients
1 1/2 cup allpurpose flour
1/2 cup old fashioned rolled oats
1/2 cup packed light brown sugar
10 Tbsp butter, cold and diced into small pieces
1 tsp vanilla bean paste
1 lb fresh strawberries, stemmed and sliced into three pieces
24 oz fresh or frozen rhubarb, sliced into 1/2inch pieces
1 cup granulated sugar
2 tsp orange zest
1/4 cup (2 oz) orange juice
1/4 cup minute tapioca
Vanilla ice cream, for serving
Directions
Preheat oven to 375 degrees. Spray a 3-4 quart baking dish with baking spray , set aside.
In a mixing bowl, whisk together flour, oats, brown sugar, making sure you have no lumps of sugar.
Add butter and vanilla bean paste and rub into mixture with finger tips until it comes together and the butter chunks are no larger than the size of a pea. Transfer to refrigerator while preparing filling.
In a mixing bowl toss together strawberries, rhubarb,sugar,tapioca, orange zest and juice. Pour into prepared baking dish.
Sprinkle crumble evenly over top. Bake in preheated oven 40-50 minutes until juices
are bubbling and crisp is golden brown. Serve warm with vanilla ice cream.
Recipe source: Inspired by Ina Garten's Crisp
Yield: About 8 servings
Ingredients
1 1/2 cup allpurpose flour
1/2 cup old fashioned rolled oats
1/2 cup packed light brown sugar
10 Tbsp butter, cold and diced into small pieces
1 tsp vanilla bean paste
1 lb fresh strawberries, stemmed and sliced into three pieces
24 oz fresh or frozen rhubarb, sliced into 1/2inch pieces
1 cup granulated sugar
2 tsp orange zest
1/4 cup (2 oz) orange juice
1/4 cup minute tapioca
Vanilla ice cream, for serving
Preheat oven to 375 degrees. Spray a 3-4 quart baking dish with baking spray , set aside.
In a mixing bowl, whisk together flour, oats, brown sugar, making sure you have no lumps of sugar.
Add butter and vanilla bean paste and rub into mixture with finger tips until it comes together and the butter chunks are no larger than the size of a pea. Transfer to refrigerator while preparing filling.
In a mixing bowl toss together strawberries, rhubarb,sugar,tapioca, orange zest and juice. Pour into prepared baking dish.
Sprinkle crumble evenly over top. Bake in preheated oven 40-50 minutes until juices
are bubbling and crisp is golden brown. Serve warm with vanilla ice cream.
Recipe source: Inspired by Ina Garten's Crisp
Wednesday, March 30, 2016
Ham and Macaroni Casserole
If you served ham on Easter than like me you have leftover ham taking up space in your frig.This was a recipe my mom made whenever there was leftover ham from a big holiday meal. She used canned cream of mushroom soup but I updated the recipe by making my own sauce instead. This recipe will make 1 large and 1 small casserole or 2 medium sized casseroles. This dish freezes quite well so you can have one tonight and the other another day when you don't have time to cook.
Serves 8-10
4 cups ham, cubed
1.5 pounds of elbow macaroni, cooked to package directions
1 large onion, diced
1 pound button mushrooms, diced
4 tbsp Smart Balance or butter
1/2 cup flour
1/3 cup dry white wine
2 cups chicken stock
3 cups low fat milk
1 tbsp fresh thyme leaves
salt and pepper
2 cups shredded low fat swiss cheese
2 tsp olive oil
Spray 2 oblong casserole dishes with cooking spray. Place the cooked macaroni on the bottom of the dishes. Top with the ham. Spray a large skillet with cooking spray and heat the oil. Add the onion and mushrooms, season with salt and pepper and cook until the veggies just begin to brown. Spoon them on top of the meat and pasta. Melt the Smart Balance or butter in a medium sized sauce pan. Add the flour and whisk until combined. Cook, whisking constantly for 1 minute. Add the wine, stock, milk, salt and pepper and thyme. Whisk until the mixture is smooth and comes to a boil and thickens. Pour the sauce over the meat, veggies and pasta in the casseroles. Sprinkle the cheese over the top. Cover with foil and freeze or place in a 400 degree oven for 30 minutes covered. Remove the foil and continue to bake for 20 minutes more until top is browned. If baking after being frozen, allow the casserole to thaw in the frig overnight before baking.
Serves 8-10
4 cups ham, cubed
1.5 pounds of elbow macaroni, cooked to package directions
1 large onion, diced
1 pound button mushrooms, diced
4 tbsp Smart Balance or butter
1/2 cup flour
1/3 cup dry white wine
2 cups chicken stock
3 cups low fat milk
1 tbsp fresh thyme leaves
salt and pepper
2 cups shredded low fat swiss cheese
2 tsp olive oil
Spray 2 oblong casserole dishes with cooking spray. Place the cooked macaroni on the bottom of the dishes. Top with the ham. Spray a large skillet with cooking spray and heat the oil. Add the onion and mushrooms, season with salt and pepper and cook until the veggies just begin to brown. Spoon them on top of the meat and pasta. Melt the Smart Balance or butter in a medium sized sauce pan. Add the flour and whisk until combined. Cook, whisking constantly for 1 minute. Add the wine, stock, milk, salt and pepper and thyme. Whisk until the mixture is smooth and comes to a boil and thickens. Pour the sauce over the meat, veggies and pasta in the casseroles. Sprinkle the cheese over the top. Cover with foil and freeze or place in a 400 degree oven for 30 minutes covered. Remove the foil and continue to bake for 20 minutes more until top is browned. If baking after being frozen, allow the casserole to thaw in the frig overnight before baking.
Monday, March 21, 2016
Creme Brulee French Toast
Serves 6-8
1 stick butter
1 cup brown sugar
2 tablespoons corn syrup
1 loaf of French Bread sliced
8 eggs
2 cups fat-free half and half
1 teaspoon of Brandy
1 teaspoon Triple Sec
1 teaspoon vanilla extract
grated nutmeg-optional
In a microwave safe bowl, place the butter, brown sugar and corn syrup. Heat until the butter and sugar have melted, about 3 minutes on high. Spray the bottom of a 9x13 baking pan with cooking spray. Pour the brown sugar mix into the bottom of the pan to coat. Lay several pieces of bread on top of the brown sugar mix. In a medium mixing bowl, whisk together the eggs, half and half, brandy, triple sec and vanilla. Pour over the bread and grate the nutmeg over all. Cover with foil and refrigerate for at least 6 hours or overnight. Preheat the oven to 350. Remove the foil and let the french toast come to room temperature. Bake uncovered for 35-45 minutes until puffed and browned. Serve with fresh berries.
Oven Omelet
I often make this during the holidays however there is no reason this couldn't be presented at brunch. The omelet can quickly be assembled and the oven will do the rest. You can even make it up to 24 hours ahead if time runs short. Just cover with foil and place in the frig. Remove the foil before baking. I made mine with mushrooms, green onions, cheese and prosciutto but you could add just about anything you like.
Serves 6
12 eggs,cracked
1/2 cup fat-free Plain Greek yogurt
1/2 cup fat-free half and half
6 oz sliced mushrooms
6 slices prosciutto
1/2 cup shredded low fat cheddar cheese
4 green onions, slice
3/4 tsp salt and 1/4 tsp pepper
1 tbsp olive oil
Preheat the oven to 325. Spray a baking dish with cooking spray. Heat the oil in a skillet over high heat. Add the mushrooms and spread out into a single layer. DO NOT STIR for 3-5 minutes, let them brown. Stir, sprinkle with salt and again leave alone for another 3 minutes. Remove from heat. Meanwhile, whisk together the eggs, yogurt, half and half salt and pepper. Layer the mushrooms, green onions and cheese on the bottom of the baking dish. Pour the egg mixture over the top. Lay the prosciutto on the top. Bake for 40-45 minutes or until a knife inserted in center comes out clean. Cut into squares and serve immediately.
1/2 cup fat-free Plain Greek yogurt
1/2 cup fat-free half and half
6 oz sliced mushrooms
6 slices prosciutto
1/2 cup shredded low fat cheddar cheese
4 green onions, slice
3/4 tsp salt and 1/4 tsp pepper
1 tbsp olive oil
Preheat the oven to 325. Spray a baking dish with cooking spray. Heat the oil in a skillet over high heat. Add the mushrooms and spread out into a single layer. DO NOT STIR for 3-5 minutes, let them brown. Stir, sprinkle with salt and again leave alone for another 3 minutes. Remove from heat. Meanwhile, whisk together the eggs, yogurt, half and half salt and pepper. Layer the mushrooms, green onions and cheese on the bottom of the baking dish. Pour the egg mixture over the top. Lay the prosciutto on the top. Bake for 40-45 minutes or until a knife inserted in center comes out clean. Cut into squares and serve immediately.
Sunday, March 20, 2016
Kitchen Reveal-It's done!
Finally, after several months... the kitchen is done. We started this process back in mid October. The contractor had the bulk of it finished back in mid February but today we hung the valances and I now consider this project to be complete.
We went with a country french feel. The cabinetry is a warm butter yellow and the island is a lovely shade of blue. We extended the island to 8 feet and it now seats four comfortably. On the other side I have the microwave and 2 refrigerated drawers. These have been a big hit with the family. The rest of the island stores cutlery and dishes.
My favorite part of the kitchen is my large walk in pantry. I have a place for everything including small appliances like the toaster and Kuerig. These were all out in plain veiw in the old kitchen and made the place feel cluttered. I have large barn doors that can be drawn across the opening when company is here.
The large Viking range is the focal point of our new kitchen and I love it. I also had an under the counter oven installed just to the right of the range for holiday baking and the thanksgiving turkey. You can just see part of it over the island.
Here in the family room, we added the built-ins to match the kitchen cabinets. I have so much storage now that I haven't filled all the cupboards up yet. But just give me time and I'll find something to put in there.
We used to have a hideous sliding glass door here. This is not our front entrance but as this door leads directly into the kitchen this door became the most used by family and visitors alike. We had the slider replaced with these beautiful french doors that a local stained glass artist made for us.
Upon entering you run into this lovely old bench. I found it at a local antique store and could not resist placing it here. I just love it! Well that's the reveal. I have to say while the process was frustrating at times and moved at the pace of a snail, I am thrilled with the results and am looking forward to getting back in the kitchen to cook. Happy Easter!
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