Cooking with Cami

French Breakfast Muffins, High Altitude

2011-06-13T13:24:00.000-07:00

This is a wonderful breakfast treat. This is baked up like a muffin but isn't as sweet. This recipe was adapted from The Butte's Heritage Cookbook.
This isn't my most healthy recipe, but sometimes we need to splurge.

Ingredients:
1/3 cup shortening
1/2 cup granulated sugar
1 large egg
1 1/4 teaspoons baking powder
1 1/2 cups all-purpose flour
1/4 Cup ground flax seed
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup + 3 tablespoons milk, 1% lowfat

For Coating the Muffins:
6 Tablespoons Butter
1/2 cup sugar
1 teaspoon ground cinnamon

Directions:
1.   Preheat oven to 350F. Spray a muffin tin with non stick cooking spray. Set aside.
2.   Mix together the shortening and 1/2 cup sugar until light and fluffy.
3.   Next, add egg, baking powder, flour, flax, salt, nutmeg and milk. Mix well. Divide evenly among the 12 muffin tin. Bake for 25 minutes or until golden brown on top.
4.   In the mean time make cinnamon sugar by mixing 1/2 cup sugar and 1T cinnamon. Set aside.
5.   Melt 6 tablespoons butter in a medium sized bowl. Set aside.

For complete Nutrient breakdown including Omega-6 and 3 fatty acids, click HERE.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

Honey Almond Chicken

2011-05-16T19:00:00.000-07:00

This wonderful recipe is from my soon to be daughter-in-law Ashley. It was a great hit with the whole family. Enjoy it. Serves 7

Ingredients:
3 pounds chicken tenders
8 tablespoons butter
1 tablespoon vegetable oil
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
3 tablespoons soy sauce
1 cup red wine (I used Shiraz)
1/2 cup brown sugar
2/3 cup honey, divided
1/2 cup sliced almonds, toasted

Directions:

1. Preheat oven to 350F. Toast almonds when oven is ready. See directions below.
2. In a zip lock baggie combine the flour, salt and pepper. Add chicken tenders to bag, seal and shake to coat.
3. In a large skillet heat the butter and vegetable oil, over medium high heat. Remove chicken from flour mixture then fry them about 3-minutes on each side (they will not be cooked through).
4. Add soy sauce and wine to the frying pan, scrape up any bits left behind by the chicken. Bring to a boil. Remove chicken from pan and arrange in bottom of greased baking dish. Pour this sauce over the chicken. Sprinkle chicken with brown sugar and drizzle with half the honey. Bake uncovered for 15-20 minutes, or until 165F.
5. Remove chicken from oven, drizzle with remaining honey, and top with toasted almond slices.
6. To toast almonds: spread almond slices on a baking sheet. Toast in 350F oven. Watch closely, they burn easily. Set aside.

Nutrition:
Per Serving: 570 Calories; 22g Fat (35.2% calories from fat); 46g Protein; 45g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 1249mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 Fat; 2 1/2 Other Carbohydrates.

Quinoa Salad with Black Beans and Mango

2011-05-16T11:46:00.000-07:00

This is another great recipe from Veganomicon. This salad is easy to put together and very easy to substitute to make it your own. In my version I used red onions instead of scallions.

Ingredients:
1 cup mango, cut into small dice
1 cup red bell pepper, cut into small dice
1 cup scallion, chopped
1 cup fresh cilantro, chopped
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon salt
2 cups quinoa, cooked
15 ounces black beans, canned, drained and rinsed

Directions:
Combine the mango, red bell peppers, scallions and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt. Stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld. To Serve, place a few leaves of lettuce on a plate and scoop some salad on top. This tastes good chilled and is even better at rom temperature.

Nutrition:
Per Serving : 240 Calories; 7g Fat (25.3% calories from fat); 9g Protein; 36g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 313mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

Pastry: Blackberry and Apricot Turnover

2011-03-30T19:44:00.000-07:00

This lovely recipe is from Baking at Home by the Culinary Institute of America. This was a very easy recipe to make. However you need to start the day before to get your berries made and in the fridge. Plus it takes a day to thaw the Puff pastry in the fridge. This recipe makes 8 large turnovers. You could easily make the turnovers half again as large.

Ingredients:
1/2 cup granulated sugar
3 tablespoons cornstarch
2 cups blackberries
2 medium apricots, peeled and chopped
1/2 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
2 each puff pastry sheets
1 large egg, whisked
2 tablespoons milk, cold
4 tablespoons coarse sugar

Directions:
1.     In a medium saucepan, stir together the granulated sugar and cornstarch to break up any clumps. Add the blackberries and apricots to the sugar mixture and toss to coat evenly. Let rest for 5 minutes to draw the juices from the fruit. Place over low heat and bring to a simmer. Simmer until thickened, 6-8 minutes, stirring frequently. Remove from the heat and stir int eh lemon zest, cinnamon, nutmeg, and cardamom. Transfer to a bowl and let the blackberry mixture cool, covered, in the refrigerator, for at least 2 hours or up to 1 week.
2.   Preheat the oven to 400F. Line 2 baking sheets with parchment paper or aluminum foil.
3.   Working with 1 sheet of pastry at a time on a lightly floured surface, roll the puff pastry sheet into a 12-inch square. Cut into 4 squares and lightly brush the edges of each square with egg wash. Spoon about 1/4C of the blackberry mixture onto the center of each square and fold the pastry in half diagonally to make a triangle. You can seal the edges by pressing the tines of a fork or making small slits along the edge with a paring knife, or by simply pressing the edges with your fingertips. Transfer to a prepared baking sheet. Use a sharp knife to poke 2 or 3 holes in the top of each pastry. Keep refrigerated while rolling and filling the second puff pastry sheet. (Chilling the turnovers before baking for at least 15 minutes will improve their appearance and texture.)
4.   Make Egg Wash by combining 1 large egg, whisked with 2T cold milk. Brush the turnovers with egg wash and scatter with coarse sugar. Bake until the pastry is evenly golden and very flaky, 20-22 minutes.
*No adjustments for high altitude

Nutrition:
Per Serving: 434 Calories; 24g Fat (50.1% calories from fat); 6g Protein; 49g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 164mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates.

Raspberry Coulis

2011-03-30T19:20:00.000-07:00

This recipe is from Gourmet Meals in Minutes by the Culinary Institute of America. This recipe is wonderful, and very easy to make. "A coulis is simply a term used to refer to a thick puree or sauce. It is easy to create variations of this sauce by substituting fresh or frozen strawberries, kiwi puree, or chopped mango for the raspberries."
This recipe makes 16 servings

Ingredients:
2 cups raspberries
1 cup granulated sugar
2 tablespoons granulated sugar
2 tablespoons lemon juice

Directions:
1.     Combine the raspberries, 1 cup of the sugar, and the lemon juice in a saucepan over medium heat. Simmer, stirring, until the sugar has dissolved, about 10 minutes.
2.   Strain the coulis through a fine-mesh sieve.
3.   Add more sugar/or lemon juice to taste, if necessary.

Nutrition:
Per Serving : 63 Calories; trace Fat (1.1% calories from fat); trace Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1 Other Carbohydrates.

Pastry: Vol au Vents

2011-03-30T19:14:00.000-07:00

I wanted to get out some really simple pastry recipes. This one, from Gourmet Meals in Minutes, is very easy to make. However, I used the Pepperidge Farms brand puff pastry shells and mine were not very large. There was no way I could fit 9 berries on top or the amount of whipped cream called for. However, it is very easy to adjust this recipe on the fly. I will also depend on how large your berries are. I highly recommend this recipe.
This recipe serves 8

Ingredients:
8 each puff pastry shells, frozen
1 pint raspberries
2 pints blackberries
2 1/2 cups heavy whipping cream, Whipped
8 each mint sprig
1 cup Raspberry Coulis

Directions:
1.     Bake the puff pastry shells according to the manufacturers' instructions. Cool completely.
2.   Spoon 2T of the whipped cream into each baked shell. Arrange 5 berries on top of the shipped cream. Layer with another 3T whipped cream and arrange 9 more berries on top.
3.   Garnish with a sprig of mint.
4.   Serve with 2T of Raspberry Coulis.
*High Altitude: No adjustments necessary

Nutrition: This is based on using all the ingredients above. As I mentioned I didn't use all of the ingredients.
Per Serving: 569 Calories; 46g Fat (71.1% calories from fat); 6g Protein; 36g Carbohydrate; 7g Dietary Fiber; 102mg Cholesterol; 145mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 9 Fat.

Capellini with Grilled Vegetables

2011-03-30T08:26:00.000-07:00

This is a wonderful, very filling recipe from one of my favorite books; "Gourmet Meals in Minutes," by the Culinary Institute of America.
Ingredients:
1/2 cup balsamic vinegar
2/3 cup olive oil
1 tablespoon olive oil
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste
2 medium red onions, cut 1/2" rings
2 medium zucchini, cut 1/2" rings
2 medium yellow squash, cut 1/2" rings
1 whole fennel bulb, cut 1/2" rings
1 pound angel hair pasta, Capellini
1 whole shallot, minced
2 cloves garlic, minced
2 pounds cherry tomatoes, halved
1/2 cup white wine
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
1/2 cup vegetable broth
6 ounces Gorgonzola cheese, broken up
Directions:
1.     Preheat the grill and bring a large pot of salted water to a boil for the pasta.
2.   Combine the vinegar, 2/3C olive oil, salt, and pepper. Toss the onion, zucchini, squash, and fennel with the vinaigrette and grill until tender. When the vegetables are cool enough to handle, cut them into 1 1/2-inch dice.
3.   Cook the capellini in the boiling water until al dente, about 6-8 minutes. Drain well. Heat the remaining tablespoon of oil in a saute pan.l Add the shallot and garlic. Saute until aromatic. Add the grilled vegetables, tomatoes, and the wine. Heat thoroughly. Season with the herbs, salt, and pepper. Adjust the consistency with the broth if necessary.
4.   Toss the capellini wth about half of the Gorgonzola cheese, and top with the vegetable mixture. Garnish with the remaining Gorgonzola.
Nutrition:
Per Serving : 546 Calories; 28g Fat (45.9% calories from fat); 15g Protein; 60g Carbohydrate; 6g Dietary Fiber; 19mg Cholesterol; 964mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.

Raisin Bran Flaxseed Muffins

2011-03-30T08:02:00.000-07:00

This is a wonderful, moist bran muffin recipe. I topped mine with coarse sugar. These muffins were a hit at my house. I love the flax, and maple syrup in these! This recipe is from "The Flax Cookbook."

Ingredients:
1/2 cup Golden Flaxseed, Ground
1/2 cup whole wheat flour
1 1/2 cups unbleached flour
1 1/4 cups granulated sugar
2 1/2 teaspoons baking soda
1 teaspoon salt
3 cups Raisin bran
2 cups buttermilk, low fat
1/4 cup canola oil
1/4 cup maple syrup
1 large egg
1/4 cup egg whites
Directions:
1. Preheat oven to 425F and coat 18 muffin cups with canola cooking spray. (I got 24 out of this).
2.   Combine flax, flours, sugar, baking soda, and salt in a large mixing bowl and beat on low to blend well. Add raisin bran and bet on low speed until just blended in.
3.   Combine buttermilk, oil, maple syrup, egg, and egg whites in another bowl and whisk with fork to blend well. Pour into dry ingredients and beat on low speed just to blend.
4.   Spoon 1/4C batter into each prepared muffin cup and bake until tester inserted in center of muffins comes out clean, about 15 minutes. Transfer to rack and cool.
Nutrition:
Per Serving: 214 Calories; 7g Fat (26.9% calories from fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 392mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. 1g Omega-3 fatty acids, .9g Omega-6 fatty acids, 4 Weight Watchers Winning Points.

Caramel Apple Muffins

2011-03-30T07:45:00.000-07:00

Another muffin rich in Omega-3's and 6's. This little muffin packs a whopping 1.2g! This recipe is from the Flax Cookbook, and it makes 12. The nice chunks of apple are especially appealing.
Ingredients:
1/4 cup canola oil
1/2 cup sour cream, light
1/2 cup granulated sugar
1/4 cup caramel topping, from Jar
1 large egg
1/8 cup egg white
1/2 Unbleached White Flour
1/4 cup whole wheat flour
1/3 cup rolled oats
6 tablespoons Golden Flaxseed, Ground
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups apples, peeled, finely chopped
Directions:
1. Preheat oven to 350F. Thickly coat muffin pan with cooking spray, then lightly flour each muffin cup, or use muffin papers.
2.   Combine oil, sour cream, sugar, and caramel topping in mixing bowl. Beat until well blended. Add egg and egg white, and beat until the mixture thickens slightly.
3.   Add dry ingredients (white and whole wheat flour, oats, flax, cinnamon, baking soda, nutmeg, and salt) to food processor and pulse for about eight seconds until mixture is blended and oats have been processed into smaller pieces. Add dry mixture to the batter in mixer and beat on low just until blended. Stir chopped apples gently into batter with a spoon.
4.   Pour about 1/4C of batter into each muffin cup and bake in center of oven until center of muffin springs back when gently pressed, about 15 minutes.
*For high altitude I baked at 400F

Nutrition:
Per Serving: 186 Calories; 9g Fat (40.2% calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates. 1.2g Omega-3 fatty acids, 1.3g Omega-6 fatty acids, 4 Weight Watchers Points

Banana Chocolate Chip Muffins

2011-03-25T12:38:00.000-07:00

This is yet another wonderful muffin recipe from "The Flax Cookbook." I baked these in my IKEA Dromer Muffin Pan. I really like the tall muffins. Makes 12 muffins.

Ingredients:
1 1/8 cups all-purpose flour
6 tablespoons golden flaxseed, Ground
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed bananas, 2 large
1 large egg
1/4 cup butter, melted
1/4 cup light sour cream
2 teaspoons vanilla extract
1/4 cup milk, 1% low-fat (high altitude use low fat buttermilk)
1/2 cup mini Morsels

Directions:
1.   Preheat Oven to 350F. Line 12 muffin cups with foil muffin liners or spray muffin cups with canola cooking spray.
2.   In medium sized bowl add flour, flaxseed, sugar, baking powder, and salt and stir with fork to blend. Set aside.
3.   In medium sized bowl add mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well blended. add dry ingredients to banana mixture while beating on low speed just until blended (don't over mix).
4.   Stir in chocolate chips.
5.   Use 1/3C measure to fill each muffin cup about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs (about 30-32 minutes). Transfer muffins to rack and let cool five-minutes, then transfer to cooling rack.
* For high altitude bake in center of 400F oven for 20-22 minutes.

Nutrition:
Per Serving (excluding unknown items): 238 Calories; 11g Fat (38.8% calories from fat); 5g Protein; 34g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 155mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. .8g Omega-3 fatty acids, .4g Omega-6 fatty acids, 4 Weight Watchers Winning Points

Blueberry Oat Bran Streusel Muffins

2011-03-25T09:31:00.000-07:00

These were definitely the favorite of the blueberry muffins I had made today. These are from "The Flax Cookbook."

Ingredients:
1 1/2 Cups blueberries
1 tablespoon all-purpose flour, for coating berries
1/3 cup oat bran
6 tablespoons golden flaxseed, Ground
1 1/3 cups high Altitude Hungarian Flour, Unbleached
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons margarine, canola
1/3 cup light corn syrup
1/3 cup granulated sugar
1 whole egg
2 whole egg white
1 teaspoon vanilla extract
1 teaspoon lemon zest, 1/4 t dried
1/2 cup milk, 1% low-fat
Streusel Topping:
3 tablespoons high Altitude Hungarian Flour, Unbleached
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter

Directions:
1.    Preheat oven to 375F. Line 12 muffin cups and spray lightly with canola cooking spray if desired.
2.   Add 3T flour, 3T sugar, and 1/2t cinnamon to small bowl and blend well. Cut in 2T butter with fork until mixture resembles coarse crumbs; set aside.
3.   In a small bowl sprinkle 1T flour over blueberries if desired (to keep the blueberries from turning the batter "purple"); set aside.
4.   Combine oat bran, flaxseed, 1 1/3C flour, 2t baking powder and 1/2t salt in a medium bowl.
5.   In a mixer bowl, beat 2T Canola margarine, 1/3C light corn syrup, and 1/3 C sugar at medium speed until light and fluffy. Add egg and egg whites, beating until smooth. Add vanilla and lemon peel.
6.   On lowest speed beat in dry ingredients, alternately with milk, beating just until blended (do not over-mix). Fold in blueberries into the batter gently.

*For High altitude bake at 425 for 22 minutes
Nutrition:
Per Serving : 217 Calories; 8g Fat (31.0% calories from fat); 5g Protein; 35g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 243mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. .8g Omega-3 fatty acids, .8g Omega-6 fatty acids, 4 Weight Watchers Points

Mom's Blueberry Muffins - by Susan G. Purdy

2011-03-25T09:10:00.000-07:00

These were wonderful blueberry muffins. I got this recipe out of "Pie In The Sky," by Susan G. Purdy. I am testing a few of her recipes this week as well. I hope you enjoy them. This recipe makes 12 muffins.

Ingredients:
1 1/2 cups blueberries
1/2 cup eggs, 2 whole
3/4 cup milk
4 tablespoons Canola Oil - Safeway Brand, or melted butter
2 cups all-purpose flour (I used high Altitude Hungarian Flour, Unbleached)
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
3 tablespoons granulated sugar, for topping

Directions:
1. Position the rack and preheat the oven as indicated for your altitude. For 6,000 feet put the rack in the center and bake at 425F for 22-25 minutes. For up to 3,000 feet put the rack in the center at bake at 400 for 22-25 minutes.
2. In large bowl whisk together the eggs, milk, and oil. Place a sifter over the bowl and measure the flour, baking powder, salt and sugar into it. Stir/'sift the dry ingredients onto the wet, add the berries, and stir everything together just to blend; don't over beat.
3. Divide the batter evenly among the muffin cups, filling them nearly full. (Half-fill any empty cups with water.) Generously sprinkle sugar on top of each muffin. Bake for the time indicated for your altitude, or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. (Muffins made with frozen berries will take a few more minutes to bake through.) Cool slightly on a wire rack, and serve warm.

Nutrition:
Per Serving (excluding unknown items): 201 Calories; 7g Fat (29.0% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 236mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates. .4g Omega-3 fatty acids.

*Note that if you add 1/4C ground golden flaxseed, and reduce your flour to 1 3/4C then your Omega-3 fatty acids will be .9g! I did this with mine and they were great!

Orange-Carrot Muffins

2011-03-24T13:39:00.000-07:00

This is another lovely muffin recipe from "The Flax Cookbook." I am still working on getting the ingredients right for high altitude and will hopefully have them to post later today.

Serves 12
3/4 Cup high Altitude Hungarian Flour, Unbleached
1/4 cup Golden Flaxseed, Ground
2 tablespoons Golden flaxseed, Ground
1/4 cup oat bran
2 tablespoons oat bran
1/2 cup dark brown sugar, packed
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup grated carrots
1/2 cup chopped pecans
1/2 cup orange juice
1/3 cup light sour cream
1 large egg
2 large egg white
1 teaspoon vanilla extract
2 tablespoons orange zest, zest of one orange

Directions:
1.   Preheat oven to 350F. Coat 12 muffin cups with cooking spray or line them, set aside.
2.   Put the flour, flaxseed, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon, carrots and pecans into a large mixing bowl and mix well.
3.   In another bowl, mix the orange juice, sour cream, egg and egg whites, vanilla extract, canola oil, and orange zest until well blended.
4.   Add the egg mixture to the dry ingredients and mix until just combined.
5.   Fill each muffin cup with 1/4 cup of the batter. Bake until tester inserted into center comes out clean, about 15 minutes.

Nutrition:
Per Serving : 162 Calories; 8g Fat (38.3% calories from fat); 5g Protein; 23g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. 1.3g Omega-3 fatty acids, 1.7g Omega-6 fatty acids, 3 Weight Watchers Winning Points.

Book Review - Wacky Cakes & Kooky Cookies by Gerhard Jenne

2011-03-24T12:18:00.000-07:00

Wacky Cakes & Kooky Cookies by Gerhard Jenne

The cover of this lovely book caught my attention while browsing Amazon’s great selection of cookbooks. I ordered my book used, and it didn’t have a cover. However, it is a nice hard back cookbook which with a very strong binding that will withstand being used over and over again. The pages are very nice and coated to withstand the occasional frosting spill that might get on it. There are 80 pages, and about 33 recipes. Almost every recipe has a full page color photo. The book is laid out with five sections: Introduction, Decorating Cookies, Decorating Cakes, Templates, and an index. This cookbook has things for both the beginner and seasoned baker/decorator. This book is a good value. The decorations are fairly simple in scope. If you are looking for the over-the-top detailed decorations then this book is not for you. However, if you want a simpler approach to decorating cookies and cakes then you will enjoy this book.

The introduction is filled with information on how to make a paper frosting bag to fillings, and frostings. The decorating ideas are very original, and some are quite simple. Each recipe is packed with detailed information on how to decorate to get the same look. I tried several of the recipes and was able to find all the ingredients I needed at my local grocery store. You will need to have basic cake decorating supplies. In the back of the book he has two pages of templates which I found very helpful.

I love his recipe for carrot cake and have received a lot of great reviews from my friends and family when they try the “Coiffured Carrot Cakes.” His recipe for Lemon Water Frosting is one of my favorites. I would recommend this book to someone that wanted to get started in decorating. This book is not intimidating at all.

Book Review - The Flax Cookbook by Elaine Magee, M.P.H., R.D.

2011-03-24T11:37:00.000-07:00

The Flax Cookbook by Elaine Magee, M.P.H., R.D.

This is a nice paperback cookbook with a pretty, sturdy cover. I would be careful with the pages as they are not coated at all and will absorb whatever you spill on them. The book is laid out with nine chapters: The Convincing Case for Flaxseed, Flaxseed 101, A Muffin a Day and Other Breakfasts, There’s Something about Smoothies, Bread Therapy, Make Your Own Power Bars, Flaxseed Starters, Awesome Entrées, and Decadent Deserts. The book is written for beginner cooks/bakers. The cookbook has 184 pages, 84 recipes, and sells for $14.95. It is a good value for the information you are getting. I think it is a great resource to have on hand if you are trying to make your meals healthier. I like her ideas and how she incorporates flax into everyday meals and baked goods.

All of the ingredients called for in the recipes you should be able to find at a large grocery store, your local health food store or Amazon.com. I tried several of the recipes in the book. The recipes are easy to follow with very simple instructions. Her muffins were great, the smoothies were easy to put together, as were the appetizers and main courses. However each recipe is broken out with complete nutritional values and Weight Watchers points. Unfortunately there are no pictures of any of the recipes.

I really enjoyed this book. I found it to be very versatile and inspiring. If you are new to using flax chapter 1 goes into great detail over the benefits of having flax in your diet. Not only can you use her recipes but she tells you, in chapter 2, how to use flax in your own recipes. On average Flaxseed has 1.5g of Omega-3 fatty acids per tablespoon. This is a great way to get Omega-3’s into your diet. Also, if you use the ground golden flax you can’t see it in your baked goods. I personally use both the light and dark depending on what look I want. They both taste the same. I would definitely recommend this book to any of my health conscious friends, and for those wanting to be more health conscious. It is very easy to beef up your baked goods with wholesome flaxseed and not even have your kids notice a difference in taste.

Banana Maple Muffins

2011-03-22T12:12:00.000-07:00

This recipe is from "The Flax Cookbook," by Elaine Magee.
This recipe makes 15 muffins. Serving size is 1 muffin.
Since I am now living at 6000 feet I have also made adjustments for high altitude baking for fellow bakers that share my part of the atmosphere.
2/3 C 1% milk
1T white wine vinegar, cider vinegar, or rice vinegar.
2 1/8 C unbleached white flour (I used unbleached Hungarian flour)
6 T ground flaxseed
2 1/4 t baking powder
1/2 t salt (increase to 3/4t for high altitude)
3 T butter, softened (increase to 4T for high altitude)
4 T light or fat-free cream cheese
1/2 C granulated sugar
1/4 C maple syrup (don't use imitation)
1 lg egg at room temperature
4 egg whites (or 1/2 C egg substitute)
2 medium ripe bananas cut into chunks
*If high altitude add 1/8t baking soda

Directions:
1.Preheat oven to 350F (400F if high altitude). Combine the milk and vinegar in a small bowl and let stand 10-minutes. Meanwhile, coat 12 regular sized muffin cups with canola cooking spray.
2. Add the flour, flax, baking powder and salt (baking soda if high altitude) in a large bowl and stir to blend well.
3. In a mixing bowl, cream the butter, cream cheese, and sugar until pale and fluffy. Add the maple syrup and blend, then add the egg and egg whites one at a time, beating until smooth.
4. On lowest speed, gradually beat in the flour mixture alternately with the milk mixture and mix just until combined. Fold in the banana chunks.
5. Spoon into the prepared muffin cups using 1/4 - 1/2 cup measure and bake for about 15 minutes until well risen and golden and tester inserted into center comes out relatively clean (with a few moist crumbs on it).
*If High altitude, fill muffin tins almost to the top, bake 400F for 22-25 minutes.

Nutrition:
Per Serving : 186 Calories; 6g Fat (28.8% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 213mg Sodium, 540mg Omega 3.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Coiffured Carrot Cakes

2011-03-13T19:37:00.000-07:00

This wonderful recipe is from "Wacky Cakes & Kooky Cookies" by Gerhard Jenne. This is a wonderful baking book.

Make and bake a carrot cake in a greased and lined baking tray, 12 x 8 1/4 x 1-inch. Remove from the oven, cool in the tray, then turn out the cake upside down onto a large board. Pour the lemon water frosting evenly over the top of the cake. Using a palette knife, spread the frosting into the corners. Let dry and set for about 1 hour.
Place the frosted cake on a board, trim the edges and cut into 20 pieces, about 2 x 2 1/2-inches. Top with the marzipan carrots and decorate.

Marzipan Carrots:

To make the decorative carrots, color the marzipan with a few drops of orange coloring, then roll it into a log and slice into 20 pieces. Cover with plastic wrap.
To shape the carrots, roll each piece of marzipan into a round smooth ball, then mold each to a carrot shape with your fingers. Using a special marzipan tool, round-bladed knife, or wooden skewer make indentations for the eyes. To make their smiles use a marzipan tool or the edge of a round piping nozzle.
Pipe white icing into the eyes, then pipe a dot of chocolate looking in the same direction.
Finally, pipe the green, leafy hair onto the carrots. Reserve a little white royal icing for the eyes, then in separate bowls color the rest in different shades of green for the hair, starting with plain green, then adding a touch of yellow or blue coloring.

Recipes below:

Lemon Water Frosting:
3C confectioner's sugar, sifted
1/4C lemon juice
1T cold water
Put all ingredients in a food processor and blend until creamy and smooth. To stop a crust forming, store the frosting in an airtight container.

Royal Icing:3 medium egg whites
1/8C lemon juice
6 1/2 to 7 1/2 cups confectioner's sugar, sifted
2 teaspoons glycerine (optional)
Put the egg whites, the lemon juice and half the sifted confectioner's sugar into a large bowl. Stir with a wooden spoon until creamy (do not beat, or air pockets will form in the mixture). Gradually stir in the remaining sugar until the mixture is white and smooth. Lift the spoon out of the bowl to test the consistency - it should be glossy and form soft peaks. Add the glycerine, if using.

Steel Cut Oats

2011-02-13T19:44:00.000-08:00

The best method I have found for Steel Cut Oats is in the crock pot over night.
1C Steel Cut Oats
1C dried cranberries (optional)
1C dried figs (optional)
4C water
1/2C half-and-half

Spray crock pot with non stick spray. Mix ingredients together pour into crock pot and cook on low setting for 8-9 hours. I use a small crock pot for this.

High Altitude Duncan Hines Moist Deluxe Red Velvet Cake

2011-02-13T19:18:00.000-08:00

High altitude adjustments for altitudes above 6000 feet.

Preheat oven to 375F (Make sure it is hot and ready to go. At high altitude you need to mix and get them into the oven quickly)

Mix together, cake mix
1 1/4C + 4T water
3Large Eggs
1 T all-purpose flour
1/8C + 1t Oil
Mix all ingredients for 2 minutes.

Pour mix into greased and floured pans. I use the kind the you spray on. Any cake high altitude will want to stick to the pan!

For 2 8" pans bake for 30-35 minutes.
Cupcakes 15-20 minutes

Very Green Salad Dressing

2011-01-22T08:38:00.000-08:00

Very Green Dressing (made with no oil)

Serves 8

Ingredients:
a handful of parsley
a handful of fresh spinach
1/2 a small zucchini, cut in chunks
10 to 15 fresh basil leaves (2 teaspoons dried)
1 medium garlic clove
1 cup buttermilk
1/4 to 1/2 teaspoon salt
1 teaspoon lemon juice

Optional: a few pieces of ripe avocado; moderate amounts of other fresh herbs (chives, dill, or cilantro)

Whip it up in a blender or food processor. Makes a generous cup.
For complete nutrition per serving follow the "read more" link.

Chicken Salad Sandwiches

2011-01-22T08:25:00.000-08:00

This recipe is from the Rawlins Family Cookbook. This recipe is easy to scale back for a smaller batch.

Serves 24

Ingredients:

4 cups chicken breasts without skin, cooked and diced

16 ounces chow mein noodles

4 cups romaine lettuce, cut 1" thick

6 stalks celery, diced small

3 cups red grapes, washed and halved

2 cups cashews

2 cups mayonnaise

1 cup sour cream, light

1 tablespoon sugar

salt and garlic salt to taste

Directions:

1. In a large bowl toss together chicken, noodles, lettuce, celery, grapes and cashews.

2. In a small bowl stir together the mayonnaise, sour cream ,sugar and salt to taste.

3. Add the sauce to the chicken mixture, toss to coat.

Serving Ideas: Serve in a pita half or with croissants.

For complete nutrition per serving follow the "read more" link.

Pesto-Potato Frittata

2011-01-16T16:56:00.000-08:00

I love this dish. I top it with my fresh salsa and it makes a great meal!
Serves 8

This tastes even better the second day, served at room temperature (or a little warmer). For picnic fare, serve this frittata in wedges, like a quiche, or in thin slices on French bread, as a sandwich filling. Halved cherry tomatoes make a colorful, refreshing garnish.

3 Tbs. olive oil, divided
1 1/2 lb. red potatoes, cubed (3 cups)
1 small onion, diced (1 cup)
1 small red bell pepper, diced (1 cup)
2 cups fresh basil leaves, parsley leaves, arugula, or watercress
2 cloves garlic, peeled
2 Tbs. Dijon mustard
2 Tbs. all-purpose flour
6 large eggs
3 large egg whites
1/4 cup grated Parmesan cheese, optional

1. Heat 1 Tbs. oil in 9-inch nonstick skillet over medium heat. Add potatoes, onion, and bell pepper, and cook 15-minutes, or until potatoes and onion begin to brown, stirring often. Transfer potato mixture to large bowl, and season with salt and pepper, if desired; cool 10 minutes.
2. Meanwhile, place basil and garlic in food processor, and pulse until finely chopped. Add mustard and flour, and pulse until combined. Add eggs, egg whites, and Parmesan cheese, if using, and blend 1 minute , or until frothy. Stir egg mixture into potato mixture.
3. Wipe out nonstick skillet, and heat remaining 2 Tbs. oil in skillet over medium-low heat, swirling oil over bottom and up sides of pan. Spread potato-egg mixture into hot skillet, making sure potatoes are evenly distributed. Cover, and cook 10-minutes, Gently lift bottom and sides of frittata with spatula to allow uncooked egg mixture to reach pan. Cover and cook 10 minutes more, or until frittata is brown and crispy on bottom and sides and mostly set in center.
4. Remove skillet from heat, loosen edges of frittata, and place large plate over skillet. Carefully invert frittata onto plate. Slide frittata back into skillet, uncooked-side down, cover, and cook 5 minutes more, or until both sides are browned and crispy. Transfer to serving p;late to cool. Serve at room temperature.

Per slice: 200 Cal; 9g Prot; 9g total fat (2g saturated fat); 21g Carb; 159mg Chol; 268mg Sod; 2g fiber; 2g sugars.

Overnight Bean Salad

2011-01-16T16:12:00.000-08:00

Serves: 16

Salad:
10 ounce frozen peas
1 can red kidney beans, drained and rinsed
1 can green beans, drained
1 can wax beans, drained
1 can white corn, drained
1 can garbanzo beans, drained and rinsed
1 cup diced celery
1/2 cup diced green pepper
1 jar diced pimento, not drained

Dressing:
3/4 cup white vinegar
1/2 cup sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 teaspoons water
1/2 teaspoon paprika.

In a large bowl, combine all the beans and vegetables, add pimento. Stir to combine. In small bowl combine all ingredients for the dressing, stir until sugar is disolved. Pour dressing over salad and toss. Cover and refrigerate at least 24 hours. Stir occasionally.

Per serving: 136.9 Calories; 2.4g Fat; 4.8g Protein; 25.4g Carbohydrate; 0mg Cholesterol; 232mg Sodium.

Low Fat Creamy Salmon Tuna or Sandwich Spread

2011-01-16T15:58:00.000-08:00

5 Servings

8 ounces nonfat cream cheese, softened
1 cup nonfat cottage cheese
1 teaspoon celery salt
3 tablespoons chopped red onion
6 ounces tuna in water, drained

1. Combine cream cheese, cottage cheese and celery salt in food processor or blender. Scoop into a mixing bowl and fold in red onion and tuna. Serve in a mixing bowl with fresh vegetables or spread on whole-wheat bread or crackers.

Per serving: 122.8 Calories; 0.4g Fat (2.9% calories from fat); 22.9g Protein; 4.5g Carbohydrate; 17mg Cholesterol; 687mg Sodium.

I have also made this with canned salmon and it is wonderful. The calories change though: 119.4Calories; 1.3g Fat; 20.2g Protein; 4.5g Carbohydrate; 19mg Cholesterol; 740mg Sodium.
*Recipe from Muscle and Fitness, Sept. 1999

White Chili

2011-01-16T13:03:00.000-08:00

Serves 6

1 pound Great Northern beans
4 cups fat free, low-sodium chicken broth
2 medium yellow onions, chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 cup canned diced green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground clove
1/4 teaspoon cayenne pepper
8 ounces chicken breast halves without skin, grilled, sliced 1/4"
3/4 cup low fat Monterey jack cheese, grated
2 cans white corn, drained

1. Cover beans with water and soak overnight. Drain and rinse. In a large heavy pot, combine beans, broth, 2 cups onions, garlic and salt; bring to a boil. Reduce heat, cover and simmer gently 2 hours or until beans are very tender. adding more stock as needed.
2. Stir in remaining onions, chilies, cumin, oregano, coriander, cloves and cayenne. Cover and cook for 30-minutes.
3. Just before serving, add chicken, cook until heated through. Ladle chili into individual bowls; top each with 2 tablespoons cheese.

*Recipe from the Williams-Sonoma Kitchen

Classic Potato Salad

2011-01-16T12:50:00.000-08:00

This is my favorite potato salad. Serves 12

6 medium waxy potatoes
1 1/4 cups Mayonnaise
1 Tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup celery, thinly sliced.
1/3 cup onion, diced small
1/2 cup sweet pickle relish
6 large eggs - hard cooked - chopped

1. In a medium saucepan place potatoes, cover with water, add 1/4t salt. Bring to a boil; reduce heat and simmer, covered, for 20 to 25 minutes or until just tender. Drain well. Cool slightly. Peel and cube the potatoes.
2. Meanwhile, for dressing, in a large bowl combine the mayonnaise, mustard, salt, pepper, celery, onion and pickles. Stir. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 hours or over night.

Petiet Marmite Soup

2011-01-16T10:40:00.000-08:00

This is a great soup. I have added potato to this soup. The original recipe is from CIA's Book of Soups.

Ingredients:
1 chicken (3 pounds)
1 1/2 Lbs. beef bottom round
3 quarts chicken broth, cold
2 celery stalks, diced
2 leeks, white and light green parts, diced
1 large onion, diced
1 large carrot, peeled and diced
1 large white turnip, peeled and diced
2 large waxy potatoes peeled and diced (my addition)
1/4 head white or green cabbage, diced or shredded

Sachet: 1 bay leaf, 1/4t dried thyme, 4 black peppercorns, 4 parsley stems, 1 peeled garlic clove.

Salt and pepper to taste.
1/4 cup chopped Italian parsley - for garnish
1 1/2 cup croutons - for garnish

Directions:
1. Remove the neck and giblets from the cavity of the chicken. Rinse with cold water. Place the beef and chicken in a large soup pot and cover with cold broth. Bring to a simmer over low heat. With a shallow, flat spoon, skim the scum as it rises to the surface and discard. Simmer until the beef and chicken are fork-tender, about 2 hours.
2. Remove the beef and chicken and cool. Strain the broth through a fine sieve or cheesecloth-lined colander. Return the broth to the soup pot.
3. Add the celery, leeks, onion, carrot, turnip, potato, cabbage and sachet to the broth. Bring to a simmer and cook until the vegetables are tender, 15-20 minutes. Remove the sachet and discard.
4. When the beef and chicken have cooled, remove any gristle from the beef and dice the meat. Remove the skin and bones from the chicken. Dice the chicken meat. Return the diced meat to the broth, and simmer 5 minutes to heat thoroughly. Season with salt and pepper. Serve garnished with the parsley and croutons.

Megan's Lau Lau

2011-01-16T09:41:00.000-08:00

This is a great recipe from my friend Megan. She has relatives in Hawaii where this recipe originated. She has since modified it to make it with salmon, tuna, pork, or beef. I will be getting photos to post soon. This is a lovely dish and kids love it!

Ingredients:
Boneless pork roast, Salmon, Beef roast or Tuna steak.
1 bag Taro leaf or 3 bags fresh spinach.
Tin Foil

Cut the meat into 3x3 or 4x4 inch squares. Salt it a lot. Wrap the meat in the tao leaf or spinach until it is thickly covered. Next wrap the covered meat in tin foil.

Steam it in the conventional oven or roaster oven:
Oven method: Fill baking pan half full with water, place the meat on a rack that can fit in the pan. Don't let the Lau Lau touch the water. Cover the entire pan with a lid or tin foil. cook at 350 - 375F until meat is completely cooked and tender. 3-4 hours.
Steamer: Follow your manufacturer directions for your steamer.
Roaster: Set the temperature to 350F Add water to the bottom of the roaster. Put the rack in and add the Lau Lau. Cover and cook for 3 hours.

The Lau Lau will be done when you can cut into the packet with a fork. The Taro leaf or spinach will have melted onto the meat. Serve with rice or poi, and sweet potato.

Carrot Salad

2010-09-24T01:57:00.000-07:00

The Duke University Medical Center Book of Diet and Fitness
This salad is from "The Duke University Medical Center Book of Diet and Fitness."

Serving size is 1/2 Cup = 59 Calories without sweetner.
1C Carrot, shredded

2T Raisins

1/2 C Pineapple Chunks, drained

1/4 C Non-Fat Plain Yogurt

Sweetner to taste.

Combine all ingredients and refrigerate one hour. Serve chilled.

Raw Vegetable Salad

2010-09-21T19:02:00.000-07:00

This is another Moosewood recipe. It is truly a beautiful salad. It only takes a very small amount to fill you up. Because of the preparation method I would say 1/4 cup of the salad would be one serving of vegetables.

Most vegetables can be eaten raw if cut properly. In this salad, everythign is mince dvery small or grated, so chewing is light and delightful and not a cumbersome chore. Visually Raw Vegetable Salad can be beautiful, like edible confetti. Serve in glass bowls to maximize the aesthetic impact.

Use whatever is in season, and in any proportion. Sprouts, tomatoes, and/or mushroom slices can be used as toppings. Try pairing this salad with the Very Green Dressing.

carrots, celery, broccoli, cauliflower, cabbage (green and red), bell peppers (all colors), zucchini or summer squash, spinach, beets, cucumber, green beans, sugr snap or snow peas, red onion, scallions, radishes, fresh herbs.

Peel wherever necessary; mince or grate everything and mix well.

Tropical Fruit Salad

2010-09-21T18:52:00.000-07:00

This salad is easy to make and easy to substitute fruit. I found this one in my "Moosewood Restaurant Cooks at Home" cookbook. Serves 4

Dressing:

1/2 teaspoon ground ginger

1 tablespoon honey

1/4 cup fresh lime juice

Prepare about 4 cups of some or all of these fruits:

bananas, peeled and sliced

pineapple, peeled and cut into bite-sized pieces

cantaloupe, peled and cut into bite-sized pieces

mango, peeled and cubed

kiwi, peeled, halved and sliced into half-circles

strawberries, stemmed and halved

In a small bowl, mix the giner and honey together well and then stir in the lime juice. Set aside. As you cut the fruit,place it in a large serving bowl, pour the dressing over it, and stir. The lime juice will keep the fruit from discoloring.

This salad keeps well, covered, in the refrigerator for 2-3 hours. If yo wish to make th salad several hours ahead of time omit the bananas and store in the refrigerator. Stir in the bananas a few minutes before serving.

Serve at room temperature or chilled.

Salad with dressing per 1-Cup serving: 101 Calories, 1.7g Protein, 0.6g Fat, 25.2g Carbohydrate, 15mg Sodium, 0mg Cholesterol.

Shredded Carrot and Beet Salad

2010-09-21T18:30:00.000-07:00

This is a fantastic recipe and very easy to make and keep on hand for a couple of days. This is from "The Cancer-Fighting Kitchen Cookbook." Serves 4

2 tablespoons freshly squeezed orange juice

2 teaspoons freshly squeezed lemon juice

2 teaspoons extra-virgin olive oil

1/2 teaspoon minced fresh ginger

1/4 teaspoon sea salt

1 cup peeled and shredded carrot

1 cup peeled and shredded red beet

2 tablespoons chopped fresh mint.

Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined. Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated. Place the carrot on one side of a shallow serving bowl. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated. Place the beets int he serving bowl next to the carrots for a beautiful contrast of red and orange. top with the chopped mint before serving.

Prep time: 10 minutes

Storage: Store in an airtight container in the refrigerator for 3 to 5 days.

For complete nutrient content click HERE.
Exchanges: 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Sticky Saucepan Carrots

2010-09-21T18:24:00.000-07:00

I got this recipe from Jamie Oliver. It is hands down the best cooked carrot recipe I have ever used. I use regular carrots for this, not the little baby carrots you buy already peeled.

Ingredients:
1 3/4 pounds medium-sized carrots, peeled
1 large knob of butter
a few bay leaves
sea salt

Directions:
1. Chop the carrots across into 2 1/4" lengths, then find yourself an appropriately sized pan in which the carrots will fit snugly when they stand up side by side. Once your carrots are snuggly packed in, put your knob of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper. Then add enough water to come half way up the carrots and put them on the heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
2. Take the lid off and let the liquid reduce until there isn't any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Turn them out onto a plate and serve - and watch out for the hot butter!

Pecan Chocolate Chip Zucchini Bread

2010-09-10T01:11:00.000-07:00

I have had this recipe for 20 years. It started out as just plain Zucchini Bread, then I added chopped pecans and it was wonderful. Later I added 1/2C of semi-sweet Chocolate Chips and my kids loved it even more. I hope you enjoy it.

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup brown sugar, packed
1 cup granulated sugar
1 cup vegetable oil
3 large eggs, beaten
2 cups grated zucchini
3 teaspoons vanilla extract
1 cup chopped pecans
1/2 c semi-sweet chocolate chips (optional)

Directions
Preheat oven to 350 degrees F. In a large bowl mix eggs, sugars, oil, zucchini and vanilla. Beat until smooth. In a separate bowl combine remaining ingredients (except nuts and chocolate chips), set aside. Add dry ingredients to creamed mixture and beat until smooth. Add nuts and chocolate chips. Pour into 2 standard loaf pans sprayed with nonstick spray. Bake for 1 hour or until a tester comes out clean.

PS: In Korea I baked them at 160 degrees C for 48 minutes.

Famous Chocolate Chip Cookies

2010-08-12T23:49:00.001-07:00

There are great cookies that bake up nice and soft. This recipe is from the Rawlins Family Cookbook.
3/4 C shortening
3/4 C buter or margerine
3/4 C granulated sugar
1 1/2 C brown sugar
3 eggs
2t Pure Vanilla Extract
1t baking soda
1t salt
4C All-Purpose flour
3oz Instant Vanilla pudding mix
3C Chocolate chips

Heat oven to 350F. Mix ingredients in order given. Drop by rounded Tablespoons on parchment lined baking sheet. Bake for 8 minutes. Cookies should be barely brown when removed from oven.
*Note I keep dough refrigerated between batches

Faux Open Faced BLT

2010-07-11T04:47:00.000-07:00

This sandwich is a great hit in my family, especially with my husband.

12 Sun dried tomatoes packed in oil, drained and cut in half
8 strips Morning Star Bacon Strips
4 thick slices good quality whole grain bread
6oz Feta cheese, crumbled (or goat cheese)
4T Fleischmann's Olive Oil Spread
1C Grated Mozzarella cheese
3/4C Kraft Mayo with Olive Oil
1/8C Fresh flat leaf parsley, finely chopped
1/8C Fresh Basil, Chiffondale
1 small zucchini thinly cut with a vegetable peeler.
4 green onions sliced thin (divided into four equal parts)

1. Cook the Bacon Strips over medium-low heat for 8-10 minutes. You want them crispy. Crumble and set aside.
2. Combine the Feta, Mozzarella, Mayo and parsley together and mix well. Divide into four parts. Set aside.
3. Butter both sides of the bread with the olive oil spread. Toast the bread, in a skillet, on both sides until golden brown. Remove from pan and set on cookie sheet.
4. Spread the cheese mixture on top of each of the toasts. Then top with the crumbled bacon, sun dried tomatoes, green onions, basil and zucchini strips. Season with freshly ground black pepper.
5. Put under the broiler until toasty and the cheese is starting to melt. Serve immediately.

Serves 4.

Spring Pineapple Dessert

2010-07-11T04:38:00.000-07:00

This recipe is very nice for hot summer days.

Ingredients:
3 8oz Packages reduced fat cream cheese
1 15oz Can crushed pineapple, drained and divided into two equal parts.
2.5C Granulated Sugar
1 16oz Tub Cool Whip, Thawed
2 small packages Vanilla Pudding mix.

Graham cracker crust
1 box graham cracker crumbs
1/2 C butter or margarine, melted
1/2 C Granulated Sugar

Directions:
This recipe makes enough to fill at 13X9" Casserole dish, or two pie tins.
1. Mix graham cracker crumbs, butter, and 1/2 cup sugar together. Press into bottom of pan. Set aside.
2. In a mixer, mix cream cheese and sugar. Add cool Whip and 1/2 of the pineapple. Mix well, spread in the dish over your crust.
3. In a clean bowl, mix pudding with 2/3 of the normal amount of milk called for, and add the remaining pineapple. Mix well, this will be thick. Spread over the top of the cream cheese layer.
Refrigerate 2-4 hours before serving.

Book Review - Veganomicon

2010-02-17T18:25:00.000-08:00

My lastest cookbook review is on "Veganomicon: The ultimate Vegan Cookbook" by Isa Chandra Moskowitz and Terry Hope Romero.
The book is a very sturdy hardcover. You can purchase it on Amazon for $17.39

I really enjoyed this book. It had several recipes I couldn't wait to try. All of the recipes I tried came out perfect! The book has sections on how to cook vegetables, grains or beans. For those that want to get more fruits, vegetables and grains into their diets but don't know how, this is the place to start. Unlike other Vegan books I have read this one has nice thought out meals. These are not just some side dishes labeled as meals. There is advice that will appeal to both the novice cook or the seasoned chef. Even if you are not a Vegan you would enjoy the wonderful healthful recipes in this cookbook. I highly recommend it.

Pineapple Cashew Quinoa Stir-Fry

2010-01-12T16:24:00.000-08:00

I found this wonderful cookbook "Veganomicon" by Isa Chandra Moskowitz & Terry Hope Romero. It is full of wonderful Vegan recipes. Although most of the family isn't Vegan you can all enjoy the recipes for healthier side dishes. This one I tried tonight and it was outstanding! The flavors were rich and complex, the textures were varied and the presentation was beautiful. I had to substitute some of the fresh ingredients for canned and dried becasue it just wasn't available at my location. I am sure with the fresh ingredients it would be over the top!

Quinoa:
1C quinoa, rinsed and drained
1C pineapple juice
1C cold water
1/4t soy sauce

Stir Fry:
4oz cashews, raw and unsalted (I used roasted and salted because I had them on hand)
3T peanut oil
2 scallions, thinly sliced
2 cloves garlic, minced
1 hot red chile, sliced into very thin rounds (I used 2t dried hot peppers)
1/2" piece of ginger, peeled and minced
1 red bell pepper, seeded and diced
1C frozen green peas or cooked edamame (I used frozen edamame)
1/2C fresh basil leaves, rolled and sliced into thin shreds (I used 2T dried)
2T finely chopped fresh mint (I used 2t dried)
10 oz fresh pineapple, cut into bite-sized chunks (about 2C) (I used canned)
3T soy sauce
3T vegetable stock
1T mirin
Lime wedges for garnish

Prepare the quinoa first: combine the quinoa, juice, water and soy sauce in a medium-sized pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower the heat to medium-low, cover and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff and let cool.
For best results, place the quinoa in an airtight container and refrigerate overnight. If you're in a hurry chill the covered quinoa for at least an hour. When ready to use, break up any chunks of the cold quinoa with a fork.

Prepare the Stir-Fry:
Use a large nonstick skillet (at least 11-inches) or a wok. Have all your ingredients chopped and easily within reach. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, 4 - 5 minutes (I didn't do this step because mine were already roasted). Remove the cashews from the pan and set aside.
Raise the heat to medium, and add the peanut oil, scallions and garlic. When the garlic starts to sizzle, add the sliced chile pepper and ginger. Stir-fry for about 2 minutes. Add the bell pepper and peas then stir-fry for another 3 - 4 minutes, or until the pepper is softened and the peas are bright green. Add the basil and mint and stir for another minute before adding the pineapple, cashews and quinoa.
In a measuring cup, combine the soy sauce, vegetable stock and mirin. Pour over the stir-fry and stir to combine. Continue to stir-fry for 10 - 14 more minutes to bring everything up to temperature.
Serve with lime wedges.

Beef Rib Roast

2010-01-05T18:15:00.000-08:00

This is the best Beef Rib Roast Recipe I have ever used. It is from Paula Dean. This recipe is very easy and the results are fantastic.

5 pound standing beef rib roast
1 T House Seasoning

Allow the roast to stand at room temperature for at least an hour.

Preheat the oven to 375F.
Rub the roast all over with the House Seasoning. Place the roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off the oven. Leave the roast in the oven (do not open the door to the oven) for 3 hours. About 1 hour before serving time, turn oven to 375 F and reheat the roast.

What I did on this recipe was I heated the oven and roasted the roast for an hour at 375. Killed the heat then set my timer for 2 hours 45 minutes. Then turned my oven back on to 375 set my timer for 1 hour 15 minutes and pulled it out. I let it set for 10 minutes prior to carving.

House Seasoning:
1C salt
1/4C garlic powder
1/4C ground black pepper
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2C

Spritz Sugar Cookies

2009-12-12T14:14:00.000-08:00

I love this recipe best for spritz cookies. I found this one in "Holiday Sweets" by Martha Stewart.

1C unsalted butter, softened
1C granulated sugar
1/2t salt
1lg egg
1t pure vanilla extract
3C all-purpose flour

Directions:
1. With an electric mixer over medium-high speed, cream butter, granulated sugar and salt until light and fluffy. Add egg and beat well to combine. Beat in vanilla. With mixer on low speed add flour and mix just until incorporated.
2. Line baking sheets with parchment paper. Fit cookie press with what ever design you like, and fill with dough. Press out shapes onto prepared sheets (about 2-inches apart). Chill until firm, at least 1 hour or up to over night.
3. Preheat oven to 350F. Bake rotating sheets halfway through until barely golden around the edges, 10 to 14 minutes. Transfer sheets to wire racks to cool completely.

Rugelach

2009-12-12T14:02:00.000-08:00

This recipe is from the Culinary Institute of America "Baking at Home." Read the directions all the way through before starting the recipe.
Makes 64 cookies

2C all-purpose flour plus extra for dusting
1/4t salt
1C unsalted butter, at room temperature
8oz cream cheese at room temperature
1 1/2C pecans, toasted
1/3C semisweet chocolate (optional)
1C raspberry jam
Flourless cooking spray for greasing
1/3C cinnamon sugar (1/2t cinnamon mixed with 1/3C sugar)
Egg Wash (1lg egg whisked with 2T cold milk or water)

1. Sift the flour and salt into a bowl and set aside
2. In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed, about 2 minutes. On low speed, m ix in the sifted dry ingredients until just combined. Scrape down the bowl as needed to blend evenly. Wrap the dough tightly and chill until firm, 15-20 minutes.
3. On a lightly floured surface, roll the dough to an even thickness of 1" and fold in thirds, like a letter. Wrap the dough and let it rest for at least 1 hour and up to overnight in the refrigerator.
4. To make the filling, combine the pecans and chocolate (if using) in a food processor and chop, pulsing the machine on and off, until an even, coarse paste forms. Transfer to a bowl and blend in the jam.
5. Preheat the oven to 375F. Lightly spray cookie sheets with cooking spray or line them with parchment paper.
6. Divide the dough into 4 equal pieces and roll each into a 10-inch round. (I roll the dough between 2 sheets of saran wrap, then I chill the discs for an additional 10 minutes) Spread one-fourth of the filling over each round, sprinkle with 1T of the cinnamon sugar, then cute each into 16 wedges (pizza roller works great). Roll the wedges up starting with the wide end.
7. Brush each wedge lightly with egg wash and sprinkle with some of the remaining cinnamon sugar.
8. In batches, bake until the cookies are light golden brown, rotating the pans as necessary to bake evenly, 25-30 minutes. Transfer to wire racks and cool completely before serving.

Gingerbread Man Cookies

2009-12-12T13:54:00.000-08:00

This recipe I got from my good friend Dorothy Beck.

1/2C shortening
1/2C granulated sugar
1/2C dark molasses
1lg egg
2 1/2C all-purpose flour
1/2t baking powder
1t ginger
1t cloves
1t cinnamon
1/2t salt

Mix shortening, sugar, molasses and egg then mix in the spices and then add flour last. Refrigerate until chilled then roll and bake at 350F 7-10 minutes or until some of the glossiness is gone.

Tom & Jerry

2009-12-12T13:46:00.000-08:00

This is a great hot drink for the holidays.

1 lg egg, separated
super fine powdered sugar
1 pinch baking soda
light rum
brandy
nutmeg
milk (heated)

To make the batter:
Mix yolk of egg until light in color. Mix the white until stiff. Add the eggs together adding enough super fine powdered sugar to stiffen. Add 1 pinch of baking soda and 1 ounce light rum. Add more sugar to stiffen. You want it the consistency of very thick pancake batter.

To Serve:
Heat mugs in hot water until ready to use. In hot mug add 1T batter, and 1oz rum (or to taste). Fill mug to within 1/4" of the top with hot milk. Top with a splash of brandy. Grate some fresh nutmeg on top and serve.

Eggnog

2009-12-12T13:31:00.000-08:00

I got this recipe from Alton Brown. There are two ways to prepare it. One is raw, and one is cooked.

4 egg yolks
1/3C, + 1T granulated sugar
1 pint whole milk
1C heavy cream
3 oz bourbon (or 1oz Vanilla and 2oz water)
1t freshly grated nutmeg
4 egg whites

Raw Directions:
1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3C sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
2. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1T sugar and beat until stiff peaks form.
3. Whisk the egg whites into the mixture. Chill and serve.

Cooked Directions:
1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3C sugar and continue to beat until it is completely dissolved. Set aside.
2. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
3. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1T sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture and serve.

Gingerbread House Recipe

2009-12-12T13:09:00.000-08:00

The Cooking Of Germany - Foods Of The World
This gingerbread recipe is great for making houses. It dries nice and hard. I highly recommend you use a stand mixer for this recipe. This recipe is from The Cooking of Germany by Nika Standen Hazelton. I always test the recipes before I post them. This one I made the original way the first time, but changed it a little the second time (see notes in parenthesis).

3/4C Honey
1 3/4C granulated sugar
1/4C unsalted butter
1/3C lemon juice
6 1/4C all-purpose flour
6T baking powder
1 1/2t ground cinnamon
1t ground cloves
1/4t ground nutmeg
1/4t ground cardamom (I use ground ginger)
1/8t kosher salt
1 lg egg (I use 2 eggs and omit the extra yolk)
1 lg egg yolk

Directions:
1. Preheat oven to 375F. Grease a 12x17" rimmed baking sheet with Baker's Joy, or line with parchment paper.
2. In a large saucepan, combine the honey, sugar, and butter and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves and the butter is melted. Remove from the heat and stir in the lemon juice. Transfer the mixture to the large bowl of an electric mixer.
3. In a separate large bowl, stir together the flour, baking powder, cinnamon, cloves, nutmeg, cardamom, and salt.
4. Using the paddle attachment, beat 2C of the flour mixture into the cooled ** honey mixture at medium speed. Add the egg and egg yolk and beat on medium speed until combined, then add the remaining flour mixture and beat until the flour is thoroughly incorporated and the dough is smooth.
5. Immediately press the dough evenly into the prepared pan (I used two pans in order to make the dough thinner). Then using a lightly floured rolling pin smooth and even the dough out.
6. Bake for about 35 minutes, until firm and browned. Place a large cutting board on top of the gingerbread and flip it over to unmold. It is now ready to be cut into the shapes for your house. The gingerbread must be cut warm or it will harden to much.

Note: I used two 12x17" sheets, and lined mine with parchment paper.
** do not cool the mixture! I cooled it the first time and it was very hard to work with. Just mix it in as soon as you have added the lemon juice.

I have seen gingerbread houses made where you cut them out prior to baking, cut after baking and even do some cuts in the middle of the baking. Use what method you're comfortable with.

To glue the pieces together I use a sugar syrup glue. However do not use this with children around. To make the sugar glue: Pour 2C sugar into a heavy 12" skillet. Add water to cover the sugar. Heat to boiling over medium-high heat and cook until it reaches hard ball stage (250-265 on candy thermometer). Keep on medium-low heat while gluing pieces so it doesn't crystallize on you. Be extra careful not to get burned by the glue.

Cami's Breakfast Potatoes

2009-11-21T17:55:00.000-08:00

The secret to tender breakfast potatoes is to par boil them first.

4t butter *for Vegan use the olive oil butter
4T olive oil
1 large onion, diced
1 green pepper, diced
2 pounds white or red potatoes, peeled
2T tarragon

1. Place the potatoes in a pan just large enough to hold them in a single layer. Add just enough cold water to cover them. Don't use too much water or they will cook
too much before they boil.
2. Bring to a boil.
3. Drain immediately. Do not refresh.
4. Allow potatoes to air dry on a paper towel.
5. In a large frying pan over medium-high heat, melt 1t butter, and 1T olive oil. Add the onion and cook, stirring occasionally , until golden brown. About 5 minutes. Add the green pepper and cook until they begin to soften. About 5 more minutes.
6. While the onion and peppers are cooking dice your potatoes.
7. Transfer the onion and pepper mixture to a bowl and set aside.
8. Add 1t butter, and 1T oil. Add 1/3 of the potatoes and cook, turning to brown all sides evenly. Cook about 7 minutes. You can add more butter/oil if the potatoes are too dry. Add the browned potatoes to the bowl with the onion mixture.
9. Repeat step 8 until all potatoes are cooked.
10. Return all of the potatoes and onions to the pan. Heat thoroughly. Remove from the heat and season with salt and pepper. Serve immediately.

Lima Bean and Roasted Corn Succotash

2009-11-21T17:19:00.000-08:00

Another recipe from the CIA that I love. Serves 8. Prep time 35 mins.
1 1/2 lb. Lima beans, frozen
4C corn kernels, fresh or frozen
1/3C chives
1T tarragon, chopped
1T butter (I ended up using more)*For Vegan use butter substitute or olive oil
1t salt, or to taste
1t freshly ground black pepper, or to taste

1. Bring the Lima beans and 1" of water to a boil in a saucepan. Reduce the heat and simmer, covered, until tender, about 3 minutes for fresh or 5 minutes for frozen. Drain and set aside.
2. While the Lima beans are simmering, put the 4C of corn and 2" of water in a saucepan and bring to a boil. Reduce the heat and simmer, covered, until tender, 3-5 minutes. Drain well and roast the corn in a large, dry cast iron skillet, stirring occasionally, until golden brown, about 3 minutes. Stir in the Lima beans, chives, tarragon, butter, salt and pepper.
3. Cook until the flavors are blended, about 5 minutes. Serve at once.

Beef Fajitas

2009-11-21T11:42:00.000-08:00

Another recipe for batch cooking. From the same book "Fix, Freeze, Feast" with modifications.

Makes 4 Entrees, 4 servings each.
6 pounds boneless top sirloin steaks or other similar cut.
1/2C lime juice
1/2C soy sauce
1/2C vegetable oil
2t ground cumin
2t dried oregano
2t chili powder
2t black pepper
2T minced garlic
4 lg sweet yellow onions, cut into strips
4 lg peppers cut into strips (red, green, yellow or orange)
4C shredded cheddar cheese
40 flour tortillas
4 2-gallon freezer bags
8 1-quart freezer bags
8 1-gallon freezer bags

On hand for day of cooking each entree:
2t vegetable oil
Sour cream, salsa, guacamole or other fajita toppings of your choice.

1. Rinse steaks and trim excess fat. Cutting across the grain, slice each steak into narrow strips. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly among the four 1-gallon freezer bags.
* I find it much easier to slice the steaks thin if they are partially frozen.
2. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, and black pepper in a medium bowl. divide the marinade evenly over the beef. Put 1/2T of garlic into each bag. Seal.
3. Divide onion and peppers strips evenly among four 1-quart freezer bags. Seal. Measure 1C cheese into each of the remaining 1-quart freezer bags. Seal. Put 10 tortillas into each of the remaining 1-gallon freezer bags. seal.
4. Into each of the 2-gallon freezer bags, place a bag of marinated beef, a bag of onions and peppers, bag of cheese and tortillas. Seal and Freeze.

To cook:
1. Completely thaw one entree in the refrigerator.
2. Heat oil in a large skillet over medium-high heat. Add onions and peppers and stir-fry until soft, about 3 minutes. Remove vegetables from skillet and add beef. Stir fry until beef is well browned, about 10 minutes. Remove pan from heat, and add vegetables stirring to combine. Serve with tortillas and fajita toppings of your choice.

Sesame-Soy Sirloin

2009-11-21T11:13:00.000-08:00

I prefer to make a lot of meals on one day then serve them over the next two weeks. I believe I have written to a lot of you about your preferences for a paper I did for school. This is one of the recipes I like to make in batches. Since Brynn recently acquired a lot of beef she might find this recipe especially helpful.
This recipe has been modified from "Fix Freeze Feast, by Kati Neville and Lindsay Tkacsik".

Makes 3 Entrees, 4 Servings Each
6 pounds boneless top sirloin steaks (I have used other steaks with equal success. London Broil is my favorite for this. I just cut it up into portion size).
1/2C soy sauce
1/4C lime juice
2T sesame oil
2T brown sugar
3T minced garlic
3T sesame seeds
3T crushed red pepper flakes (optional)
1t freshly ground black pepper
3 one-gallon freezer bags, labeled

1. Rinse and divide steaks evenly among the freezer bags.
2. Whisk together the rest of the ingredients (not the bags).
3. Divide the marinade equally over the meat. Seal the bags, and freeze.

To cook:
1. Completely thaw one entree in the fridge. Separate your steaks from the marinade. Pour the marinade in a bowl so you can use it to baste your steaks as you cook them.
2. Prepare a medium fire in a gas or charcoal grill. Or, fry in a cast iron skillet on your stove top.
3. Cook steaks for 14 - 18 minutes for medium-rare to medium. Turning occasionally and baste as desired. Do not baste during the final 5 minutes of cooking. Discard remaining marinade.

Turkey Gravy

2009-11-17T07:24:00.001-08:00

I have to admit that I haven't made this in a year. So today in order to post an accurate recipe I made my Thanksgiving gravy. This recipe is fun to make and the aroma from the roasted vegetables is wonderful.

2lb Turkey wings
5T extra virgin olive oil
1 medium yellow onion - not peeled, cut in half (or 1/4 if large)
4 large carrots - not peeled, scrubbed and cut in 1/3
2 whole garlic heads - not peeled - top cut off to expose the garlic
4 sage leaves
4 sprigs thyme
2 sprigs rosemary
16 whole peppercorns
4T butter
1/4 - 1/2C all-purpose flour
1 1/2 qt chicken stock
Kosher salt and fresh ground pepper to taste.

Heat oven to 375F.
1. Cut all of your vegetables and set them aside. Wash your turkey wings off and use a paper towel to dry them.
2. Spray inside of roasting pan with non stick spray. Add the vegetables, peppercorns, and herbs to the pan. Rub turkey wings with olive oil. Season liberally with salt and pepper. Put turkey wings on top of the vegetables. Add the remaining olive oil to the pan. Roast in the oven until the wings are golden brown, about 45-60 minutes.
3. When the wings are done put the roaster on your stove over medium heat. Remove the turkey wings, and set them aside to rest. Tent them with foil to keep them warm.
4. Make a roux: Add the butter, stir until melted. Depending on how much juice you were able to get from the turkey wings you may need to add an additional 1.5T of olive oil. Sprinkle the flour into the pan and scrape up any of the cooked on bits left in the pan (note any burned bits will make your gravy bitter). Cook over medium-high heat for a few minutes, stirring frequently.
5. Once you have the flour all mixed in with the vegetables, gradually add the chicken stock to the pan, whisking well to work out any lumps. Add turkey wings back into the roaster. Simmer the gravy until thickened and well developed in flavor. Remove turkey wings. Strain through a mesh strainer. Adjust seasonings as needed. Serve.

Note: In order to get more nutrients in my gravy after it is all cooked I put the gravy in the blender with some of the cooked carrots, onion and garlic and puree it smooth.
Freezing: You can make your gravy ahead of time and freeze it. The day before you need it thaw in fridge. When you need it heat to a full rolling boil. Gravy will freeze for 6 months.

Best Mashed Potatoes

2009-11-17T07:16:00.000-08:00

Don't fill a pan more than half way with your potatoes. You want room for them to cook. Other than that how many you cook is up to you. This may help: 1 pound = 4C diced = 1 3/4C Mashed.

Ingredients:
Potatoes (russets are best for mashing because they are light and fluffy)
1/2 and 1/2
Salt and pepper to taste

Directions:
Peel and cut your potatoes into a large dice. Add them to a large stock pot. Cover the potatoes with 1/2 and 1/2, or you can use whole milk with some cream. Add a little salt. Bring to a simmer and cook for about 20-minutes, or until done.
Once the potatoes are done drain them but, reserve the boiling liquid. Put the drained potatoes back into the pot, then add some of the liquid back in to mash them with.

Cranberry-Orange Sauce

2009-11-05T13:57:00.000-08:00

I used to always buy canned cranberry sauce. Then I met my friend Angel at Edwards AFB. She told me how easy and tasty it is to make your own. Since then I have never gone back to canned.

2 8-ounce packages cranberries (fresh or frozen)
1 orange, zest cut into strips and juiced (or 2T zest and 1/4C juice)
1/2 C granulated sugar
1 cinnamon stick

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens. This takes about 15 minutes. Serve at room temperature or chill. Remove cinnamon stick before serving.

Chestnut Stuffing

2009-11-05T13:42:00.000-08:00

I adore this recipe. This recipe reminds me of the recipe my mother used to make. I found it in a 2005 edition of Martha Stewart Living.
Serves 10-12
You will need to dry the bread cubes overnight; transfer them to a resealable plastic bags until you're ready to make the stuffing. I actually store my bread in brown paper sacks because the plastic bags holds in the moisture.

2 loaves good-quality white bread, cut into 3/4" cubes (about 20 cups) Note: this is not Wonder bread. This is bread you buy from the bakery that actually will dry out in a day.
1 1/2 pounds fresh chestnuts (4C), scored with an X
3/4C unsalted butter (1 1/2 sticks)
4 small onions, peeled and cut into 1/4-inch dice (about 3C)
1 bunch celery, cut into 1/4-inch dice (about 4C)
3T finely chopped fresh sage
5C homemade or low-sodium store-bought chicken stock
1T Kosher salt
3C coarsely chopped fresh flat-leaf (Italian) parsley.
Fresh ground pepper.

1. Spread bread cubes in a single layer on baking sheets. Let dry at room temperature, uncovered over night.
2. Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container for up to 3 days. ( prefer to roast mine in the oven. 400F with cut side up for about 20 minutes).
3. Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2C stock; cook until reduced by half, about 5 minutes.
4. Transfer onion mixture to a large bowl. Add remaining 4 1/2C stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350F for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

Note: I always look for fresh baked breads that get marked down in the bakery this time of year. Then I cube and freeze them until needed. If your bread is not dry enough it will be mushy stuffing.

Neiman Marcus Cookie

2009-11-05T13:25:00.000-08:00

Okay here is the recipe a lot of people are asking me for. Let me tell you up front it makes a lot of cookies. Consider cutting it in half. I highly recommend a stand mixer for this. Although, it won't hold all of the dough either. I mix it in two batches. The dough freezes well.

2C butter
4C all-purpose flour
2t baking soda
2C sugar
5C oatmeal, blended (measure oatmeal and blend in a blender to a fine powder)
24 oz chocolate chips (your choice of combinations)
2C brown sugar
1t salt
8oz Hershey bar, grated
4 lg. eggs
2t baking powder
3C chopped nuts (your choice)
2t vanilla

Preheat oven to 375. Line baking sheets with parchment paper or non-stick spray. Cream the butter and both sugars together. Then add eggs and vanilla. Mix well. In a separate bowl combine flour, oatmeal, salt, baking powder and soda. Add wet ingredients to dry ingredients, mix well. Add chocolate chips, Hershey bar, and nuts. Roll dough into 1T size balls and place 2" apart on a cookie sheet. Bake for 10 minutes. Makes 112 cookies

Roast Turkey

2009-11-05T10:08:00.000-08:00

This recipe is from Alton Brown. I have used it two different times and had great success with this recipe. It has produced the best turkey ever for me. I hope if you try the recipe you will have the same success I have had.

1 14-16 pound frozen young turkey (thawed)

For the brine:
1C kosher salt (this is NOT table salt)
1/2 C light brown sugar
1 gallon vegetable stock
1T black peppercorns
1/2T allspice berries
1/2T candied ginger
1 gallon iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 C water
4 sprigs rosemary
6 sage leaves
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey, breast side down in brine, cover, and refrigerate or set in cook area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500F. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and safe. Tuck back wings and coat whole bird liberally with canola (or other natural) oil.
Roast on lowest level of the oven at 500F for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert prove thermometer into thickest part of the breast and return to oven, reducing temperature to 350F. Set thermometer alarm to 161F. A 14-16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Roasted Mushrooms

2009-11-05T10:01:00.000-08:00

This is a very easy recipe for nice roasted mushrooms. I chose a variety of mushrooms. If you are using larger ones, then slice them so the mushrooms all cook the same time.
1 pound mushrooms, any variety or combination
Olive oil
Salt to taste
Pepper to taste
Garlic

Preheat oven to 400-450F.
Cut larger mushrooms, but leave small ones whole.
Toss mushrooms in olive oil to lightly coat. Season liberally with salt and pepper.
Lay mushrooms out on a baking sheet with sides. Roast in the oven for about 5 minutes. Add garlic and stir mushrooms gently. Then roast another 5 minutes or until desired tenderness is achieved.

Baked Sweet Potatoes

2009-11-02T11:11:00.000-08:00

It seems you can find sweet potatoes practically year-round. Here is a simple recipe for baking them.

When you choose them look for the darkest orange ones you can find. A lot of sweet potatoes are mislabeled in stores and sold as yams. The darker orange the more vitamins you will have in them. There are also Okinawan Purple Yams (really a sweet potato) which are purple inside! They are very tasty!!! Yams are very different and usually not available in USA markets. I have included some pictures for you to see the difference.

To bake these up is a cinch.

Serving size is one medium potato. So prepare as many as you need.

1. Preheat oven to 425F

2. Scrub potatoes thoroughly with a potato brush. Blot them dry then prick them with a fork. Wrap them individually in foil.

3. Place in preheated oven for 40-60 minutes, or until tender.

4. To serve, roll them gently to loosen them up. Score the foil and push the potatoes in from the ends.

I serve them with butter, and cinnamon-sugar.

A Yam has a scaly rough skin. A sweet potato has a smooth skin.

Yams usually have "toes" on them. Sweet potatoes are just one long tuber.

Chilled Asparagus with Mustard Herb Vinagrette

2009-10-31T12:30:00.001-07:00

This is from my "Vegetable" book by the CIA - Serves 8
If you have a choice at the market, opt for the larger asparagus. It has a richer, more satisfying flavor than very slender asparagus.

1. Bring a large pot of salted water to a rolling boil.
2. Trim the asparagus to remove the white, fibrous ends. Cut the asparagus into 2-inch pieces on the diagonal.
3. Add the asparagus to the boiling water and cook until the spears are bright green and just tender, 4-5 minutes. (If necessary, cook the asparagus in batches.) Drain the asparagus in a colander and rinse with cold water until the asparagus the asparagus in chilled. The asparagus is ready to dress and serve now, or it can be held in a covered container in the refrigerator for up to 6 hours.
4. To make the vinaigrette, whisk together the vinegar, mustard, parsley, tarragon, salt, pepper, onion powder, and garlic powder until blended. Add the oil to the vinegar mixture in a thin stream, whisking constantly. Season with additional salt and pepper, if needed.
5. Toss the chilled asparagus with the vinaigrette or pas sit separately on the side. Serve immediately on a chilled platter or plates.

Avocado and Black Bean Crostini

2009-10-31T12:18:00.000-07:00

This is from my book "Vegetables" by the CIA.
Crostini is a general term that refers to "little toasts," which are usually topped with one or more garnish items. This southwestern version combines the creaminess of black beans with the heat from the guacamole for a dynamite hord doeuvre or snack idea. Serves 8
24 baguette slices, 1/4" thich
1/4C garlic and parsley butter (see recipe section)
1/2 C small-dice Vidalia onions
1/2C small-dice plum tomatoes
3/4C cooked or canned black beans, drained and rinsed.
2T cilantro, chopped
1t white wine vinegar
salt and pepper as needed
2 avocados
2T lime juice
1 garlic clove, minced
1/4t chili powder
1/8t ground cumin
24 cilantro or parsley leaves, washed.

1. Preheat the oven to 400F
2. Toast the baguette slices in the oven for 5-7 minutes, or until the outside edges are golden brown. Spread each baguette slice with approximately 1/2t of the garlic butter. Reserve the toasts until needed.
3. Combine the onions, tomatoes, black beans, cilantro, and vinegar. Season to taste with salt and pepper.
4. Peel and core one of the avocados and dice into 1/4" pieces. Combine the avocado with 1T of the lime juice, garlic, chili powder, and cumin. Season to taste with salt and pepper.
5. Peel and core the remaining avocado. Slice each half across the meridian into 8 slices. Sprinkle the avocado with the remaining lime juice to prevent oxidation.
6. Spread 1 heaping teaspoon of the avocado mixture on each crostini. Top with 1T of the black bean mixture. Garnish with an avocado slice and a cilantro leaf.

Cami's Semi-Homemade Spaghetti

2009-10-30T16:13:00.000-07:00

To start gather all your ingredients together. You will also need a package of spaghetti noodles or any other shaped noodle that you like. I recommend Quinoa noodles.

You will need two large pots, one for the sauce and one for the noodles. Salt and olive oil for the noodles to boil in as well. You will also need a cutting board, and butcher knife.

For the 2 15oz cans of tomatoes - Use any kinds of tomatoes you want. You can use a combination of diced and stewed, Italian seasoned, etc.

Here is a picture of my ingredients all laid out.

Step 1. Add oil to one of your pots and set it on the stove on low heat.

Step 2. Dice your onion, and mince your garlic. If you have it in a jar like I do then just measure it out. Add the onion and garlic to the sauce pan with oil in it.

Saute on medium low heat until the onions have sweated and are slightly clear. Be careful not to cook it on too high of a heat or they will just brown and not sweat.

Step 3. Dice your celery and carrot.

I have an example for you to see how you dice the different vegetables.

Wash all your vegetables.

For the celery, Cut one stalk. Trim off the top and cut in a manageable size. I usually cut them about 4" long (as seen top far left). Next I cut the stalk in half lengthwise (top 2nd from left). Then I slice them into sticks (see top 3rd from left). Finally I line up my nice celery sticks and dice them.

For the carrot; Peel carrot and cut into 4" lengths (bottom row, far left). Next I cut the carrot in half lengthwise (bottom row, 2nd from left). Then I cut those sections into sticks. Finally I line up the sticks and dice them.

Step 4. Add your diced celery and carrot to the onion and garlic. Stir to combine. Continue to cook on Medium Low heat.

Step 5. How you prepare your mushrooms is up to you. To clean them I simply wipe them off with a dish cloth. If you buy the already sliced ones they are already cleaned. For this dish you can either slice the mushrooms or dice them. I dice min in order to disguise them for the more picky eaters. Add mushroom to pan.

Step 6. Clean and dice your pepper.

I have shown how I clean and dice my peppers. I cut off the sides of the pepper, and throw away the core. Next I remove the bitter pith that clings onto the side.

Next, I cut the peppers into sticks, and then dice them. The size of the dice is up to you. Add the diced peppers to the pan.

This is what your pan will look like now.

Mix your vegetables well.

Step 7. Prepare your spaghetti sauce, canned tomatoes, and spaghetti seasoning.

First add seasoning packet and toss the vegetables to coat them. Next add in your spaghetti sauce and the undrained canned tomatoes. Stir to combine. Taste to check for flavors. Add garlic salt, and pepper to taste. Put lid on and let simmer while you cook your noodles.

For your noodles bring a large pot of water to boil with salt and about 1T of oil. Cook according to package directions.

When done, drain and serve with sauce.

Note: for those that want a meat sauce. Simply add 1 pound of seasoned cooked ground beef to the sauce. If you want to cook it with the sauce then add the raw beef after step 2. Season liberally with garlic salt and pepper then when it is browned (drain if needed) continue on to step 3.

Guacamole Salad

2009-10-15T07:34:00.000-07:00

This recipe I have made a lot. It is fabulously easy to prepare and looks wonderful. This recipe is from Ina Garten.

1 pint grape tomatoes, halved
1 yellow bell pepper seeded and cut into 1/2" dice
1 medium red onion, diced
1 (15-oz) can black beans, rinsed and drained
2T minced jalapeno peppers, seeded (2 peppers)
1/2t freshly grated lime zest
1/4C freshly squeezed lime juice
1/4 C good olive oil
1t kosher salt
1/2t freshly ground black pepper
1/2t minced garlic
1/4t ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2" dice (Cut when ready to serve)

Place the tomatoes, yellow peppers, black beans, red onion, jalapeno peppers and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad.

Broccoli Salad

2009-10-15T07:30:00.000-07:00

This one I picked up from a friend while in Guam. I have tried several versions with the broccoli. I have added the sliced up stems, or even a bag of broccoli slaw in addition to the florette.

Ingredients:
4 heads broccoli, trimmed to bite size
1 red onion, diced
1C pecans, chopped
1# fried and crumbled bacon

Sauce
4T red vinegar
1/2C Mayonnaise
1C Sugar (splenda works fine)

Directions:
Combine broccoli florette, red onion, pecans and bacon. Toss. Add sauce and serve.

Cheese and onion salad with creamy herb dressing

2009-10-15T07:14:00.000-07:00

This salad is intended to be a meal I believe as it is way to large for a side. However it is up to you and the author didn't specify. This is out of my own book "Jamie at Home" by Jamie Oliver. I love this book because he not only has all the great home grown vegetables in his recipes, he also gives tips on how to grow you own garden. Very Farm to Table.

Serves 4
8 small shallots, peeled and finely sliced
sea salt and freshly gound black pepper
white wine vinegar
1 romaine or cos lettuce, washed and spun dry, leaves separated
1 Boston or bibb lettuce, outer leaves removed, washed and spun dry, leaves separated
4 large handfuls of mixed salad leaves (such as arugula, oak leaf and a little dandelion), washed and spun dry, leaves separated
4 oz Roquefort cheese, crumbled
a good handful of walnuts, toated and crumbled
optional: a small handful of chive or allium flowers

For the creamy herb dressing
extra virgin olive oil
2T Creme Fraiche
1T red wine vinegar

Place the shallots in a small bowl with a generous pinch of salt and pour over just enough white wine vinegar to cover. you'll pour away the excess salt and vinegar once the onions are pickled, so don't worry if you think it's a bit much! Scrunch everything together with your hands and leave to marinate for at least 10 minutes.

To make the dressing, mix 4T of olive oil with the creme fraiche and the red wine vinegar. Whisk everything together and season to taste.

Squeeze the shallots hard with your hands and drain. Place the salad leaves on a plate. From a height, sprinkle over the shallots and the crumbled Roquefort. Scatter over the crumbled walnuts - it's realy nice if they're still a bit warm from being toasted. I like to drizzle over the dressing at the table. Finish by throwing over some torn -up chive or allium flowers, if you have them.

Enjoy

Seasonal Fruit Salad with Poppy Seed Dressing

2009-10-15T07:03:00.000-07:00

Oh my this is an awesome salad. Stright from "The Pastry Queen's Christmas". The onions in this salad give it a tiny bite which may be too hot for little ones.

Seasonal Fruit Salad with Poppy Seed Dressing (Serves 4)

Dressing:
6T sugar
1/2t dry mustard
2T + 2t white wine vinegar
1T grated white onion (i minced mine in the blender)
1/2C canola oil
1 1/2t poppy seeds

Salad
2 Granny Smith apples, cored and diced
2 Bosc pears, cored and diced
2 clementines or Satsuma oranges, peeled and sectioned
Seeds from 1 pomegranate
1/2C walnut or pecans, toasted.

To make the salad dressing: In an electric blender, blend the sugar, mustard, vinegar, and onion on medium-low speed. With the machine running, gradually add the oil. Add the poppy seeds and blend just to incorporate. Pour the dressing into a glass jar. Cover and refrigerate any leftover dressing for up to 1 week.

In a large bowl, toss the fruit with 1/2C of the dressing. Refrigerate for at least 30 minutes or up to 5 hours. Add the nuts just before serving and toss to mix.

Avocado, Orange and Almond Salad

2009-10-13T07:03:00.000-07:00

I found this great recipe in "The Complete Mediterranean Cookbook". It was very easy to make. One suggestion I have is to cut the orange in to cubes for ease of eating.

2 Oranges
2 Ripe Tomatoes
2 Small Avocados
1/4C Extra Virgin Olive Oil
2 T Lemon Juice
1T Chopped Fresh Parsley (I used Italian flat leaf)
1 Small Onion Sliced Into Rings
Salt and ground black pepper to taste
1/4C Sliced Almonds
10-12 Black Olives

1. Peel the oranges and cut into thick slices. PLunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel off the skins, cut into quarters, remove the seeds and chop coarsely.
2. Cut the avocados in half, remove the pits and carefully peel off the skin. Cut into chunks.
3. Combine the olive oil, lemon juice and parsley. Season with salt and pepper. Toss the avocados and tomatoes in half of the dressing.
4. Arrange the sliced oranges on a place and scatter the onion rings over them. Drizzle with the rest of the dressing. Spoon the avocados, tomatoes, almonds and olives on top.

Banana-oatmeal Waffles

2009-10-10T07:40:00.000-07:00

I absolutely love these waffles. I suggest you serve them with butter and powdered sugar. Syrup is a bit too sweet for these. This recipe is out of my "Complete Outdoor Living Cookbook" by Williams and Sonoma.

1C All-Purpose Flour
1C Quick cook rolled oats or multigrain cereal (crushed)
2T Brown Sugar - firmly packed
1T Baking Powder
1/2t Baking Soda
1/2t Ground Cinnamon
Pinch of Ground Allspice
Pinch of Ground Nutmeg
1/2t salt (I left this out and it worked fine)
1C Sour Cream
1/2C Milk
2 Eggs
4T Unsalted Butter, melted
2 Ripe bananas - peeled and sliced.

1. Preheat the waffle iron according to the manufacturer's directions.
2. In a large bowl, stir together the flour, oats or cereal, brown sugar, baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
3. In a large measuring picture (I used my blender for this part), combine the sour cream, milk, eggs, and melted butter and whisk with a fork until well blended. Add the sliced bananas and mash them in well. (An old fashioned potato masher works well.) Don't worry if the mixture is still a little lumpy. Add the egg misture ot the flour mixture and mix with a fork or a whisk until a smooth batter forms.
4. Using a paper towel or pastry brush, lightly grease the waffle iron iwth vegetable oil. Flooing the manufacturer's directions, ladle in enough batter for 1 waffle (usually 1/2C), spreading it around evenly as soon as you finish pouring it. Close the waffle iron and cook until it opens easily and the waffle is golden brown on the outside and cooked through inside. Transfer to a platter an dkeep warm while you cook the remaining waffles, regreasing the waffle iron as necessary. Serve Hot.

Makes about 7 waffles. Per Waffle: Calories 344, Protein 8g, Carbohydrates 38g, total fat 19g, saturated fat 10g (you can cut this down by using low fat sour cream, and skim milk or soy milk), cholesterol 95mg, sodium 512mg, dietary fiber 2g.

Pumpkin Seed Brittle

2009-10-02T10:32:00.001-07:00

I haven't tested this recipe yet. It is from Martha Steward, October 2006

1/4C Unsalted butter - plus more for baking sheet
1/2C Light Brown Sugar - Packed
1/4C Honey
1C Fresh pumpkin seeds, rinsed well, dried and toasted.

1. Preheat Oven to 350F. Butter and 11x17" rimmed baking dish and set aside.
2. Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280F, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300F, about 2 minutes. Pour onto prepared baking sheet. Let cook completely. Break into pieces.

Spiced Pumpkin Seeds

2009-10-02T09:01:00.000-07:00

2T Melted Butter
3C Cleaned pumpkin Seeds
1t Ground cinnamon
1/2t Ground cloves
1/2t Ground Nutmeg
1T Granulated Sugar

Preheat oven to 375F. Line a baking sheet with parchment paper or foil.
Mix pumpkin seeds and butter together until coated, set aside.
Mix remaining ingredients in a bowl.
Add pumpkin seeds to spice mix toss to coat. Lay pumpkin seeds on baking pan in an even layer. Bake for 15 to 20 minutes. Stir several times during cooking, and watch closely to make sure they don't burn. When crunchy they are done.

Baked Pumpkin Seeds

2009-10-02T08:58:00.000-07:00

2C Cleaned pumpkin seeds
4T butter, melted
Kosher salt to taste

Preheat oven to 275F. Soak seeds in melted butter for 5 minutes. Pour onto a cookie sheet that has been lined with aluminum foil. Spread seeds out so they are not touching. Sprinkle with Kosher salt and bake for about 5 minutes.

Seasoned Pumpkin Seeds

2009-10-02T08:55:00.000-07:00

3/4C Clean pumpkin seeds
1T butter melted
1/2t Worcestershire sauce
1/4t Garlic salt
1/4t seasoned salt

Put all ingredients in a medium size bowl and mix well. Pour onto a baking sheet lined with parchment paper and bake at 300F for about 25 minutes, or until lightly toasted. Stir occasionally.

Toasted Pumpkin Seeds

2009-10-02T08:53:00.000-07:00

2C pumpkin seeds (not cleaned)
2T melted butter
1 1/4t salt

Remove seeds from the pumpkin but DON'T wash. Wipe fibers from seeds. Spread in a shallow pan and bake in a 250F oven until crisp, stirring occasionally.

Toasted Pumpkin Seeds, Mexican Style

2009-10-02T08:50:00.000-07:00

1C clean pumpkin seeds
2T melted butter
salt to taste
1/2 t chili powder
1/4 t ground cumin
cayenne pepper to taste

Toss seeds with melted butter and spread them on a cookie sheet. Sprinkle with salt, and remaining ingredients. Bake at 300F until the seeds are golden brown and crisp. Cool completely.

Sweet and Spicy Pumpkin Seeds

2009-10-02T07:06:00.000-07:00

1C cleaned pumpkin seeds
5T granulated sugar
1/4 t Kosher salt (if you only have reg. salt then use 1/8t)
1/4 t ground cumin
1/4 t ground cinnamon
1/4 t ground ginger
pinch cayenne pepper
1 1/2 T peanut oil

Preheat oven to 250F. Line a baking sheet with parchment paper. Spread seeds in an even layer and bake until dry, stirring occationally. About an hour. Let cool.

In medium bowl combine 3T of the sugar, salt, cumin, cinnamon, ginger and cayenne, set aside.

Heat oil in a large nonstick skillet over high heat. Add pumpkin seeds and the 2T sugar. Cook until the sugar melts and the pumpkin seeds begin to carmamelie, about 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.

Sour Cream and Chicken Enchiladas

2009-08-11T16:25:00.000-07:00

I found this recipe in a new favorite cook book of mine called "The Pastry Queen Christmas" by Rebecca Rather and loved it.

Yield 6-8 (although honestly is serves double that)

1 4-pound store bought chicken
4T Unsalted Butter
1 Lg. Yellow Onion (chopped)
8 oz. Sliced mushrooms (optional)
2 cloves garlic (minced)
4C Sour Cream (can use non fat or reduced fat versions)
1/2 C Heavy Whipping Cream (optional)
7 oz can Diced Green Chiles, undrained
10 oz can Tomatoes with green Chiles
1/4t Kosher salt
1/4t Ground Pepper
1C Frozen Corn
1C Canola Oil
12 Corn Tortillas
2 1/2C Monterey Jack Cheese (shredded)

Preheat oven to 350F. Grease a 9X13 baking dish with cooking spray.
Remove and discard the skin from the cooked chicken. Pull the meat from the bones and shred it by hand into bite sized pieces; set aside.
In a large skillet, melt the butter over medium heat. Add the onion, mushrooms, and garlic and saute until the onion is translucent, about 4 minutes. Stir in the sour cream, heavy cream, green chile's, tomatoes, salt, and pepper until smooth. Cook until warmed through, being careful not to let the mixture boil. Reserve 2C of the sour cream mixture for pouring over the casserole. Stir the corn and chicken into the remaining sour cream mixture, which will be used to fill the tortillas.

In a large skillet, heat the canola oil over medium-high heat. Using metal tongs, dip each tortilla in the hot oil for a few seconds on each side, until softened. Stack the tortillas on a paper towel. Spoon a generous line of the chicken mixture down the center of each tortilla, roll it up, and place it, seam side down, in the prepared pan. Pour the reserved sour cream mixture evenly over the tortillas and sprinkle with the shredded cheese. Bake, uncovered, for 20 to 25 minutes, until the sauce bubbles and the cheese is melted. Serve immediately.

This is not a spicy dish at all. I was a bit worried with all the chile's in it.

Cooking 1 day for 3

2009-04-21T15:29:00.001-07:00

A couple of years ago I found these recipes by Paula Dean. I have tried them all and I think a lot of the family would enjoy them. Especially since most of you have young kids.

"Start with a formal menu for Sunday - a good day to have a hearty family meal. Then use the leftover meats for Monday and Tuesday nights' suppers. Preparing the meats ahead of time will cut down on your prep time and no one will ever guess these tasty meals were made from leftovers!" Paula Dean

Cheese French Bread (Day 3)

2009-04-21T15:22:00.000-07:00

1 (11-ounce) can refrigerated French bread loaf dough
2T butter, melted
1/4C shredded Romano cheese

Preheat oven to 350F. Lightly grease a baking sheet.
Unroll French bread; brush with melted butter. Sprinkle evenly with cheese. Re-roll bread, pressing ends and seam to seal. Place bread, seam side down, on prepared baking sheet. with a sharp knife, make 5 (1/4" deep )cuts on top of bread. Bake 25 to 28 minutes, or until golden brown.

I tried this using JoAnn's recipe for French bread and it was great. Just weigh the dough so you have the right amount.

Tangy Sweet Salad Dressing Over Mixed Greens (Day 3)

2009-04-21T15:19:00.000-07:00

Another Paula Dean Recipe
Makes about 1C dressing

1/2 C sugar
1/4 C white vinegar
2T apple cider vinegar
2 cloves garlic, minced
1/2 c vegetable oil
6C mixed salad greens
1 (8.25-ounce) can mandarin oranges, drained
1/2 C slivered almonds

In a small bowl with a tight fitting lid, combine sugar, vinegars, and garlic, Fit lid on bowl, and shake to dissolve sugar. Add vegetable oil, and shake vigorously to combine.
In a large bowl, combine salad greens, oranges and almonds. Drizzle with salad dressing just before serving. Toss gently to combine.

Green Pea Salad, by Paula Dean (Day 2)

2009-04-21T15:15:00.000-07:00

Serves 4 to 6

1/3C mayonnaise
1T buttermilk
2t dried chives
1t dried dill
1/2t sugar
1/4 t salt
1 (10-ounce) package angel hair coleslaw
10 slices bacon, cooked and crumbled
2C frozen green peas
1C diced English cucumber
1/2 C finely chopped celery

In a small bowl, combine mayonnaise, buttermilk, chives, dill, sugar, and salt.
In a large bowl, combine, coleslaw, bacon, peas, cucumber, and celery; add mayonnaise mixture, tossing gently combine.

Rice Pilaf by Paula Dean (Day 1)

2009-04-21T15:10:00.001-07:00

Makes 4 to 6 Servings
2T butter
1 clove garlic, minced
1 1/2 C long grain American basmati rice
2 (14.5oz) cans chicken broth
1T chopped flat leaf parsley

In a medium saucepan, melt butter over medium-high heat. Add garlic and rice, and cook, stirring constantly, 2 minutes or until rice is lightly browned.
Add chicken broth, and parsley; bring to a boil, cover, reduce heat, and simmer 20 minutes. Remove from heat, cover, and let stand 10 minutes. Fluff rich with a fork before serving.

Zucchini and Squash Saute by Paula Dean (Day 1)

2009-04-21T15:06:00.000-07:00

Makes 4 - 6 servings

1/4C butter or butter substitute made from olive oil
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1 small onion, thinly sliced
1 t dried tarragon leaves
1/2 t garlic salt
1/2 t salt

In a large skillet melt butter over medium-high heat. Add zucchini, squash, and onion, and cook 8 minutes, or until vegetables are tender, stirring frequently, add tarragon, garlic salt, and salt, and cook 2 minutes.

Savory Baked Chicken (Day 1)

2009-04-21T14:57:00.000-07:00

Makes 10 chicken breasts

1/2C olive oil
1/2 C butter, melted
3T fresh lemon juice
1T dried oregano leaves
1t garlic salt
1t dried crushed rosemary
1t ground black pepper
10 split chicken breasts (about 7 pounds)

In a large resealable plastic bag, combine olive oil and next 6 ingredients; add chicken. Seal bag and chill 1 hour, turning occasionally.
Preheat oven to 375F
Remove chicken from marinade, discarding marinade. Place chicken, skin side up, on a large rimmed baking sheet, Bake 45 to 55 minutes, or until done. Serve 5 chicken breasts. Let remaining chicken cool 30 minutes. Remove and discard bones and skin. Chop; cover, and store in refrigerator up to 3 days. Freeze in airtight container up to 3 months.

Note: use remaining chicken to prepare Chicken Cakes with Creole Sauce, and Chicken and Prosciutto Pasta.

Serve with:
Zucchini and Squash Saute, Rice Pilaf

Chicken Cakes with Creole Sauce (Day 2)

2009-04-21T14:46:00.000-07:00

Makes 4 to 6 servings

4T butter, divided
1/3C Minced red bell pepper
1/3C minced celery
1/4C minced onion
3C chopped cooked chicken (leftover from Savory Baked Chicken)
1 3/4C Panko (Japanese breadcrumbs)
1/2C mayonnaise
2 Large eggs, lightly beaten
2T Dijon mustard
1T Worcestershire sauce
1t seasoned salt
Creole Sauce (recipe follows)

In a small skillet, melt 2T butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to chicken mixture tossing gently to combine. Form mixture into 10 patties.
In a large skillet, melt remaining 2 Tablespoons butter over medium heat. Cook chicken cakes 3 to 5 minutes per side, or until browned. Serve with Creole Sauce.

Creole Sauce
1/2C Mayonnaise
1/2C sour cream
1 clove garlic, minced
1 T prepared mustard
1T fresh lemon juice
1/2 t creole seasoning

In a small bowl, combine all ingredients, Cover and chill.

Serve with: Green Pea Salad (I love this salad)

Chicken and Prosicutto Pasta (Day 3)

2009-04-21T14:33:00.000-07:00

Makes 4-6 servings
2T Olive Oil
4 Cloves garlic, minced
1 (8oz) package sliced mushrooms
4 oz thinly sliced prosciutto, chopped
3 C Hvy. whipping cream
3C Chopped cooked chicken (leftover from Savory Baked Chicken)
1/4C shredded Romano cheese
3/4t Salt
1/2t crushed dried rosemary
1/2t dried oregano leaves
8 oz Florentine Fettuccine, cooked and kept warm
Chopped tomato and grated Romano cheese (optional)

In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, and cook 5 mins., stirring occasionally. Add prosciutto, and cook 5 mins., stirring occasionally, until crispy. Stir in cream, reduce heat and simmer 12 minutes, or until thickened. (I actually added a cornstarch slurry to thicken mine up more) Stir in chicken, cheese, salt, rosemary, oregano, and thyme, and cook 5 to 10 mins., or until thoroughly heated. Serve over cooked pasta. Garnish with chopped tomato and Romano cheese, if desired.

Serve with: Tangy Sweet Salad Dressing Over Mixed Greens
Cheesy French Bread

High Altitude: Duncan Hines, Moist Deluxe, Classic White Cake

2009-04-10T15:44:00.000-07:00

High altitude adjustments for altitudes above 6000 feet.

Preheat oven to 375F (Make sure it is hot and ready to go. At high altitude you need to mix and get them into the oven quickly)

Mix together, cake mix

1 1/3C + 4T water
NO oil even though the mix asks for it!
4 Large Egg Whites
1 T all-purpose flour
Mix all ingredients for 2 minutes.

Pour mix into greased and floured pans. I use the kind the you spray on. Any cake high altitude will want to stick to the pan!

For 2 8" pans bake for 30 minutes.

Stuffed Peppers, Onions and Tomatoes

2009-01-26T07:01:00.000-08:00

One of my favorite recipes from "Molto Italiano"
Makes 4 servings
Ingredients:
2 Md. Red Onions
2 Lg. Tomatoes
2 Lg. Red Bell Peppers, halved lengthwise, seeds and ribs removed
1 C lightly toasted bread crumbs
1/2 C freshly grated Parmigiano-Reggiano (omit for vegan dish)
1/2 C Finely chopped Italian Parsley
1/4 C Extra-Virgin Olive Oil, plus extra for drizzling
Salt and freshly ground Black Pepper.

Directions:
1. Preheat oven to 450F
2. Peel the onions, leaving the root and stem ends intact, and halve lengthwise; set aside. Cut the tomatoes in half and squeeze the seeds and juices into a small bowl; set the tomatoes and juices aside.
3. Bring a large saucepan of water to a boil. Drop the onion halves in to the boiling water and blanch for 2 min; drain. When cool enough to handle, using a paring knife, remove the centers of the onions, leaving the outer three or four layers intact.
4. Chop the onion centers and transfer to a large bowl. Add the tomato seeds and juices, bread crumbs, Parmigiano, parsley, and olive oil and mix well. Season with salt and pepper.
5. Arrange the peppers, onion cups, and tomatoes cut side up in a shallow baking dish. Stuff the vegetables with the bread crumb mixture filling them just to the top. Drizzle a thin stream of olive oil over each vegetable. Bake, uncovered, for about 30 minutes, or until the bread crumbs on top are dark brown and crisp. Serve hot or at room temperature.

Note. I have also prepared these using a variety of different vegetables. I have also added a can of drained salad shrimp, shopped to step 4.

One potato, two potato, small potato, medium potato

2009-01-21T09:50:00.000-08:00

Have you ever wondered what a medium potato was? How about a medium onion? What might be medium to one is probably quite different for another person.

Celery 1 bunch = (2 pounds) = 3 C diced
Eggs = 5 whole (lg) = 1 C
Eggs = 1 Large = 2 ounces
Egg Whites = 6 XL, 8L, 10-11 Med = 1 C
Egg Yolks = 12-14 yolks = 1 C
Small Onion = ½ C Diced
Medium Onion = 3/4 C Diced
Large Onion = 1 C Diced
Small Potato = ¼ pound = ½ C + 2 T Diced
Medium Potato = 1/3 pound = 2/3 C Diced
Large Potato = ½ pound = 1 C Diced

I hope this helps a little with recipe conversions and when recipes call for 2 lg potatoes instead of 2C diced potatoes.

How to buy the best beef

2009-01-21T06:33:00.000-08:00

Americans love beef; we eat nearly 63 pounds per person each year. Although that's a lot, the amount is down from our 1976 high of 89 pounds. When buying beef, we tend to stick to what we know, which may be why almost 60 percent of our beef dollars go for ground beef. Even as an experienced chef, I often brought home familiar cuts. But researching my book, "Field Guide to Meat," led me to expand my repertoire to tasty, if less familiar, cuts like hanger steak and tri-tip. Soon you can do the same, knowing which cuts to choose for maximum flavor and nutrition.
A 3½-ounce serving provides 27g to 30g of protein and is an excellent source of iron, zinc, and phosphorus.
Beef Background
Humans began domesticating cattle, Bos taurus, about 8,500 years ago. Columbus first brought cattle to the New World, and by 1690, descendants of Columbus' cattle ranging in Mexico were driven north and became known as Texas Longhorns. Others arrived later with the colonists. America's top five cattle breeds are Angus from Scotland, Hereford from England, Limousin from France, Simmenthal from Switzerland, and Charolais from France.
More than 90 percent of the beef we buy originates in America, while most of the rest is Canadian bred. The beef we eat comes mostly from 18- to 24-month-old steers, averaging about 1,000 pounds, and yielding about 450 pounds of meat. Each is divided for wholesale into eight primals (major portions): the chuck (shoulder and upper ribs), the rib, the loin, the sirloin (hip), the round (upper leg), the brisket (breast), the plate (belly), and the small flank. Organs like liver and kidneys are called variety meats.
When evaluating your choices at the grocery store, here are a few key terms and facts to know:
• Grain-finished: Nearly 75 percent of U.S. beef comes from cattle fattened on grain (usually corn) for three to six months in feedlots. Since corn is not a natural part of a cow's diet, cattle fed on it may experience stress and other ailments, so they are routinely treated with antibiotics. They also receive growth hormones to increase their size (and value, as beef is sold by weight). Until recently, inexpensive corn has helped keep down the price of beef.
• Grass-finished: Grass- or pasture-finished beef comes from cattle that forage on grasses and legumes. Their meat is lower in saturated fat, cholesterol, and calories than grain-finished. (Because it is quite lean, cook rare to medium-rare for juiciness.) Grass-fed beef has a distinct flavor, often described as bold, complex, and gamy. Many people believe that grass-fed cattle are a more sustainable choice. However, raising grass-fed cattle is time-consuming and requires large open spaces, variables that raise its price. Most is imported from Canada, followed by Australia, New Zealand, Argentina, and Brazil.
• Aging: Dry-aging is the traditional process preferred by many steak lovers. The concentrated, intense flavor of dry-aged beef develops as it hangs in special temperature- and humidity-controlled rooms from 10 days to six weeks. The longer the aging, the better the flavor and tenderness, but also the more the shrinkage as water evaporates and a dark crust develops, which must be cut away. About 90 percent of American beef is sold as large vacuum-packed cuts. During the average seven-day period the beef spends "in the bag," it ages in a process called "wet-aging."
• Processing and packaging: Until the 1960s butcher shops bought beef as half- or quarter-carcasses. Packers then began selling vacuum-packed beef, the same large cuts sold at warehouse club stores. Retailers refrigerated the boxes until needed, then opened the package and cut the meat into portions for sale. Next came case-ready meat, which precluded the need for skilled butchers on-site in markets. Leak-proof and easily stackable, case-ready packages are produced in USDA-inspected plants and have a longer shelf life. Packages covered with a sealed layer of clear plastic are modified-atmosphere packages, which have a gas-filled space inside to help preserve freshness and color.
Nutrition
• Fat content: The USDA defines "lean beef" as having less than 10 grams (g) of total fat, 4.5g or less of saturated fat, and less than 95 milligrams of cholesterol per 3½-ounce serving (100g) of cooked beef. Half of the fat is saturated and half is heart-healthy monounsaturated. There are 29 naturally lean cuts of beef, including many familiar to Cooking Light readers, such as tenderloin, flank steak, and sirloin, as well as five lesser-known cuts. Others, such as ribeye or chuck roast, naturally contain more fat, although it is similarly divided between saturated and monounsaturated.
Because lean beef contains less fat, it's best cooked to medium-rare (145°F) or medium (160°F) to optimize tenderness. If using fattier cuts, slice away the outer rim of fat and cut or pull out any pockets of fat before cooking. For larger cuts, allow the fat to baste the meat while cooking, then trim away before eating, or skim it from the surface of braised dishes or stews.
• Other nutrients: A 3½-ounce serving provides 27g to 30g of protein -- more than half of the 50g recommended daily in a 2,000-calorie-per-day diet. All beef is an excellent source of iron, zinc, and phosphorus. In general, the redder the meat, the more iron it contains (beef liver has the most). Beef also contains thiamin, riboflavin, and niacin and is a rich source of B12, found naturally only in animal foods. CookingLight.com: Fat and Ground Beef
At the Market
• Inspection and grading: USDA inspectors examine all live animals and beef shipped out of state, which encompasses most of today's supermarket beef. Grading is voluntary and done by the same inspectors. The more marbling -- the small white flecks of fat within the muscles -- the higher the grade. Three grades of beef are sold to consumers. Only three percent is highly marbled Prime, sought after by top steak houses and butcher shops. About 57 percent is moderately marbled Choice, the most common supermarket grade. The remaining 40 percent is lean Select.
• Private labels: Supermarket chains and large food distributors also have developed private brands with their own specifications. The first such program began in 1978 with Certified Angus Beef, which must come from Angus cattle. Niman Ranch Natural Beef and Certified Hereford Beef are two others.
• Natural and Organic: Beef labeled "natural" must not contain any artificial ingredients and cannot be more than minimally processed, such as ground beef. "Organic" beef must come from cattle raised and certified according to the USDA's National Organic Program. Organic cattle must be fed 100-percent organically and without antibiotics or hormones. Both natural and organic beef can be either grass- or grain-finished.

(Alice Green: Cooking Light)

Eggs-traordinary facts about eggs

2009-01-21T06:24:00.000-08:00

Organic, premium, vegetarian ... the variety of eggs today in the market can baffle you. We ask the experts to show you the sunny Eggs-traordinaryside up. Regular eggs Standard eggs, or those found at any regular shop are usually procured from hens kept in small cages, where often, there’s not enough room for them to exercise. The hens are fed a high-protein diet containing antibiotics, hormones and other chemicals. High output and minimum maintenance costs of these birds means the prices of these eggs are lower than all the other varieties. Brown vs White All eggs, sorted in the simplest manner, are either white or brown. The colour is derived from the breed of hens: hens with white feathers and ear lobes lay white eggs and those with red feathers and ear lobes lay brown eggs. It is commonly believed that the browns are healthier than the white ones, but there’s hardly any nutritional difference. Brown eggs may be more expensive, but only because hens which lay them are larger and therefore need more food. Barn–Laid These eggs come from hens kept in large, strawcovered barns, separated into pens rather than small cages. Thus, the hens have more room to move around, carry out natural activities such as spreading their wings, and even socialise with other hens. All this because of the belief that happier and healthier hens produce better quality eggs! Organic Organic eggs refer to those coming from hens fed with a wholly organic grain feed, not containing any pesticides, herbicides or fertilisers. The birds are not fed with any antibiotics, hormones or meat by-products to fatten them up. Once the eggs are laid, no artificial colouring or vitamins are added, which accounts for paler colour of the yolk. Organic eggs taste different than the regular variety, are more expensive and are healthier. Vegetarian If this is a baffling irony for you, hear this out: vegetarian eggs simply refer to ‘infertile’ eggs, ie. those which hold no Eggs-traordinarypossibility of giving birth to a bird, if hatched. Hailed as another achievement of animal rights, veggie eggs are often thought to be of hens which are fed a veggie diet, which is not only a misconception, but a joke. Omega-3 It’s a term most people only associate with sea-food. However, it's also true that hens, when fed with a special diet of canola, linseed and flax seed, produce omega-3-rich eggs. Since most people don’t consume adequate amounts of the beneficial fatty acid, this variety is popular among the health concious. However, many believe that the hens that lay these are often treated unhealthily, in ‘battery cages’. Nutritionally enhanced As the stickers on your six-egg packet may claim, they refer to eggs from hens fed with a nutritionally-enhanced diet, i.e, having nutrients like folate, lutein and vitamins E, B-6 and B-12. While some packets may claim to be of ‘premium quality’ as just a gimmick, some genuine ones are those from young hens at the peak of their laying cycle. With stronger shells and thicker whites, these eggs may also contain slightly less cholesterol than conventional eggs. FYI, these varieties are not commonly available. Processed Since eggs find a place in several recipes such as soufflés, pastries and pancakes, today’s smart food companies have filled supermarket shelves with attractive packets of pasteurised eggs in liquid, frozen or dried form. Since they come without their shells, they often have added ingredients (such as preservatives, flavour and colour). This process allows for special formulations to be made. Vital ‘egg-splanations’ 1. Brown, white and ‘barn’ eggs are nutritionally very similar. 2. Organic eggs are more advantageous. However, they’re costlier. If you cannot afford them, you are not missing out on any vital nutrients that the regular eggs won’t have. 3. If the egg has been improperly handled, you might be struck with ‘salmonellosis’. Symptoms include abdominal cramps, diarrhoea, nausea, vomiting, chills within six to 72 hours of consuming. However, it is estimated that only one out of every 20,000 eggs might contain the bacteria. 4. Egg yolk is high in cholesterol. However, an egg-a-day habit will not increase heart disease risk in healthy people. Diabetics are expected to avoid it. Those at risk of heart disease should have eggs as per their doctor’s advice. (Inputs from Dr Richa Anand, nutritionist and diet consultant and Dr Sneha Jain, nutritionist)
(The Times of India, 18 Jan. 2009)

Butter Holds the Secret to Cookies That Sing

2009-01-17T13:43:00.000-08:00

The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly, keeping butter doughs cold, and starting with fresh good-tasting butter are all vital details that professionals take for granted, and home bakers often miss.
For mixing and creaming, butter should be about 65 degrees: cold to the touch but warm enough to spread. Just three degrees warmer, at 68 degrees, it begins to melt.
Warm butter can be re-chilled and refrozen, but once the butterfat gets warm, the emulsion breaks, never to return.
For clean edges on cookies and for even baking, doughs and batters should stay cold - place them in the freezer when the mixing bowl seems to be warming up. And just before baking, cookies should be very well chilled, or even frozen hard.
Cold butter's ability to hold air is vital to creating what pastry chefs call structure - the framework of flour, butter, sugar, eggs and leavening that makes up most baked goods.
Ms. Chu "Field Guide to Cookies" (Quirk Books) says that butter should be creamed - beaten to soften it and to incorporate air - for at least three minutes. "When you cream butter, you're not just waiting for it to get soft, you're beating air bubbles into it," When sugar is added, it makes more air pockets. Those air bubbles are all that cookies or cakes will get, Ms. Corriher said. "Baking soda and baking powder can't make air bubbles," she said. "They only expand the ones that are already there. "
The best way to get frozen or refrigerated butter ready for creaming is to cut it into chunks. (Never use a microwave: it will melt it, even though it will look solid.) When the butter is still cold, but takes the imprint of a finger when gently pressed, it is ready to be creamed.
When using a stand mixer, attach the paddle blade, and never go above medium speed, or the butter will heat up.
Butter's structural abilities are not crucial in layered or "laminated" pastries like puff pastry, strudel, croissants and pie dough, where flour-coated globules of butter expand during baking, crating flat layers of pastry bathed in melted butter.
As commercial baking moves away from butter, home cooks have more choices. There are regional French butters with impeccable government credentials, English butter from Jersey cows, yellow butter from Alpine peaks and white butter from Emilia-Romagna. (European Union export subsidies are on reason for the cornucopia.) Standard American butter, Usually made from fresh cream, is about 80% fat. European butters are about 82%, and made from slightly fermented cream. (American butters in that style, fashionable among food lovers, are often called "cultured.") Salted butter was long disparaged by American epicures, but the French, the global butter authorities, welcome salt. "Salt makes food taste better," said Robert Bradley, emeritus professor of dairy sciences at the University of Wisconsin in Madison. "Why not butter?" Overall, the European-style butters have more of a golden, warm, toasty flavor. Standard American butter has a fresher flavor of milk and cream.
In baking, the flavor differences mostly disappear. High-fat butters can be used in traditional recipes. "You shouldn't see much difference," said Kim Anderson, director of the Pillsbury test kitchen, "maybe a slightly richer flavor and more tender crumb."
Most important is that butter be well preserved. Mr. Bradley recommends wrapping butter that's not going to be used immediately in foil, then sealing the edges with tape. Or using it quickly.

(New York Times, Dec. 17, 2008 by Julia Moskin)

Best Drop Sugar Cookies

2009-01-17T10:28:00.000-08:00

These are the best cookies if you need to make a bunch for hungry little kids or to take to a neighbor.

Ingredients:
1 1/4C Granulated Sugar
1 C Salted butter
3 Large Egg Yolks
1 t Pure Vanilla Extract
2 1/2 C All-Purpose Flour
1 t Baking Soda
1/2 t Cream of Tartar

Directions:

Preheat oven to 350F. Line cookie sheets with parchment paper.
Cream together the sugar and butter until light and fluffy. Add egg yolks and vanilla.
Add remaining dry ingredients. Blend well.
Refrigerate dough, for about 10 mins so it is easy to handle
Use a "00" scoop which is 1T. Drop them on to cookie sheets about 2" apart. They should not spread much at all.
Bake for about 10 minutes, or until their edges just barely begin to color.

High altitide: Increase oven temperature to 365.

Giving Whole Grain Breads A Lighter Texture

2009-01-16T07:41:00.000-08:00

You can take advantage of a technique professional bakers swear by, known as "autolyse," to give whole-grain breads a lighter texture and more even crumb. Blend all the flour and all the liquid (but not the yeast, salt, eggs, butter, or garnishes) just until they are evenly combined. Let this mixture rest for 30-45 minutes before continuing with the recipe. As it rests, the dough changes from rough to smooth as the water hydrates the starch granules and helps the gluten strands relax.

(Culinary Institute of America)

Folding Over and Dividing Dough

2009-01-16T07:26:00.000-08:00

Assessing The Dough
Most yeast bread recipes sugest a duration for the first rise, but if your kitchen is very cool or warm, you cannot rely up on the clock alone. Dough that is ready to fold over will have nearly doubled in size. In addition, when you press the dough with a fingertip, you should leave behind an indentation that does not fill in again rapidly. Insted of "punching" the dough as some cookbooks recommend-a little to vigorous for most doughs-gently fold the dough over on itself from the edges to the center and gently press down. You should be able to hear and feel the gases release. Once folded, some doughs are given a second rise, whereas some are simply rested briefly before dividing or shaping them.
Dividing The Dough
Turn the dough out onto a lightly floured work surface and cut the dough into pieces, as directed. Use a very shark knife or a bench scraper to cut through the dough rather than sawing at it. If you have a scale, it can be very helpful in cutting the dough into pieces of a uniform size. Equally sized pieces will raise and bake more evenly, for better overall flavor, texture, and color.
Rounding The Dough
Rounding the divided dough creates a smoother less sticky outer surface. This means that you can use less flour during the final shaping and for a better texture in the finished bread. (Some flat breads, such as ciabatta, are not rounded.) Using the outer edges of your palms, pull the outer layer of the dough in a downward motion and gather the dough together at the bottom. Pinch or press it together lightly. To make an even round, cup your hands around the dough and press it lightly against the work surface while moving your hands over its surface to round and shape it.
Resting Before Shaping
Once rounded, the dough is allowed to rest so that it will be wasier to make up into its final shape. This resting period allows the gluten activated by handling the dough to relax enough that the dough won't spring back on itself. Set the rounded dough on a slightly floured work surface or baking sheet and cover it loosely. Doughs typically need a 15 - 20 minute rest at room temperature.

Using Yeast

2009-01-16T07:16:00.000-08:00

Creating The Proper Environment
Yeast feeds on sugar; flour, which contains both complex and simple carbohydrates (that is both starches and sugars), is typically an adequate food source, although sometimes sugar is added to a dough to enhance the yeast activity.
The yeast cannon interact with the food source until it is exposed to water. Yeast thrives when temperatures are moderate (75-80F is ideal). The liquid you use in a bread recipe should be at room temperatures (somewhere between 68 and 76F) for most breads; it will feel slightly cool but not cold. Warm or hot water is generally not needed unless your kitchen and the ingredients are very cold. Similarly, if the kitchen is very warm, you may want to use lsightly cooler water (60-70F) to prevent the dough from rising too quickly.
Note that many bread recipes ask you to "proof" yeast by comgining it with about twice its volume in water and letting it rest until a foam develops on the surface, a sign that the yeast is alive and working. this step is largely unnecessary with today's packaged comercial yeasts.

High-altitude baking

2009-01-16T06:58:00.000-08:00

Oven Temperature and Baking time
As you increase the altitude at which you are baking, increase the oven temperature by 15 to 25 degrees, and baking time by 5 minutes.

Taking a room's Temperature
A room thermometer indicates when your kitchen is hot or cool, so you can adjust the temperature of your ingredients appropriately. If your kitchen is warmer than usual on a bread-baking day, you can use slightly cooler water so that the rising times will stay the same. If you ware working with pastry or pie doughs, finding a cooler are in which to work or chilling your equipment is helpful.

Baklava - updated

2009-01-15T19:09:00.000-08:00

1/4 t Ground Nutmeg
1/2 t Ground Cinnamon
3 T Granulated Sugar
1/4 t Ground Cloves
8 ea Zwieback Crackers, Ground
6 oz Walnuts, Ground
6 oz Pecans, Ground
6 oz Almonds, Ground
1 Pound Filo Dough (Frozen)
16 oz Clarified Butter (See recipe)
Syrup:
1 1/4 C Honey
1 1/4 C Granulated Sugar
1 1/4 C Water
1 Cinnamon Stick
2 t Lemon Juice
28 Whole Cloves

Directions: Preheat the oven to 350F.

Clairfy your butter:
Cut 4 sticks (1 pound) of unsalted butter into pieces.
Place the butter in a heavy saucepan and melt slowly over low heat. Remove pan from heatand let stand for 5 minutes. Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of the pan. Set aside, with a pastry brush.

For The Filling:
Add the nuts, zwiback toast, 1/4t nutmeg, 1/2t cinnamon, 3T sugar and 1/4t cloves into a food processor and pulse until finely chopped, but not pasty. Approximately 15-20 pulses. Set aside.

Microwave 1/2 of your package of filo dough on high for 30 seconds to thaw it. Do not use "thaw" on your microwave setting. When done carefully unroll it and smooth it out the best you can. Set aside. (Don't cover with damp cloth, just work fast.) Reserve other half in freezer until your ready to use it. You will use the whole box of dough.

Assembly:
Working quickly brush the bottom and sides of a 13X9" pan with butter; lay down a shet of phyllo and brush with butter. rEpeat this step 9 more times for a total of 10 sheets of phyllo. top with 1/3 of the nut mixture and spread evenly. Layer 6 more shets of phyllo with the butter inbetween each of them, followed by another 1/3 of the nut mixture. Repeat with another 6 sheets of phyllo, butter inbetween and topping with remaining nuts. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter.

Place in the oven and bake for 30 minutees. REmove pan from the oven and cut into 28 diamond shapes. Don't cut all the way through to the bottom. Top each shape with a whole clove. REturn pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup to it.

Syrup:
After baklava has cooled for 2 hours make your syrup. Combine the honey, water, 1 1/4C sugar, and cinnamon stick in a 4-quart sauce pan and set over high heat. Stir very occasionally until the sugar has disolved. Once it boils, don't stir it and let it boil for 10 minutes. REmove from heat, discard the cinnamon stick, ad the 2t lemon juice and stir.

Re-cut the entire pan of baklava following the same lines as before. Pour the hot syrup over the top of the baklava. Alow the pan to sit, uncovered until completely cool. It will absorb the syrup. Cover and store at room temperature for at least 8 to 24 hours before serving. Store covered at room temperature for up to 5 days.

Art of the cookie: Quality ingredients ensue a sweet result

2009-01-15T17:48:00.001-08:00

Here's expert advice from Susan Reid of King Arthur Flour Co. and Marc Haymond of the Culinary Institute of America:

Butter vs. shortening: use good-quality butter with a high fat content to minimize spreading. (U.S. butter is graded according to quality, with the finest being AA.) Shortening, which has a higher melting point, will produce a cookie that's mroe crumbly but has better color.
Light brown sugar vs. dark: Color is the only difference. In the old days, cark brown sugar had more momlasesk but that's no longer true. Pourable and liquid brown sugars should not be used for baking.
All-purpose vs. pastry flour: All-purpose flour has a higher protein content and will produce an easier-to-handle dough. Pastry flour will create softer cookies. Professional bakers debate the merits, so it's your choice.
Chilled cookie dough: Roll-out cookie dough is easier to work with when cold. For faster chilling, put in a zip-close bag, roll out with a rolling pin and stick in the fridge.
Sticky dough: When dealing with particularly sitcky dough, roll out the dough directly on the cookie sheet. (If using a rimmed shet, flip it over for a flat surface.) Cut your shapes, remove the excess dough from around them and pop them in the oven. This will preserve the shape of the cookies.

Inferior butter with low fat and high water content will produce runny cookies. Less expensive brown sugar sometimes is fortified with plain glucose, Reid says, which will leave cookies flat.

If you're running into cookie trouble, suspect the ingredients first.

"When you're baking something you've made many times, and it doesn't come out right, people think it's them," Reid says. "Most of the time it's an ingredient shift."

then again, success and failure are relative when it comes to baking. "There's nothing bad about a cookie," says Susan reid, editor of the King Arthur Flour Co.'s newsletter. "Only good things come from cookies."

(Associated Press)