28 Monday Sep 2009
Posted in Desserts
1 cup sugar
2 tablespoons cocoa
2 tablespoons flour
2 tablespoons butter
7/8 cup evaporated milk
1 teaspoon vanilla
Combine sugar, cocoa, and flour; cook over low heat. Add butter, then gradually add canned milk. Bring to a boil and boil 2 ½ minutes. Remove from heat and add vanilla.
28 Monday Sep 2009
Posted in Breakfast
1 lb quick oats
3 cups coarsely chopped raw nuts and seeds
1 t cinnamon
½ t cardamom
½ t mace
1 cup packed dark brown sugar
½ cup unsalted butter
½ cup water
½ t salt
2 t vanilla
Dried fruit ( I vary what I use every time I make this)
Preheat oven to 300 degrees. In a food processor or blender grind ½ the oats to a fine powder. In a large bowl, combine the whole oats, ground oats, nuts, seeds and spices. In a microwave safe bowl 9or saucepan over medium heat), combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly. Stir the mixture together until smooth, and then stir in the salt and vanilla. Pour this mixture over the oats and the nuts; stirring well to coat (this can be done with your hands). It should be uniformly moist-stir another tablespoon or tow of water if it isn’t. Let stand for about ten minutes
Spread the mixture out on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate. Slide into the middle of the oven and bake for 25 to 30 minutes, or until the top is golden brown. Remove from oven and stir, gently breaking up the mixture into small to medium sized clumps. Return to the oven and bake another 15 minutes or so before stirring again. Repeat the bake and stir until the mixture is a uniform golden brown and completely dry; this usually takes 1-1/2 hours. Cool completely, and then stir in any dried fruit you want to use. Store in a covered container at room temperature.
28 Monday Sep 2009
Posted in Main Dishes
Makes 4-6 Main Dish servings
Sauce
1 cup sliced mushrooms
¾ cup chopped onions
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
2- 14 ½ ounce cans cut up tomatoes
1-6 ounce can tomato paste
2 tablespoons snipped fresh parsley
2 teaspoons dried Italian seasoning, crushed
1 teaspoon sugar
¼ teaspoon black pepper
Meatballs
1 beaten egg
¾ cup soft bread crumbs (1 slice)
¼ cup finely chopped onion
2 tablespoons finely chopped green sweet pepper
¼ teaspoon dried oregano crushed
12 ounces ground beef
Shape meatball mixture into a 6”X4” rectangle and cut into 1 inch squares. Roll each square into a ball. Line a baking pan with foil and lightly grease or spray with cooking spray. Arrange meatballs on pan and bake in a 350 degree oven for 15 to 20 minutes or until no pink remains.
28 Monday Sep 2009
Posted in Cookies
Reese’s peanut butter cups (I can’t remember how many cookies this recipe makes. If you make them let me know and we will add it to the recipe. It will be helpful to know how many peanut butter cups are needed)
Combine:
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1/2 cup softened margarine or butter
and beat till light and fluffy, whether by hand or in an electric mixer.
Add:
1/2 cup smooth peanut butter
1 large egg (room temperature)
1 teaspoon vanilla
Blend for several minutes.
Add dry ingredients:
1 1/4 cup flour
1 teaspoon baking soda
Pinch of salt, more if peanut butter is unsalted
and fold in. Batter will be fairly soft. Chill dough. Also, chill Reese’s peanut butter cups.
To bake: Preheat oven to 350 F.
Bring dough out at the same time you start the oven preheating. I sometimes use this time to unwrap the peanut butter cups (which I put back in the fridge … this is the one thing you want cold). I use my trusty 1″ scoop to portion it out. Try for a scant fill (around half the scoop) as that means that you will get more cookies.
28 Monday Sep 2009
Posted in Breakfast
Preheat oven to 350 degrees
Streusel Topping
In the bowl of an electric mixer, using a paddle attachment, mix (or you can use a pastry cutter and do this step by hand):
1 cup flour
1/4 cup brown sugar
1/3 cup granulated sugar
4 ounces cold unsalted butter
2 teaspoons ground cinnamon
Pinch of salt
Continue mixing until pea-size bits of streusel form. Set aside.
In a large bowl, mix to combine:
3 cups sugar
3/4 plus 2 tablespoons vegetable oil ( substitute 1/2 cup applesauce and 1/4 cup oil +2 tablespoons for a low fat version)
3 large eggs
1 15-ounce can of pumpkin
Sift together:
3 1/4 cups of flour
2 1/2 teaspoons baking soda
2 teaspoons salt
2 tablespoons plus 1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
Pinch of allspice
Add the dry ingredients to the wet ingredients and mix until just combined.
*Optional add and stir just to combine:
1 cup chopped nuts
3/4 cup golden raisins
Fill paper lined muffin pan to the top of the paper liner. Sprinkle approximately 2 tablespoons of streusel over the top of each muffin. Bake for 25-30 minutes, or until a cake tester comes out clean. Cool 5 to 10 minutes before removing from the pan.
28 Monday Sep 2009
This recipe makes wonderful cupcakes
Cake:
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 3/4 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 1/2 cups sugar
1 cup (packed) golden brown sugar
1 cup canola oil (I use 1/2 cup oil and 1/2 cup applesauce)
2 large eggs
1 15-ounce can pure pumpkin
1 tablespoon vanilla extract
1 tablespoon grated orange peel
3/4 cup raisins
3/4 cup sweetened flaked coconut
3/4 cup chopped pecans (if you don’t like any of these add ins just leave them out)
Frosting:
1 8-ounce package cream cheese, room temperature
1/2 unsalted butter, room temperature
2 teaspoon vanilla extract
4 to 4 3/4 cups powdered sugar (measured, then sifted. Okay, so I never really sift powdered sugar)
Preparation
For cake:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour.
****For cupcakes put cupcake papers in muffin tin. This recipe makes 24 cupcakes.
Sift 3 cups flour and next 7 ingredients into medium bowl. Using electric mixer, beat both sugars and oil (or oil and applesauce) in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Stir in raisins, nuts and coconut. Divide batter between prepared pans. Smooth tops. Or fill cupcake papers 3/4 full.
Bake cakes until tester inserted into center comes out clean, about 1 hour.
Bake cupcakes about 20 minutes or until a cake tester comes out clean.
Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.
For frosting:
Using electric mixer beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not over beat or frosting may become too soft to spread). Place 1 pumpkin cake layer, flat side down, on platter. Spread half of cream cheese frosting over top of cake to edges. Top with second cake layer, trimmed side down. Spread remaining frosting over top (not sides) of cake. Sprinkle additional coconut over. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
Cut cake into wedges and serve.
GOOD TO KNOW:
It’s better to under beat the frosting than over beat it. That bit of restraint makes for a slightly firmer frosting that’s easier to spread.
28 Monday Sep 2009
Posted in Cookies
8 ounces semi-sweet chocolate chopped (chocolate chips work well)
1 ¼ cups all purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick butter), softened
1 ½ cups packed brown sugar
2 eggs
1 teaspoon vanilla
1/3 cup milk
1 cup granulated sugar
1 cup powdered sugar
32 mint Hershey’s Kisses*
1. Preheat oven to 350 degrees. Melt chocolate in a heat proof bowl over a pan of simmering water, stirring. Set aside and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl.
2. Mix butter and brown sugar on medium speed until pale and fluffy, 2-3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low, mix in flour mixture in two batches, alternating with the milk. Divide the dough into 4 pieces (approximately 265 grams each). Wrap each in plastic; refrigerate until firm, about 2 hours.
3. Divide each piece into 8 balls. Roll in granulated sugar to coat, then in powdered sugar to coat. (Rolling in granulated sugar first keeps the powdered sugar from being absorbed into the cookie, maintaining the snowy appearance) Space 2 inches apart on the baking sheets lined with parchment paper.
4. Bake until surfaces crack, about 14 minutes. Remove from oven and press a mint Hershey’s Kiss in the center of each cookie. Let cool on sheets on wire racks.
*If you cannot find mint kisses you can buy mint chocolate bars, cut into squares and put in the middle of each cookie after baking. Sometimes the chocolate does not harden again fast enough for me and I put the tray in the refrigerator for a short time.
28 Monday Sep 2009
1- 14 ½ ounce can chicken broth
1- 14 ½ ounce can tomatoes cut up
1 ¼ cups water
1 cup chopped onion
¾ cup tomato juice
½ cup chopped carrot
½ cup sliced celery
1 tablespoon snipped fresh basil or 1 teaspoon dried basil crushed
¼ teaspoon garlic powder
1- 15 ounce can white kidney beans or great Northern beans (rinsed and drained)
1 medium zucchini sliced ¼ inch thick
1 cup frozen Italian green beans or regular green beans
½ cup macaroni or other small pasta
Put first nine ingredients in a pot and bring to a boil. Simmer 20 minutes. Add white beans, zucchini, green beans and pasta and return to boiling. Reduce heat and simmer 15 minutes longer until vegetables and pasta are cooked. Top with Parmesan cheese if desired
28 Monday Sep 2009
Posted in Breakfast
1 loaf 16 oz Pepperidge Farm Cinnamon Swirl Bread cut into cubes
3/4 cup dried cranberries or raisins
6 eggs, beaten
3 cups half-and-half, or milk
2 tsp vanilla extract
Cinnamon sugar or confectioners sugar
Whipped butter
Maple syrup
Place bread cubes and cranberries/raisins in greased 3 qt. shallow baking dish.
Mix eggs, half-and-half and vanilla extract.
Pour over all. Cover and refrigerate 1 hour or overnight.
Uncover.
Bake at 350 degrees F for 45 minutes or until golden brown.
Sprinkle with cinnamon sugar. Serve with butter and syrup.
28 Monday Sep 2009
Posted in Main Dishes, Pasta
500 gm spaghettini
3 cups broccoli flowerets
1/4 cup olive oil (maybe could use less)
350 gm chicken, cut into thin strips
2 Tbsp crushed garlic cloves
1/8 tsp dried crushed hot red pepper
3/4 cups drained sun-dried tomatoes, (packed in oil), sliced thin
1/2 cup grated parmasen cheese
2 Tbsp chopped fresh basil (maybe more)
Salt & Pepper
1/3 cup toasted pine nuts
Cook spaghettini in boiling salted water, adding broccoli 2 minutes before end of cooking time. Drain pasta and broccoli and return to pot.
Meanwhile, heat oil in large heavy fry pan over medium high heat. Add chicken, garlic and red pepper; sauté for 2 minutes. Add sun-dried tomatoes and sauté until chicken is no longer pink inside.
Add chicken mixture to pasta and broccoli, toss. Add cheese, basil and salt and pepper to taste. Serve sprinkled with pine nuts.