Author: ClikzDigital

Around the World Summer-2018

Pad Thai-Monday-Asia

kosher salt
8 oz. pad thai noodles
2 tbsp. lime juice
2 tbsp. brown sugar
1 tbsp. soy sauce
1/4 tsp. cayenne pepper
2 tbsp. vegetable oil
1 bell pepper, thinly sliced
2 cloves garlic, minced
2 eggs, lightly whisked
1 lb. chicken
Freshly ground black pepper
2 green onions, thinly sliced on a bias

In a large pot of salted boiling water, cook noodles until tender, 7 to 10
minutes or until tender. Drain and set aside.
In a small bowl, whisk together lime juice, brown sugar, soy sauce, and cayenne pepper. Set aside.
In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
Add the chicken and season with salt and pepper.
Push the chicken and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture.
Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.
Top with green onions.


Vegetable spring rolls

Filling:
2 tablespoons oil
1 clove garlic, minced
10 dried black or shiitake mushrooms, soaked until softened and thinly sliced
2 medium carrots, julienned (about 1 cup)
1 cup bamboo shoots, julienned (fresh is preferred, but canned is fine too)
1 small napa cabbage, julienned (about 6 cups)
2 tablespoons light soy sauce
½ teaspoon salt or to taste
white pepper, to taste
¼ teaspoon sugar
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
For wrapping:
1 package 8″ square spring roll wrappers (this recipe makes about 20 spring rolls)
1 tablespoon cornstarch, dissolved in 1 tablespoon boiling water for sealing the spring rolls
Canola, peanut or vegetable oil, for frying
For the dipping sauce:
2 teaspoons sugar
2 teaspoons hot water
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
Stir in the soy sauce, salt, white pepper, and sugar. At this time, you have the option of adding ¼ cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid.
Continue simmering the filling for another 3 minutes–until the napa cabbage is completely wilted–and stir in the cornstarch slurry to thicken. How much slurry you add depends upon the wetness of the filling (this varies if your cabbage had more moisture or if you did add the optional mushroom water), but there should be no standing liquid at all.
Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further—at least one hour. It’s best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they’re tight, yet not overstuffed. It’s best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp.
Place the wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you’re making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.
In case you’re wondering, we did try egg wash instead of the cornstarch mixture to seal the spring roll but the egg wash “stains” the spring roll, so it’s best to use the cornstarch mixture.
Place each roll on a tray. This recipe makes about 18-20 spring rolls. You can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use.
To fry the spring rolls, fill a small pot (which requires less oil) with oil until it’s 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl. Serve the spring rolls hot with the dipping sauce.


Chicken Gyro-Tuesday-Greece

2 tablespoons olive oil
1 1/2 tablespoons ground cumin
1 tablespoon minced garlic
2 teaspoons dried marjoram
2 teaspoons ground dried rosemary
1 tablespoon dried oregano
1 tablespoon red wine vinegar
salt and pepper to taste
2 lb. chicken, cut into 1/4 thick strips
1 (12 ounce) package pita breads, warmed

Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.

Heat a large skillet over medium-high heat. Cook the chicken strips, a half pound at a time, until the chicken has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the chicken onto warmed pitas to serve.

Hummus

2 cups drained well-cooked or canned chickpeas, liquid reserved
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish

Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Tzatziki Sauce

1 (32 ounce) container plain low-fat yogurt
1/2 English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
Pepper to taste

Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.


HOMEMADE TORTILLA-Wednesday Mexico

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard or butter
1 1/2 cups water

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Cheese Quesadilla

4 (10-inch) flour tortillas
Onion diced
Bell pepper diced
1 cup grated cheese, sharp Cheddar or Mexican blend
4 tablespoons butter
Sour cream, for garnish
Salsa, for garnish
Sautee onion and bell pepper
Lay the tortillas flat on a cookie sheet. Sprinkle some of the cheese and add peppers and onions on 1 half of each tortilla. Try not to get it too close to the edge. Fold the tortillas in half over the cheese to make a half-moon. Warm a skillet over low heat and add 1 tablespoon of the butter. Add the tortilla to the skillet and cook until it is slightly brown, about 2 minutes. Using a spatula, gently lift the edge so you can check. When 1 side is brown, turn the tortilla over and cook the other side until brown and the cheese is all gooey. Use a spatula to transfer to individual plates or a large platter. Repeat with remaining butter and tortillas. Top them with the sour cream, and salsa.


Lomo Saltado-Thursday Peru

2 potatoes julienned
olive oil as needed
1 pound beef tri tip, sliced 1/8 to 1/4 inch thick or chicken strips
salt and pepper to taste
1 large onion, sliced into strips
3 large tomatoes, peeled, seeded, and sliced into strips
1/4 cup distilled white vinegar
1 dash soy sauce to taste
2 tablespoons chopped fresh parsley

Cut and bake potatoes with olive oil and salt.
While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat or chicken with salt and pepper to taste. Cook the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato cook until the tomato softens. Pour in the vinegar and soy sauce, add meat/chicken back in and add the French fries, cover, and cook until the meat/chciken is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

Rolls

1 cup warm water
1 tablespoon honey
1 tablespoon oil
1 tablespoon instant yeast
1 teaspoon salt
2-3 cups flour (see note)

In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).

Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).

Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 degrees on a preheated pizza stone or on a lightly greased baking sheet for 4-5 minutes. Check to make sure bottom is browned.


Hamburger Steak with Sauce-Friday/USA

2 honey-wheat bread slices
1 pound ground round
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 (8-oz.) package sliced fresh mushrooms
1 medium-size sweet onion, halved and thinly sliced

Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties
Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

Use excess dripping to make a gravy.

Gravy

4 T butter
¾ C chopped onion
2 T Flour
1 c chicken broth
1 T half & half
½ t salt
1/8 t pepper

Melt the butter in a medium sauce pan, add the onion and cook until it starts to brown. Stir in the flour and cook for about a minute. Add in broth and whisk to combine. Pour over meat/turkey

Buttermilk Biscuits

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 dash salt
1 tablespoon white sugar
1/2 cup butter
3/4 cup buttermilk

Preheat oven to 400 degrees F (200 degrees C). In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6×6 inch square, and cut into 12 even sections. Do not separate.
Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

Around the World Summer-2018

Pad Thai-Monday-Asia

kosher salt
8 oz. pad thai noodles
2 tbsp. lime juice
2 tbsp. brown sugar
1 tbsp. soy sauce
1/4 tsp. cayenne pepper
2 tbsp. vegetable oil
1 bell pepper, thinly sliced
2 cloves garlic, minced
2 eggs, lightly whisked
1 lb. chicken
Freshly ground black pepper
2 green onions, thinly sliced on a bias

In a large pot of salted boiling water, cook noodles until tender, 7 to 10
minutes or until tender. Drain and set aside.
In a small bowl, whisk together lime juice, brown sugar, soy sauce, and cayenne pepper. Set aside.
In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
Add the chicken and season with salt and pepper.
Push the chicken and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture.
Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.
Top with green onions.


Vegetable spring rolls

Filling:
2 tablespoons oil
1 clove garlic, minced
10 dried black or shiitake mushrooms, soaked until softened and thinly sliced
2 medium carrots, julienned (about 1 cup)
1 cup bamboo shoots, julienned (fresh is preferred, but canned is fine too)
1 small napa cabbage, julienned (about 6 cups)
2 tablespoons light soy sauce
½ teaspoon salt or to taste
white pepper, to taste
¼ teaspoon sugar
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
For wrapping:
1 package 8″ square spring roll wrappers (this recipe makes about 20 spring rolls)
1 tablespoon cornstarch, dissolved in 1 tablespoon boiling water for sealing the spring rolls
Canola, peanut or vegetable oil, for frying
For the dipping sauce:
2 teaspoons sugar
2 teaspoons hot water
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
Stir in the soy sauce, salt, white pepper, and sugar. At this time, you have the option of adding ¼ cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid.
Continue simmering the filling for another 3 minutes–until the napa cabbage is completely wilted–and stir in the cornstarch slurry to thicken. How much slurry you add depends upon the wetness of the filling (this varies if your cabbage had more moisture or if you did add the optional mushroom water), but there should be no standing liquid at all.
Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further—at least one hour. It’s best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they’re tight, yet not overstuffed. It’s best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp.
Place the wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you’re making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.
In case you’re wondering, we did try egg wash instead of the cornstarch mixture to seal the spring roll but the egg wash “stains” the spring roll, so it’s best to use the cornstarch mixture.
Place each roll on a tray. This recipe makes about 18-20 spring rolls. You can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use.
To fry the spring rolls, fill a small pot (which requires less oil) with oil until it’s 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl. Serve the spring rolls hot with the dipping sauce.


Chicken Gyro-Tuesday-Greece

2 tablespoons olive oil
1 1/2 tablespoons ground cumin
1 tablespoon minced garlic
2 teaspoons dried marjoram
2 teaspoons ground dried rosemary
1 tablespoon dried oregano
1 tablespoon red wine vinegar
salt and pepper to taste
2 lb. chicken, cut into 1/4 thick strips
1 (12 ounce) package pita breads, warmed

Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.

Heat a large skillet over medium-high heat. Cook the chicken strips, a half pound at a time, until the chicken has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the chicken onto warmed pitas to serve.

Hummus

2 cups drained well-cooked or canned chickpeas, liquid reserved
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish

Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Tzatziki Sauce

1 (32 ounce) container plain low-fat yogurt
1/2 English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
Pepper to taste

Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.


HOMEMADE TORTILLA-Wednesday Mexico

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard or butter
1 1/2 cups water

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Cheese Quesadilla

4 (10-inch) flour tortillas
Onion diced
Bell pepper diced
1 cup grated cheese, sharp Cheddar or Mexican blend
4 tablespoons butter
Sour cream, for garnish
Salsa, for garnish
Sautee onion and bell pepper
Lay the tortillas flat on a cookie sheet. Sprinkle some of the cheese and add peppers and onions on 1 half of each tortilla. Try not to get it too close to the edge. Fold the tortillas in half over the cheese to make a half-moon. Warm a skillet over low heat and add 1 tablespoon of the butter. Add the tortilla to the skillet and cook until it is slightly brown, about 2 minutes. Using a spatula, gently lift the edge so you can check. When 1 side is brown, turn the tortilla over and cook the other side until brown and the cheese is all gooey. Use a spatula to transfer to individual plates or a large platter. Repeat with remaining butter and tortillas. Top them with the sour cream, and salsa.


Lomo Saltado-Thursday Peru

2 potatoes julienned
olive oil as needed
1 pound beef tri tip, sliced 1/8 to 1/4 inch thick or chicken strips
salt and pepper to taste
1 large onion, sliced into strips
3 large tomatoes, peeled, seeded, and sliced into strips
1/4 cup distilled white vinegar
1 dash soy sauce to taste
2 tablespoons chopped fresh parsley

Cut and bake potatoes with olive oil and salt.
While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat or chicken with salt and pepper to taste. Cook the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato cook until the tomato softens. Pour in the vinegar and soy sauce, add meat/chicken back in and add the French fries, cover, and cook until the meat/chciken is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

Rolls

1 cup warm water
1 tablespoon honey
1 tablespoon oil
1 tablespoon instant yeast
1 teaspoon salt
2-3 cups flour (see note)

In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).

Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).

Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 degrees on a preheated pizza stone or on a lightly greased baking sheet for 4-5 minutes. Check to make sure bottom is browned.


Hamburger Steak with Sauce-Friday/USA

2 honey-wheat bread slices
1 pound ground round
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 (8-oz.) package sliced fresh mushrooms
1 medium-size sweet onion, halved and thinly sliced

Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties
Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

Use excess dripping to make a gravy.

Gravy

4 T butter
¾ C chopped onion
2 T Flour
1 c chicken broth
1 T half & half
½ t salt
1/8 t pepper

Melt the butter in a medium sauce pan, add the onion and cook until it starts to brown. Stir in the flour and cook for about a minute. Add in broth and whisk to combine. Pour over meat/turkey

Buttermilk Biscuits

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 dash salt
1 tablespoon white sugar
1/2 cup butter
3/4 cup buttermilk

Preheat oven to 400 degrees F (200 degrees C). In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6×6 inch square, and cut into 12 even sections. Do not separate.
Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

Pasta Week – Summer 2018

Pasta Week

MONDAY – HOMEMADE GNOCCHI BOLOGNESE

2 potatoes
2 cups all-purpose flour
1 egg

Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into half-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain mix with the sauce.

Sauce

1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
½ cup chopped onion ⅔ cup chopped celery ⅔ cup chopped carrot ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef) Salt Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
1 ¼ to 1 ½ pounds pasta

Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.

Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about 1/8 teaspoon — of nutmeg, and stir.

Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at a simmer, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

FRENCH BREAD

2 1/4 cups warm water
2 tablespoons sugar
1 tablespoon instant or active dry yeast
3/4 tablespoon salt (see note)
2 tablespoons olive oil, canola oil, vegetable oil or avocado oil
5 1/2 – 6 cups all-purpose flour or bread flour (see note)

In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn’t leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.

RISING METHOD 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the “rest and stir down” cycle five more times.

RISING METHOD 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn’t have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf).
Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.
Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. With a very sharp knife or baker’s lame cut several gashes at an angle on the top of each loaf (see pictures above in the post for a visual).

OPTIONAL: Place the baking sheet in the hot oven and immediately toss 3-4 ice cubes on the bottom of the oven (this gives a delicious, classic, French bread crispness to the crust). Close the oven door quickly.
Bake for 25-30 minutes until golden and baked through. Remove from the oven and slather with melted butter (optional, but delicious). Repeat with the 2nd loaf (or if you have convection setting, the loaves can bake at the same time, just rotate the baking sheets halfway through baking).

NOTES:
As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

Also, I often use half to 3/4 finely ground white whole wheat flour with good results – and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat) but the bread is a bit more dense with 100% whole wheat flour. If using part or all whole wheat flour, add a few minutes to the kneading time to help develop the gluten (adding a couple tablespoons of gluten flour can also help the whole wheat bread bake up light and fluffy).

The original recipe called for 1 tablespoon salt; over the years I’ve decreased that amount just slightly.

If you don’t have an electric mixer, this dough can be made by hand using a large bowl and a wooden spoon the good old-fashioned way!


TUESDAY – HOMEMADE PASTA

3 large eggs, beaten to blend
2 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon kosher salt

Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Or put it in the food processor.
Cover dough with plastic wrap and let rest at least 30 minutes.
Cut and roll as desired.

ALFREDO SAUCE

½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta

BRUSCHETTA RECIPE

5 ripe tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced (about 2 teaspoons)
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, thinly sliced* or chopped
1 teaspoon kosher salt, more or less to taste
1/2 teaspoon freshly ground black pepper, more or less to taste
1 baguette French bread or similar Italian bread
1/4 cup (60 ml) olive oil
*To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other.

Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.

Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.
Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.

Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.

Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.
Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.

Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.

If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil.

Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).
Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.


WEDNESDAY -LASAGNA

HOMEMADE PASTA

3 large eggs, beaten to blend
2 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon kosher salt

Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Or put it in the food processor.
Cover dough with plastic wrap and let rest at least 30 minutes.
Cut and roll as desired.

9 lasagna noodles
1-1/4 pounds Mild Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
In a frying pan cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.
Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13×9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.


THURSDAY – HOMEMADE PASTA

3 large eggs, beaten to blend
2 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon kosher salt

Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Or put it in the food processor.
Cover dough with plastic wrap and let rest at least 30 minutes.
Cut and roll as desired.

PUTTANESCA

1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

HOMEMADE BREADSTICKS

1½ cups warm water
1 packet active dry yeast
2 Tablespoons sugar
3½ cups all-purpose flour, add more or less as needed
2 Tablespoons unsalted butter, melted
1 Tablespoon salt

Butter topping
½ cup butter
2 teaspoons garlic powder
1 teaspoon salt
Preheat your oven to 400 degrees F.

In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes to activate yeast.
Add flour, salt and melted butter to yeast mixture. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.
Knead dough for a few minutes just until dough is smooth in consistency. Do not overknead!
Spray a cookie sheet with cooking spray. Pull off pieces of dough and roll out into strips. Cover the dough with a light towel and let sit in a warm place for 45 minutes to an hour to allow dough to rest and rise.
Once oven has preheated, place the cookie sheet in oven and bake breadsticks for 6-7 minutes. While breadsticks are cooking, microwave ½ cup butter, 2 teaspoons garlic powder and 1 teaspoon salt. After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for 5-8 more minutes. After removing breadsticks from oven, immediately brush the other half of the butter on the sticks. Allow to cool for a few minutes before eating.


CHOCOLATE PASTA-Friday

1 Cup Flour
½ Cup Coco Powder
7 Large Egg Yolks
1 Large Egg
1 ½ Teaspoon Olive Oli
1 Tablespoon Milk

Directions
Mix all ingredients in food processor until it forms a ball. Knead the dough 15 minutes. Let rest covered or in plastic wrap for 20 minutes. Roll dough out and feed through pasta press. If you do not have a press you can cut dough into long thin strips. Boil for 4-6 minutes until tender.

Mascarpone Sauce

1 Cup Sugar
1 Vanilla Bean
½ Cup Heavy cream
1 Cup Cream Cheese
1 Pint Mascarpone Cheese

Directions
In a sauce pan mix sugar, vanilla bean and heavy cream simmer until sugar is fully melted. On low add cream cheese and mascarpone cheese until melted and bubbly. Simmer for 4 minutes. Remove vanilla bean and scoop out the center add back into pan.

 

 

Baking Recipes 2

Baking Week 1

Lemon blueberry Pound Cake-Monday

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs
1 large egg white
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) lemon yogurt
GLAZE:
1-1/4 cups confectioners’ sugar
2 tablespoons lemon juice

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.

Lemon Bars

Ingredients cookie bottom:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla

Lemon top:
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
4 eggs

Directions cookie bottom:
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
Lemon top:
In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Apple Pie -Tuesday

Crust:
2 cups all purpose flour
½ teaspoon of salt
1 table poon of sugar
1 and a ½ sticks of butter or 12 tablespoons
½ cup of ice water
Filling:
8 cups sliced apples (about 6 large apples, approx 2 lbs, cut ¼” thick)
½ cup (115g) packed brown sugar
¼ cup (30g) all-purpose flour
1 tsp ground cinnamon

Preheat oven to 425F and start by preparing the crust.
Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Do 2x for top and bottom crust.
Roll each part out in between 2 sheets of wax paper to about 11″ in diameter. Fit one onto pie plate. Set aside.
Toss the apples, brown sugar, cinnamon and flour together. Pour into pie plate.
Cut some shapes out of top pastry piece (if desired) and place over pie. Press and crimp the edges together. Cut some slits if needed.
Bake at 425F for 15 minutes, then reduce oven temperature to 375F and bake for another 30 minutes or until crust is golden brown and filling starts to bubble. Let cool for 2 hours before serving.
Marshmallow Bars
3 tablespoons butter
1 teaspoon vanilla extract
4 cups miniature marshmallows
4 cups crisp rice cereal
2 cups oreos crushed

Coat a 9 x 13 inch pan with spray oil or margarine.
In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal and crushed oreos when the marshmallows have melted; stir until cereal and oreos are coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
Let set for 2 to 3 hours. Cut into squares.

Red Velvet Cupcakes with Cream Cheese Frosting-Wednesday

1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar
Frosting ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract
*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

The cupcakes
Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.
The Frosting
Beat the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix.
Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

Chai Latte Cupcake w/ Espresso Fudge Frosting-Wednesday

Cupcake:
1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
Frosting:
1 1/2 tsp. instant espresso powder
2 tsp. vanilla extract
3 sticks unsalted butter, at room temperature
2 1/2 c. powdered sugar, sifted
Fudge for drizzle
DIRECTIONS:
In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine espresso powder and vanilla extract and stir with a fork until espresso is dissolved.
In the bowl of a stand mixer, beat butter until smooth. Scrape down sides of bowl and add sugar, no more than 1 cup at a time, beating first on low and increasing mixer speed to high. Scrape down sides of bowl and continue adding sugar and mixing until frosting is smooth. Add espresso mixture and continue to beat until frosting looks light and fluffy, 1 to 2 minutes more. Top With Fudge.

Vanilla Bean Cupcakes with Buttercream Frosting

Cupcakes:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 vanilla bean
2 teaspoons vanilla extract
1 1/2 cups whole milk

Frosting:
1 cup (2 sticks) unsalted butter, softened
1 vanilla bean
1 1/2 teaspoons vanilla extract
2 Tablespoons heavy cream
3 cups confectioners’ sugar, sifted
Sprinkles, for decorating (optional)

Cupcakes:
Preheat the oven to 350°F. Line cupcake tins with wrappers.

In a medium bowl, sift together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time then add the scraped vanilla bean seeds and vanilla extract and beat until combined.

Alternately add the flour mixture and milk, beginning and ending with the dry ingredients, and beat just until the batter is combined.

Fill each cupcake cup 2/3 full with batter then bake the cupcakes for 15 to 18 minutes until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting.

Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners’ sugar and b eat until combined, then add the heavy cream and remaining confectioners’ sugar and continue beating until the frosting is thick and creamy. (See Notes.)

Once the cupcakes have cooled completely, top them with the frosting and sprinkles (optional) and serve.

NOTES:

Beating the frosting in between each addition of the confectioners’ sugar lightens the color of the frosting and will make it more white in color (rather than yellow).

If the frosting is too thin, add additional sifted confectioners’ sugar 1/4 cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency.

If you prefer a very generous amount of frosting that can be piped into tall swirls atop the cupcakes, double the frosting recipe and refrigerate it for 20 minutes before transferring it to a piping bag and decorating the cupcakes.

Chocolate Cupcakes

4 tablespoons unsalted butter
1/4 cup vegetable oil
1/2 cup water
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/4 cup buttermilk
1 teaspoon pure vanilla extract
Frosting:
1 cup (2 sticks) unsalted butter, softened
1 vanilla bean
1 1/2 teaspoons vanilla extract
2 Tablespoons heavy cream
3 cups confectioners’ sugar, sifted
Sprinkles, for decorating (optional)

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired.

Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners’ sugar and beat until combined, then add the heavy cream and remaining confectioners’ sugar and continue beating until the frosting is thick and creamy. (See Notes.) Once the cupcakes have cooled completely, top them with the frosting and sprinkles (optional) and serve.

NOTES:
Beating the frosting in between each addition of the confectioners’ sugar lightens the color of the frosting and will make it more white in color (rather than yellow).

If the frosting is too thin, add additional sifted confectioners’ sugar 1/4 cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency.

If you prefer a very generous amount of frosting that can be piped into tall swirls atop the cupcakes, double the frosting recipe and refrigerate it for 20 minutes before transferring it to a piping bag and decorating the cupcakes.

Crunchy Chocolate chip Cookies-Thursday

2 1/4 cups all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 cup unsalted butter, very soft
1 cup white sugar
1/2 cup light brown sugar
1 large egg
2 tablespoons milk
1 1/4 teaspoons vanilla extract
2 cups semisweet chocolate chips

Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

Chocolate Chip Oatmeal Cookies

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup semisweet chocolate chips

Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cake Decorating

Vanilla Buttercream-Friday

1 cup (2 sticks) unsalted butter, softened
1 vanilla bean (can add another half teaspoon of extract if no vanilla bean)
1 1/2 teaspoons vanilla extract
2 Tablespoons heavy cream
3 cups confectioners’ sugar, sifted

 

Baking Recipes 3

Baking Week 3

LEMON BUTTER COOKIES-Monday

2 1/4 cups all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. kosher salt
10 tbsp. unsalted butter, room temperature
1 (8-oz.) block cream cheese, softened
1 1/4 cups granulated sugar
2 large eggs
2 tsp. finely grated lemon zest
1/4 cups fresh lemon juice
1 tsp. pure vanilla extract
10 drops yellow food coloring
3/4 cups powdered sugar

In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes. Transfer to a cooling rack and let cool completely.

Homemade Whipped Cream

1 cup cold heavy whipping cream
2 tablespoons sugar, honey, or maple syrup
1/2 teaspoon vanilla or other flavorings or liquors

Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
Do not over beat.

HOMEMADE TWINKIES

1/2 cup cake flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk, preferably whole
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
5 large eggs, at room temperature
3/4 cup (12 tablespoons) granulated sugar
1/4 teaspoon cream of tarter

1. Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower-middle position.
2. To make your shiny, single-use Twinkie molds, start with a piece of aluminum foil, preferably heavy-duty, that’s approximately 14 inches long. It should be just a little longer than it is wide. Fold the foil in half lengthwise, then fold it in half again to create a rectangle that’s about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
3. Place 1 sheet of folded foil on your work surface, with the long side facing you. Place a standard-size plastic or glass spice jar on its side in the center of the foil, the jar’s long side also facing you. Bring the long sides of the foil up around the jar. The foil won’t reach all the way around, and that’s okay. Fold the foil in around both top and bottom ends of the spice jar, nice and tight. You’ll end up with a sort of trough situation. (Cookbook author Todd Wilbur has a video of the process here; if you’re impatient, fast forward to 1:10, where the action starts.) Repeat until you have 12 foil Twinkie molds. Spritz the molds with an obscenely generous amount of nonstick spray or use your fingertips to coat the molds with vegetable oil. Place the Twinkie molds on a baking sheet or in a roasting pan.
4. Whisk the flours, baking powder, and salt together in a bowl.
5. Heat the milk and butter in a small saucepan over low heat until the butter melts. Remove from the heat add the vanilla. Cover to keep warm.
6. Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or, if using a hand mixer or whisk, a large mixing bowl) and reserving the yolks in another bowl. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft, moist peaks.
7. Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl—there’s no need to clean the bowl (or, if using a hand mixer or whisk, simply place the egg yolks in a separate large bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
8. Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds (or, if using a hand mixer or whisk, until blended but not thoroughly combined). Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
9. Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
10. Just before filling, remove each cake from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake, just like in the bottom of real Twinkies. Wiggle the tip of the chopstick around quite a lot to make room for the filling. (Again, you can see this in action here, beginning at minute 3.)
11. Transfer the frosting to a pastry bag fit with a small tip about 1/4 inch across. Pipe the frosting into the holes you created in the bottom of the cakes. As you fill each cake, hold it in your palm and gently exert pressure on it so you can feel the cake expand, taking care not to overfill the cake, which would make it crack.
12. Unlike real Twinkies, these won’t last indefinitely. They’re best served still slightly warm.

Homemade Mallomar Bars-Tuesday

Notes: Avoid overwhipping the marshmallow or it will cool down and begin to set before you pour it into the pan, making it difficult to make smooth. Use a hot wet knife to cut the bars.

For the Base:
10 ounces crushed graham cracker crumbs
1 1/2 sticks (6 ounces) unsalted butter, melted
For the Marshmallow Layer:
4 teaspoons gelatin
1/2 cup water, divided
1/2 cup light corn syrup, divided
1 cup plus 2 tablespoons (about 9 ounces) granulated sugar
1 teaspoon pure vanilla extract
For the Chocolate Topping:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream

In large bowl, stir graham crumbs and butter until crumbs are evenly moistened. Press firmly into bottom of 9- by 13-inch pan; set aside. Place 1/4 cup water in small bowl and sprinkle gelatin over top. Let sit at least 5 minutes to soften.

Place 1/4 cup corn syrup in standing mixer bowl. Stir remaining 1/4 cup corn syrup, remaining 1/4 cup water, and sugar in medium saucepan over medium-high heat until dissolved. Continue to cook, without stirring, until mixture registers 240°F on an instant read thermometer.

Immediately pour hot syrup into mixer bowl and add softened gelatin and vanilla. Turn mixer to medium speed and beat until combined, about 1 minute. Increase speed to medium high and beat until light and fluffy, about 8 minutes.

Pour marshmallow over graham cracker base and smooth top with offset spatula. Chill until set, about 30 minutes.

Place chocolate in medium bowl. In small saucepan, heat cream until simmering and pour over chocolate and whisk until melted and smooth. Pour over marshmallow and chill until chocolate is set, about 15 minutes. Cut 4 rows vertically and 6 horizontally, to create 24 squares.

HOMEMADE FUNFETTI COOKIES-

2 sticks softened butter
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1 large egg
2 1/2 cups all purpose flour
1/4 cup cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rainbow sprinkles (the long thin sprinkles)
2 tablespoons rainbow perils (tiny balls sprinkles)

 

Preheat the oven to 375ºF. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
Using a mixer, cream the butter and sugar together for about 2 minutes, until light and fluffy. Add the vanilla extract, almond extract, and egg. Beat until well combined.
In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Gently mix in the sprinkles, don’t over mix or the sprinkles will change the dough’s color.
Using a cookie scoop, scoop dough onto cookie sheets, about 1 1/2 inches apart, about 8 cookies per baking sheet. Bake for about 10-14 minutes. or until the cookies are light golden brown around the edges. You don’t want them to totally turn golden or they’ll be crisp cookies.
Remove cookies from oven and let sit on baking sheet for 2 minutes. Transfer to a cooling rack and cool completely.

Cream Puffs-Wednesday

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Strawberry Glaze
1 ½-2 cups powdered sugar
¼ cup very finely chopped or mashed fresh strawberries
1 tablespoon milk

For the glaze, combine 1 1/2 cups of powdered sugar, strawberries and milk in a medium-size bowl. Stir well until all powdered sugar is incorporated. Add more

powdered sugar till mixture is a thick, dip-able glaze.
Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set.

Baked Cake Donuts

2 cups all-purpose flour
3⁄4 cup sugar
2 teaspoons baking powder
1⁄4 teaspoon ground nutmeg
1⁄2 teaspoon salt
3⁄4 cup buttermilk
2 eggs, beaten
2 tablespoons butter, melted

Preheat oven to 425 degrees and grease a 12 hole donut pan. In a large mixing bowl stir together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, and butter, stir until just combined.

Divide batter between prepared donut pan. Bake until toothpick comes out clean, 7 to 9 minutes. Let donuts cool in pans for 5 minutes then take them out of pan and let cool on a cooling rack.

Red Velvet Cupcakes with Cream Cheese Frosting-Thursday

1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar
Frosting ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract
*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

The cupcakes
Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.
The Frosting
Beat the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix.
Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

Vanilla Bean Cupcakes with Buttercream Frosting

Cupcakes:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 vanilla bean
2 teaspoons vanilla extract
1 1/2 cups whole milk

Frosting:
1 cup (2 sticks) unsalted butter, softened
1 vanilla bean
1 1/2 teaspoons vanilla extract
2 Tablespoons heavy cream
3 cups confectioners’ sugar, sifted
Sprinkles, for decorating (optional)

Cupcakes:
Preheat the oven to 350°F. Line cupcake tins with wrappers.

In a medium bowl, sift together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time then add the scraped vanilla bean seeds and vanilla extract and beat until combined.

Alternately add the flour mixture and milk, beginning and ending with the dry ingredients, and beat just until the batter is combined.

Fill each cupcake cup 2/3 full with batter then bake the cupcakes for 15 to 18 minutes until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting.

Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners’ sugar and b eat until combined, then add the heavy cream and remaining confectioners’ sugar and continue beating until the frosting is thick and creamy. (See Notes.)

Once the cupcakes have cooled completely, top them with the frosting and sprinkles (optional) and serve.

NOTES:

Beating the frosting in between each addition of the confectioners’ sugar lightens the color of the frosting and will make it more white in color (rather than yellow).

If the frosting is too thin, add additional sifted confectioners’ sugar 1/4 cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency.

If you prefer a very generous amount of frosting that can be piped into tall swirls atop the cupcakes, double the frosting recipe and refrigerate it for 20 minutes before transferring it to a piping bag and decorating the cupcakes.

Chocolate Cupcakes

4 tablespoons unsalted butter
1/4 cup vegetable oil
1/2 cup water
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/4 cup buttermilk
1 teaspoon pure vanilla extract
Frosting:
1 cup (2 sticks) unsalted butter, softened
1 vanilla bean
1 1/2 teaspoons vanilla extract
2 Tablespoons heavy cream
3 cups confectioners’ sugar, sifted
Sprinkles, for decorating (optional)

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired.

Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners’ sugar and beat until combined, then add the heavy cream and remaining confectioners’ sugar and continue beating until the frosting is thick and creamy. (See Notes.) Once the cupcakes have cooled completely, top them with the frosting and sprinkles (optional) and serve.

NOTES:
Beating the frosting in between each addition of the confectioners’ sugar lightens the color of the frosting and will make it more white in color (rather than yellow).

If the frosting is too thin, add additional sifted confectioners’ sugar 1/4 cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency.

If you prefer a very generous amount of frosting that can be piped into tall swirls atop the cupcakes, double the frosting recipe and refrigerate it for 20 minutes before transferring it to a piping bag and decorating the cupcakes.

Cake Decorating

Vanilla Buttercream-Friday

1 cup (2 sticks) unsalted butter, softened
1 vanilla bean (can add another half teaspoon of extract if no vanilla bean)
1 1/2 teaspoons vanilla extract
2 Tablespoons heavy cream
3 cups confectioners’ sugar, sifted

Farm 2 Table

Homemade Fig Newton-Monday

xxa1lb dried figs or 2 lbs fresh figs
1cup sugar
1cup water (1 c. for dried figs, 1/2 c. for fresh)
1⁄2cup butter, room temp
1cup sugar
1large egg
1tablespoon cream or 1 tablespoon milk
1⁄2teaspoon vanilla
1⁄2teaspoon salt
1teaspoon baking powder
1 3⁄4cups flour

Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.

Place 1/2 on well floured dough cloth; knead about 6 times. Roll out to 1/4″ thick. Line 13 x 9″ glass baking dish; cover with figs. Roll remaining dough, cover figs. Cook at 350° for 30 minutes. Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.

Chicken En Croute

8oz buffalo mozzarella, chopped
12 fresh basil leaves, shredded
20 sun-blush tomatoes, chopped
4 x chicken breasts
4 pieces puff pastry, 6in square, ⅛in thick
1 egg, beaten

Preheat the oven to 400F. Mix the mozzarella, basil and sun-blush tomatoes together in a bowl. Cut a pocket in each of the chicken breasts and stuff with the mozzarella mixture. Place a stuffed chicken breast into the middle of each square of puff pastry and roll up into parcels. Brush each parcel with the beaten egg and bake in the oven for 25-30 minutes, or until risen and golden-brown.

Asparagus Quiche-Tuesday

1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
10 slices bacon
2 (8 inch) unbaked pie shells
1 egg white, lightly beaten
4 eggs
1 1/2 cups half-and-half cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese

Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.

In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Avocado Ice Cream

3 medium ripe avocados
3/4 cup granulated sugar
1 cup sour cream
1/2 cup heavy cream
1 tablespoon freshly squeezed lime juice
Pinch of salt

Slice open the avocados, remove the pits, and scoop out the flesh. Put the avocados in a blender of food processor. Add the sugar, sour cream, heavy cream, lime juice, and salt. Blend until smooth.

Freeze in your ice cream maker according to manufacturer’s instructions. If you like soft ice cream, go ahead and eat. If you like firmer ice cream, store in the freezer for a couple of hours before serving.

 Zucchini Bread-Wednesday

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

 

Tomato and Basil Flatbread

1 flat bread
3 pieces fresh mozzarella cheese sliced to ⅓- 1/2 inch thickness
1 tomato sliced as thin as possible
5-6 leaves basil
3 cloves garlic pressed; or 1 tsp dry garlic powder
1.5 Tbsp Olive oil
1.5 Tbsp Balsamic Vinegar
Salt & Pepper to taste

Press fresh garlic and mix with oil. Brush the flatbread with oil & garlic with half the mixture. Place in preheated to 350F oven for 5 minutes to crisp up. Remove from oven and place 3 slices of cheese on top of the flatbread, sprinkle with salt & pepper, then place thinly sliced tomatoes on top and repeat with a sprinkling of salt & pepper. Place back in the oven for another 5 minutes, plus extra 2-3 minutes on broil. Watch the bread closely, if its too dark before 2-3 minutes remove it from the oven immediately.

Meanwhile mix the remaining oil & garlic with the balsamic vinegar, stirring until a smooth emulsion forms. Chop the basil leaves. Once flatbread pizza is baked and the edges are golden in color, remove from the oven, drizzle with however much of the balsamic vinegar mixture you would like, sprinkle with basil leaves, slice and serve and enjoy!

 

HOMEMADE TORTILLA-Thursday

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard or butter
1 1/2 cups water

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

 

 

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

 

Perfect Pie Crust Recipe-Thursdsay

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water

Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.

Slowly add ice water: Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. press pie dough to see if it holds together
You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.

Make two dough disks: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound.
Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust.
If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!
Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

Remove dough from refrigerator and let sit for a few minutes: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.

Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

 

Fruit Tart

1/2 cup confectioner’s sugar
1 1/2 cups all purpose flour
1 1/2 sticks softened and sliced unsalted butter
1 (8 oz) package softened cream cheese
1/2 cup plus 1/4 cup granulated sugar
1 teaspoon vanilla extract
Fresh for topping: strawberries, kiwi slices, blueberries, raspberries fruit
1 (6 oz) can thawed frozen limeade concentrate
1 tablespoon cornstarch
1 tablespoon fresh lime juice
Garnish whipped cream add honey drizzle to top as well

Preheat the oven to 350 °F.

For the crust: In a food processor, combine the confectioner’s sugar, flour and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze. Drizzle honey on top

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

 

Chocolate Chip Oat Bars (Nut-Free)-Friday

2 cups old-fashioned oats
1/2 cup white whole wheat flour or regular whole wheat flour
1/4 cup mini chocolate chips
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1/2 cup unsweetened applesauce
1/4 cup honey
1 teaspoon vanilla
Instructions
Preheat the oven to 350 degrees F.
Line an 8×8 baking pan with parchment paper. Leave enough extra to drape the edges over slightly so you can lift the bars out when they’re done. Or you can spray or grease the pan generously instead.
Mix dry ingredients (oats through cinnamon) in a medium bowl. In another bowl, combine eggs, applesauce, honey, and vanilla and mix well.
Add wet to dry ingredients and stir until combined.
Pour batter into baking pan and bake for 25 minutes or until lightly browned around edges and set in the middle.
If baked in parchment, gently lift bars out of pan and set on cooling rack. When cool, slice into squares.

Banana Pudding Pie

4 tablespoons all-purpose flour
1 1/2 cups sugar
pinch salt
3 large eggs separated (you’ll need whites later for meringue)
3 cups milk
1 teaspoon vanilla extract
1 box vanilla wafers approximately 45 wafers
5-6 bananas
3 egg whites reserved from above
1/8 teaspoon cream of tartar
1/4 cup sugar
1 teaspoon vanilla extract

Preheat oven to 325º F.
Combine flour, sugar and salt in a large, heavy saucepan.
Lightly beat egg yolks and combine with milk in a large bowl or measuring cup. Pour the egg and milk mixture into dry ingredients in heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla.

To layer your banana pudding, begin by placing vanilla wafers on the bottom of a 13×9 baking dish, glass bowl, or another 3-quart container.
Slice bananas and place on top of wafers.
Pour one-third of custard over wafers and bananas.
Repeat layering process two more times until all wafers, bananas, and custard have been used. Ending with a final layer of wafers for decorative purposes.

For the Meringue:
Whip egg whites with an electric mixer set at high speed. Allow egg whites to foam, add cream of tartar and then gradually add sugar one tablespoon at a time. Continue whipping until sugar is well-dissolved. Add vanilla once stiff peaks have formed and whip until well-combined. Spread meringue over banana pudding, making sure to spread to the edges of the dish.
Bake for about 25 minutes until lightly the meringue is lightly browned.

Kids 2018 Fall Session 1 Recipes

Apple Pie Turnovers-week 1

Dough
2 cups flour (measure carefully, do not pack!)
1/2 cup unsalted butter (4 oz)
1 tbsp sugar
1 tsp salt
6 tbsp ice water
Wrap dough and let rest for 1 hour

4 apples, peeled and diced into pieces no larger than 1/2″
(tart apple like Gala, Fuji, or Granny Smith).
2/3 cup light brown sugar tightly packed
2 Tablespoons butter
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg + 1 teaspoon water for egg wash
2 Tablespoons coarse sugar for sprinkling, optional
Vanilla Glaze
1 cup powdered sugar (125g)
2-4 teaspoons milk
1/4 teaspoon vanilla extract

Preheat oven to 400F (205C). Break your chilled pie dough into two pieces that are roughly the same size. Transfer to a lightly floured surface and roll one piece into a rectangle about 1/8″ thick.
Using a pizza cutter (or a knife and a straight-edge, such as a clean ruler), neatly cut dough into 4.5″ squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers). Place squares on a parchment paper lined cookie sheet and return to the refrigerator.

Prepare your apple filling by combining your apples, brown sugar, and butter in a medium-sized saucepan over medium-low heat. Stir frequently until butter is melted, then add cornstarch, cinnamon, vanilla extract, and salt. Increase heat to medium and bring to a simmer and simmer for 5 minutes, stirring occasionally. Remove from heat and allow mixture to cool (at least 15-20 minutes) before proceeding.
Prepare egg wash by combining egg and teaspoon of water in a small dish and stir/scramble well.
Lightly brush the insides of your pastry squares with egg wash.
Portion about 2-3 Tablespoons of apple pie filling into the center of each square. Gently fold over one corner to the other to envelope the apple filling. Use the tines of a fork to press and seal the turnovers.
Brush the outside lightly with egg wash, cut small slits across to vent, and sprinkle with coarse sugar, if desired.
Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.
Allow to cool before drizzling with glaze.
Vanilla Glaze
Whisk together powdered sugar, 2 teaspoons of milk, and vanilla extract in a small bowl. If mixture is too stiff to drizzle, add more milk, another teaspoon at a time, until a fluid consistency is reached.
Drizzle over slightly cooled turnovers. Enjoy while still warm or allow glaze to harden before enjoying.

Veggie Soup Bowl-Week 2

2 tablespoons olive oil
3 yellow onions, chopped
3 cloves garlic, finely chopped
1 stalk celery, chopped
5 cups tomato juice
1 1/2 pounds small white potatoes, halved
1 cup dry white wine
4 sprigs thyme
2 carrots, peeled and cut into 1/2-inch pieces
1 small bulb fennel, cored and chopped
16 ounces canned whole tomatoes, peeled, seeded, and coarsely chopped, juice reserved
1 (4-ounce) Parmigiano-Reggiano rind
1 small head escarole, very thinly sliced
1/4 cup roughly chopped flat-leaf parsley
Salt and freshly ground black pepper

1. Heat olive oil in a large heavy stockpot over medium heat. Add onion, garlic, and celery. Cook until light brown, stirring occasionally, about 10 minutes.
2. Add tomato juice, 5 cups water, potatoes, and wine. Bring to a boil. Reduce heat to simmer, and cook 5 minutes. Add thyme, celeriac, carrots, fennel, chopped tomatoes, reserved juice, and Parmigiano-Reggiano rind; stir well to combine. Cook until vegetables are fork-tender, 15 to 20 minutes.
3. Stir in escarole and parsley. Cook until escarole wilts. Season to taste with salt and pepper.

 

Bread Bowl
2 tablespoons active dry yeast
3 cups warm water (110° to 115°)
2 tablespoons sugar
2 teaspoons salt6-1/2 to 7-1/2 cups bread flour

In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes.

Preheat oven to 500°. Punch dough down. Divide and shape into 12 small balls. Place 3 in. apart on two greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Using a sharp knife, score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake 16-18 minutes longer or until golden brown. Remove from pans to wire racks to cool.
Cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use).

 

Mini Pumpkin Chocolate Oats Loaf-week 3

1 Nonstick cooking spray
3 ounces bittersweet chocolate, chopped
3 tablespoons water
2 tablespoons packed brown sugar (see Tip)
2 tablespoons chopped oatmeal
2 teaspoons chilled butter
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
2 eggs, lightly beaten
¾ cup canned pumpkin
⅓ cup maple syrup
¼ cup unsweetened applesauce
¼ cup canola oil
1 teaspoon vanilla

 

Preheat oven to 350°F. Coat a 9×5-inch loaf pan with cooking spray. In a small saucepan cook and stir chocolate and the water over low until melted and smooth; cool.
Meanwhile, in a small bowl stir together brown sugar and oats. Using a fork, cut in butter until crumbly.
In a large bowl stir together flour, baking soda, pumpkin pie spice and salt. In a medium bowl combine the remaining ingredients. Add pumpkin mixture to flour mixture; stir just until moistened.
Spread half of the batter into the prepared loaf pan. Drizzle with half of the melted chocolate; swirl chocolate into batter with a narrow metal spatula. Repeat with the remaining batter and chocolate. Sprinkle with pecan mixture.
Bake 40 to 45 minutes or until a toothpick comes out clean. Cool bread in pan on a wire rack 10 minutes. Remove; cool completely on wire rack.

 

Creamy Chicken and Butternut Squash w/Pasta-Week 4

2 cups uncooked penne pasta
3/4 teaspoon salt
1/4 teaspoon pepper
6 pcs of grilled chicken strips shredded
1 large butternut squash dice (or you can purchase already cut up)
1 teaspoon olive oil
2 shallots diced
1 garlic clove, minced
1 teaspoon fresh sage chopped
1 teaspoon fresh thyme
1sprig of rosemary
48 oz of vegetable broth
3 stems of Kale torn into bite size pieces
2/3 cup 2% milk
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook pasta according to manufacturer directions and drain but leave some pasta water in pot and set aside. Season chicken with salt and pepper and grill chicken strips part way leaving it slightly uncooked as this will finish cooking when put back in pan.

Meanwhile, in a medium-sized pot steam butternut squash until almost tender, about 8 minutes. Heat a large saute pan over medium heat. Add olive oil, once hot add the garlic and shallots and saute until fragrant and tender, 2 minutes. Add Butternut squash, chicken strips, herbs and vegetable broth. Cook until squash is soft and chicken is cooked thur about 10 mins. Add milk, cheese, 1/2 teaspoon salt and 1/8 teaspoon black pepper to the pan. Mix until creamy. Into the pan, combine cooked pasta, and pasta water mix to combine Serve pasta topped with more Parmesan cheese and parsley.

 

Mini Blueberry Tarts/Pie-week 5

Dough
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon fine salt
10 tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
5 to 7 tablespoons ice water
Whisk together the flour, sugar, and salt in a medium bowl. Add the butter and toss until coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 5 minutes or put into a food processor and pulse but no more than 20 seconds.
Drizzle in 5 tablespoons of the ice water and mix just until the dough comes together, being careful not to overwork it. (Add an additional 1 to 2 tablespoons of ice water if necessary.) Turn the dough out onto a work surface, shape it into a flat 6-inch disk (you may have to knead the dough once or twice to get all of the pieces incorporated, but don’t overwork it or it’ll become tough), and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour.

Filling
All-purpose flour, for dusting
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
1/8 teaspoon fine salt
1 pound fresh blueberries (do not use frozen)
1 tablespoon freshly squeezed lemon juice
Water
2 teaspoons coarse-grained sugar, such as Demerara or turbinado (optional)
Heat the oven to 400°F and place a rack in the middle. Place a baking sheet on the rack while the oven is heating. Fill a small bowl with water and set it aside. Remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 5 minutes. Cut dough into 12 pcs. Roll out and place into a mini tart/pie pan, making sure to fill the entire pan with the dough, refrigerate until firm, about 20 minutes.
When the dough is ready, place the sugar, cornstarch, lemon zest, and salt in a large bowl and whisk to combine. Add the blueberries and lemon juice and gently fold to coat the berries. Pile the blueberries into the pans.
Brush the pastry edge lightly with water and sprinkle it with the coarse sugar, if using. Bake until the pastry is golden and the blueberry juices are bubbling, about 35 to 40 minutes.
Remove from the oven and let the tart cool on the baking sheet on a wire rack for about 10 minutes. Cool, about 20 minutes.

 

 Vegetarian Mexican Stuffed Peppers-Week 6

1 tablespoon salt
4 large green bell peppers – tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
1 garlic minced
4 plum tomato diced
1 red pepper
1 zucchini diced
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
½ C Jicama diced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 shredded Mexican cheese blend

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.

Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, red pepper and zucchini until softened, 10 minutes.

Mix rice, black beans, tomatoes, jicama and cooked vegetable mixture in a large bowl. Add chili powder, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9×9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Fall Session 2 (2018)

Monkey Bread Spider Webs-Week 1

Dough
1 tablespoon instant yeast
1 cup very warm milk (115 F), I use whole milk.
⅓ cup granulated sugar
½ cup butter, well softened almost melting.
1 teaspoon salt
2 large eggs, room temperature
4 cups all purpose flour

In a large bowl, stir together the yeast and milk until dissolved. Beat in the sugar, butter, salt and eggs until well combined. Add the flour, one cup at a time, stirring until incorporated. The dough will be shaggy and still sticky.
Turn out the dough onto a floured surface and knead 5-6 minutes until smooth and elastic. Or if you use a mixer knead 4-5 minutes. Freeze or refrigerate at this point if desired. If not, continue by placing the kneaded dough into a greased bowl. Cover and let rise for 1 hour or until doubled in size. The length of time needed to rise will depend on how warm the room is. Ideal rising temperature is 72 F.
When dough is risen, punch dough down with a floured hand and shape and bake as desired.
For the cinnamon sugar coating
½ cup butter, melted
1 cup sugar
1 tablespoon cinnamon

For the caramel sauce

⅓ cup butter,
⅓ cup whipping cream
1 cup brown sugar
¼ teaspoon salt

Make the yeast dough as directed in this recipe through the first rise. While the dough is rising, make the caramel sauce.
To make the sauce, add the butter, whipping cream, brown sugar and salt to a heavy bottomed saucepan. Bring the ingredients to a boil over medium heat, whisking constantly. Boil for exactly 4 minutes. Remove from heat and let cool. Stir together the sugar and cinnamon for the coating in a small bowl.
When the dough has risen, punch it down and knead several times until smooth. Grease a 12 cup bundt pan and pour in ⅓ of the caramel sauce at the bottom, pinch off 1 inch section of dough, dip them in the melted butter, roll them in the cinnamon sugar and place in the bundt pan.
Continue the process until half the dough is in the pan, then pour on another ⅓ of the caramel sauce. Repeat the process with the other half of the dough. Finally, add the last ⅓ of the caramel sauce on top.
Let rise in a warm place for 30 minutes. Preheat oven to 350 F. Bake uncovered for 30 – 35 minutes or until golden brown on top. Remove from the oven and let cool for 5 minutes before carefully inverting onto a tray. It is best served warm, but will keep several days tightly covered.
Make a light icing with 3 T powder sugar and ½ tsp of water put in piping back and make a web on top of bundt pan.


Turkey Chili with Corn muffins-week 2

1 lb. ground turkey
1/2 tsp salt, plus more to taste
1/2 cup onion, chopped
3 carrots, peeled and chopped
3 cloves garlic, minced
2 medium sweet potatoes, peeled and cubed
3 diced tomatoes
3/4 cup chicken broth
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
1 cup chopped kale

In a large skillet, cook the turkey over medium-high heat until browned, breaking up into small pieces with a spatula. Season with salt. Add the onion, carrots, and garlic to the pan and cook for 2-3 minutes, stirring often.
Add the sweet potatoes, tomatoes, broth, cumin, chili powder, and paprika to the pan and stir. Bring to a simmer and cover. Cook for 30-40 minutes until the potatoes are soft, stirring occasionally. Adjust salt to taste. Stir in the kale and cooked until wilted. Serve warm, garnished with fresh cilantro.

Cornbread

1 3/4 cups All-Purpose Flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 3/4 teaspoon salt, to taste
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled*
1 large egg
*For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.
Preheat the oven to 375°F. Lightly grease a 9″ square or round pan or 12 muffin cups.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Stir in any desired herbs, corn kernels, or other flavorings.
In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you’re using it), and egg.
Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
Spread the batter into the prepared pan, or scoop into the muffin tin.
Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.


Baked Chicken Balls-Week 4

Filling
1 ½ cups roasted chicken shredded or Turkey
1 15 oz can of sweet peas
1 med onion diced
3 celery stalks diced
3 carrots peeled and diced
Salt and pepper to taste
1 1/2 sticks of butter sweet
3/4 cup heavy cream
2 tbsp flour

Sauce pan sweat the onion, carrots and celery in the butter
Add in flour mix until mixture becomes thick
Add in roasted chicken, peas, salt, pepper
Add in heavy cream slowly and stir for 1 to 2 minutes

Crust
1 1/4 cups flour
1/4 teaspoon of salt
1/2 cup butter diced and chilled
1/4 cup ice water

Use food processor add all ingredients besides water and slowly blend water a little at a time until ball forms. Remove and chill for half hour
Roll out and fill and place in med size cupcake holder to help keep shape. Bake at 350 till dough is cooked 15 mins.


Chocolate Ganache Bundt Cake-Week 5

2 cup all-purpose flour
2 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter
1/2 cup oil (vegetable or canola oil)
1/3 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs
2 teaspoon vanilla extract
1 cup mini chocolate chips, plus more for sprinkling on top of cake (optional)
1 cup heavy whipping cream
2 cup chocolate chips

Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn’t stick!) Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.
Add butter to a medium saucepan over medium heat. Once butter has melted, stir in oil, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir.
Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.
Pour mixture into prepared bundt pan and bake 45-55 minutes or until toothpick inserted in center comes out with a few moist crumbs.
Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely. Once cake has cooled, make ganache.
Ganache
Place cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering. Carefully pour chocolate morsels into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.


Latkes with Applesauce-Week 6

2 1/2 lbs potatoes (I prefer Yukon Gold)
1 large onion, shredded
3/4 cup matzo meal or bread crumbs
2 large eggs, beaten
1 tbsp potato starch, or more if needed
1 1/4 tsp salt, or more to taste
1/2 tsp pepper
Olive oil for frying

Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion. Place grated potato into a bowl and immediately cover with cold water.
Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
In a skillet, add oil to reach a depth of 1/8 inch. Heat slowly over medium to about 365 degrees.
While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick
together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right. Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

Homemade Applesauce
4 Granny Smith and 4 Golden Delicious apples, peeled, cored, cut into 1/2-inch slices
1 cup apple cider or juice
1 lemon, juiced
1/4 cup light brown sugar
2 cinnamon sticks
1/4 teaspoon ground cinnamon
Dash nutmeg

Add apples, apple cider, lemon juice, sugar, cinnamon sticks and a dash of nutmeg to a large saucepan. Bring to a boil, cover with a lid and reduce to a simmer. Let cook for 15 minutes or until apples are tender. Remove cinnamon sticks and discard.
Mash with a potato masher, and stir in the 1/4 teaspoon ground cinnamon and dash of nutmeg. Transfer to a serving dish and serve warm.

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