Category: Recipes

Baking Camp | Summer 2017

Hand cookies (makes about 8 large cookies)-Monday

1 ½ cups granulated sugar

1 1/3 cups shortening

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

2 whole eggs

2 ½ teaspoons milk

4 cups all-purpose flour

3 teaspoons baking powder

½ teaspoon salt

Egg wash

1. Preheat the oven to 375 degrees

2. Cream the granulated sugar, shortening, vanilla and lemon zest thoroughly

3. Add the eggs and beat until light and fluffy, add milk and mix

4. Sift the flour, baking powder, and salt, then blend into the sugarmixture

5. Divide the dough in half, slightly flatten between 2 sheets of waxpaper and freeze for 20 minutes

6. Roll out the dough on a lightly floured surface. Carefully cut aroundhands using a dull knife

7. Arrange hand cookies on lightly greased cookie sheet and brushcookies with egg wash

8. Bake for 6 minutes

9. Transfer cookies to wire rack to allow them to cool

Frosting

4 cups powdered sugar

2 sticks butter

2 tablespoons heavy cream

dash vanilla extract

1. Combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy

2. Separate frosting and dye preferred colors. Place frosting in disposablepiping bags or ziplocs with a hole in the corner and decorate cookies

Marshmallow surprise cookies (makes about 2 dozen)

1 ¾ cups all-purpose flour

¾ cup cocoa powder

½ teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter

1 cup sugar

1 large egg

½ cup milk

1 teaspoon vanilla extract

12 large marshmallows, cut in half horizontally

1 container chocolate frosting

1. Preheat oven to 375 degrees. In a medium bowl whisk together flour,cocoa powder, baking soda and salt

2. In the bowl of an electric mixer, cream the butter and sugar togetheruntil light and fluffy, about 2 minutes. Add egg, milk and vanilla andbeat until well combined. Add flour mixture and mix on low speed untilcombined

3. Using a tablespoon or an ice cream scoop drop dough onto ungreasedbaking sheets about 2 inches apart. Bake until cookies begin to spreadand become firm, 10-12 minutes

4. Remove baking sheets from oven and place a marshmallow, cut-sidedown, in the center of each cookie, pressing down slightly. Return tooven and continue baking until marshmallows begin to melt, 2 to 2 ½minutes. Transfer cookies to wire rack to cool before frosting

5. Spread about 1 tablespoon of chocolate frosting over eachmarshmallow, starting in the center and continuing outward untilmarshmallow is covered

Whoopie pies (makes 6)

½ cup shortening

1 cup white sugar

2 eggs

2 cups all-purpose flour

5 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon salt1 teaspoon baking soda1 cup milk1 teaspoon vanilla extract

Filling

¾ cup shortening

2 cups confectioners’ sugar

1 pinch salt

1 teaspoon vanilla extract

1. Preaheat oven to 350 degrees

2. In large bowl cream shortening, sugar, and egg yolks

3. In a separate bowl sift together flour, cocoa powder, baking powder,salt, and baking soda

4. Add to other mixture alternately with milk, beating well. Add vanilla at the end

5. Drop by large spoonfuls on greased pan. Bake for 10-15 minutes.Remove to wire rack and cool completely

6. To make filling: beat together shortening, confectioners’ sugar, saltand vanilla

7. To assemble: Spread the flat side of one cookie circle with a spoonfulof filling. Top with another cookie


Mini Soda Breads (makes 16 large buns)-Tuesday

4 cups flour

4 tablespoons unsalted butter

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups raisins

1 egg

1 ¾ cup buttermilk

1. Preheat oven to 375 degrees

2. Combine flour and butter, working it with fingers until it hasconsistency of course oatmeal

3. Add sugar, baking powder, baking soda, salt and raisins mixing withfingers

4. Whisk egg and buttermilk together

5. Make a well in center of the dry ingredients and add the egg-buttermilk mixture

6. Stir until well blended, and form into a ball

7. Lightly dust clean surface with flour and knead dough for 3-4 minutesuntil smooth

8. Divide dough into 16 equal portions, shape each portion into a ball and place balls at least 3 inches apart on a greased baking sheet

9. Gently press the top of the buns with palm of hand to flatten it slightly

10. Using a very sharp knife dipped into flour cut a cross on top ofeach bun

11. Bake in preheated oven for 20-25 minutes or until golden and crusty

Cornbread (makes about 9)

½ cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

½ teaspoon baking soda

1 cup cornmeal

1 cup all purpose flour

½ teaspoon salt

1. Preheat oven to 375 degrees, grease an 8 inch square pan
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quicklyadd eggs and beat until well blended. Combine buttermilk with bakingsoda and stir into mixture in pan. Stir in cornmeal, flour, and salt untilwell blended and few lumps remain. Pour batter into the prepared pan3. Bake in the oven for 30-40 minutes or until toothpick inserted comes out clean

Strawberry Shortcakes (makes about 4)

2 pints ripe strawberries

½ cup sugar

4 cups flour

3 tablespoons sugar

¼ teaspoon salt

5 teaspoons baking powder

1 ¼ cup butter

3 cups whipping cream

¼ teaspoon vanilla extract

1. Remove stem from strawberries. Cut in half or slice depending on size.Gently crush about ¼ of the berries with a fork to release their juices. Mix remaining berries and ½ cup sugar. Set aside, covered for about½ hour to develop flavor

2. Preheat oven to 450 degrees

3. In large mixing bowl, sift together flour, 3 tablespoons sugar, salt andbaking powder. Add ¾ cup of softened butter, and rub into dryingredients. Add 1 ¼ cup cream and mix to a soft dough. Knead thedough for one minute on a lightly floured surface. Roll it out to about½ inch thick. Cut round biscuits using cutter

4. Grease baking sheet. Place half the rounds on it. Melt remaining butterand brush a little on the rounds. Place remaining rounds on top. Bakefor 10-15 minutes or until golden brown

5. Remove from oven and pull shortcakes apart. Brush the insides withsome of the remaining melted butter

6. Beat remaining cream until it thickens. Add vanilla, beat again untilthick

7. Place a bottom half of the shortcake on each plate. Top with agenerous spoonful of berries. Cover with a top half, add a few more berries and top with whipped cream


Mini Blueberry Tarts (makes about 4)-Wednesday

1 ¼ cup all purpose flour

1/3 cup sugar

¼ teaspoon salt

8 tablespoons cold unsalted butter, cut into small pieces

Filling

3 cups fresh blueberries

2 tablespoons cornstarch

2 teaspoons lemon zest

2 tablespoons lemon juice

2/3 cup sugarpinch of salt

1. Preheat oven to 375 degrees. In a food processor, combine flour,sugar, salt and butter. Process until large moist crumbs form

2. Spoon dough into individual tart pans. Press the dough into the tartpan and up the sides until firmly packed. Freeze for about 10 minutes.Prick bottom of the dough all over with a fork. Bake for 10-12 minutes

3. Bring ¼ cup water and 1 cup berries to a boil over high heat. Reduceheat and simmer. Stir occasionally, until berries start to break downslightly (3-4 minutes)

4. In a small bowl, mix cornstarch with 2 tablespoons water. Stir intoberry mixture. Add lemon zest and juice, sugar and salt. Bring to aboil, then reduce heat. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken. Remove from heat and stir in remainingberries. Immediately pour hot berry mixture into cooled tart shell.Reserve a little berry mixture to pile on top of tarts.

Mini Quiche (makes 12)

1 ¼ cup flour

1 ¼ stick butter

4-5 tablespoon cold water

1 tablespoon olive oil

1 onion, peeled, finely chopped

4 slices bacon chopped

1 bell pepper chopped

½ cup cheddar cheese (block)

3 large eggs¾ cup milk

salt and pepper

1. Sift the flour and salt into a bowl and stir in the butter. Using fingers,rub the butter into flour until mixture resembles breadcrumbs. Stir inthe water and mix to a dough. Knead until smooth. Wrap in plastic andchill for 30 minutes

2. Preheat oven to 375. Heat oil in frying pan and saute onion and baconuntil onion is soft and bacon is cooked. Cool

3. Lightly grease muffin tin. Divide the dough into 12 pieces and roll eachout on a lightly floured surface. Gently press into the holes of themuffin tray. Prick the bases with a fork and chill for 15 minutes

4. Shred cheddar cheese

5. Divide the onion and bacon mixture between muffin tin. Top withcheese. Beat together eggs and milk and season with salt and pepper.Pour eggs into muffin tin

6. Bake for 15-20 minutes

Chocolate Mousse Pie (makes about 8 servings)

21 oreos, crushed

¼ cup butter, softened

1 cup heavy cream

1 (12 oz) package semisweet chocolate chips

1 teaspoon vanilla extract

1 pinch salt

2 cups heavy cream

¼ cup white sugar

1 cup heavy cream, chilled

¼ cup white sugar

1. Preheat oven to 350 degrees. Generously grease a 9 inch springformpan with 2 3/4 inch sides.

2. In a medium bowl, mix together crushed cookies and softened butteror margarine. Press mixture evenly into greased pan. Bake inpreheated oven for 5 minutes, then allow to cool

3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top ofa double boiler. Heat until chocolate is fully melted and mixture issmooth

4. Pour chocolate mixture into a bowl and cool to room temperature,stirring occasionally

5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beatuntil stiff peaks form. Fold whipped cream into chocolate mixture. Pourmixture into cooled crust.

6. Chill pie at least 6 hours before serving. Prior to serving, beatremaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipeonto top of pie with a star tip, or place a spoonful on top of each slice


Pineapple Upside Down Minis (makes about 12)-Thursday

Topping:

¼ cup butter

½ cup brown sugar

1 (20 ounce) can crushed pineapple, drained

12 maraschino cherries

Cake:

1 cup all-purpose flour

¾ teaspoon baking powder

¼ teaspoon salt

¼ cup unsalted butter, softened

1/3 cup brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

½ cup whole milk

Topping:

1. Preheat oven to 350°F. Spray a standard 12-count muffin pan wellwith non-stick cooking spray and set aside.

2. Add the butter and brown sugar to a small saucepan over mediumheat. Mix until the butter is melted and the mixture is completelysmooth. Remove from the heat and evenly distribute between all12 muffin cavities.

3. Place 1 maraschino cherry in the middle of each muffin cavity.Spoon the crushed pineapple evenly between all 12 muffin cavities(you’ll probably have some left over).

Set aside Cake:

1. In a large mixing bowl, mix together the flour, baking powder, andsalt. Set aside.

2. In a large mixing bowl using a hand-held mixer, beat the butter,brown sugar, and granulated sugar until light and fluffy. Add inthe egg and vanilla extract, making sure to mix well after eachingredient.

3. Add the dry ingredients in three additions alternating with themilk, starting with the dry ingredients and ending with the dryingredients, mixing each time until just combined. Evenlydistribute the cake batter between all 12 muffin cavities.

4. Bake at 350°F for 20-25 minutes or until a toothpick inserted intothe center of the cakes comes out clean. Remove from the ovenand allow to cool in the pan for 5-10 minutes. Slide a knife around
the outside of each cake (to loosen them from the pan), place awire rack on top of the muffin pan. Very carefully (the pan will behot!) flip the wire rack over with the muffin pan on top. Gently remove the muffin pan to release the upside-down cakes

Mini Lava Cakes (makes about 4)

½ cup unsalted butter, plus more for buttering the molds

4 ounces semisweet chocolate, chopped into small pieces

4 large eggs

¼ cup sugar

2 teaspoon flour plus more for dusting molds

1. Put the butter in a medium bowl and melt in microwave. Add thechocolate to the hot butter and stir until melted.

2. Crack 2 eggs into a bowl, and add 2 more yolks (discard the extrawhites). Add the sugar, and beat or whisk until light and thick, about 1minute. Add egg mixture and 2 teaspoons flour to the meltedchocolate; beat until combined

3. Butter and lightly flour molds or ramekins (make sure not to miss anyspots, or the cake will stick). Tap out excess flour. Divide the batteramong the molds

4. When you’re ready to bake, heat oven to 450 degrees. Put the moldson a rimmed baking sheet and bake until cakes have puffed up a bit.The tops are barely set and the cake still jiggles slightly when shaken,7-9 minutes (better underbaked than underbaked) Let sit for 1 minute

5. Put a plate on top of the ramekin and carefully invert the cake ontothe plate

6. Let sit for 10 seconds then lift up the ramekin

7. Serve with piped whipped cream

Whipped Cream

1 cup heavy whipping cream

2 tablespoons sugar

1. Beat together until cream forms stiff peaks

Farm to Table | Summer 2017

Vegetable Lasagna-Monday

Cooking spray

2 zucchini

2 green bell peppers

1 (8 oz) package fresh mushrooms

1 onion

1 tablespoon fresh basil

1 clove garlic½ teaspoon salt

¼ teaspoon ground black pepper

12 lasagna noodles

2 (28 oz) jars pasta sauce

1 pound mozzarella cheese

1 cup shredded parmesan cheese

1. Wash all vegetables

2. Slice zucchini, cut green bell pepper into 1 inch pieces, slicemushrooms, cut onion into 8 wedges, chop basil, mince garlic

3. Shred mozzarella cheese and parmesan cheese

4. Preheat oven to 400 degrees, spray baking sheet with cooking spray

5. Arrange zucchini, bell peppers, mushrooms, and onion wedges onbaking sheet

6. Scatter basil and garlic over vegetables and spray with cooking spray.Season with salt and pepper

7. Bake in preheated oven until vegetables are lightly browned andtender, 10-25 minutes

8. Bring a large pot of lightly salted water to a boil, cook lasagna inboiling water stirring occasionally until cooked through but firm to thebite (about 8 minutes). Drain

9. Bring pasta sauce to a simmer in saucepan over medium high heat.Mix mozzarella and parmesan cheese in a bowl

10. Pour a little sauce in baking dish, layer noodle, vegetables,sauce, cheeses, and then noodles. Repeat until dish is almost full andend with cheese

11. Bake in preheated oven until cheese is melted and sauce isbubbly about 20-25 minutes

Mini Cauliflower Pizzas

Marinara Sauce:

1 onion, diced

1 garlic, minced

1 can crushed tomato (28 oz)

¼ cup olive oilpinch crushed red pepper flakes

1 teaspoon kosher salt

4 large basil sprig

¼ teaspoon dried oregano

1. Pour tomatoes into a large bowl and crush with hands

2. Pour 1 cup water into can and slosh it around to get tomato juices.Reserve

3. In large skillet over medium heat, heat oil

4. When hot add garlic and onions. Add tomatoes then tomato water, addred pepper flakes, oregano, salt

5. Simmer until thickened about 15 minutes, add chopped basil

Crust:

1 head cauliflower

2 large eggs

1 cup mozzarella (shredded)

¼ cup parmesan (shredded)

3 tbsp finely chopped basil

1 tbsp garlic powder

salt

pepper

¼ c mini pepperoni

½ cup marinara

1. Preheat oven to 400 degrees. Grate cauliflower to form fine crumbs.Grate cheeses

2. Transfer cauliflower to large bowl. Add egg, 1/3 mozzarella, parmesan,2 tbsp basil, garlic powder, salt and pepper.

3. Form into small patties (they will be wet) and place on greased bakingsheet. Bake until golden (20 minutes)

4. Top each patty with thin layer of marinara, remaining mozzarella, minipepperoni and bake until cheese melts and pepperoni crisps (5-7minutes)


 Vegetable Soup-Tuesday

1 tbsp vegetable oil

½ cup chopped onion

1 clove garlic, minced

1 potato peeled and chopped

½ cup chopped broccoli

½ cup frozen corn

½ cup torn spinach

½ cup chopped fresh mushrooms

½ cup chopped carrots

¼ cup chopped cabbage

2 (32 fluid ounce) containers chicken broth

6 ounce egg noodles

1 cup canned white beans

1. Heat oil in a large pot over medium heat, and cook the onion andgarlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms,carrots and cabbage. Pour in chicken broth and bring to a boil. Reduceheat to low, simmer 20 minutes until potato is tender

2. Stir in egg noodles and white beans and continue cooking 7 minutes oruntil noodles are tender and beans are heated through

Strawberry Shortcakes (makes about 4)

2 pints ripe strawberries

½ cup sugar

4 cups flour

3 tablespoons sugar

¼ teaspoon salt

5 teaspoons baking powder

1 ¼ cup butter

3 cups whipping cream

¼ teaspoon vanilla extract

1. Remove stem from strawberries. Cut in half or slice depending on size.Gently crush about ¼ of the berries with a fork to release their juices.Mix remaining berries and ½ cup sugar. Set aside, covered for about½ hour to develop flavor

2. Preheat oven to 450 degrees

3. In large mixing bowl, sift together flour, 3 tablespoons sugar, salt andbaking powder. Add ¾ cup of softened butter, and rub into dryingredients. Add 1 ¼ cup cream and mix to a soft dough. Knead the
dough for one minute on a lightly floured surface. Roll it out to about½ inch thick. Cut round biscuits using cutter

4. Grease baking sheet. Place half the rounds on it. Melt remaining butterand brush a little on the rounds. Place remaining rounds on top. Bakefor 10-15 minutes or until golden brown

5. Remove from oven and pull shortcakes apart. Brush the insides withsome of the remaining melted butter

6. Beat remaining cream until it thickens. Add vanilla, beat again untilthick

7. Place a bottom half of the shortcake on each plate. Top with agenerous spoonful of berries. Cover with a top half, add a few moreberries and top with whipped cream


 Veggie Quiche (make 2 per group)-Wednesday

1 (9 inch) unbaked deep dish pie crust

1 tablespoon olive oil

½ cup sliced onion

½ cup chopped green bell pepper

½ cup mushrooms, sliced

½ chopped zucchini

1 large tomato, sliced

2 tablespoons all-purpose flour

2 teaspoons dried basil

3 eggs, beaten

½ cup milk

½ teaspoon salt

¼ teaspoon pepper

1 ½ cups shredded Colby-Monterey Jack cheese, divided

1. Preheat oven to 400 degrees. Bake pie crust in preheated oven untilfirm, about 8 minutes. Remove crust from oven and set aside. Reduce oven to 350 degrees

2. Heat olive oil in a large skillet over medium heat. Cook and stir onion,pepper, mushrooms, and zucchini in hot oil until soft, 5-7 minutes.Remove vegetables from skillet and set aside

3. Sprinkle tomato slices with flour and basil; cook in the skillet for 1minute per side. Whisk eggs, milk, salt and pepper together in a smallbowl. Spread 1 cup cheese in bottom of pie crust. Layer veggiemixture over the cheese and top with tomatoes. Pour egg mixture intopie shell. Sprinkle ½ cup cheese atop quiche. Bake 40-45 minutes

Baked zucchini chips (makes about 4)

½ cup panko

¼ cup loosely packed fresh basil leaves

¼ teaspoon salt

¼ cup Parmesan cheese, grated

½ pound zucchini, cut into ¼ inch thick rounds

1 tbsp olive oilcooking spray

1. Preheat oven to 450°. Process first 3 ingredients in a food processor10 to 15 seconds or until finely ground. Stir together breadcrumbmixture and cheese in a medium bowl

2. Toss zucchini rounds with oil. Dredge zucchini, 1 round at time, inbreadcrumb mixture, pressing gently to adhere

3. Place rounds in a single layer in a jelly-roll pan coated with cookingspray. Bake 30 minutes or until browned and crisp. Serve hot

Ranch dipping sauce (4-6 servings)

½ cup buttermilk

½ cup mayonnaise

2 tbsp chopped fresh chives

1 tbsp chopped fresh dill

½ tsp celery salt

½ teaspoon garlic powder

½ teaspoon onion powder

1. In a bowl, combine the buttermilk, mayonnaise, chives, dill, celerysalt, garlic powder and onion powder. Mix well. Cover and chill for 1hour


Spinach pasta with garlic butter sauce-Thursday

8 ounces spinach

1 cup cake flour (not self-rising)

¼ cup all-purpose flour

½ teaspoon salt

2 large egg yolks

1 ½ tablespoons extra-virgin olive oil

¼ cup water

1. Fill a saucepot with about 2 inches of water, and place a steamerbasket inside

2. Bring large pot of salted water to boil

3. Bring water to a simmer, and add spinach, cover and steam untilbright green (about 2 minutes)

4. Allow spinach to cool, squeeze out liquid and puree spinach in foodprocessor

5. Blend together all dough ingredients in a food processor or by handuntil mixture just begins to form a ball

6. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smoothand elastic, 6 to 8 minutes

7. Wrap dough in plastic wrap and let stand at room temperature 15 min

8. Cook in boiling water until pasta is al dente

Parsley Breadsticks

1 cup warm water

3 tablespoons brown sugar

1 teaspoon salt

¼ cup oil

3 cups bread flour

2 ½ teaspoons yeast

1 stick butter

3 tablespoons chopped parsley

Garlic

salt

Parmesan cheese

1. Make dough in mixer with dough hook

2. Roll out into a 10 x 12 inch rectangle

3. Cut into ¾ inch wide strips

4. Give each strip a twist and place on greased cookie sheet

5. Let rice for about 20 minutes

6. Bake at 375 for 10-15 minutes

7. Make a mixture of chopped parsley and melted butter, brush cookedbread sticks with parsley butter, sprinkle with garlic salt and parmesan cheese

Garlic butter sauce

1/3 cup butter

1 clove garlic, crushed

¼ tablespoon dried basil

2 teaspoons dried oregano

1. In a small saucepan melt butter, add garlic and saute until cooked

2. Add dried oregano and dried basil, stir

3. Serve over spinach pasta

Stuffed tomatoes

4 ripe but firm medium tomatoes

4 ounces crumbled feta cheese

2 medium roasted red peppers, chopped

2 medium cloves garlic, minced

½ teaspoon dried oregano

¼ teaspoon crushed red pepper

Salt & pepper

1. Preheat oven to 350°F.

2. Core and hollow out tomatoes, using a melon baller or a teaspoon. Setupside down on paper towels and allow to drain.

3. Meanwhile, combine feta, roasted peppers, pickled peppers, garlic,oregano, and crushed red pepper in a medium bowl. Season with blackpepper and gently stir to combine

4. Fill tomatoes with feta mixture. Nestle stuffed tomatoes together, rightside up, in an 8- by 8-inch baking dish and drizzle with olive oil. Bake until tomatoes are tender and slightly wrinkled and the filling is warm,about 25 minutes. Serve warm.


Summer macaroni salad (8 servings)-Friday

8 oz elbow macaroni

½ mayo

½ cup plain greek yogurt

1 ½ tbsp. white wine vinegar

1 tsp Dijon

2 tsp honey

Salt & pepper

2 hard-boiled eggs, peeled & chopped

1 cup diced red bell pepper

1 cup matchstick carrots, roughly chopped

¾ cup diced celery

¼ cup diced red onion

1 tbsp minced fresh parsley

1. Cook macaroni

2. Stir together mayo, yogurt, vinegar, mustard, honey, and season

3. Add well drained macaroni to large mixing bowl, along with eggs,pepper, carrots, celery and onion. Pour dressing over and add parsley,toss to evenly coat

Refrigerator pickles

1 cup white vinegar

1 tbsp salt

2 cups white sugar

6 cups sliced cucumbers

1 cup sliced onions

1 cup sliced green bell peppers

1. In a medium saucepan over medium heat, bring vinegar, salt andsugar to a boil. Boil until the sugar has dissolved, about 10 minutes

2. Place the cucumbers, onions and green bell peppers in a large bowl.Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

Let’s Get Baking Again | Summer 2017

Chocolate chip cookies (makes about 2 dozen)-Monday

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all- purpose flour
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips
3. Drop by large spoonfuls onto ungreased pans
4. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned

Black and White cookies (makes about 2 dozen)

5 cups cake flour
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cup sugar
16 tbsp butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 lb confectioners’ sugar, sifted
3 oz unsweetened chocolate, finely chopped

1. Heat the oven to 375°. In a large bowl, whisk together flour, baking powder, and salt; set aside. In another bowl, combine sugar and butter, and beat with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time,
beating after each addition, and beat until smooth. Add milk, vanilla, and the reserved flour mixture; beat on low speed until just combined.
2. Use an ice cream scoop or a  1 ⁄ 4 -cup measuring cup to divide the dough into roughly 24 portions. Transfer dough portions to parchment paper-lined baking sheets, spacing the portions 2″ apart. Bake until cookies are set and lightly browned at the edges, about 15 minutes. Let cool completely.
3. Meanwhile, make the icing: Whisk together the confectioners’ sugar and  1 ⁄ 3 cup boiling water in a medium glass bowl to make a smooth glaze (this will be the white icing). Working with one cookie at a time, hold the cookie horizontally, gently gripping it by the edges, and dip the top in the white glaze (you’ll get some icing on your fingers); then return the cookie to the baking sheet to let the icing set. Meanwhile, make the black icing by adding the chocolate to the remaining white glaze. Microwave the mixture for about 45 seconds; stir to combine. Dip each white-glazed cookie vertically halfway into the chocolate glaze and transfer to the baking sheet. Let the chocolate glaze set completely before serving
4. To quicken the setting of the glazes, place the cookies in the refrigerator for about 20 minutes after each coating

Marshmallow surprise cookies (makes about 2 dozen)

1 ¾ cups all-purpose flour
¾ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup sugar
1 large egg
½ cup milk
1 teaspoon vanilla extract
12 large marshmallows, cut in half horizontally
1 container chocolate frosting

1. Preheat oven to 375 degrees. In a medium bowl whisk together flour, cocoa powder, baking soda and salt
2. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Add egg, milk and vanilla and beat until well combined. Add flour mixture and mix on low speed until combined
3. Using a tablespoon or an ice cream scoop drop dough onto ungreased baking sheets about 2 inches apart. Bake until cookies begin to spread and become firm, 10-12 minutes
4. Remove baking sheets from oven and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven and continue baking until marshmallows begin to melt, 2 to 2 ½ minutes. Transfer cookies to wire rack to cool before frosting
5. Spread about 1 tablespoon of chocolate frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered

Whoopie pies (makes 6)

½ cup shortening
1 cup white sugar
2 eggs
2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
Filling
¾ cup shortening
2 cups confectioners’ sugar
1 pinch salt
1 teaspoon vanilla extract

1. Preaheat oven to 350 degrees
2. In large bowl cream shortening, sugar, and egg yolks
3. In a separate bowl sift together flour, cocoa powder, baking powder, salt, and baking soda
4. Add to other mixture alternately with milk, beating well. Add vanilla at the end
5. Drop by large spoonfuls on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely
6. To make filling: beat together shortening, confectioners’ sugar, salt and vanilla
7. To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another cookie


Mini Soda Breads (makes 16 large buns)-Tuesday

4 cups flour
4 tablespoons unsalted butter
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups raisins
1 egg
1 ¾ cup buttermilk

1. Preheat oven to 375 degrees
2. Combine flour and butter, working it with fingers until it has consistency of course oatmeal
3. Add sugar, baking powder, baking soda, salt and raisins mixing with fingers
4. Whisk egg and buttermilk together
5. Make a well in center of the dry ingredients and add the egg-buttermilk mixture
6. Stir until well blended, and form into a ball
7. Lightly dust clean surface with flour and knead dough for 3-4 minutes until smooth
8. Divide dough into 16 equal portions, shape each portion into a ball and place balls at least 3 inches apart on a greased baking sheet
9. Gently press the top of the buns with palm of hand to flatten it slightly
10. Using a very sharp knife dipped into flour cut a cross on top of each bun
11. Bake in preheated oven for 20-25 minutes or until golden and crusty

Cornbread (makes about 9)

½ cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
½ teaspoon salt

1. Preheat oven to 375 degrees, grease an 8 inch square pan
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan
3. Bake in the oven for 30-40 minutes or until toothpick inserted comes out clean


Mini Blueberry Tarts (makes about 4)-Wednesday

1 ¼ cup all-purpose flour
1/3 cup sugar
¼ teaspoon salt
8 tablespoons cold unsalted butter, cut into small pieces

Filling
3 cups fresh blueberries
2 tablespoons cornstarch
2 teaspoons lemon zest
2 tablespoons lemon juice
2/3 cup sugar
pinch of salt

1. Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt and butter. Process until large moist crumbs form
2. Spoon dough into individual tart pans. Press the dough into the tart pan and up the sides until firmly packed. Freeze for about 10 minutes. Prick bottom of the dough all over with a fork. Bake for 10-12 minutes
3. Bring ¼ cup water and 1 cup berries to a boil over high heat. Reduce heat and simmer. Stir occasionally, until berries start to break down slightly (3-4 minutes)
4. In a small bowl, mix cornstarch with 2 tablespoons water. Stir into berry mixture. Add lemon zest and juice, sugar and salt. Bring to a boil, then reduce heat. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken. Remove from heat and stir in remaining berries. Immediately pour hot berry mixture into cooled tart shell. Reserve a little berry mixture to pile on top of tarts.

Mini Quiche (makes 12)

1 ¼ cup flour
1 ¼ stick butter
4-5 tablespoon cold water
1 tablespoon olive oil
1 onion, peeled, finely chopped
4 slices bacon chopped
1 bell pepper chopped
½ cup cheddar cheese (block)
3 large eggs
¾ cup milk
salt and pepper

1. Sift the flour and salt into a bowl and stir in the butter. Using fingers, rub the butter into flour until mixture resembles breadcrumbs. Stir in the water and mix to a dough. Knead until smooth. Wrap in plastic and chill for 30 minutes
2. Preheat oven to 375. Heat oil in frying pan and saute onion and bacon until onion is soft and bacon is cooked. Cool
3. Lightly grease muffin tin. Divide the dough into 12 pieces and roll each out on a lightly floured surface. Gently press into the holes of the muffin tray. Prick the bases with a fork and chill for 15 minutes
4. Shred cheddar cheese
5. Divide the onion and bacon mixture between muffin tin. Top with cheese. Beat together eggs and milk and season with salt and pepper. Pour eggs into muffin tin
6. Bake for 15-20 minutes

Chocolate Mousse Pie (makes about 8 servings)

21 oreos, crushed
¼ cup butter, softened
1 cup heavy cream
1 (12 oz) package semisweet chocolate chips
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
¼ cup white sugar
1 cup heavy cream, chilled
¼ cup white sugar

1. Preheat oven to 350 degrees. Generously grease a 9 inch springform pan with 2 3/4 inch sides.
2. In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool
3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth
4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally
5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
6. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice


Pineapple Upside Down Minis (makes about 12)-Thursday

Topping:
¼ cup butter
½ cup brown sugar
1 (20 ounce) can crushed pineapple, drained
12 maraschino cherries

Cake:
1 cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
¼ cup unsalted butter, softened
1/3 cup brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup whole milk

Topping:
1. Preheat oven to 350°F. Spray a standard 12-count muffin pan well with non-stick cooking spray and set aside.
2. Add the butter and brown sugar to a small saucepan over medium heat. Mix until the butter is melted and the mixture is completely smooth. Remove from the heat and evenly distribute between all 12 muffin cavities.
3. Place 1 maraschino cherry in the middle of each muffin cavity. Spoon the crushed pineapple evenly between all 12 muffin cavities (you’ll probably have some left over). Set aside

Cake:
1. In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
2. In a large mixing bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg and vanilla extract, making sure to mix well after each ingredient.
3. Add the dry ingredients in three additions alternating with the milk, starting with the dry ingredients and ending with the dry ingredients, mixing each time until just combined. Evenly distribute the cake batter between all 12 muffin cavities.
4. Bake at 350°F for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pan for 5-10 minutes. Slide a knife around the outside of each cake (to loosen them from the pan), place a wire rack on top of the muffin pan. Very carefully (the pan will be hot!) flip the wire rack over with the muffin pan on top. Gently remove the muffin pan to release the upside-down cakes

Mini Lava Cakes (makes about 4)

½ cup unsalted butter, plus more for buttering the molds
4 ounces semisweet chocolate, chopped into small pieces
4 large eggs
¼ cup sugar
2 teaspoon flour plus more for dusting molds

1. Put the butter in a medium bowl and melt in microwave. Add the chocolate to the hot butter and stir until melted.
2. Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined
3. Butter and lightly flour molds or ramekins (make sure not to miss any spots, or the cake will stick). Tap out excess flour. Divide the batter among the molds
4. When you’re ready to bake, heat oven to 450 degrees. Put the molds on a rimmed baking sheet and bake until cakes have puffed up a bit. The tops are barely set and the cake still jiggles slightly when shaken, 7-9 minutes (better underbaked than underbaked) Let sit for 1 minute
5. Put a plate on top of the ramekin and carefully invert the cake onto the plate
6. Let sit for 10 seconds then lift up the ramekin
7. Serve with piped whipped cream

Whipped Cream
1 cup heavy whipping cream
2 tablespoons sugar

1. Beat together until cream forms stiff peaks

Mini Cheesecakes (makes 12)

1 ¼ cup graham cracker crumbs
3 tablespoons packed brown sugar
5 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
¼ cup sour cream
1 egg
¼ cup sugar
1 teaspoon vanilla extract

1. Preheat oven to 350°F. Line 12 muffin cup holes with liners
2. Stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner
3. Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla until (mostly) no lumps remain
4. Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight

Cinnamon Sugar Donuts

1 cup butter
1 ½ cups sugar
2 eggs
3 cups flour
4 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
½ teaspoon cinnamon

1. Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar
2. Add the eggs and mix well
3. Sift together flour, baking powder, salt and nutmeg
4. Add to the butter and sugar mixture
5. Blend in the milk and mix together thoroughly
6. Fill greased donut tins
7. Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden
8. Combine remaining 1/2 cup of sugar with the cinnamon
9. Melt remaining 6 tablespoons of butter
10. While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar

Baking Camp II | Summer 2017

Black and White cookies (makes about 2 dozen)-Monday

5 cups cake flour
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cup sugar
16 tbsp butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 lb confectioners’ sugar, sifted
3 oz unsweetened chocolate, finely chopped

1. Heat the oven to 375°. In a large bowl, whisk together flour, baking powder, and salt; set aside. In another bowl, combine sugar and butter, and beat with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition, and beat until smooth. Add milk, vanilla, and the reserved flour mixture; beat on low speed until just combined.
2. Use an ice cream scoop or a 1 ⁄ 4 -cup measuring cup to divide the dough into roughly 24 portions. Transfer dough portions to parchment paper-lined baking sheets, spacing the portions 2″ apart. Bake until cookies are set and lightly browned at the edges, about 15 minutes. Let cool completely.
3. Meanwhile, make the icing: Whisk together the confectioners’ sugar and 1 ⁄ 3 cup boiling water in a medium glass bowl to make a smooth glaze (this will be the white icing). Working with one cookie at a time, hold the cookie horizontally, gently gripping it by the edges, and dip the top in the white glaze (you’ll get some icing on your fingers); then return the cookie to the baking sheet to let the icing set. Meanwhile, make the black icing by adding the chocolate to the remaining white glaze. Microwave the mixture for about 45 seconds; stir to combine. Dip each white-glazed cookie vertically halfway into the chocolate glaze and transfer to the baking sheet. Let the chocolate glaze set completely before serving
4. To quicken the setting of the glazes, place the cookies in the refrigerator for about 20 minutes after each coating

Mexican Wedding Cookies

1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup confectioners’ sugar.

In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners’ sugar. Store at room temperature in an airtight container.


 

Irish Soda Bread-Tuesday

4 cups flour
4 tablespoons unsalted butter
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups raisins
1 egg
1 ¾ cup buttermilk

Preheat oven to 375 degrees. Combine flour and butter, working it with fingers until it has consistency of course oatmeal. Add sugar, baking powder, baking soda, salt and raisins mixing with fingers
Whisk egg and buttermilk together. Make a well in center of the dry ingredients and add the Egg buttermilk mixture. Stir until well blended, and form into a ball. Lightly dust clean surface with flour and knead dough for 3-4 minutes until smooth Divide dough into 16 equal portions, shape each portion into a ball and place balls at least 3 inches apart on a greased baking sheet. Gently press the top of the buns
with palm of hand to flatten it slightly. Using a very sharp knife dipped into flour cut a cross on top of each bun. Bake in preheated oven for 20-25 minutes or until golden and crusty

Strawberry Shortcakes (Gluten Free)

3/4 cup Buttermilk shaken
SHORTCAKE
1 cup gluten-free flour blend
3/4 cup almond flour
2 Tbsp cornstarch or sub arrowroot starch
3 Tbsp organic cane sugar*, plus more for topping (or sub stevia to taste)
1/2 tsp sea salt
2 tsp baking powder
3 Tbsp coconut oil
1 lb strawberries, hulled and sliced (organic when possible)

Preheat oven to 400 degrees F (204 C) and grease a baking sheet.

To a large mixing bowl, add gluten-free flour blend, almond flour, cornstarch, organic cane sugar, sea salt, and baking powder and whisk to combine. Add the coconut oil and use a pastry cutter, whisk, or fork to “cut” the oil into the flour until small bits remain. Add ¾ of the buttermilk to the dry mixture and stir with a spoon to combine. You’re looking for a semi-sticky dough, and you may not use all of the buttermilk. I used all but 1-2 Tbsp. If your mixture looks too dry, add more buttermilk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or gluten-free flour blend.

Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little gluten-free flour. Handling as little as possible, form into a 1-inch- thick disc with your hands. Then using a well-floured biscuit or cookie cutter (or narrow drinking glass), cut out circles and transfer carefully to a greased baking sheet (arranging the shortcakes so they touch. Continue, reforming dough as needed, until all of the dough is used – about 6 shortcakes. Brush the tops of the shortcakes with buttermilk and sprinkle with a bit more cane sugar.

Bake at 400 F for 15-17 minutes or until the outside is crisp and they are beginning to brown slightly. Then increase heat to 450 F (232 C) and bake for another 3-5 minutes to brown the outside. Watch carefully and be sure not to burn. Remove biscuits from oven and let cool 5 minutes. Then carefully separate the shortcakes so they can cool completely. It’s important to let these cool and the steam to release or they can be a bit on the moist side. Room temperature is best for serving. To serve, carefully slice shortcakes in half (optional) and top with sliced strawberries and whipped cream or ice cream.


Crepes-Wednesday

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Strawberries cut up
½ banana cut up
Nutella to drizzle

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Macaroons Kisses

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14 ounce) package flaked coconut

Macaroons
Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside. In large bowl, combine sweetened condensed milk, egg white, extracts and
coconut; mix well. Drop by rounded teaspoon onto prepared baking sheets; slightly flatten each mound with a spoon. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Macaroon Kisses:
Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking. Or dip in chocolate or put mini choc chips


Marshmallow surprise cookies (makes about 2 dozen)-Thursday

1 ¾ cups all-purpose flour
¾ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup sugar
1 large egg
½ cup milk
1 teaspoon vanilla extract
12 large marshmallows, cut in half horizontally
1 container chocolate frosting

1. Preheat oven to 375 degrees. In a medium bowl whisk together flour, cocoapowder, baking soda and salt
2. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Add egg, milk and vanilla and beat until well combined. Add flour mixture and mix on low speed until combined
3. Using a tablespoon or an ice cream scoop drop dough onto ungreased baking sheets about 2 inches apart. Bake until cookies begin to spread and become firm, 10-12 minutes
4. Remove baking sheets from oven and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven and continue baking until marshmallows begin to melt, 2 to 2 ½ minutes. Transfer cookies to wire rack to cool before frosting
5. Spread about 1 tablespoon of chocolate frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered

Fall Session II – 2017 Recipes

Chicken APB

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 teaspoon kosher salt, divided

1/2 teaspoon black pepper

4 slices thick-cut bacon, chopped

3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)

1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)

1 medium onion, chopped

2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes

4 cloves garlic, minced (about 2 teaspoons)

2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme

1 teaspoon ground cinnamon

1 cup reduced-sodium chicken broth, divided

Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.

Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.

Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.

Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

Pumpkin Pie Cups

1/2 cup butter, softened

1/2 cup brown sugar

1 cup all-purpose flour

1/2 cup rolled oats

2 eggs

3/4 cup white sugar

1 (15 ounce) can pumpkin

1 (12 fluid ounce) can evaporated milk

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Preheat oven to 350

In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9×13 inch baking dish.

Bake in preheated oven 15 minutes, until set.

In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.

Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

 

Caramel Apples

Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.

Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.

Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Dip in topping of your choice.

Spaghetti Squash Lasagna

1 medium spaghetti squash cooked (or place in microwave cut side down in bowl with water and cover with plastic. Steam for 8 mins to soften

1 1/2 cups ricotta cheese

1/2 cup Italian 5 cheese mixture

1 large egg

1 lb turkey meat browned

1 1/2 cups spaghetti sauce (see recipe below)

1 cup mozzarella cheese shreded

Fresh Parsley chopped ¼ of bunch

Pepper

Quick sauce

I can of crushed tomato sauce

1 can of tomato paste

Small onion diced

Pinch of salt

¼ tsp parsley, oregano and basil

Garlic crushed 2 cloves

In a sauce pan place olive oil, add onions and saute to translucent, add garlic add turkey and cook to no longer pink. Next add sauce, paste, salt and spices.

Lightly coat the bottom of bottom of a 9×9 baking pan or individual metal loaf pans with the sauce mixture.

Scoop cooked squash out onto a clean kitchen towel. Squeeze out any excess water.

Layer drained spaghetti squash strands on top of the sauce. Mix ricotta with egg, parsley and black pepper, then spread mixture on top of squash. Next sprinkle mozz cheese on top.

Then repeat starting with sauce for 2 more layers. Top with Italian cheese mixture.

Bake at 350 degrees F for about 25 minutes.

Double Decadent Cocoa Pumpkin Brownies

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup butter, melted

1 1/2 cups white sugar

2 teaspoons vanilla extract

3 eggs

1/4 cup cocoa powder

1/2 cup semi-sweet chocolate chips

1/2 cup pumpkin puree

1/2 cup chopped walnuts

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees. Grease an 8×8 inch baking pan or individual round metal cups. Stir the flour, baking powder, and salt together in a bowl.

In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it’s evenly moistened. Divide the batter in half in two separate bowls.

Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.

Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.

Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Chicken Rainbow Soup

2 tablespoons olive oil

½ pound of chicken breast choped

1 medium onion (2 1/2 inches in diameter) chopped

2 large stalks celery, chopped

4 cloves garlic, pressed

1 medium red bell pepper, chopped

1 cup chopped carrot, or chopped pumpkin, if available

1 heaping tablespoon sweet paprika

3 teaspoons turmeric

1/2 teaspoon cinnamon

1 bay leaf

15-ounce can tomatoes, chopped

5 cups vegetable stock

10 ounces frozen or fresh green beans

1 large leaf of chard, spinach, or kale, cut into thin strips

In a large soup pot, cook chicken to almost done, remove and set aside. Simmer oil, onion, and celery. Cook over low heat for 5 to 10 minutes to develop more sweetness in the onion.  Add garlic and cook for 1 to 2 minutes. Turn up the heat to medium and add the peppers and carrots. Cook another 1 to 2 minutes and add the spices. Stir and cook until fragrant—another minute or so. 3. Add tomatoes and stock, and simmer for 15 minutes. Add beans and chard and simmer for another 5 minutes or until the beans are cooked. (If using cooked cubed meat such as chicken or turkey, add at this time.) Adjust seasonings with salt and pepper as needed

Valentine Day Cookies

Valentine Day Cookies
2 1/2 cups all-purpose flour, spooned and leveled,
plus more for shaping the cookies
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Step 1
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 2
Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.

Step 3
With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days.

Step 4
make cutout cookies by doing the following: Heat oven to 350° F. On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes.

Step 5
Store cookies in an airtight container at room temperature for up to 1 week

Winter 2018 Session 3 Recipes

Cheesy Mexi Casserole-Week 1

1 pound chicken breast, chopped into bite sized pieces
1 cup quinoa, rinsed
2 cups black beans, canned, drained and rinsed
2 medium yellow squash or zucchini, chopped
1 c chopped peppers
1 c onions
8 ounces mushrooms, quartered
¾ cup salsa verde
1 tablespoon chili powder
1.5 teaspoons cumin
¼ teaspoon salt
¼ teaspoon black pepper
1.5 cups low-sodium chicken broth
1 cup jack cheese, grated
Preheat oven to 375 degrees.

Spray a large casserole dish with oil. In the dish, mix together chicken, quinoa, black beans, yellow squash, mushrooms, salsa, spices, salt, and pepper.
Pour broth over the top, which helps move the quinoa to the bottom to cook through. Top with peppers and onions.
Cover and place in the oven for 30 minutes. Remove lid and sprinkle cheese over the top. Place back in the oven and bake for another 30 minutes.
Let sit for 10 minutes so the liquids can finish absorbing, then serve with desired garnishes.


 

Strawberry Upside down cake-Week 2

3/4 cup (6 oz, weight) butter, softened and divided
1/2 cup brown sugar
10 ounces strawberries, sliced
2 cups all-purpose flour
2 teaspoons baking powder
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup whole milk

Preheat oven to 350-degrees F.
Melt 1/4 cup butter in a 9-inch round or 9×9-inch square baking pan in oven until melted. Carefully remove from oven. Whisk brown sugar into melted butter until combined. Place bake in oven for 1 minute. Remove from oven and whisk to blend. Arrange sliced strawberries evenly over top. Set aside.

In a bowl, whisk together flour and baking powder. Set aside.

In a mixing bowl beat together remaining 1/2 cup softened butter and granulated sugar until slightly lightened in color, about 2 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed. Beat in vanilla extract and cinnamon.

Alternate adding in flour/baking powder mixture and milk, mixing until just combined. Scraping down bowl as needed.

Spoon batter over strawberries in baking pan and carefully spread evenly. Bake at 350-degrees F until wooden pick or cake tester comes out clean, about 35 minutes. Let cool in pan for 10 minutes then invert onto serving plate. Scrape out any remaining syrup from pan and drizzle over cake.

Add a chocolate drizzle or/and whip cream


 

Valentine Meatloaf w/homemade ketchup topping-week 3

1 can Black Beans (150z)
1 Onion (diced)
3 cloves Garlic (minced)
1 Carrot (minced)
2 ribs Celery (minced)
1 cup Mushroom (diced)
1 cup Cooked Brown Rice
3 Tbs Whole Wheat Flour
1 Tbs Italian Seasoning
2 Tbs Ketchup
2 Tbs Low Sodium Soy Sauce
Preheat oven to 350 degrees.
Lightly grease a meatloaf/bread pan and set aside. Chop and mince all veggies fine and add to a large bowl. Add chopped mushrooms and rice. Drain and rinse the Black Beans and mash with a potato masher. Add beans and remaining ingredients to bowl and mix well by hand. Scrape into pan and pat down firmly with spatula. Bake for 1 hour until browned on outside and allow to cool and firm for 15-20. Minutes
Lightly coat the top with ketchup before finishing the last 10 minutes of baking.

Homemade Ketchup

12 oz Tomato Paste
1 1/4 cup Water
1/2 cup Vinegar
1/2 cup Brown Sugar
1 tbsp Onion Powder
1 tbsp Garlic Powder
1 tsp Worcestershire Sauce
1 tsp Salt
1/4 tsp Allspice
1/8 tsp Ground Clove
1/8 tsp Cayenne Pepper

Whisk all together and place in frig for at least 3 hours.


 

Chinese Cookies-week 4

1 1/2 c shortening
1 1/2 c sugar
1 large egg
1 tsp vanilla extract
3 1/2 c cake flour
1 1/4 tsp baking soda
3/4 tsp salt
1/2 c ground almonds (can omit)

Combine the cake flour, baking soda and salt and set aside.
In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Stir flour mixture into butter/sugar mixture. Dough will be stiff and kind of dry so you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts (if the nuts are not sticking you may want to brush the log with egg white and then roll in the nuts). Wrap and chill dough for at least 30 mins.
Preheat oven to 350*. Grease cookie sheets. Unwrap refrigerated firm dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven.
Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of ganache onto the center of each cookie.
Chocolate Ganache Filling
1-1/2 Cups Semisweet chocolate coarsely chopped
1 Cup Heavy Cream
2 Tablespoons Unsalted Butter Room temperature
Yield: 1-3/4 cups (16 ounces)
Place coarsely chopped chocolate in a heat proof bowl and set aside. In a small saucepan over medium heat bring the heavy cream to a boil. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened. Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated. Can microwave if in a hurry but do in 20 secs increments and stir to make sure the chocolate has melted.


 

Chicken Veggie Empanadas-week 5

Dough

3 cups flour
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons butter
2 eggs
1/2 cup cold water
1 teaspoon vinegar
For the Chicken Filling
2 tablespoons olive oil
1 medium onion (finely chopped)
1 medium green pepper (finely chopped)
3 cloves garlic (minced & crushed)
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/4 teaspoon dried leaf oregano
2 pounds boneless, skinless chicken thighs
3 medium carrots (cut into 2″ rounds)
1 8-ounce can tomato sauce
1/4 cup orange juice
1/4 cup dry white wine
1/2 cup green salad olives

Pasrty Directions
Sift the flour, salt and pepper into a large bowl. Cut the butter into small pieces, add it to the flour mixture and combine with your hands. In a separate bowl, whisk together 1 whole egg and 1 egg white, water, vinegar and orange zest. Make a well in the flour mixture, add the water mixture and mix the wet and dry ingredients with a fork until it forms a soft dough. Turn the dough onto a lightly floured surface and knead it just until all flour is incorporated. Divide the dough in half and roll out to about 1/8″ thickness. Cut dough into four-inch rounds using a large biscuit cutter or a drinking glass with a large mouth. Repeat with other half of the dough.

Chicken Directions
In a large casserole or pot over medium heat, warm the oil until fragrant.
Add the onion and green pepper and cook for about 3 minutes. Reduce the heat to low, stir in the garlic and dry spices, and sauté for about 2 more minutes or until the onion is translucent and tender.
Add the remaining ingredients, cover and cook slowly until chicken is thoroughly cooked and carrots are tender. With a slotted spoon, remove the chicken and vegetables from the pot and set aside to cool. Continue cooking the liquid remaining in the pot until it is reduced to about one cup.Once cool, place the chicken mixture into the bowl of a food processor fitted with a metal blade. Pulse until the mixture is coarsely chopped. Add the reduced liquid and chill for a few hours or overnight
Irish Apple Cake-Week 6
3 cups sifted all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
3 egg yolks
1 cup butter, softened
1 lemon, zest grated
1 3/4 cups applesauce (see recipe below)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking pan.
Mix flour, sugar, and salt together in a bowl. Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.

Mix applesauce, cinnamon, and cloves together in a small bowl.

Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough. Bake in the preheated oven until cake is browned, 40 to 45 minutes.


Homemade Applesauce

4 apples – peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Recipes Spring session II

Zughetti-Week 1

2 zucchinis, peeled
1 tablespoon olive oil
1/4 cup water
salt and ground black pepper to taste

Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue ‘peeling’ until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

Turkey Meatballs

Servings: 18 small meatballs
1 pound ground turkey
1 large egg beaten
1/4 cup freshly shaved parmesan
1 clove garlic
½ onion diced
1 teaspoon fresh basil
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat convection oven to 350 and bake for 15 minutes. (Oven time varies, so check after a few minutes.) Combine all meatball ingredients in large bowl. Use your hands to mix the ingredients. Use a 1.5 tablespoon cookie scoop to scoop 18 meatballs onto a rimmed cookie sheet. Bake on top rack for 15 minutes.

Quick Sauce
½ onion diced
1 garlic clove diced
1 can of crushed tomato
1 can of paste
1 carrot peeled and whole
Pinch of salt
1 tsp of oregano, basil and parsley crushed
Saute onions in 1 tablespoon of oil till translucent, add garlic till fragrant. Add crushed tomato, paste, salt, carrot, parsley and oregano. Cook till heated thur. Add basil and remove carrot. Serve over Zuchetti and turkey balls.

 

Dulce Du Leche Crepes-Week 2

1 cup all-purpose flour
1½ cups milk
2 large eggs
Pinch of salt
2 tablespoons of melted butter
2 tablespoons sugar
1 teaspoon vanilla extract
1 (13.4oz) can dulce de leche
Non cooking spray or vegetable oil

Combine all the ingredients, except the dulce de leche, in the jar of a blender and blend until smooth. You can also whisk everything together by hand. Cover the jar and let the batter sit for about 30 minutes or overnight in the fridge.

Pre heat a 10-inch nonstick pan (or crepe pan) over medium heat. Spray with cooking spray or add a little vegetable oil and, once hot, add a ladle of batter. Immediately, pick up the pan and swirl to spread the batter into an even layer.

Once the crepe has browned slightly on the bottom, carefully lift it using a spatula and flip. Cook the second side until golden and slide the crepe into a plate or cooling rack.
Repeat with the remaining batter, adding more oil or cooking spray as needed.

Place the crepes on your counter and spread the desired amount of dulce de leche down the center of each crepe. Fold each crepe twice and decorate with powdered sugar, whipped cream and/or fresh fruit, if desired.

Sauce
1 cup whipping cream
1 cup (packed) dark brown sugar
1/2 cup sweetened condensed milk
Combine whipping cream and brown sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. Stir in sweetened condensed milk. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.)

 

Millet Patties w/Turmeric sauce-week 3

Cook millet according to package directions until cooked through and fluffy.
Place the onion, bell pepper, carrot, garlic and italian herbs in food processor and pulse and until vegetables are in tiny pieces.

Heat 2 tsp of oil in a medium saucepan over medium heat and add the vegetables. Sauté for 3-4 minutes or until vegetables are soft.

Place the millet, vegetables and egg in a bowl and throughly combine.

Form patties, about 2 tablespoons each

Once all the patties are made and resting on a plate, heat 1 tbsp or oil in a saute pan over medium heat and saute the patties for 5 minutes on each side or until golden. Repeat with remaining patties and add remainder oil if needed.

Cool on a paper towel lined plate and serve.

TURMERIC TAHINI DRESSING
1/2 cup tahini
2 tablespoons apple cider vinegar
2 tablespoons coconut aminos or tamari
1/2 teaspoon ground ginger (or 1 teaspoon fresh, grated ginger)
2 teaspoons turmeric
1 teaspoon maple syrup
2/3 – 3/4 cup water

Blend all ingredients together in a blender or food processor till smooth. Start with 2/3cup of water and add more as needed (dressing will thicken in the fridge). Makes 1 1/2 cups.

 

Yammy Mini Cakes-week 4

1 3/4 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup light brown sugar
1/4 cup granulated sugar
1/2 cup skim milk
1 (15-ounce) can yams (sweet potatoes), drained and mashed or 1 cup
fresh yams, cooked and mashed
1 tablespoon grated orange rind
1/3 cup orange juice
1 large egg
1 large egg white
1/3 cup canola oil
1 teaspoon vanilla extract
Preheat the oven to 400°F (205°C). In large bowl, combine together the flour, baking soda, powder, cinnamon, brown sugar and sugar, mixing well. In another bowl, combine together the milk, mashed yams, orange rind, orange juice, egg, egg white, oil and vanilla. Add the liquid ingredients to the dry ingredients, stirring just until moistened. Spoon the batter into muffin pans lined with a paper cup or coated with nonstick cooking spray. Bake for 20 to 25 minutes checking after 15 minutes as oven temperatures vary.

 

Chicken e Fagioli-week 5

2 tbsp. extra-virgin olive oil
1/2 lb. chicken breast
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 ribs celery, finely chopped
3 cloves garlic, minced
4 tomatoes diced
kosher salt
Freshly ground black pepper
2 15-oz. cans Great Northern Beans
1 32-oz. box chicken broth
2 sprigs rosemary, leaves finely chopped
1 1/2 c. ditalini pasta (or other small shape)
Freshly grated Parmesan, for garnish
Freshly chopped parsley, for garnish

In a large, deep pot over medium heat, heat oil. Add chicken and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes.
Add garlic, and cook until fragrant, 1 minute more. Season with salt and pepper, then add in beans (with their liquid), diced tomatoes, chicken broth, and rosemary. Bring to a boil, then stir in ditalini.
Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
Serve in bowls with Parmesan.

 

Banana chip Donuts-week 6

¾ cup maple syrup
¼ cup honey
2 ripe bananas, mashed
1 teaspoon cinnamon
¼ cup canola oil
¼ cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup unsweetened soy milk
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
½ teaspoon kosher salt
1/2 cup mini dark chocolate chips
1/2 cup powdered sugar

Preheat oven to 350F. Spray with non-stick cooking spray.
In a medium bowl, combine maple syrup, honey, mashed banana, cinnamon, canola oil, applesauce, vanilla extract, and soy milk.
In a separate bowl, sift together both flours, baking soda, and salt.
Add banana mixture to dry ingredients. Mix until just combined. Fold in mini chocolate chips.
Spoon mixture into a large resealable bag and use kitchen scissors to cut off one of the bag edges.
Pipe batter into donut pan, filling each about half way.
Place in the oven and bake for approximately 12 minutes or until a toothpick comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.

 

 

 

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.

Cancellation/Refund Policy

All sales are final, no refunds are given for weather delays, or other reasons. We will provide you with a credit that can be used for a future event if you provide 24-hour notice of cancellation.

Allergy Warning:

Unfortunately we cannot accommodate those with allergies to some foods. We do use peanuts and products that may contain or have been made in facilities that process peanuts. We cannot make considerations for other foods as well.

CONTACT US: (201)-447-2665 | 223 Chestnut Street | Ridgewood, NJ 07450
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