I decided to try this recipe because making things from scratch intrigues me. I discovered this is delicious, warm or cold. My favorite, though, is to serve this warm as a topping on vanilla ice cream.
Homemade Chocolate Pudding
2/3 cup sugar (I used a mix of sugar and Splenda.)
1/4 cup unsweetened cocoa
3 Tbsp. cornstarch
1/4 tsp. salt
2 1/4 cups cold milk
1 tsp. vanilla
In medium saucepan, combine sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in the vanilla. Serve warm over ice cream or chill in refrigerator 2 to 3 hours until set. Serves 4 to 6.
November 29, 2008
Maple-Cinnamon Sticky Buns
I made these for brunch Thanksgiving morning, and they were extremely well received. Nothing like a sticky bun to celebrate a really nice 8-point buck bagged that morning. The barley flour really adds to the richness of the rolls.
Maple-Cinnamon Sticky Buns
1 1/3 cups water
2 1/2 tsp. active dry yeast
1 1/2 tsp. salt
1/4 cup sugar
1/2 cup (1 stick) butter
1/2 cup barley flour
1 1/2 cups wheat flour
2 cups bread flour
1/2 cup nonfat dry milk
Syrup:
6 Tbsp. melted butter
1/2 cup maple syrup
1 tsp. cinnamon
Filling:
6 Tbsp. softened butter
1 1/2 cups sugar
4 tsp. cinnamon
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.
Stir in salt, sugar, butter, barley flour, wheat flour, half the bread flour and dry milk. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Meanwhile, grease 9 x 13 pan. Using syrup ingredients, pour melted butter to coat the bottom of the pan. Drizzle evenly with syrup and then cinnamon. In medium bowl, combine filling ingredients until you have the texture of a spreadable paste.
Punch down down, and roll into a rectangle, approximately 8 inches wide and 20 inches long. Spread filling evenly on top of dough. Starting on the long end, roll the dough, jelly roll style, pinching the edges to seal. Using a sharp knife, cut the dough into 16 equal pieces. Place the pieces into the prepared pan. Sprinkle any leftover filling (or filling that fell out during the rolling process) on top. Cover and let rise until puffy, about 45 minutes. Preheat oven to 375ºF. Bake 20 to 25 minutes until buns are golden. Invert immediately onto a platter. Serve warm.
Maple-Cinnamon Sticky Buns
1 1/3 cups water
2 1/2 tsp. active dry yeast
1 1/2 tsp. salt
1/4 cup sugar
1/2 cup (1 stick) butter
1/2 cup barley flour
1 1/2 cups wheat flour
2 cups bread flour
1/2 cup nonfat dry milk
Syrup:
6 Tbsp. melted butter
1/2 cup maple syrup
1 tsp. cinnamon
Filling:
6 Tbsp. softened butter
1 1/2 cups sugar
4 tsp. cinnamon
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.
Stir in salt, sugar, butter, barley flour, wheat flour, half the bread flour and dry milk. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Meanwhile, grease 9 x 13 pan. Using syrup ingredients, pour melted butter to coat the bottom of the pan. Drizzle evenly with syrup and then cinnamon. In medium bowl, combine filling ingredients until you have the texture of a spreadable paste.
Punch down down, and roll into a rectangle, approximately 8 inches wide and 20 inches long. Spread filling evenly on top of dough. Starting on the long end, roll the dough, jelly roll style, pinching the edges to seal. Using a sharp knife, cut the dough into 16 equal pieces. Place the pieces into the prepared pan. Sprinkle any leftover filling (or filling that fell out during the rolling process) on top. Cover and let rise until puffy, about 45 minutes. Preheat oven to 375ºF. Bake 20 to 25 minutes until buns are golden. Invert immediately onto a platter. Serve warm.
Carawy Rye Bread
This was the last of the breads baked as prizes for Caregiver Appreciation Month. The dough didn't rise too much, but I think that was due to baker's error not recipe error. The bread still tasted good, but it was a bit on the dense side.
Caraway Rye Bread
1 1/3 cups water
2 tsp. active dry yeast
3 Tbsp. dark molasses
1 1/2 Tbsp. butter, softened
1 1/2 tsp. salt
1 Tbsp. caraway seeds
1 cup rye flour
3 cups bread flour
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.
Stir in molasses, butter, salt, caraway seeds and rye flour. Beat well. Cover and let rest 15 minutes. Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 35 to 40 minutes until a wooden skewer inserted into the center comes out clean. Cool on wire rack.
Caraway Rye Bread
1 1/3 cups water
2 tsp. active dry yeast
3 Tbsp. dark molasses
1 1/2 Tbsp. butter, softened
1 1/2 tsp. salt
1 Tbsp. caraway seeds
1 cup rye flour
3 cups bread flour
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.
Stir in molasses, butter, salt, caraway seeds and rye flour. Beat well. Cover and let rest 15 minutes. Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 35 to 40 minutes until a wooden skewer inserted into the center comes out clean. Cool on wire rack.
Raisin, Cinnamon and Nut Wheat Bread
What better combination than raisins, cinnamon and nuts? This is a good bread with a slightly sweet flavor. It's a good breakfast bread.
Raisin, Cinnamon and Nut Wheat Bread
1 1/3 cups water
2 tsp. active dry yeast
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 Tbsp. brown sugar
1/2 cup nonfat dry milk
2 Tbsp. butter
2 cups wheat flour
2 cups bread flour
3/4 cup raisins
3/4 cup chopped walnuts
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast, salt, cinnamon, sugar and dry milk. Let stand 5 minutes.
Stir in butter and wheat flour. Beat well. Cover and let rest 15 minutes. Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in raisins and walnuts. Cover and let rise one hour.
Punch down dough, and divide into 2-3 loaves. Shape into 2 loaves, and place in greased 8 x 4 loaf pans. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 30 to 35 minutes until golden. Cool on wire rack.
Raisin, Cinnamon and Nut Wheat Bread
1 1/3 cups water
2 tsp. active dry yeast
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 Tbsp. brown sugar
1/2 cup nonfat dry milk
2 Tbsp. butter
2 cups wheat flour
2 cups bread flour
3/4 cup raisins
3/4 cup chopped walnuts
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast, salt, cinnamon, sugar and dry milk. Let stand 5 minutes.
Stir in butter and wheat flour. Beat well. Cover and let rest 15 minutes. Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in raisins and walnuts. Cover and let rise one hour.
Punch down dough, and divide into 2-3 loaves. Shape into 2 loaves, and place in greased 8 x 4 loaf pans. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 30 to 35 minutes until golden. Cool on wire rack.
Golden Raisen and Oatmeal Pecan Breai
This was another bread created for Caregiver Appreciation Month. This bread turned out wonderful. It has excellent flavor and is a nice sweeter bread. One tip is to try to keep as many raisins as possible inside the dough, as they tend to burn if they are exposed during baking.
Golden Raisin and Oatmeal Pecan Bread
1 1/3 cups boiling water
2/3 cup rolled oats
2 tsp. yeast
3 Tbsp. molasses
3 Tbsp. canola oil
1 1/2 tsp. salt
3 1/3 cups bread flour
1 cup golden raisins
1 cup chopped pecans
Pour boiling water into mixing bowl with oats and stir. Let cool until between 105ºF and 115ºF. Add molasses and yeast. Let stand 5 minutes.
Stir in oil, salt and half the bread flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in raisins and pecans. Cover and let rise one hour.
Punch dough down and divide into 2 to 3 balls. Shape into round loaves and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Glaze with egg and water mixture. Preheat oven to 375ºF. Bake 35 to 45 minutes until a wooden skewer inserted into the center comes out clean. Cool on wire rack.
Golden Raisin and Oatmeal Pecan Bread
1 1/3 cups boiling water
2/3 cup rolled oats
2 tsp. yeast
3 Tbsp. molasses
3 Tbsp. canola oil
1 1/2 tsp. salt
3 1/3 cups bread flour
1 cup golden raisins
1 cup chopped pecans
Pour boiling water into mixing bowl with oats and stir. Let cool until between 105ºF and 115ºF. Add molasses and yeast. Let stand 5 minutes.
Stir in oil, salt and half the bread flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in raisins and pecans. Cover and let rise one hour.
Punch dough down and divide into 2 to 3 balls. Shape into round loaves and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Glaze with egg and water mixture. Preheat oven to 375ºF. Bake 35 to 45 minutes until a wooden skewer inserted into the center comes out clean. Cool on wire rack.
French Walnut Wheat Bread
This bread has a good chewy crust. It's a great soup bread or buttered bread. The walnuts and wheat flour give it an interesting reddish brown color.
French Walnut Wheat Bread
1 1/3 cups water
2 1/4 tsp. active dry yeast
2 tsp. salt
1 1/2 cups wheat flour
2 1/2 cups bread flour
1 1/2 Tbsp. gluten
1 1/2 cups finely ground walnuts
1/2 cup coarsely chopped walnuts
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.
Stir in salt and wheat flour. Beat well. Cover and let rest 15 minutes. Slowly add the bread flour, gluten and ground walnuts. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in chopped walnuts. Cover and let rise one hour.
Punch down dough, and divide into 3 pieces. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Bake 35 to 45 minutes until nicely browned. Cool on wire rack.
French Walnut Wheat Bread
1 1/3 cups water
2 1/4 tsp. active dry yeast
2 tsp. salt
1 1/2 cups wheat flour
2 1/2 cups bread flour
1 1/2 Tbsp. gluten
1 1/2 cups finely ground walnuts
1/2 cup coarsely chopped walnuts
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.
Stir in salt and wheat flour. Beat well. Cover and let rest 15 minutes. Slowly add the bread flour, gluten and ground walnuts. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in chopped walnuts. Cover and let rise one hour.
Punch down dough, and divide into 3 pieces. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Bake 35 to 45 minutes until nicely browned. Cool on wire rack.
Date and Nut Buttermilk Wheat Bread
This is a good bread. The dates provide a bit of sweetness but nothing overwhelming.
Date and Nut Buttermilk Wheat Bread
1 1/3 cups buttermilk
2 tsp. active dry yeast
1 1/2 tsp. lemon juice
3 Tbsp. butter, softened
2 tsp. salt
3 Tbsp. brown sugar
1 1/4 cups wheat flour
2 3/4 cups bread flour
1/2 cup chopped dates
1/2 cup toasted chopped walnuts
Heat buttermilk until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.
Stir in lemon juice, butter, salt, sugar and wheat flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining wheat flour and gluten. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in dates and walnuts. Cover and let rise one hour.
Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves and place on lightly greased baking sheets. Cover and let rise until doubled, about 60 minutes. Preheat oven to 375ºF. Glaze loaves with egg and water mixture. Bake 25 to 45 minutes until golden and loaves sound hollow. Cool on wire rack.
Date and Nut Buttermilk Wheat Bread1 1/3 cups buttermilk
2 tsp. active dry yeast
1 1/2 tsp. lemon juice
3 Tbsp. butter, softened
2 tsp. salt
3 Tbsp. brown sugar
1 1/4 cups wheat flour
2 3/4 cups bread flour
1/2 cup chopped dates
1/2 cup toasted chopped walnuts
Heat buttermilk until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.
Stir in lemon juice, butter, salt, sugar and wheat flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining wheat flour and gluten. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in dates and walnuts. Cover and let rise one hour.
Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves and place on lightly greased baking sheets. Cover and let rise until doubled, about 60 minutes. Preheat oven to 375ºF. Glaze loaves with egg and water mixture. Bake 25 to 45 minutes until golden and loaves sound hollow. Cool on wire rack.
Country White Bread
This was another bread created for Caregiver Appreciation Month, as I recognize not everyone enjoys whole grain breads. The barley flour gives this a bit of an interesting flavor, although it still passes the sniff test for picky white bread eaters.
Country White Bread
1 1/3 cups water
2 tsp. active dry yeast
1 1/2 tsp. salt
1 1/2 Tbsp. sugar
1/2 cup barley flour
3 1/2 cups bread flour
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.
Stir in salt, sugar, barley flour and half the bread flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Punch down dough, and separate into 2 to 3 balls. Shape each into a round loaf, coat all sides with flour and place on lightly greased baking sheet. Cover and let rise until doubled, about 45 minutes. Slash a 3-inch circle on the top of each loaf. Preheat oven to 375ºF. Bake 30 to 35 minutes until golden. Cool on wire rack.
Country White Bread
1 1/3 cups water
2 tsp. active dry yeast
1 1/2 tsp. salt
1 1/2 Tbsp. sugar
1/2 cup barley flour
3 1/2 cups bread flour
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.
Stir in salt, sugar, barley flour and half the bread flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Punch down dough, and separate into 2 to 3 balls. Shape each into a round loaf, coat all sides with flour and place on lightly greased baking sheet. Cover and let rise until doubled, about 45 minutes. Slash a 3-inch circle on the top of each loaf. Preheat oven to 375ºF. Bake 30 to 35 minutes until golden. Cool on wire rack.
Beautiful Ligh Wheat Bread
This was one of three breads I made as prizes for staff during Caregiver Appreciation Month. The mini loaf I kept for Dave and I was good.
Beautiful Light Wheat Bread
1 1/3 cups water
2 tsp. active dry yeast
3 Tbsp. brown sugar
2 Tbsp. butter, softened
2 tsp. salt
3/4 cup wheat flour
3 1/4 cups bread flour
3/4 cup nonfat dry milk
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast and brown sugar. Let stand 5 minutes.
Stir in butter, salt, whole wheat flour, half the bread flour and dry milk. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour . Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Punch down dough, and then divide into 2 to 3 loaves. Shape into round loaves and place on lightly greased cooking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 25 to 30 minutes until golden. Cool on wire rack.
Beautiful Light Wheat Bread
1 1/3 cups water
2 tsp. active dry yeast
3 Tbsp. brown sugar
2 Tbsp. butter, softened
2 tsp. salt
3/4 cup wheat flour
3 1/4 cups bread flour
3/4 cup nonfat dry milk
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast and brown sugar. Let stand 5 minutes.
Stir in butter, salt, whole wheat flour, half the bread flour and dry milk. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour . Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Punch down dough, and then divide into 2 to 3 loaves. Shape into round loaves and place on lightly greased cooking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 25 to 30 minutes until golden. Cool on wire rack.
One Hundred Percent Whole Wheat Bread
I used this recipe as the bread for our Thanksgiving meal. Rather than make loaves of bread, however, I shaped them into knot rolls. My family gave them the seal of approval.
One Hundred Percent Whole Wheat Bread
1 1/3 cups water
2 tsp. active dry yeast
4 Tbsp. honey
2 Tbsp. butter, softened
2 tsp. salt
3/4 cup nonfat dry milk
4 cups whole wheat flour
2 Tbsp. gluten
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast and honey. Let stand 5 minutes.
Stir in butter, salt, dry milk and half the wheat flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining wheat flour and gluten. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Shape dough into 24 rolls and place in greased muffin tins. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 20 to 25 minutes until golden. Cool on wire rack.
One Hundred Percent Whole Wheat Bread
1 1/3 cups water
2 tsp. active dry yeast
4 Tbsp. honey
2 Tbsp. butter, softened
2 tsp. salt
3/4 cup nonfat dry milk
4 cups whole wheat flour
2 Tbsp. gluten
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast and honey. Let stand 5 minutes.
Stir in butter, salt, dry milk and half the wheat flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining wheat flour and gluten. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Shape dough into 24 rolls and place in greased muffin tins. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 20 to 25 minutes until golden. Cool on wire rack.
Toffee Bars
The first time I attempted this recipe for a church bake sale, the bars accidentally got topped with glass shards from a broken glass. The second time, they turned out wonderful. Quick, easy, delicious and completely unhealthy.
Toffee Bars
1 cup butter
1 cup brown sugar
1 tsp. vanilla
1 egg yolk
2 cups flour (I used 1 cup whole wheat flour.)
1/4 tsp. salt
2/3 cup chocolate chips
Preheat oven to 350ºF. In large bowl, combine butter, sugar, vanilla and egg yolk. Stir in flour and salt. Press dough into ungreased 9 x 13 pan. Bake 25 to 30 minutes until light brown (crust will still be soft). Immediately top with chocolate chips. Let stand 5 minutes or until melted. Spread chocolate evenly on crust. Cut into bars while still warm.
Toffee Bars
1 cup butter
1 cup brown sugar
1 tsp. vanilla
1 egg yolk
2 cups flour (I used 1 cup whole wheat flour.)
1/4 tsp. salt
2/3 cup chocolate chips
Preheat oven to 350ºF. In large bowl, combine butter, sugar, vanilla and egg yolk. Stir in flour and salt. Press dough into ungreased 9 x 13 pan. Bake 25 to 30 minutes until light brown (crust will still be soft). Immediately top with chocolate chips. Let stand 5 minutes or until melted. Spread chocolate evenly on crust. Cut into bars while still warm.
Strawberry-Vanilla Yogurt Pancake-
These were good, but not that spectacular. The best part was the homemade strawberry syrup I made to top the pancakes.
Strawberry-Vanilla Yogurt Pancakes
1 1/2 cups flour
3 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
6 oz. vanilla yogurt
3/4 cup water
3 Tbsp. butter, melted
fresh sliced strawberries
Heat griddle to medium-high heat. Spray with non-stick cooking spray.
In large bowl, mix flour, sugar, baking powder, baking soda and salt. Set aside. In medium bowl, combine eggs, yogurt and water. Beat in butter. Pour this mixture into flour, and stir until just moistened.
Pour 1/4 cup pancake batter onto griddle for each pancake. Cook until bubbly on top and dry around the edges. Flip, and cook until golden brown. Serve warm with sliced strawberries and warm syrup. Serves 7.
Strawberry-Vanilla Yogurt Pancakes1 1/2 cups flour
3 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
6 oz. vanilla yogurt
3/4 cup water
3 Tbsp. butter, melted
fresh sliced strawberries
Heat griddle to medium-high heat. Spray with non-stick cooking spray.
In large bowl, mix flour, sugar, baking powder, baking soda and salt. Set aside. In medium bowl, combine eggs, yogurt and water. Beat in butter. Pour this mixture into flour, and stir until just moistened.
Pour 1/4 cup pancake batter onto griddle for each pancake. Cook until bubbly on top and dry around the edges. Flip, and cook until golden brown. Serve warm with sliced strawberries and warm syrup. Serves 7.
Baked Brie with Cheddar, Port & Walnuts
This is another recipe from the evening of wine and cheese. This is one my favorite ways to enjoy Brie.
Baked Brie with Cheddar, Port and Walnuts
8 oz. Brie wheel
1/2 cup finely shredded cheddar cheese
2 Tbsp. port wine
2 oz. chopped toasted walnuts
1 Tbsp. honey
Preheat oven to 500ºF. Cut Brie in half horizontally. Mix cheddar and port. Spread over bottom half of Brie. Cover with top half. Place on baking sheet. Mix walnuts and honey. Spread on top of Brie. Bake about 5 minutes or until Brie is warm to the touch. Serves 10.
Baked Brie with Cheddar, Port and Walnuts
8 oz. Brie wheel
1/2 cup finely shredded cheddar cheese
2 Tbsp. port wine
2 oz. chopped toasted walnuts
1 Tbsp. honey
Preheat oven to 500ºF. Cut Brie in half horizontally. Mix cheddar and port. Spread over bottom half of Brie. Cover with top half. Place on baking sheet. Mix walnuts and honey. Spread on top of Brie. Bake about 5 minutes or until Brie is warm to the touch. Serves 10.
Sausage Stuffed Mushrooms
This recipe came from an evening of wine and cheese at Wine Premiere. I prefer stuffed mushrooms warm, although they can be served room temperature as well.
Sausage Stuffed Mushrooms
12 oz. sausage
18 fresh mushrooms
16 oz. cream cheese, softened
3/4 cup bread crumbs
1 cup merlot
Cook sausage over medium heat. Drain and set aside. Preheat oven to 325ºF. Clean mushrooms. Chop and reserve stems.
Gently mix stems, cream cheese and bread crumbs. Stir in sausage and 1/4 cup red wine. Stuff the mushroom caps with this mixture. Put in large baking dish, and cover with remaining red wine. Bake 25 to 30 minutes until lightly browned.
Sausage Stuffed Mushrooms
12 oz. sausage
18 fresh mushrooms
16 oz. cream cheese, softened
3/4 cup bread crumbs
1 cup merlot
Cook sausage over medium heat. Drain and set aside. Preheat oven to 325ºF. Clean mushrooms. Chop and reserve stems.
Gently mix stems, cream cheese and bread crumbs. Stir in sausage and 1/4 cup red wine. Stuff the mushroom caps with this mixture. Put in large baking dish, and cover with remaining red wine. Bake 25 to 30 minutes until lightly browned.
Sausage Oven Pancake Square
This wasn't part of the office brunch, but it was a recipe I tried with my family. They really seemed to enjoy it. To me, it tastes like a breakfast sandwich with all the flavors combined together in one dish.
Sausage Oven Pancake Square
12 oz. pork sausage
1 cup shredded cheese
1 egg
1/4 cup milk
2 Tbsp. maple syrup
1 Tbsp. vegetable oil
1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt
3/4 cup maple syrup
Heat oven to 350ºF. Cook sausage 5 to 7 minutes, until no longer pink. Drain on paper towels. Spread sausage into 9-inch squar pan. Sprinkle with cheese.
In large bowl, beat egg, milk and 2 Tbsp. syrup with the oil until well blended. Beat in flour, baking soda and salt. Pour batter evenly over sausage and cheese.
Bake uncovered 25 to 30 minutes or until golden brown. Drizzle with remaining syrup. Serves 6.
Sausage Oven Pancake Square12 oz. pork sausage
1 cup shredded cheese
1 egg
1/4 cup milk
2 Tbsp. maple syrup
1 Tbsp. vegetable oil
1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt
3/4 cup maple syrup
Heat oven to 350ºF. Cook sausage 5 to 7 minutes, until no longer pink. Drain on paper towels. Spread sausage into 9-inch squar pan. Sprinkle with cheese.
In large bowl, beat egg, milk and 2 Tbsp. syrup with the oil until well blended. Beat in flour, baking soda and salt. Pour batter evenly over sausage and cheese.
Bake uncovered 25 to 30 minutes or until golden brown. Drizzle with remaining syrup. Serves 6.
Stuffed Pepper Stoup
This recipe was given to me at a soup swap. It is thick, hearty and delicious. It's not a stew, but it's too thick to just be called a soup.
Stuffed Pepper Stoup
1 1/2 lbs. ground meat
salt and pepper
1/2 tsp. allspice
4 garlic cloves, chopped
1 large onion, diced
3 green peppers, seeded and diced
1 bay leaf
1 quart chicken stock
1 (28-oz.) can crushed tomatoes
1 cup orzo pasta
2 tsp. basil
Brown meat and season with salt, pepper and allspice. Add garlic, onion, peppers and bay leaf. Cook 7 to 8 minutes until tender. Stir in stock and tomatoes and bring a boil. When bubbling, add orzo and cook an addition 7 to 8 minutes. Turn off heat and stir in basil. Discard bay leaf. Serve topped with cheese if desired.
Stuffed Pepper Stoup
1 1/2 lbs. ground meat
salt and pepper
1/2 tsp. allspice
4 garlic cloves, chopped
1 large onion, diced
3 green peppers, seeded and diced
1 bay leaf
1 quart chicken stock
1 (28-oz.) can crushed tomatoes
1 cup orzo pasta
2 tsp. basil
Brown meat and season with salt, pepper and allspice. Add garlic, onion, peppers and bay leaf. Cook 7 to 8 minutes until tender. Stir in stock and tomatoes and bring a boil. When bubbling, add orzo and cook an addition 7 to 8 minutes. Turn off heat and stir in basil. Discard bay leaf. Serve topped with cheese if desired.
French Toast Casserole
This was the sweet breakfast treat we prepared. This was a huge hit and takes French toast to a whole new level.
French Toast Casserole
1 cup brown sugar
1/2 cup butter
2 Tbsp. corn syrup
1 pound cinnamon bread, sliced 1-inch thick
8 eggs, lightly beaten
3 cups half-and-half or light cream
2 tsp. vanilla
1/2 tsp. salt
In saucepan, combine brown sugar, butter and corn syrup. Cook and stir over medium heat until it comes to a boil. Boil for one minute. Pour into greased 9 x 13 pan.
Arrange bread slices on top of sugar mixture. In large bowl, whisk together eggs, half-and-half, vanilla and salt. Pour over bread slices. Cover and chill 4 to 24 hours.
Preheat oven to 350ºF. Let baking dish stand at room temperature while oven preheats. Bake 40 to 45 minutes, until puffed and a knife inserted into the center comes out clean. Let stand 15 minutes before serving. Serves 8.
French Toast Casserole
1 cup brown sugar
1/2 cup butter
2 Tbsp. corn syrup
1 pound cinnamon bread, sliced 1-inch thick
8 eggs, lightly beaten
3 cups half-and-half or light cream
2 tsp. vanilla
1/2 tsp. salt
In saucepan, combine brown sugar, butter and corn syrup. Cook and stir over medium heat until it comes to a boil. Boil for one minute. Pour into greased 9 x 13 pan.
Arrange bread slices on top of sugar mixture. In large bowl, whisk together eggs, half-and-half, vanilla and salt. Pour over bread slices. Cover and chill 4 to 24 hours.
Preheat oven to 350ºF. Let baking dish stand at room temperature while oven preheats. Bake 40 to 45 minutes, until puffed and a knife inserted into the center comes out clean. Let stand 15 minutes before serving. Serves 8.
Hash Brown Casserole
My co-worker and I did brunch for the office. She found the recipes, and we put them together before we left work. Then I threw them in the oven when I came in the next morning. This was our savory dish.
Hash Brown Casserole
1 (10.75 oz.) can cream of chicken soup
8 oz. sour cream
15 oz. shredded hash brown potatoes
1 cup diced cooked ham
1 cup shredded cheese
1/4 cup chopped onion
1/8 tsp. pepper
1 cup cornflakes
3 Tbsp. melted butter
Preheat oven to 350ºF. In large bowl, combine soup and sour cream. Stir in hashbrowns, ham, cheese, onion and pepper. Spread into greased 9 x 13 pan. In small bowl, combine butter and corn flakes. Sprinkle over potatoes. Bake 50 to 55 minutes. Let stand 10 minutes before serving. Serves 6 to 8.
Hash Brown Casserole
1 (10.75 oz.) can cream of chicken soup
8 oz. sour cream
15 oz. shredded hash brown potatoes
1 cup diced cooked ham
1 cup shredded cheese
1/4 cup chopped onion
1/8 tsp. pepper
1 cup cornflakes
3 Tbsp. melted butter
Preheat oven to 350ºF. In large bowl, combine soup and sour cream. Stir in hashbrowns, ham, cheese, onion and pepper. Spread into greased 9 x 13 pan. In small bowl, combine butter and corn flakes. Sprinkle over potatoes. Bake 50 to 55 minutes. Let stand 10 minutes before serving. Serves 6 to 8.
Chocolate Silk Pie
This is a quick and easy dessert that uses fairly common ingredients. Rather than making a graham cracker pie crust, I used a pre-made chocolate Oreo pie crust. It turned out really well.
Chocolate Silk Pie
1 package (4-serving) instant chocolate pudding
1 package (4-serving) instant vanilla pudding
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 cup cold milk
2 cups vanilla ice cream, softened
graham cracker pie crust
Beat all ingredients together until smooth. Pour into pie crust. Cover and freeze at least 2 hours. Serves 8.
Chocolate Silk Pie
1 package (4-serving) instant chocolate pudding
1 package (4-serving) instant vanilla pudding
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 cup cold milk
2 cups vanilla ice cream, softened
graham cracker pie crust
Beat all ingredients together until smooth. Pour into pie crust. Cover and freeze at least 2 hours. Serves 8.
November 23, 2008
Pumpkin Spice Cookies
These soft cookies are fantastically easy and taste awesome with cream cheese frosting.
Pumpkin Spice Cookies
1 box spice cake mix (or 1 box white cake mix with 2 tsp. pumpkin pie spice)
1 can pumpkin
Sift cake mix. Combine with pumpkin. Drop large teaspoons onto cookie sheet and spread out with back of spoon to form circles. Bake at 350ºF approximately 10-15 minutes until cookies feel set when you touch them. Cool. Frost with cream cheese frosting. Makes about 24 cookies.
Pumpkin Spice Cookies
1 box spice cake mix (or 1 box white cake mix with 2 tsp. pumpkin pie spice)
1 can pumpkin
Sift cake mix. Combine with pumpkin. Drop large teaspoons onto cookie sheet and spread out with back of spoon to form circles. Bake at 350ºF approximately 10-15 minutes until cookies feel set when you touch them. Cool. Frost with cream cheese frosting. Makes about 24 cookies.
Pumpkin Poundcake
This recipe was given to me by my mother-in-law. My husband brought me home a piece of cake, told me it was pumpkin poundcake and I presumed it was store bought. Turns out it was homemade. And delicious, especially topped with cool whip. Down the road I'll probably try to make this a bit healthier.
Pumpkin Poundcake
3 cups sugar
1 cup oil
1 15 oz. can pumpkin
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 cups flour
2 tsp. baking soda
Combine wet ingredients (through pumpkin) and mix well. In separate bowl, combine remaining ingredients. Mix wet ingredients into dry ingredients until just blended. Pour into large sprayed Bundt pan. Bake 1 hour and 15 minutes or until done at 350ºF.
Pumpkin Poundcake
3 cups sugar
1 cup oil
1 15 oz. can pumpkin
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 cups flour
2 tsp. baking soda
Combine wet ingredients (through pumpkin) and mix well. In separate bowl, combine remaining ingredients. Mix wet ingredients into dry ingredients until just blended. Pour into large sprayed Bundt pan. Bake 1 hour and 15 minutes or until done at 350ºF.
Pear and Cherry Buckle
This is a fantastic dessert. It's extremely easy with the slow cooker. You can top it with whipped topping or vanilla ice cream.
Pear and Cherry Buckle
1 can pie filling
2 cans diced pears in syrup
1 tsp. almond extract
1 box yellow cake mix
1 stick butter, cut into pieces
1 package maple and brown sugar instant oatmeal
1/4 cup sliced almonds
whipped topping or ice cream for topping
Spray slow cooker with butter-flavored spray and set aside. In a large bowl, combine pie filling, pears and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.
Place 8 paper towels over slow cooker bowl and secure with lid. (This helps trap steam.) Cook on low for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours. Serve warm.
Pear and Cherry Buckle
1 can pie filling
2 cans diced pears in syrup
1 tsp. almond extract
1 box yellow cake mix
1 stick butter, cut into pieces
1 package maple and brown sugar instant oatmeal
1/4 cup sliced almonds
whipped topping or ice cream for topping
Spray slow cooker with butter-flavored spray and set aside. In a large bowl, combine pie filling, pears and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.
Place 8 paper towels over slow cooker bowl and secure with lid. (This helps trap steam.) Cook on low for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours. Serve warm.
All-Day Macaroni Cheese Ingredients
This was an obvious pick for my weekend with my younger cousins. Really easy to make and tastes great. The recipe says it serves 4, but so far it's lasted through 7 servings and will probably make it through 9 or 10.
All-Day Macaroni and Cheese
8 oz. macaroni, cooked and drained
16 oz. shredded Cheddar
12 oz. evaporated milk
1 1/2 cups milk
2 eggs
1 tsp. salt
1/2 tsp. black pepper
Place the cooked macaroni in a slow cooker coated with cooking spray. Add remaining ingredients, except 1 cup of shredded cheese. Mix well. Sprinkle with remaining cheese. Cover, and cook on low 5 to 6 hours. Do not remove the cover until the mixture has finished cooking.
All-Day Macaroni and Cheese
8 oz. macaroni, cooked and drained
16 oz. shredded Cheddar
12 oz. evaporated milk
1 1/2 cups milk
2 eggs
1 tsp. salt
1/2 tsp. black pepper
Place the cooked macaroni in a slow cooker coated with cooking spray. Add remaining ingredients, except 1 cup of shredded cheese. Mix well. Sprinkle with remaining cheese. Cover, and cook on low 5 to 6 hours. Do not remove the cover until the mixture has finished cooking.
November 17, 2008
Tuna Salad
This recipe came to me from my friend Amber, one of her family recipes. Although I never traditionally ate tuna salad, this is a great recipe.
Tuna Salad
1 box noodles
3 cans tuna
2 cups miracle whip
2 Tbsp. dill
1/2 cup chopped onion
1/2 cup chopped celery
1 cup frozen peas
salt
pepper
hard boiled eggs
Cook noodles and drain according to package directions. Combine with all other ingredients, except eggs. Garnish with sliced eggs prior to serving.
Tuna Salad
1 box noodles
3 cans tuna
2 cups miracle whip
2 Tbsp. dill
1/2 cup chopped onion
1/2 cup chopped celery
1 cup frozen peas
salt
pepper
hard boiled eggs
Cook noodles and drain according to package directions. Combine with all other ingredients, except eggs. Garnish with sliced eggs prior to serving.
Buffalo Chicken Dip
This is a good party recipe that tastes like buffalo wings, although it looks a bit less appetizing. Serve with celery sticks, crackers, chips or whatever else you desire.
Buffalo Chicken Dip
8 oz. cream cheese
1/2 cup blue cheese salad dressing
1/2 cup buffalo wing sauce
1/2 cup crumbled blue cheese or shredded mozzarella
2 cans (9.75 oz. each) premium chunk chicken breast in water, drained
Combine all ingredients in crock pot. Heat on high until melted and warm. Serve warm.
Buffalo Chicken Dip
8 oz. cream cheese
1/2 cup blue cheese salad dressing
1/2 cup buffalo wing sauce
1/2 cup crumbled blue cheese or shredded mozzarella
2 cans (9.75 oz. each) premium chunk chicken breast in water, drained
Combine all ingredients in crock pot. Heat on high until melted and warm. Serve warm.
November 13, 2008
Whole Wheat Pizza Crust
I've been using this pizza crust recipe for two years now, and it turns out well each time. I decided to substitute wheat flour for a portion of the white flour, and I was pleased with the results. It makes the crust a bit heartier.
Whole Wheat Pizza Crust
1 package (2 tsp.) active dry yeast
3/4 cup lukewarm water
1 cup white flour
1 cup wheat flour
1/2 tsp. salt
1/4 tsp. sugar
dash olive oil
Dissolve yeast in water, and set aside for 5 minutes. Combine flour, salt, sugar and oil in a bowl. Make a well in the center, and add yeast and water. Start kneading dough, bringing flour toward center of bowl, gradually increasing kneading motion.
If dough is dry, add a bit more water. If dough is sticky, add more flour. Knead until dough is smooth and elastic. Roll into a ball, and cover with a damp cloth. Let rise 20 minutes in warm place. Punch down dough and shape to fit pizza pan. Bake in hot oven, around 475ºF, about 15 minutes until golden brown.
Whole Wheat Pizza Crust1 package (2 tsp.) active dry yeast
3/4 cup lukewarm water
1 cup white flour
1 cup wheat flour
1/2 tsp. salt
1/4 tsp. sugar
dash olive oil
Dissolve yeast in water, and set aside for 5 minutes. Combine flour, salt, sugar and oil in a bowl. Make a well in the center, and add yeast and water. Start kneading dough, bringing flour toward center of bowl, gradually increasing kneading motion.
If dough is dry, add a bit more water. If dough is sticky, add more flour. Knead until dough is smooth and elastic. Roll into a ball, and cover with a damp cloth. Let rise 20 minutes in warm place. Punch down dough and shape to fit pizza pan. Bake in hot oven, around 475ºF, about 15 minutes until golden brown.
Savory Brie-En-Croute
Fancy name, but simple to prepare. My friend Shelly enjoys savory baked Brie, so we prepared this recipe for her birthday dinner.
Savory Brie-En-Croute
4 sheets phyllo dough (or 21 sheet puff pastry)
1/3 cup toasted walnuts, finely chopped
1 1/2 Tbsp. melted butter
1/2 tsp. dried rosemary, crushed
dash of cayenne pepper
1 round (8 oz.) Brie cheese
Preheat oven to 450ºF. In small bowl, combine walnuts, melted butter, rosemary and cayenne. Lay one sheet phyllo dough on baking sheet. Spray with butter-flavored spray and top with second sheet phyllo dough. Repeat until all four sheets are laying together on baking sheet. Spread walnut mixture into center of phyllo dough in 5-inch circle. Top with Brie. Wrap phyllo dough around Brie, using butter-flavored spray to seal edges. Invert Brie on baking sheet. Bake 15-20 minutes or until pastry is browned. Serve warm with hearty bread.
Savory Brie-En-Croute
4 sheets phyllo dough (or 21 sheet puff pastry)
1/3 cup toasted walnuts, finely chopped
1 1/2 Tbsp. melted butter
1/2 tsp. dried rosemary, crushed
dash of cayenne pepper
1 round (8 oz.) Brie cheese
Preheat oven to 450ºF. In small bowl, combine walnuts, melted butter, rosemary and cayenne. Lay one sheet phyllo dough on baking sheet. Spray with butter-flavored spray and top with second sheet phyllo dough. Repeat until all four sheets are laying together on baking sheet. Spread walnut mixture into center of phyllo dough in 5-inch circle. Top with Brie. Wrap phyllo dough around Brie, using butter-flavored spray to seal edges. Invert Brie on baking sheet. Bake 15-20 minutes or until pastry is browned. Serve warm with hearty bread.
Pumpkin Muffins
These earned a ranking as good from my husband, although he was surprised they didn't pack more pumpkin flavor. Good quick breakfast in the morning.
Pumpkin Muffins
2 1/2 cups flour
1 cup sugar
6 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. salt
16 oz. canned pumpkin
1 cup skim milk
1/4 cup oil
1/4 cup applesauce
4 egg whites
Preheat oven to 400ºF. Line 24 muffin tins. In large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt. Mix well. In small bowl, combine pumpkin, milk, oil, egg whites and applesauce. Blend well. Add this mixture to dry ingredients and stir only until dry ingredients are moistened. Spoon batter evenly into muffin tins. Bake 15-20 minutes.
Pumpkin Muffins2 1/2 cups flour
1 cup sugar
6 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. salt
16 oz. canned pumpkin
1 cup skim milk
1/4 cup oil
1/4 cup applesauce
4 egg whites
Preheat oven to 400ºF. Line 24 muffin tins. In large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt. Mix well. In small bowl, combine pumpkin, milk, oil, egg whites and applesauce. Blend well. Add this mixture to dry ingredients and stir only until dry ingredients are moistened. Spoon batter evenly into muffin tins. Bake 15-20 minutes.
November 9, 2008
Strawberry Cheesecake
These individual-serving cheesecakes taste fantastic. The strawberry flavor makes the recipe, in my humble opinion. One guy even described them as an "explosion of flavor" in his mouth, much to the laughter of everyone else.
Mini Strawberry Cheesecakes
1/3 cup sugar
8 oz. softened cream cheese
1 large egg
4 oz. strawberry yogurt
8 oz. semi-sweet chocolate, melted (I think I actually used a bit less)
Preheat oven to 350ºF. Line 12 muffin tins. Beat cream cheese and suger together. Beat in egg. Slowly add yogurt and melted chocolate. Bake 25 minutes or until set. Cool on rack and refrigerate overnight. Serves 12.
Mini Strawberry Cheesecakes
1/3 cup sugar
8 oz. softened cream cheese
1 large egg
4 oz. strawberry yogurt
8 oz. semi-sweet chocolate, melted (I think I actually used a bit less)
Preheat oven to 350ºF. Line 12 muffin tins. Beat cream cheese and suger together. Beat in egg. Slowly add yogurt and melted chocolate. Bake 25 minutes or until set. Cool on rack and refrigerate overnight. Serves 12.
Artichoke Dip
This recipe came from Jennine. She prepared this recipe for our housewarming party and then left us the dish and the recipe as our housewarming present. I like the gift idea almost as much as I liked the dip, which was a lot!
Artichoke Dip
1 can artichoke hearts, diced and drained
1 package softened cream cheese
5 oz. shredded Parmesan cheese
3 oz. shredded mozzarella
6 oz. sour cream
1/3 cup plain yogurt
1 1/4 tsp. garlic powder
2 Tbsp. chopped jalapenos
Combine all ingredients together. Bake at 350ºF uncovered for 30 to 45 minutes, or until melted through. Serve with fresh crusty Italian bread.
Artichoke Dip
1 can artichoke hearts, diced and drained
1 package softened cream cheese
5 oz. shredded Parmesan cheese
3 oz. shredded mozzarella
6 oz. sour cream
1/3 cup plain yogurt
1 1/4 tsp. garlic powder
2 Tbsp. chopped jalapenos
Combine all ingredients together. Bake at 350ºF uncovered for 30 to 45 minutes, or until melted through. Serve with fresh crusty Italian bread.
Pan-Fried Venison Steak
My family used to make venison like this when I was a child. I haven't had it in years, and it's sooo good.
Pan-Fried Venison Steak
1 lb. venison, cut into 1/4-inch thin slices
2 cups crushed saltines
1 egg
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper
5 Tbsp. vegetable oil
In shallow bowl, whisk egg and milk together with salt and pepper. Coat venison with saltines, dip in egg mixture and coat again with saltines. Heat oil over medium in large skillet. Cook venison in oil 2-3 minutes on each side until meat is cooked. Serves 4.
Pan-Fried Venison Steak
1 lb. venison, cut into 1/4-inch thin slices
2 cups crushed saltines
1 egg
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper
5 Tbsp. vegetable oil
In shallow bowl, whisk egg and milk together with salt and pepper. Coat venison with saltines, dip in egg mixture and coat again with saltines. Heat oil over medium in large skillet. Cook venison in oil 2-3 minutes on each side until meat is cooked. Serves 4.
Barley Mushroom Risotto
This is a fantastic dish, albeit it takes about an hour to prepare and requires your attention for most of that hour. The barley gives it a wonderful chewy texture, and the garlic permeates the dish.
Barley Mushroom Risotto
2 1/2 cups chicken broth
1 1/2 tsp. butter
1 small onion, chopped
1/2 cup pearl barley
1/4 tsp. thyme
1/2 bay leaf
1 1/2 tsp. olive oil
1/2 lb. mushrooms, sliced
1 clove garlic, chopped
1 Tbsp. parsley
Bring chicken broth to boil in saucepan. Meanwhile, melt butter in large skillet. Add onion and saute 5 minutes. Add barley, thyme, bay leaf and 3/2 cup broth. Bring to a boil, and reduce heat to low. Simmer until most of the broth is absorbed. Add remaining broth, about 1/3 cup at a time, stirring and allowing it to absorb before adding more broth.
Meanwhile, heat olive oil in separate skillet. Saute mushrooms until tender. Add garlic, and cook 3 more minutes. Stir in the barley mixture and parsley. Remove bay leave and serve. Serves 3-4.
Barley Mushroom Risotto
2 1/2 cups chicken broth
1 1/2 tsp. butter
1 small onion, chopped
1/2 cup pearl barley
1/4 tsp. thyme
1/2 bay leaf
1 1/2 tsp. olive oil
1/2 lb. mushrooms, sliced
1 clove garlic, chopped
1 Tbsp. parsley
Bring chicken broth to boil in saucepan. Meanwhile, melt butter in large skillet. Add onion and saute 5 minutes. Add barley, thyme, bay leaf and 3/2 cup broth. Bring to a boil, and reduce heat to low. Simmer until most of the broth is absorbed. Add remaining broth, about 1/3 cup at a time, stirring and allowing it to absorb before adding more broth.
Meanwhile, heat olive oil in separate skillet. Saute mushrooms until tender. Add garlic, and cook 3 more minutes. Stir in the barley mixture and parsley. Remove bay leave and serve. Serves 3-4.
November 7, 2008
Spiced Nuts
My idea of spiced nuts is typically sugar, spice and all that's nice. However, I was looking for a lower carb treat for my uncle, so I went the spicier route. None of these are overly hot, although you could adjust the recipes for more heat if you want.
Spicy Pecans
1 Tbsp. vegetable oil
4 tsp. Worcestershire sauce
2 tsp. cumin
2 tsp. coriander
1 tsp. chili powder
1/8 tsp. cayenne or more to taste
4 cups pecans
2 tsp. sea salt
Preheat oven to 300ºF. In small bowl, whisk oil, Worcestershire sauce, cumin, coriander, chili powder and cayenne. Add pecans and toss evenly to coat. Sprinkle with salt. Spread onto foil-lined cookie sheet, and bake until nuts are dry, about 20 minutes. Stirring often. Cool completely, and store in air-tight container.
Hot Pecans
3 cups pecan halves or pieces
2 Tbsp. butter, melted
1/2 tsp. cumin
1/2 tsp. cayenne pepper
1/2 tsp. thyme
1/2 tsp. nutmeg
1 tsp. salt
1/2 tsp. freshly ground black pepper
Preheat oven to 350ºF. Toss all ingredients in a bowl until well coated. Spread onto foil-lined cookie sheet, and bake until nuts are dry, about 15 minutes. Stirring often. Cool completely, and store in air-tight container.
Spicy Pecans (My favorite version!)
2 Tbsp. butter, melted
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cumin
2 cups pecan halves or pieces
Preheat oven to 350ºF. Toss all ingredients in a bowl until well coated. Spread onto foil-lined cookie sheet, and bake until nuts are dry, about 10 minutes. Stirring often. Cool completely, and store in air-tight container.
Spicy Pecans
1 Tbsp. vegetable oil
4 tsp. Worcestershire sauce
2 tsp. cumin
2 tsp. coriander
1 tsp. chili powder
1/8 tsp. cayenne or more to taste
4 cups pecans
2 tsp. sea salt
Preheat oven to 300ºF. In small bowl, whisk oil, Worcestershire sauce, cumin, coriander, chili powder and cayenne. Add pecans and toss evenly to coat. Sprinkle with salt. Spread onto foil-lined cookie sheet, and bake until nuts are dry, about 20 minutes. Stirring often. Cool completely, and store in air-tight container.
Hot Pecans
3 cups pecan halves or pieces
2 Tbsp. butter, melted
1/2 tsp. cumin
1/2 tsp. cayenne pepper
1/2 tsp. thyme
1/2 tsp. nutmeg
1 tsp. salt
1/2 tsp. freshly ground black pepper
Preheat oven to 350ºF. Toss all ingredients in a bowl until well coated. Spread onto foil-lined cookie sheet, and bake until nuts are dry, about 15 minutes. Stirring often. Cool completely, and store in air-tight container.
Spicy Pecans (My favorite version!)
2 Tbsp. butter, melted
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cumin
2 cups pecan halves or pieces
Preheat oven to 350ºF. Toss all ingredients in a bowl until well coated. Spread onto foil-lined cookie sheet, and bake until nuts are dry, about 10 minutes. Stirring often. Cool completely, and store in air-tight container.
Garlic Stuffed Steaks
This was a good recipe. You really taste the blue cheese on the steaks, but then you have the mildly sweet garlic flavor, too.
Garlic Stuffed Steaks
4 ribeye steaks
6 garlic cloves, peeled and cut into lengthwise quarters
garlic salt, garlic pepper and cayenne pepper to taste
1/3 to 1/2 cup blue cheese
2 Tbsp. butter
Season steaks with salt and peppers for at least 4 hours. With sharp knife, make horizontal slits into the sides of each steak. Stuff holes with garlic slivers.
Grill steaks 5 to 7 minutes per side. Meanwhile, combine room temperature blue cheese and butter. Top steaks with this mixture and grill a few more minutes. Serve immediately. Serves 4.
Garlic Stuffed Steaks
4 ribeye steaks
6 garlic cloves, peeled and cut into lengthwise quarters
garlic salt, garlic pepper and cayenne pepper to taste
1/3 to 1/2 cup blue cheese
2 Tbsp. butter
Season steaks with salt and peppers for at least 4 hours. With sharp knife, make horizontal slits into the sides of each steak. Stuff holes with garlic slivers.
Grill steaks 5 to 7 minutes per side. Meanwhile, combine room temperature blue cheese and butter. Top steaks with this mixture and grill a few more minutes. Serve immediately. Serves 4.
Pumpkin Pancakes
These were delicious. No need for syrup or anything. The original recipe calls for 1/4 cup dried cranberries, but they still taste great without them. Also, we substituted walnut oil in the pancakes rather than vegetable or canola oil.
Pumpkin Pancakes
1 cup whole wheat flour
1/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. sea salt
1 cup milk
1 egg
1/3 cup pumpkin
1 Tbsp. oil
1/4 cup walnuts
In large bowl, whisk flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt. In small bowl, whisk milk and egg. Whisk in pumpkin and oil. Combine wet and dry ingredients until mixed. Let stand 5 minutes while skillet heats. Spray skillet with non-stick spray. Add walnuts and cranberries to pancake mix. Drop by 1/4 cup amounts onto hot skillet and cook. Flip and cook other side. Serves 4.
Pumpkin Pancakes
1 cup whole wheat flour
1/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. sea salt
1 cup milk
1 egg
1/3 cup pumpkin
1 Tbsp. oil
1/4 cup walnuts
In large bowl, whisk flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt. In small bowl, whisk milk and egg. Whisk in pumpkin and oil. Combine wet and dry ingredients until mixed. Let stand 5 minutes while skillet heats. Spray skillet with non-stick spray. Add walnuts and cranberries to pancake mix. Drop by 1/4 cup amounts onto hot skillet and cook. Flip and cook other side. Serves 4.
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