"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, December 31, 2012


Makes about 10-12  Prep Time 15 minutes  (30 minutes to chill)

1 1/2 cup all-purpose flour
1       cup Masa Harina
1       tsp. baking powder
1       tsp.  salt
1/2    cup butter, melted and cooled
1/2-3/4 cup water

  1. Mix flour masa, baking powder and salt.
  2. Melt butter
  3. Add melted butter to flour mixture.
  4. Add water starting with 1/2 cup.  Work it in to the mixture with your hands.  If not all of  the ingredients into a dough ball and add more water as needed.
  5. Form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
  6. Once chilled divide dough ball in half and roll out to 1/8"/3.18 mm thickness.
  7. With the cutting side of the Tupperware Pie Press/Empanada Maker cut out 4 circles of dough.  Repeat with other half of dough.  Reroll and cut scraps.
  8. Place dough circles on Tupperware Pie Press/Empanada Maker and follow direction for the recipes or be creative with your own recipes.
Meat Empanadas Bake 375 degrees for 12 to 15 minutes.

Empanada Dough

Modified Epicurious recipe

Yield: Makes enough for 12 pastries

2-1/4 cups unbleached all-purpose flour
1-1/2 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tbsp distilled white or red wine vinegar (helps make dough tender, won’t leave any flavor in finished dough)
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
In a small bowl, beat together egg, water, and vinegar with a fork or whisk. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 2 to 3 hours.
When ready to make empanadas, let warm up on counter for a few minutes before dividing dough and rolling as directed above.

Sunday, December 30, 2012

Pie Press/Empanada Makers

I have not purchased a piece of Tupperware in oh so many years!!  I had a weak moment and bought a couple items for a co-workers party..  I am so glad that I did!  This simple little tool does exactly what it is supposed to do...My husband is SO happy that he can now get home made cherry turnovers!   As you can see from the bottom photo, I need some more practice.  They also come with a few recipes to get you started.

Sunday, December 16, 2012

Applejack Mincemeat

This recipe is from my "The Saturday Evening Post" Christmas Book.  I made this recipe years ago for my Dad.  His favorite pie was Mincemeat, any kind of mincemeat... Every Christmas and his birthday, he got a Mincemeat Pie from me.  My mom, who is an excellent baker and cook, does not like to make pie crust.  It has a long list of ingredients, well worth the efforts..

2 pounds lean venison or beef, chopped or ground
1 pound suet, chopped or ground
6 cups cubed apples
1 pound currants
1 pound seedless raisins
1 pound muscat raisins
1 pound store-bought diced candied fruit (orange, citron, cherries, lemon)
3 cups brown sugar
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg
2 to 3 cups water
2 cups applejack

Combine all the ingredients except for the applejack in a heavy kettle or casserole.  Stir well and add enough water to make the mixture quite moist.  Cover and barely simmer for 2 to 3 hours.  Stir occasionally, adding more water if necessary.

When cooked, the mincemeat should be fairly dry.  Stir in the applejack and pack into pint jars or cool and pack into containers for freezing.  This recipe makes 10 pints, enough for 5 large pies.

Sunday, December 9, 2012

Pumpkin Doughnuts:

BAKED to perfection September 7th, 2012 by PJ Hamel Recipe: Pumpkin Baked Doughnuts

Are you ready? Let’s bake some pumpkin doughnuts. Preheat your oven to 350°.

Place the following in a mixing bowl:

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder

Beat everything together until smooth.

Add 1 3/4 cups + 2 tablespoons (8 ounces) King Arthur Unbleached All-Purpose Flour, stirring just until smooth.
BTW, this is a great place to try King Arthur Unbleached Self-Rising Flour. Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour.
Lightly grease two standard doughnut pans.

As I mentioned earlier, if you don’t have doughnut pans, you can bake these in a couple of standard muffin tins; they just won’t be doughnuts.

Fill the wells of the doughnut pans about 3/4 full, using a scant 1/4 cup of batter in each well; a tablespoon cookie scoop helps with this task.

If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re using self-rising flour, bake for the longer amount of time.

If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar. Or better yet, pumpkin-spice sugar, made by combining the aforementioned pumpkin pie spice (or substitute) with granulated or extra-fine sugar.

If you’ve made muffins, sprinkle their tops heavily with the spiced sugar of your choice.

Sunday, December 2, 2012

Quick Gingerbread Coffee Bars

This recipe comes from the current issue of Today's Farmer.  I have to say this is the first time I have seen a recipe published that had an obvious error..  They left out an ingredient!!  Eggs...they were referenced in the the instructions but not I guessed... two eggs work..  Another must when eating this bar, you have to like Ginger!  We topped with whipped cream.

Ada Yoder, Clark, Mo.

1 cup shortening                 1 tsp. ground cinnamon
1 cup sugar                        1/2 tsp.ginger
1 cup water                        1/2 tsp. cloves
1/2 cup molasses                1/2 tsp. salt
2-1/2 cups flour                  Confectioners' sugar (Optional)
1 tsp. baking soda
2 eggs

In a mixing bowl, cream shortening and sugar.  Add eggs; beat well.  Beat in water and molasses.  Combine flour, soda, cinnamon, ginger, cloves and salt.  Add to molasses mixture and mix well.  Spread in a greased 15 x 10 x 1-inch baking pan.  Bake at 350 degrees for 20 to 22 minutes or until bars test done.  Cool.  Dust with confectioners' sugar if desired.. Yields 16 to 20 servings.

When using a different size pan as I did you will have to adjust baking time.  Smaller pan longer baking time.
More recipes at:

Saturday, November 24, 2012

Banana Bread Scones with Brown Sugar Glaze


Makes 8 scones
2 very ripe bananas (about 8 oz or 1 cup once mashed)
2-4 tablespoons milk, whole or 2%
1/2 cup (4 oz) plain yogurt, whole or 2%
2 1/2 cups (12.5 oz) all-purpose flour
4 tablespoons (1 1/2 oz) granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
4 tablespoons (2 oz) unsalted butter
1/2 cup chopped walnuts (optional)
For the glaze:
1 tablespoons (1 oz) salted butter
2 tablespoons (1 oz) milk, whole or 2%
1/4 cup (2 oz) packed brown sugar
1/4 teaspoon vanilla extract
1/4-1/2 cup (2-4 oz) confectioner's sugar
Mash the bananas and then add enough milk to make one total cup (if necessary). Stir in the yogurt and set aside.
Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the butter into several pieces. Work it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.
Pour the banana-yogurt mixture into the bowl with the flour and stir just enough to incorporate all of the flour. Fold in the walnuts, if using. This will make a fairly wet dough.
Line a dinner plate with a piece of wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Freeze the scone dough for 30 minutes.
Preheat the oven to 400°F.
Peel off the top layer of wax paper and invert the scones onto a parchment-lined baking sheet. Peel off the second layer of wax paper. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and turning golden-brown on the edges. Cool completely and cut apart any scones that baked together with a sharp knife.
To make the glaze, melt the butter and the milk in the microwave for 30 seconds. Add the brown sugar and vanilla, and stir until the sugar has melted (heat for an additional 30 seconds in the microwave if necessary). Whisk in the confectioner's sugar, starting with 1/4 cup. Add more confectioner's sugar if desired to make a thicker glaze.
Just before serving, drizzle the glaze over the scones. The glaze will harden after setting for a minute or two, and can be served right away or packed for a later snack. The glaze can make the scones a bit sticky if kept for longer than a few hours, so store any scones to be eaten later un-glazed. Extra un-glazed scones can also be frozen and re-heated in a microwave or toaster oven.

Sunday, November 18, 2012

African Chow Mein

This recipe comes from my mother's 1960's church cookbook and a  recipe from a dear family friend.. Alma.

Watch out for all the salt in this recipe.  DO NOT add additional salt.  Great comfort food on a cold winter day.

1 lb. ground beef
1/2  large onion
Brown hamburger and onion together.

1    can cream of chicken soup (undiluted)
1    can chicken noodle soup (undiluted)
3/4 cup rice uncooked
1/2 cup celery, diced
1-1/4 cups water
1/4 cup soy sauce

Mix all together and put in a 2 quart casserole.  Bake 1 to 1-1/2 hours at 350 degrees.

Saturday, November 3, 2012

The Blue Owl Restaurant's White Chili

4½ to 5 pounds boneless, skin-on chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4-ounce) cans chopped mild green chiles, undrained
2 teaspoons ground cumin
1½ teaspoons dried oregano
¼ teaspoon ground cayenne pepper
3 (15- to 16-ounce) cans great Northern beans, undrained
6 cups chicken stock or canned broth
3 cups (12 ounces) grated Monterey jack cheese
Freshly ground black pepper
Sour cream, for optional garnish

1. Place chicken in a large, heavy saucepan. Add cold water to cover; bring to a simmer. Cook until just tender, about 15 minutes. Drain and let cool. Remove skin. Cut chicken into cubes.
2. Add oil to the same pot; place over medium-high heat. When oil is hot, add onions; sauté until translucent, about 10 minutes. Stir in garlic, then chiles, cumin, oregano and cayenne; sauté 2 minutes.
3. Add beans and their liquid and stock; bring to a boil. Reduce heat; add chicken and cheese. Stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Garnish with sour cream if using.
Per serving: 460 calories; 17g fat; 7g saturated fat; 140g cholesterol; 53g protein; 22g carbohydrate; 3g sugar; 6g fiber; 805mg sodium; 270mg calcium.

g1rest0330Recipe adapted from The Blue Owl Restaurant in Kimmswick.

White chili prepared at Blue Owl Restaurant in Kimmswick in 2005. Photo by Katherine Bish.

Sunday, October 21, 2012

Squash (Pumpkin) Bread Betty Crocker

2/3 Cup Shorting
2- 2/3 Cups Sugar
4 Eggs
1 Can Pumpkin (2 cups fresh squash)
2/3 Cups Water
3- 1/3 cups flour
2   Teaspoon Soda
1-1/2 Salt
1/2 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Cloves
2/3 Cups Chopped Nuts
2/3 Cups Raisins

Heat oven to 350 degrees.  Grease two 9x5x3-inch loaf pans or three 8-1/2x4-1/2x2-1//2" loaf pans. In large bowl,  cream shortening and sugar until fluffy.  Stir in eggs, pumpkin and water.  Blend in flour, soda, salt, baking powder, cinnamon and cloves.  Stir in nuts and raisins.

Pour into pan.  Bake almost 70 minutes or until wooden pick inserted in center comes out clean.

Sunday, October 14, 2012

Peanut Butter, Oatmeal, Chocolate Chip Scones

I found this recipe on the Brown Eyed Baker's Blog.  I couldn't resist...This has a little of everything we love in baking... or

Oatmeal Peanut Butter Chocolate Chip Scones

Yield: 8 scones

Prep Time: 15 minutes | Bake Time: 20 minutes

2 cups all-purpose flour
1 cup traditional rolled oats
1/3 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces
¾ cup buttermilk
1 egg, separated
½ cup chunky peanut butter
1 cup semisweet chocolate chips
Raw sugar, for sprinkling

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the butter and use a pastry blender to cut the butter into the flour mixture until the butter is pea-size (alternately, you could use your fingertips to rub the butter into the flour mixture).

3. In a small bowl, whisk together the buttermilk and the egg yolk.

4. Make a well in the flour mixture and pour the buttermilk mixture into the center of the well, then add the peanut butter. Using a rubber spatula, very gently fold the mixture together until it starts to come together. Add the chocolate chips and gently knead with your hands (in the bowl) until just incorporated. Be careful not to overmix the dough.

5. Turn the dough out onto the parchment-lined baking sheet and pat it into a round disk about 8 inches in diameter. Whisk the egg white, then brush the top of the dough with the egg white, and sprinkle with the additional sugar.

6. Cut the dough into 8 wedges (do not separate them) and bake for 18 to 22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs attached. Remove from the oven and let cool for 5 minutes, then re-slice and separate them. Transfer to a wire rack to cool completely, or serve slightly warm. Store in an airtight container at room temperature for up to 2 days.

(Recipe adapted from Baked Elements)

Sunday, September 30, 2012

Gooey Butter Cake

This is a family favorite that comes from my mother's church's first Ladies Aide Cookbook back in the 1970's.  It is full of good old fashioned recipes family favorite recipes.  Cake Mixes were a standard in a lot of the desert recipes.

1  Box Pound Cake Mix or Yellow Cake Mix (I prefer the pound cake mix)
2  Eggs
1  Stick Margarine or Butter (I always go with the butter)

Mix together and spread into an un-greased pan 9 x 9 or 9 x 13

Now for the good stuff:

2  Eggs
1  Teaspoon Vanilla
1  8 oz. package Cream Cheese
1  pound box of Powdered Sugar
Combine all ingredients, mix until smooth.  Pour over the batter lined pan.

Bake at 350 degrees for 30 to 40 minutes
Do Not Over Bake!

Sprinkle 2 tablespoons of Powdered Sugar over the top while still hot.

Get a big cup of hot coffee and enjoy!

Sunday, September 16, 2012

Farm House Potato Bread

Super Moist!  I made three smaller loaves. The ginger adds that little extra to the flavor.

Yields: 2 loaves
Cook time: 35 minutes
1 cup milk
1/2 cup sweet butter
1 cup warm mashed potatoes
1/3 to 1/2 cup honey
1 1/2 tablespoon dry yeast
1/2 cup warm water, preferably water in which potatoes have been cooked
1/2 teaspoon honey or granulated sugar
1/4 teaspoon ginger
2 eggs
2 teaspoon salt
6 to 7 cups unbleached white flour
1/2 cup wheat germ (optional)*
1 egg (for glaze)
* Wheat Germ: The embryo of the wheat kernel, which is flattened into a yellowish, oily flake. Because it's high in oil, it is usually toasted to extend its shelf life. It has a nutty flavor and can be sprinkled over cereal or used in baked goods.
In a large saucepan, bring the milk just to a boil. Turn off the heat and add the butter, mashed potatoes, and honey; stirring vigorously with a wire whisk to blend. Let sit until it has cooled to lukewarm.
In a large mixing bowl, dissolve the yeast in the warm water with the honey or sugar. Let it sit until frothing. Add the lukewarm potato mixture to the yeast, along with the ginger, eggs, and salt; beat well.
Add 2 1/2 cups flour and beat 2 minutes with an electric mixer or at least 200 strokes by hand. Stir in the wheat germ, if using. Gradually add more flour, as much as it take to make dough that leaves the sides of the bowl. Turn the dough out onto a lightly floured board and knead until smooth and elastic. Sprinkle on a little more flour if it remains insistently sticky, but expect some stickiness because of the potatoes. When it has become elastic, especially if blisters appear on the surface, you can stop kneading.
Put the dough in a buttered bowl, turn it over or brush the top with melted butter, cover with a kitchen towel and let rise until it has doubled in size.
Punch the dough down, turn it out onto the board, knead a few times to press out air bubbles, and cut in half. Cover with the towel and let rest about 10 minutes.
Grease two medium to large loaf pans. Shape the dough into loaves, put in pans, and brush the tops with melted butter. Cover and let rise again until about doubled in size.
Preheat oven to 375 degrees F. Bake for 35 minutes. About 5 minutes before you expect them to be done, take the loaves out of the oven and brush with a egg beaten with 2 tablespoons milk or cream; return to the oven. They are done when the bottoms sound hollow when tapped. Remove from pans to cool on a wire rack.  Makes 2 loaves.

Saturday, September 1, 2012

Scones: Blueberry/Peach Streusel

I used this basic recipe and changed a couple things to make peach scones. Replace 1 cup blueberries with 1 cup of diced peaches. I also added a pinch of nutmeg and cinnamon in the dough.

Blueberry Streusel Scones:
2 cups (260 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 teaspoons (10 grams)baking powder
1/8 teaspoon salt
6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
1 cup (150 grams) fresh blueberries
1 large egg, lightly beaten
1 teaspoon (5 grams) pure vanillaextract
1/2 cup (120 ml) milk or cream
Brushing tops of scones:
Milk or Cream
Streusel Topping:
1/4 cup (55 grams) brown sugar
1/4 cup (35 grams) all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons (30 grams) chilled unsalted butter, cut into pieces

Blueberry Streusel Scones: Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, about 18 - 22 minutesor until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
Makes 8 scones

Read more:

Saturday, August 25, 2012

Chocolate Scones Recipe

2/3 cup (160 ml) cream or milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 3/4 cups (235 grams) all purpose flour
1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder
1/2 cup (100 grams) granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (75 grams) cold unsalted butter, cut into small pieces
1/3 cup (80 ml) dark chocolate chips
1/3 cup (80 ml) white chocolate chips

Chocolate Scones:
Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a small bowl whisk together the cream or milk, egg, and vanilla extract.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using apastryblender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
Transfer the dough to a lightly floured surface andkneada few times. Shape the dough into a 7 inch (18 cm) round and cut into eight wedges. Brush excess flour from the bottom of the scones, and place on the baking sheet. Brush the tops of the scones with a little cream or milk.
Bakeforabout18-20 minutesor until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Can serve with clotted cream or softly whipped cream.
Makes 8 wedge-shaped scones.
Read more:

Saturday, August 11, 2012

Blueberry Cream Scones

1/2 cup heavy cream plus additional; for brushing scones
1 large egg
1 teaspoon vanilla extract
2 cups flour
1/4 cup sugar plus additional; for sprinkling scones
1/2 teaspoon salt
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter; cold, cut into bits
3/4 cup blueberries; picked over
In a bowl, whisk together 1/2 cup of the cream, the egg, and the vanilla. Into a bowl sift together the flour, 1/4 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.

Friday, July 27, 2012

Frozen Peanut Butter, Chocolate, and Banana Loaf

from Martha Stewart (Everyday Food 2005)
-1 (12 oz) bag semisweet chocolate chips
-3/4 cup peanut butter (I used crunchy)
-2 ripe bananas
-1 cup heavy cream, whipped to stiff peaks
-1/2 cup chopped unsalted peanuts

1. Spray a loaf pan with cooking spray and line with wax paper, leaving an overhang on both sides. Set aside.
2. Melt chocolate in a double boiler. Set aside to cool to room temperature. While chocolate is cooling, puree bananas in food processor. Stir peanut butter and bananas into cooled chocolate mixture. Fold in whipped cream, mixing to combine.
3. Pour mixture into the prepared pan. Top with peanuts. Fold wax paper over the top before wrapping in plastic wrap. Freeze until firm, at least 3 hours.

Sunday, July 22, 2012

Layered Island Dip

time prep:
15 min total:
4 cups or 32 servings, 2 Tbsp. each
what you need:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 can (8 oz.) crushed pineapple, drained
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. powdered sugar
1 Tbsp. lime zest
2 tsp. rum
1/2 cup chopped PLANTERS Macadamias
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 kiwi, chopped
2 or 3 mint leaves
make it
BEAT 4 oz. cream cheese, pineapple and 1 cup COOL WHIP with whisk until well blended; spread onto bottom of pie plate. Mix remaining cream cheese, powdered sugar and lime zest; spread over pineapple layer.
MIX remaining COOL WHIP and rum; spread over lime layer. Refrigerate at least 1 hour before serving.
TOP with nuts, coconut, kiwi and mint. Serve with NILLA Wafers.
kraft kitchens tips
Substitute 1 tsp. rum extract for the rum.
Refrigerate up to 2 hours before serving. Top with nuts, coconut, kiwi and mint just before serving.
4 cups or 32 servings, 2 Tbsp. each
Kraft Recipes

Wednesday, July 4, 2012

Cinnamon Roll Cookies

Yield: 20 to 24 cookies
For cookie dough:
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 cup packed brown sugar
1/4 cup powdered sugar
3 eggs
2 teaspoons vanilla extract
3 cups plus 1 teaspoon unbleached flour
1 teaspoon ground cinnamon
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For filling:
1 cup chopped toasted pecans
1/2 cup packed light brown sugar
1/4 cup ( 1/2 stick) butter, melted
1 tablespoon ground cinnamon
For glaze:
2 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar, sifted
1 vanilla bean, scraped
Grated zest of 1/2 orange (colored portion of peel), optional
3 tablespoons milk
1. Make the dough. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, beat together 1 cup softened butter, granulated sugar, 1 cup brown sugar and 1/4 cup powdered sugar until creamy. Beat in eggs, one at a time, until thoroughly combined, then beat in vanilla.
2. In another large bowl, whisk together flour, 1 teaspoon cinnamon, cornstarch, baking powder, baking soda and salt. With the mixer running, slowly beat in the flour mixture just until combined, being careful not to overmix. Remove the dough and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour.
3. Shortly before assembling the cookies, prepare the filling. In a medium bowl, combine pecans, 1/2 cup brown sugar, melted butter and 1 tablespoon cinnamon, mixing until well-combined.
4. Flour a cutting board or work surface. Turn the dough out onto the work surface and, using a rolling pin, roll out the dough to a 10-inch square.
5. Spread the filling gently but evenly over the dough. Gently roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate until well chilled, at least 1 hour, preferably overnight.
6. Preheat the oven to 350 degrees. Grease 2 (12-cup) muffin tins. Remove the dough log from the refrigerator; cut the log into 1/2-inch-thick slices. Place a slice in each greased muffin cup.
7. Bake the cookies until the tops are slightly browned, about 15 minutes, rotating halfway for even baking. Let cookies cool, still in the muffin tins, on a rack.
8. While cookies bake, prepare the glaze. In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, whisk together cream cheese and 2 tablespoons softened butter. Slowly beat in sifted powdered sugar, then the vanilla bean seeds and orange zest (if using). Whisk in the milk until the glaze is smooth and thick.
9. Using a fork, generously drizzle the glaze over the baked cookies before serving.
Per cookie: 311 calories; 15g fat; 8g saturated fat; 54mg cholesterol; 3g protein; 41g carbohydrate; 27g sugar; 1g fiber; 119mg sodium.
Adapted from the Cravory bakery in San Diego.

Saturday, June 30, 2012

Spiced Cantaloupe Butter

cantaloupes (1 cantaloupe will yield approximately 2 cups of purée/pulp)
lemon juice

Remove rind and seeds from melons. Cut melon into small pieces. Put cantaloupe in a large, heavy kettle; add just enough water to prevent sticking (about 1/4 cup). Boil until soft, then process with a food processor or a food mill. Measure cantaloupe pulp; add 1 1/4 cups sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon and 1/2 teaspoon allspice to each quart of pulp. Boil gently, stirring often to prevent sticking, until thick. Pour hot, thickened mixture into hot, sterilized jars. (Also read your jar manufacturer's instructions.) Wipe away any spills on jar rims with paper towels moistened with sterilized water. (A wide-mouth funnel is very useful for filling jars.) Apply lids and rings. Process for 10 minutes in boiling water bath, then tighten rings and check for proper sealing . Store in a cool, dark place.

This recipe will make about 2 half-pints of cantaloupe butter for each quart of cantaloupe pulp

By Diana Rattray, Guide

Sunday, June 24, 2012

Pork Tenderloin with Roasted Grape Sauce
From EatingWell: November/December 2008
Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an easy, savory sauce for pork tenderloin. Serve with barley and steamed green beans.
4 servings | Active Time: 45 minutes | Total Time: 45 minutes
4 cups red and/or green grapes
1-1 1/4 pounds pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped shallots
1/2 cup Madeira, (see Shopping Tip) or white wine
1/2 cup reduced-sodium chicken broth
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
2 teaspoons Dijon mustard
2 teaspoons water
1 1/2 teaspoons cornstarch
1. Position racks in the middle and lower third of oven; preheat to 425°F.
2. Place grapes on a rimmed baking sheet. Roast on the lower rack, shaking the pan occasionally to turn the
grapes, until they are shriveled, 25 to 30 minutes.
3. Meanwhile, rub pork with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the pork and brown on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast the pork until just barely pink in the center and an instant-read thermometer registers 145°F, 12 to 14minutes. Transfer the pork to a cutting board to rest before slicing.
4. Place the pan over medium heat (use caution, the handle will be hot), add shallots and cook, stirring, until
softened, 1 to 2 minutes. Add Madeira (or wine) and cook until reduced by half, 2 to 4 minutes. Stir in broth, thyme and mustard; bring to a simmer. Combine water and cornstarch in a small bowl and stir into the pan sauce. Cook until thickened, 30 seconds to 1 minute. Stir in the grapes. Serve the sliced pork with the grape sauce.

Nutrition Per serving : 299 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 74 mg Cholesterol; 31 g Carbohydrates; 26 g Protein; 2 g Fiber; 407 mg Sodium; 799 mg Potassium 2 Carbohydrate Serving Exchanges: 2 fruit, 3 lean meat, 1 fat
Review suggestions: Use less grapes and slice/chop grapes.

Tuesday, June 12, 2012

Butterfly's and Cake

I hardly ever go riding on our gravel roads without my camera.  Last weekend I spotted this beauty and got an added gift.. Butterfly's.  I just knew there would be a recipe or two out there that would be a tasty compliment to my photos.  Here you go..

Saturday, June 2, 2012

1st Annual Lake of the Ozarks Blues and BBQ WeekendJun 1 2012 - Jun 3 2012

Time: 10AM
Venue: Bagnell Dam Strip
Where: 4265 Bagnell Dam Blvd Lake Ozark MO 65049
Phone: 573-216-0399
Description: This three day event will consist of amateur and professional BBQ chefs smoking various meats to be judged by the sanctioning body of KCBS for points in a national cook-off which is held in K.C. Missouri. The Kansas City BBQ Society is well known all over the world for their efforts in promoting the BBQ industry. In addition to the BBQ competition there will be music entertainment, vendor village, winery displays and various other compatible outdoor events. 

We had some errands to run this morning at "The Lake" ( ).  I had heard about this competition all week on the radio.  We got to the BBQ site around 11: a.m. folks were just starting to get their fires started to today's events.  I am sure that around 4 p.m. this afternoon things will really start to get exciting and very smokey, as there were piles of different types of wood all over the place and well as every type of smoker ever made.  Plus a few of the good old stand by Weber Kettles.

Saturday, May 26, 2012

Cranberry Tea Rub for Pork Tenderloin

2 tbsp Cranberry Tea (or about two teabags)
1 tsp sugar
½ tsp garlic powder
½ tsp onion powder
½ salt
¼ pepper
¼ tsp ginger
¼ tsp allspice
¼ tsp ground thyme

Blend all ingredients in a coffee grinder or food processor. Rub onto olive oil coated tenderloin. Grill, broil or bake. If the sugar starts to burn, cover meat with aluminum foil or move to indirect heat.

Seven Meats Sancocho

Hector Rodriguez
Latin Caribbean Food Guide
Most people associate sancocho with a traditional Dominican soup or stew overflowing with several large cuts of meat and viandas (also known asground provisions or root vegetables). However, sancocho isn’t just a Dominican dish. It’s a traditional stew or soup with several ingredient variations throughout Latin American and Caribbean cuisines.
The word sancocho comes from the Spanish verb sancochar, which means to parboil. Most likely, the recipe was brought to Latin America and the Caribbean with the Portuguese and Spanish colonists who prepared cocido, a stew consisting of different meats and vegetables, with regional ingredients. It can be simple or elaborate, such as the following recipe (my adaptation) of Seven Meat Sancocho, which is usually prepared for special occasions in the Dominican Republic. It takes a long time to prepare and requires many ingredients, but is well worth the effort. You can serve it by itself or with white rice, sliced avocado and/or tostones.
Cook's Note: In my adaptation, the meats are pre-cooked before the sancocho is made.
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Yield: Approximately 10 servings
2 pounds longaniza sausage
1/2 pound salt pork
cooking oil (to brown the meats)
1 1/2 pounds chicken pieces (washed in lime or sour orange juice)
1/2 pound beef stew meat
2 teaspoon Worcester sauce
4 smoked pork chops
4 fresh pork chops (washed in lime or sour orange juice)
1/2 pound goat stew meat (washed in lime or sour orange juice)
1 teaspoon of capers
1 teaspoon cooking wine
2 quarts of water
4 garlic cloves (peeled and crushed)
2 small red onions (peeled and chopped)
1 red peppers (washed, seeded, chopped)
1 celery stalk (washed, chopped)
3 cubes chicken bullion
1 cube beef bullion
1 teaspoon oregano
1 bunch cilantro (washed, finely chopped)
2 large green plantains (peeled, cut into 1 inch rounds)
1 cups white sweet potato (washed, peeled, cubed)
1 cups yuca (washed, peeled, cubed)
1 cups yautía (washed, peeled, cubed)
1 cups ñame (yam - (washed, peeled, cubed)
1 cups calabaza (pumpkin - (washed, peeled, cubed)
2 ears of corn (cleaned and cut into 1 ½ inch rounds)
1 tablespoons cider vinegar
1 teaspoons of salt or to taste
1/2 teaspoon pepper or to taste
Cook the sausage, set aside, and allow to cool.
Brown the salt pork in cooking oil, set aside, and allow to cool.
In a heavy skillet, over medium heat, brown all sides of the chicken in about a tablespoon of cooking oil. While the chicken is browning, dissolve 1/2 cube chicken bullion in 1/4 cup of hot water. Pour the liquid over the chicken. Add 1 crushed clove of garlic and 1/4 teaspoon oregano to the chicken mixture. Cover, reduce to medium low heat, and cook for 30 minutes until chicken is tender, set aside, and allow to cool.
In a heavy skillet, over medium heat, brown the beef in about a tablespoon of cooking oil. While the beef is browning, dissolve 1/2 cube beef bullion in 1/4 cup of hot water. Pour the liquid over the beef. Add 1 crushed clove of garlic and 1/4 teaspoon oregano to the mixture. Cover, reduce to medium low heat, and cook for 30 minutes until beef is tender, set aside, and allow to cool.
Cook the smoked pork chops, set aside, and allow to cool.
In a heavy skillet, over medium heat, brown both sides of the fresh pork chops. While the chops are browning, dissolve 1/2 cube chicken bullion in 1/4 cup of hot water. Pour the liquid over the pork chops. Add 1 crushed clove of garlic and 1/4 teaspoon oregano to the chops. Cover, reduce to medium low heat, and cook for 30 minutes until chops are tender, set aside, and allow to cool.
In a heavy skillet, over medium heat, brown the goat meat in about a tablespoon of cooking oil. While the meat is browning, dissolve 1/2 cube chicken bullion in 1/2 cup of hot water. Pour the liquid over the meat. Add 1 crushed clove of garlic, 1/4 teaspoon oregano, the capers, and cooking wine to the meat. Cover, reduce to medium low heat, and cook for 45 minutes or until done, set aside, and allow to cool.
In a very large soup pot, bring 2 quarts (8 cups) of water to a boil. Add the remaining chicken and beef bullion, onions, peppers, celery, and cilantro. Boil for 10 minutes.
Add plantains, white sweet potato, yuca, yautía, ñame, calabaza, and corn. Add more water if needed. Cook over medium heat for 30 minutes.
Cut the sausage and pork chops into pieces and add all meats to the pot. Adjust water liquid as needed and cook over moderate heat for 45 minutes. Add the vinegar, salt, and pepper near the end of the cooking time.
During cooking, you may need to scrape off any foam on top of the stew. Also, if broth is too thin, you may thicken it by removing some of the calabaza, allowing it to cool, puree it, and add it back to the pot.

Sunday, May 20, 2012

Cherries--What to do?? Results

It took me a little while to pit 4+ cups of the little cherries, I can say now that I have mastered the art of pitting with a tooth pick.

My pies never look the greatest going into the oven.

Right out of the oven.  The smell is amazing.

The test is in the tasting!!
We have a winner

Betty Crocker Fresh Cherry Pie
9" Pie
Pastry for Two Crust Pie
1 1/3 Cup Sugar
1/3 to 1/2 Cup Flour
4 Cups Fresh Pitted Cherries
1/2 Teaspoon Almond Extract
2 Tablespoons Butter
Heat Oven to 425 degrees.  Prepare pastry.  Stir together sugar and flour, mix with cherries.  Turn into pastry-lined pie pan, sprinkle with almond extract and dot with butter.  Cover with top crust which has slits cut into it, seal and flute.  Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil lasts 15 minutes of baking.

Bake 8 - 9" pies 35 to 45 minutes, 10- inch pie 40-50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Saturday, May 19, 2012

Cherries--What to do?

I hate to say this, but I am a total creature of habit.  You can set your clocks by my daily routines of going to and coming home from work.  Yesterday as I am driving past my neighbors farm, she is standing outside waiting for me...flagging me down.  They have a few fruit trees in their yard and this week I noticed one of them was turning RED!  I love cherries..I have always loved cherries... I guess Jean knew that!  Now the pitting starts..and the decision on what to do with these little beauties.  More to follow.

Sunday, May 13, 2012


Serves 2
Once you learn to cook a basic dish like risotto, you can substitute with what you have on hand. Instead of peas, try other fresh spring vegetables such as baby spinach, asparagus or arugula.
32 ounces low-sodium chicken broth, divided
2 teaspoons extra-virgin olive oil
1/4 cup finely chopped onion
1 cup uncooked arborio rice
1 cup fresh or frozen peas
1/2 cup grated Parmesan cheese, divided
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh chives (optional)
Heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.
Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.) Stir in peas and cook just until tender and heated through.
Remove pot from heat and stir in 1/3 cup cheese and salt and pepper to taste. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.
Per serving: 380 calories (110 from fat), 13g total fat, 4g saturated fat, 30mg cholesterol, 810mg sodium, 51g total carbohydrate (4g dietary fiber, 7g sugar), 17g protein

Pretty Stuffed Spring Peas

36 ServingsPrep: 30 min. + chilling
1 package (8 ounces) cream cheese, softened
2 teaspoons minced chives
1 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon caraway seeds
1/2 teaspoon dill weed
1/4 teaspoon lemon-pepper seasoning
36 fresh snow peas (about 1/4 pound), trimmed
In a large bowl, combine the first seven ingredients. Cover and
refrigerate overnight.
Let filling stand at room temperature for 30 minutes. Meanwhile, in a
large saucepan, bring 6 cups water to a boil. Add snow peas; cover
and boil for 1-2 minutes. Drain and immediately place peas in ice
water. Drain and pat dry.
Gently split peas open; pipe about 1 teaspoonful of filling into each
pod. Yield: 3 dozen.
Nutrition Facts: 1 appetizer equals 23 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 22 mg sodium, trace carbohydrate, trace fiber, 1 g protein.Diabetic Exchange: 1/2 fat.
© Taste of Home 2012

Sunday, April 29, 2012

Spicy Blueberry Barbecue Sauce

2 cups fresh or frozen blueberries
¾ cup ketchup
½ cup cider vinegar
½ cup packed light brown sugar
1 tablespoon light molasses
1 teaspoon chili powder
1 teaspoon ground black pepper
2 pork tenderloins (1-½ – 2 pounds)

Combine blueberries, ketchup, vinegar, brown sugar, molasses, chili powder and black pepper in medium saucepan
Stir in ½ cup water
Bring the mixture to a boil over high heat, stirring constantly
Reduce heat to low and simmer, stirring occasionally until sauce is slightly thickened and chunky
Cool to room temperature then refrigerate until ready to use
In a bowl or glass baking dish, coat the tenderloins with 2⁄3 cup of the sauce
Cover and refrigerate 1 to 4 hours
When ready to cook, preheat the oven to 400°F
Place the tenderloins in a roasting pan
Discard any marinade left in the bowl
Roast 15 minutes
Turn the tenderloins and spoon on ¼ cup of the remaining barbecue sauce
Roast 12 to 15 minutes longer to an internal temperature of 160°F
Remove to a platter, cover loosely with aluminum foil and set aside 5 minutes until the temperature rises to 165°F
Slice ½-inch thick and serve with additional barbecue sauce, if desired

Quick notes

Yield: 2-2⁄3 cups barbecue sauce, 4 to 6 portions tenderloin

Number of servings (yield): 4

Saturday, April 21, 2012

Nigerian Pepper Soup
Pepper Soup or Peppersoup—which is especially popular in the English-speaking countries of Western Africa: Ghana, Liberia, Sierra Leone, and Nigeria—doesn't have any more pepper than many other African soups. It is usually made with goat meat, but can also be made with beef, chicken, or mutton. There are many ways this soup can be seasoned. One Nigerian company makes "Peppersoup cubes" (for "easy, tasty, convenient peppersoup in double quick time"), which may be available in import grocery stores.

What you need
two pounds goat meat, lamb or mutton (beef for stew can also be used); cut into bite-sized pieces
one or two onions, quartered
two or three hot chile peppers, cleaned and chopped
peppersoup seasoning (see below)
four cups meat broth or stock
two tablespoons ground dried shrimp
one small bunch fresh mint leaves, chopped
one tablespoon fresh or dried utazi leaves (or bitterleaf) (see below)
salt and black pepper to taste
What you do
In a deep pot or dutch oven, combine meat, onions, chile peppers, and a cup of water. Bring to a boil and cook until meat is done, twenty to thirty minutes, adding water as necessary to keep pot from becoming dry.
Add peppersoup seasoning and the broth or stock (or water) and simmer over low heat for ten to twenty minutes.
Add the dried shrimp, mint leaves, and utazi leaves. Season with salt and pepper. Simmer until soup is to be served.
Packaged peppersoup seasoning mix, usually imported from Nigeria, may be found in African grocery stores. The traditional spices used in pepper soup are little known outside of Africa.
Jessica B. Harris and others report that expatriate Nigerians make a substitute peppersoup seasoning mix from allspice, anise pepper, anise seeds, cloves, coriander seeds, cumin seeds, dried ginger, fennel seeds, and tamarind pulp.
Some cooks also use thyme, Maggi® cubes, curry powder, cayenne pepper or red pepper, and tomato paste.
Utazi leaves and bitterleaf may also be found in African grocery stores. If they cannot be obtained, any bitter green can be substituted.

Monday, April 16, 2012

Velvet Elvis Pie Gesine Bullock-Prado's

Gesine Bullock-Prado, author of "Pie It Forward," whips up this delicious dessert fit for a king!
Makes 1 9-inch pie
For the crust
Quick Puff Pastry 1/2 batch
Puff pastry is called puff because it puffs! It's true. The procedure of folding the butter in "turns," a process known as lamination, creates alternating layers of butter encased in flour. When touched by the heat of your oven, these become puffed layers of infinite flakiness. The resulting pastry is glorious and unruly-and perfect with custards, which, at their heart, are astoundingly rich and sweet. The Quick Puff crust, with its insane buttery crispness, puts what could otherwise be over-the-top sugary creaminess in its place.
This version is called "quick" (or "blitz") because you cut the butter into the dough instead of going through a proper lamination, as you do with traditional puff pastry. You also make all the folds and turns at once instead of resting in between, as in the traditional method.
Makes approximately 4 pounds 11 ounces of dough
2 pounds (71⁄2 cups) all-purpose flour, cold
1⁄2 teaspoon salt
2 pounds unsalted butter, chilled and cut into small pieces
11⁄4 cups cold water
1. In a large bowl, combine the flour, salt and butter.
2. Massage the butter into the flour with the tips of your fingers until the butter pieces are a bit smaller, about the size of a dime. Add the water and smoosh everything around with a wooden spoon or with your hands, coating the mixture with water (this gets terribly messy and sticky). Gently knead until the whole mess looks like it's just barely holding together. Dump the dough out onto a lightly floured surface and form it into a loose square.
3. Cover the dough with plastic wrap and let it rest for 10 minutes on the counter, where the flour will continue to absorb moisture from the water and the butter. Then roll it out gently, sprinkling flour on your work surface and your rolling pin to keep everything from sticking.
4. Roll the dough into a rough 12-by-20-inch rectangle. Make a single fold by bringing one short edge of the dough to the midline of the rectangle, then fold the other side over on top of the first fold -- just like folding a letter (that's why this process is also called a letter fold)!
Turn the dough 90 degrees, roll the dough out again to the same size rectangle, and make another letter fold. Do this twice more, to make 4 folds and turns in total. This is a holy mess until you get to the last turn. Bits are going to plop off willy-nilly. Don't worry. Just be patient. Shove the errant dough chunks back into the whole and persevere.
5. Cover the dough with plastic wrap and allow to rest in the refrigerator for at least 20 minutes before using.

Delicate crusts like quick puff often slough down around the edges during blind baking. Here's a trick to prevent this from happening: Lay a sheet of parchment on top of your chilled dough in the pie plate; then, instead of weighing down with pie weights, stack another like-size pie plate on top. Flip the two sandwiched pie plates over onto a sheet pan and bake the crust, upside down, for 20 minutes.

For the filling
1 (14-ounce) can sweetened condensed milk
1/2 cup unsalted butter
1/2 cup dark brown sugar, firmly packed
1/2 cup creamy peanut butter
1/2 teaspoon salt
1 teaspoon vanilla bean paste
4 ripe (but not overly ripe) bananas
4 eggs
For the assembly
1 cup heavy cream
1 (7 ounce) bar high-quality bittersweet or semisweet chocolate, at room temperature, for making chocolate curls
1. Preheat the oven to 350F. Line a 9-inch pie plate with the dough, dock it, and freeze for 20 minutes.
2. Line the crust with parchment, fill it with pie weights or dried beans, and bake it for 20 minutes. Remove the parchment and pie weights and bake the crust for 15 to 20 minutes more, or until the bottom is golden brown and baked through. Set it aside to cool completely.
Method for the filling
1. Remove the label from the can of condensed milk. Poke 2 vent holes in the top of the can with a can opener and place it in a deep saucepan. Fill the saucepan with water until it reaches three-quarters of the way up the side of the can. Place the saucepan over medium heat, bring the water to a simmer, and let it cook for 2 hours, keeping an eye on the water level in the saucepan. Never let the water fall to less than halfway down the can. (We're technically making dulce de leche, if you must know.)
2. Let the can cool enough that you can handle it, open it completely, and scrape the contents into a clean saucepan. Add the butter, brown sugar, peanut butter, salt, and vanilla and stir over low heat until the butter has completely melted and the mixture comes to a boil. Stir constantly for a few minutes. The resulting toffee mixture should get a little more brown, but do not let it burn.
3. Preheat the oven to 325F. Cut the bananas in 1/4 to 1/2 inch slices and arrange them in an even layer on the bottom of the crust. It's okay to overlap the slices.
4. Whisk the eggs, then slowly pour the warm toffee mixture into them, whisking until the filling is smooth. Pour the toffee mixture on top of the sliced bananas and into the crust and bake for 45 minutes to 1 hour, just until the pie has set. Allow to cool completely.
Whip the cream to stiff peaks and swirl it on top of the custard with the back of a spoon or a small offset spatula. Make sure your chocolate is at room temperature or slightly warmer (not to the point of melting; you just want it to grate easily and into lovely little swirls). Using a vegetable peeler, shave chocolate curls onto the top of the pie to taste. Refrigerate or serve immediately.
Fry 3 strips of bacon until very crispy. Crumble and sprinkle the bacon over pie just before serving.
Read more:

Saturday, April 14, 2012

Orange and Asparagus Bleu Cheese Salad

2 oranges - peeled and sliced
1 1/2 pounds of asparagus
1 tbsp Orange Juice
1 cup Litehouse Bleu Cheese Crumbles
1/4 cup Litehouse Red Wine and Olive Oil dressing
Bring a large pot of salted water to a boil. Add asparagus and cook until crisp (about 4 minutes). Drain, then place asparagus under cool running water to chill. Whisk together the orange juice and Litehouse Red Wine & Olive Oil dressing. Divide the asparagus, bleu cheese crumbles and oranges among 4 salad plates, drizzle each with the dressing mix. Add salt to taste.

Roasted Asparagus with Feta

1 3/4-2 lbs fresh crisp asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon lemons, zest of
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
kosher salt ( to taste)
fresh ground black pepper ( to taste)
1 -2 tablespoon chopped fresh Italian parsley
3 -4 ounces crumbled feta cheese
1 lemons ( juice of, no seeds)

Preheat oven to 400F.
Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
Bend asparagus gently until it breaks at a natural point and discard ends.
Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
Season asparagus with salt and pepper.
Sprinkle asparagus with crumbled feta cheese.
Roast at 400F for 12 minutes or until cooked to your liking.
Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
Serve hot.

From Food Network

Goat Cheese-Asparagus Crustless Quiche

Serves 4
30 minutes or fewer
For a pretty presentation, reserve a few asparagus tips to steam and use as a garnish for this quick supper dish. Fresh out of asparagus? Substitute broccoli florets—they’re also rich in folic acid.
1 lb. asparagus, trimmed and cut into 1-inch lengths, tips reserved for garnish, optional
1 tsp. olive oil
2 large shallots
2 cloves garlic, peeled
5 oz. fresh goat cheese
2 large eggs
5 large egg whites
1. Coat 4 ramekins or a 9-inch-square baking pan with cooking spray. Toss asparagus in oil in bowl, and season with salt and pepper, if desired. Place ramekins in oven, and preheat oven to 425°F.
2. Meanwhile, place shallots and garlic in bowl of food processor, and process until finely minced. Add goat cheese, and process until creamy; then add eggs and egg whites, and purée until smooth. Season with salt and pepper, if desired.
3. Pour egg mixture over asparagus in ramekins once oven is preheated, stirring to evenly distribute vegetables. Bake 15 minutes, or until tops are light brown and tester inserted in centers comes out clean. Garnish with asparagus tips, if using.January/February 2011 p.88

Saturday, April 7, 2012

Roasted Red Pepper and Feta Muffins

Recipe by Christy Augustin |
It’s nearly impossible to eat just one of these savory breakfast treats; the salty Feta and bright flavor of the peppers make them irresistible. This muffin is mysteriously much better the second day, so plan ahead.
Yield | 12 to 14 muffins |
2 cups unbleached all-purpose flour
¼ cup whole-wheat flour
2 tsp baking powder
½ tsp baking soda
1 tsp granulated sugar
½ tsp salt
¼ tsp freshly ground black pepper
¾ cup crumbled Feta
½ cup diced roasted red peppers
2 Tbsp fresh thyme, finely chopped
¾ cup grated Parmesan, divided
½ cup milk, whole or 2 percent
½ cup sour cream, not fat-free
1/3 cup olive oil
1 large egg

| Preparation | Preheat oven to 375ºF. Combine flour through black pepper in a large bowl and whisk to combine. Stir in Feta, red peppers, thyme and half the Parmesan with a spatula or wooden spoon. In a small bowl, combine the milk, sour cream, oil and egg. Pour wet mixture into dry mixture and stir until just combined. Be careful not to overmix; the dough should be lumpy. Scoop dough into a muffin tin lined with baking cups and sprinkle tops with remaining Parmesan. Bake until golden-brown, about 20 minutes.

| Variations | This savory muffin recipe is quite versatile. Substitute freshly grated zucchini or carrots for the roasted peppers, make it with caramelized onions and bacon, or simply try blue or goat cheese instead of Feta. It’s a delicious and easy recipe, and there isn’t much you can do to mess it up.

Sunday, April 1, 2012

My Big Fat Italian Strawberry-Basil Wedding Pie

Source: Adapted from
My Big Fat Italian Strawberry-Basil Wedding Pie
Naylet LaRochelle won the Crisco Innovation award for this recipe when she competed in the 2011 National Pie Championships in Orlando. Optional fondant flowers make this pie look good enough to serve at a wedding.
Pie Crust:
1 1/4 cups flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter-flavored shortening
1 teaspoon white wine vinegar
6 tablespoons ice water
Strawberry Filling:
1 envelope unflavored gelatin
1/4 cup whipping cream, plus 1/2 cup whipping cream
1 (10-ounce) jar strawberry spreadable fruit*
1 (8-ounce) container mascarpone cheese
1 teaspoon pure vanilla extract
Pinch salt
1 teaspoon grated lemon peel
1 1/2 cups fresh strawberries, hulled and crushed
2 tablespoons fine-chopped fresh basil leaves
Vanilla Bean-White Chocolate Mousse Topping:
3/4 cup white chocolate chips
1 cup plus 2 tablespoons whipping cream
1 1/2 teaspoons pure vanilla extract or vanilla bean paste
White chocolate curls, for garnish, if desired
White fondant flowers, for garnish, if desired
To make crust: In a large bowl, combine the flour, sugar, and salt until well blended. Using a pastry cutter, cut the shortening into the flour mixture until it resembles coarse crumbs.
In a small measuring cup, combine the vinegar and ice water. Place flour mixture in bowl of electric mixer fitted with a dough hook. With machine running on medium speed, drizzle tablespoons of vinegar mixture over flour mixture adding just enough to make an evenly moistened dough that sticks together when pressed with the flat side of a spatula. (If dough crumbles, add more ice water by the tablespoon.) Shape dough into a flat disk; wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 425 degrees. On a lightly floured surface, roll out chilled pie dough to fit a 9-inch pie plate. Ease pie dough into pie plate; trim pastry edge; do not prick pastry.
Line the pastry with foil; fill with pie weights or dried beans. Bake 8 to 10 minutes to set the crust. Carefully remove the foil with the pie weights. Prick the bottom of the pie crust. Reduce oven temperature to 375 degrees. Continue baking 14 to 17 minutes or until crust is golden brown. Remove from oven; set on rack to cool completely.
To make filling: In a small microwaveable bowl, combine gelatin and 1/4 cup whipping cream. Set aside 5 minutes for gelatin to soften. Microwave 30 second on high and then stir. Repeat this process until gelatin is completely dissolved. Cool 5 to 8 minutes.
In a large bowl, stir together strawberry spreadable fruit, mascarpone, vanilla extract, salt, lemon peel and gelatin mixture until well combined. Add fresh strawberries and basil; stir to combine.
Beat remaining 1/2 cup whipping cream on high speed of an electric mixer until stiff peaks form. Fold into the strawberry mixture. Pour filling into prepared pie shell. Refrigerate 2 to 3 hours or until filling sets.
To make topping: In a small saucepan, combine white chocolate chips and 2 tablespoons cream. Cook over low heat, stirring often, until completely melted. Remove from heat; stir in vanilla. Let cool about 15 minutes.
In another mixing bowl, beat 1 cup whipping cream on the high speed of an electric mixer until stiff peaks form. Fold whipped cream into cooled white chocolate mixture until well combined.
Spread over top of cooled pie or pipe in a decorative fashion. Return pie to refrigerator 2 to 3 hours or until topping is set. Garnish pie with white chocolate curls and/or white fondant flowers, if desired. Makes 8 servings.
Note: *Found in the jelly aisle of supermarkets.
Source: Adapted from
Per serving: 655 calories (67 percent from fat), 49 g fat (25 g saturated, 9.4 g monounsaturated), 111 mg cholesterol, 6.8 g protein, 47.8 g carbohydrates, 1.1 g fiber, 194 mg sodium.

Sunday, March 4, 2012

Gotcha Hotcha Sweet-Smoky Cocktail Peanuts

(adapted from “Bean by Bean: A Cookbook” by Crescent Dragonwagon, Workman Publishing). Makes about 2.5 cups.

Vegetable oil cooking spray (optional)
1 cup white or turbinado sugar
2 teaspoons red chile powder (not chili powder; you want just the dried, red ground chiles)
1 to 2 teaspoons cayenne
2 tablespoons smoked sweet Hungarian paprika
2 tablespoons seasame seeds
1 pound dry-roasted, unsalted peanuts
Fine sea salt to taste

1. Preheat the oven to 325 degrees.
2. Spray a large, heavy, nonreactive sauté pan with oil. (If you have a heavy nonstick pan, omit the oil.)
3. Add 1 cup water and the sugar to the pan and bring it to a boil. Continue to boil, giving it a whisk or two, until the sugar has dissolved, making a clear, hot syrup, about 1 minute. Stir in all the remaining ingredients except the salt.
4. Reduce the heat to medium-high and cook, stirring constantly, until the syrup is much thickened (there should be very little liquid left), 8 to 10 minutes. Toward the end, pay close attention; you want to prevent the peanut mixture from sticking or burning (you may need to turn the heat down slightly).
5. Line a rimmed baking sheet with a silicone baking mat or parchment paper or spray it generously with cooking spray.
6. Transfer the peanut mixture onto the baking sheet, spreading it out evenly. Bake, stirring every 5 minutes or so, until the peanuts have deepened in color and there’s no sign of liquid, 15 to 20 minutes. (If you blow on a peanut and the syrup turns into a crisp, caramelized coat, you’re there). Remove the pan; let the nuts cool slightly, then break up any clumps and salt the nuts. Let cool completely; pack in airtight container and keep for a week to 10 days.

Saturday, March 3, 2012

Fried stuffed olives

Olive all'Ascolana
Prep: 25 minutes
Chill: 30 minutes
Cook: 1 minute per batch
Makes: 2 dozen
Freelance food writer Jennifer Day wrote about the first cookbook crowdsourced online with recipes gathered from home cooks across the country. "The Food52 Cookbook," by Amanda Hesser and Merrill Stubbs, has 140 recipes, including these addictive olives from Arielle Arizpe of Austin, Texas.

1/2 cup soft goat cheese
1 teaspoon whole mustard seeds
1 teaspoon fresh rosemary, finely chopped
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
24 large green olives, pitted
1 cup vegetable oil
1 cup flour
1 egg, beaten
1 cup breadcrumbs (fresh or panko)
1/3 cup Parmesan cheese, plus more for sprinkling
Zest and juice from one lemon

1. Mix the cheese, mustard seed, rosemary, pepper flakes and garlic together in a small bowl. Stuff the olives with the mixture, using your fingers or a piping bag. Refrigerate to let the cheese firm up, 30 minutes.

2. Meanwhile, heat the oil in a heavy-bottomed saucepan to 375 degrees. Put the flour on one plate, the egg on another and mix the bread crumbs and 1/3 cup Parmesan on a third.

3. Working in batches, roll the olives in the flour, then in the egg, then in the bread crumbs; carefully lower them into the oil. Fry until golden brown, about 30 seconds per side. Transfer to a plate lined with paper towels. Shower with Parmesan and lemon zest; spritz with lemon.

Macadamia and coconut crusted fish w/Crunchy pineapple relish

By: JeanMarie Brownson 
Macadamia, coconut crusted fish
Prep: 20 minutes
Cook: 10 minutes
Makes: 6 servings

"Crispy-crunchy gets our vote every time," wrote JeanMarie Brownson in her column Dinner at Home. Her memorable pan-fried fish dish won our vote, and stomachs, handily.

6 pieces (about 6 ounces each) skinless fish fillets, such as mahi mahi, each about 3/4-inch thick
1 teaspoon salt
Freshly ground pepper
1/2 cup dry roasted macadamia nuts, finely chopped
1/2 cup panko breadcrumbs
1/4 cup flaked or shredded unsweetened coconut
2 tablespoons chopped fresh cilantro, chive or parsley (or a combination)
1/4 teaspoon ground ginger
2 egg whites
2 tablespoons vegetable oil
Lime wedges
Crunchy pineapple relish, see recipe below

1. Heat oven to 450 degrees. Pat fish dry. Sprinkle with 1/4 teaspoon salt and pepper to taste. Mix chopped nuts, breadcrumbs, coconut, herbs, ginger, 1/2 teaspoon salt and pepper to taste in a shallow dish. Put egg whites and remaining 1/4 teaspoon salt into another shallow dish; beat lightly with a fork until frothy.

2. Dip fish into egg whites; let excess drip off. Coat fish on all sides in breadcrumb mixture. Put onto a wire rack set over a pan. If desired, refrigerate an hour or so.

3. Heat oil in large, well-seasoned cast-iron (or nonstick) ovenproof skillet over medium-high. Add fish in a single uncrowded layer (use two skillets if necessary). Cook until golden, about 2 minutes. Gently flip fish; put into oven. Cook until crisped and fish is nearly firm, 5 to 7 minutes.

4. Transfer to heated serving plates. Serve with lime wedges and topped with pineapple relish.

Crunchy pineapple relish
Mix 1 cup finely diced fresh pineapple chunks, 1/4 of a seedless cucumber, finely diced (peeled if desired); 2 tablespoons finely diced red onion, rinsed; 2 to 3 tablespoons chopped fresh cilantro, chive or parsley (or a combination); 1/2 teaspoon fresh lime juice; drizzle of sesame oil; 1/4 teaspoon salt and freshly ground pepper to taste in a small bowl. Let stand, stirring once or twice, about 20 minutes.

Wednesday, February 22, 2012

Victory Chocolate Cake

Now this is a full flavored cocoa cake!

Yield: 16 servings
2 cups sifted all-purpose flour (sift before measuring)
1/2 cup unsweetened cocoa powder
2 1/4 teaspoons baking soda
3/4 teaspoon salt
3/4 cup solid vegetable shortening
1/3 cup granulated sugar
1 1/2 cups dark corn syrup
3 eggs, separated
1 1/2 teaspoons vanilla extract
1 cup coffee, cooled
Frosting, optional

1. Preheat the oven to 350 degrees. Grease a 9-by-13-inch pan. Sift together flour, cocoa powder, baking soda and salt; set aside.
2. Using an electric mixer at medium speed, beat shortening and sugar together in a mixing bowl until light and fluffy. Beat in corn syrup and egg yolks, then beat in vanilla. Add dry ingredients alternately with coffee, beating well after each addition.
3. Beat egg whites in another bowl with clean beaters until stiff peaks form. Fold egg whites into batter. Pour into prepared pan.
4. Bake for 45 minutes or until cake tests done. Cool in the pan on a rack. Frost if desired.

Per serving: 270 calories; 11g fat; 3g saturated fat; 40mg cholesterol; 3g protein; 41g carbohydrate; 12g sugar; 1g fiber; 345mg sodium; 15mg calcium.

Adapted from "Farm Journal's Choice Chocolate Recipes" (1978)

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Sunday, February 12, 2012

Sour Cream Pound Cake

This is an excellent recipe, the only thing I changed/added was 1/4 teaspoon of lemon rind.  
By Will Barbe
1 1/2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter
1/2 cup sour cream
3 eggs
1 pinch baking soda

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
3. Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
4. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

ALL RIGHTS RESERVED © 2012 Printed from 2/12/2012

Wednesday, February 1, 2012

Louisiana Shrimp and Corn Bisque Recipe

Chef Patrick Mould shares his recipe for Louisiana Shrimp and Corn Bisque.
By Staff
Chef Patrick Mould is an expert of Louisiana's Cajun and Creole Cooking, and he shares his know-how through cookbooks, culinary tours and classes, and his show, "Cooking Up A Good Life." Here, he shares his recipe for a traditional Louisiana dish perfect for summer: shrimp and corn bisque.

2 tablespoons unsalted butter
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
¼ cup chopped red bell pepper
1 tablespoon minced garlic
2 cups shrimp stock or chicken broth**
½ cup dry white wine
¾ teaspoon dried thyme
½ cup blond roux (¼ cup vegetable oil and ¼ cup flour)
3½ cups heavy whipping cream
1 cup cooked corn
1 teaspoon salt
1 teaspoon hot sauce
1 pound large shell-on shrimp, peeled and deveined
1 tablespoon chopped parsley
1 tablespoon chopped green onion

 Heat the butter over a low to medium heat in a 4-quart saucepot.
Add onion, green bell pepper, celery, red pepper and garlic and cook for 1 minute.
Add shrimp or chicken stock**, white wine and thyme. Bring to boil.
In a small bowl make blond roux by combining ¼ cup of vegetable oil and ¼ cup flour and stirring until a smooth paste is formed.
Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken.
Add salt, hot sauce and corn. Simmer 5 minutes.
Stir in shrimp, parsley and green onions.
Simmer for 5 minutes until shrimp are cooked.
Divide into 4-6 large bowls.

** Purchase shell-on shrimp for this recipe save the shells and boil them in just enough water to cover the shells for 15 minutes for a quick shrimp stock. If you can only find peeled shrimp you can also utilize a high quality store bought chicken broth that is low in sodium
You can watch chef Mould make Louisiana shrimp and corn bisque on our YouTube channel.

Broccoli and Crab Bisque Recipe

Prep: 5 min. Cook: 30 min.
Yield: 5 Servings53035
1 cup sliced leeks (white part only)
1 cup sliced fresh mushrooms
1 cup fresh broccoli florets
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 bay leaf
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1 cup half-and-half cream
3/4 cup shredded Swiss cheese
1 package (6 ounces) frozen crabmeat, thawed, drained and flaked
In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream.
Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving. Yield: 5 servings.

Nutritional Facts1 serving (1 cup) equals 303 calories, 20 g fat (12 g saturated fat), 98 mg cholesterol, 674 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Broccoli and Crab Bisque in Bountiful Harvest Cookbook , p51