My Favorite Brownie's

This recipe is from my Betty Crocker's Cooky Cook Book.  And it's headline is:

THE BEST COOKY OF 1920-1930

4 sq. unsweetened Chocolate (4 oz.)
2/3 cup shortening
2 cups sugar
4 eggs
1 tsp. vanilla
1-1/4 cups Gold Medal Flour
1 tsp. baking powder
1 tsp salt
1 cup chopped nuts

Heat oven to 350 degrees (mod).  Grease oblong pan  13" x 9-1/2" x 2".  Melt chocolate and shortening over low heat.  Beat in sugar, eggs, and vanilla.  Measure flour by dipping method or by shifting.  Stir flour, poking powder and salt together; blend in.  Mix in nuts.  Spread in pan.  Bake 30 minutes or until brownies pull away from the sides of the pan.  Do not over-bake.  Cool slightly and cut in bars.  Makes 32 brownies.

Note:  If you use Gold Medal Self-Rising Flour, omit baking powder and salt.

CHESTNUT-STUFFED ACORN SQUASH

This recipe is from Craig Cyr, executive chef and co-owner of The Wine Cellar & Bistro. In the past, Cyr has prepared recipes to demonstrate at the Chestnut Roast. Here is one for an autumn meal.


2 acorn squash in halves, seeded
1 pound ground pork sausage
1 bulb of fennel
4 cloves of garlic
2 tablespoons honey
1/4 cup melted butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Granny Smith apple, diced
2 cups roasted chestnuts (see note)
1 tablespoon fresh thyme
1 tablespoon fresh sage
Salt and pepper to taste

Bring melted butter, honey and baking spices in small sauté pan to a boil. Pour into squash on a baking sheet. Roast at 400 degrees until squash is tender. In a sauté pan, add sliced fennel, onion and garlic with roasted chestnuts and 1 teaspoon butter until caramelized. Brown sausage with onion, fennel, apple and garlic mixture. Finally, add chopped herbs and salt and pepper. Stuff the squash and cook an additional 15 minutes. Serve warm.

Next, to oven roast the chestnut meat, spread it on a cookie sheet in a preheated 250-degree oven. Drizzle on olive oil if desired. Bake 15 to 25 minutes, or until slightly crunchy.

Note: To remove from shells, Cyr likes to cut raw chestnuts in half with a clean hand pruner, then steam them briefly in a colander over boiling water. Remove from heat, cool slightly and remove from shell while still warm.


Servings: 4 to 6

http://www.columbiatribune.com/arts_life/food/slowly-the-chestnuts-are-rising-falling-in-missouri/article_d36748a6-854c-5ca9-bf91-c1d3fe3a456d.html#.UReTUqXomCk

Buffalo Oven “Fried” Goat Cheese

http://www.halfbakedharvest.com/buffalo-oven-fried-goat-cheese/

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Yield: 24 Buffalo fried Goat Cheese Balls
Oven "fried" goat cheese balls in buffalo sauce! Yes, it is as amazing as it sounds!

Ingredients
10 ounce goat cheese log
1/2 cup blue cheese crumble (optional, see note)
2 whole eggs, beaten
2 cups panko breadcrumbs
1/2 cup (1 stick) butter, melted
½ cups Franks Red Hot
1 teaspoon seasoned salt

Fresh Greens, To Serve

Instructions
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper or a silpat, set aside.
If using the blue cheese place it in a medium size bowl and add the goat cheese. Using a fork mash the blue cheese and goat cheese together. Using your hands roll the cheese mixture into 24 balls and place on prepared baking sheet. If you are not using the blue cheese just slice the log into 24 pieces and using your hands roll each piece into a ball. Place on prepared baking sheet.
Lightly beat eggs in a small bowl. Fill a plate or shallow bowl with the breadcrumbs. Dip the goat cheese ball in the egg wash first. Roll it around so it is completely covered. Then drop them into the panko breadcrumbs. Toss the breadcrumbs onto the ball and gently roll to coat. Place back on prepared baking sheet. Repeat until all 24 ball are coated.
Place in the oven for 15 to 20 minutes or until golden and crisp. Allow the balls to set for 5-10 minutes before tossing with the buffalo sauce.
While the goat cheese balls bake, make the buffalo sauce sauce. Combine in a medium size bowl: melted butter, hot sauce and seasoned salt. Whisk with a fork until combined.
Once the goat cheese balls have cooled off a bit, use a fork and dip each ball in the buffalo sauce covering completely. Drip off any excess buffalo sauce and place back on the baking sheet. Once all balls have been tossed with the buffalo sauce, place them back in the oven for five minutes.
Remove from the oven and let sit for 10 minutes. Remove the balls from the pan and serve alongside greens and any extra sauce you have for dipping.

Notes

*Just a note, if you use the blue cheese the balls will be a little harder to handle when warm. The blue cheese melts more, while for the most part, the goat cheese holds it shape. With that said, adding the blue cheese is delicious and once the balls sit out for a few minutes they firm up and are much more manageable.

Coconut Scones with Coconut Glaze

http://www.pastryaffair.com/blog/coconut-scones.html

Thank you Pastry Affair for this great recipe!

Yields 8 scones

Coconut Scones
1 cup (125 grams) all-purpose flour
1/2 cup (60 grams) whole wheat flour
1/4 cup (56 grams) granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup coconut oil (solid state, not liquid)
1 cup sweetened coconut flakes
3/4 cup (175 ml) coconut milk

Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, whisk together the flours, sugar, baking powder, and salt. Cut in the solid coconut oil with a pastry blender (or your fingers) until the mixture resembles coarse sand. Stir in the coconut flakes and coconut milk until the mixture comes together.
Turn out dough onto a lightly floured surface and form into a disk roughly 1-inch thick. Cut the dough into 8 pie shaped wedges and move to a baking sheet. Bake for 16-18 minutes, or until the edges barely take on color. Allow scones to cool completely before glazing.

Coconut Glaze
1/2 cup (62 grams) powdered sugar
1 tablespoon coconut milk

In a small bowl, stir together the powdered sugar and coconut milk. Using a spoon, drizzle glaze over cooled scones. Allow a few minutes for the glaze to set before serving.

The glazed scones also freeze well in an air-tight container. Allow scones to come to room temperature before serving.

Pear Scones

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 37 Minutes
Servings: 8

INGREDIENTS:
1 3/4 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 pinch salt
1/3 cup butter, chilled
1 egg
1/2 cup half-and-half cream
1 cup chopped pear

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in the butter until the mixture has a crumbly texture. Whisk together the egg and half-and-half in a separate bowl; stir the egg mixture into the flour mixture until combined; stir in the pear. Drop large spoonfuls of the dough onto an ungreased baking sheet.
3. Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.

ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com 1/6/2013  http://allrecipes.com/recipe/pear-scones/

EMPANADA DOUGH

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

Ingredients
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

INGREDIENTS
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)
METHOD
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.

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.

http://order.tupperware.com/coe/app/tup_show_item.show_item_detail?fv_item_category_code=10004&fv_item_number=P10068265000