I have rhubarb plants on Whidbey Island that came with the house. I don't think I could kill them if I tried. As a result, for part of the season, I have way too much rhubarb. Thus began my search for good rhubarb recipes. If you have any, please share!
Ingredients:
1 recipe Martha Stewart’s pâte brisée
1 1/3 cups granulated sugar
6 Tbs unbleached all-purpose flour
A pinch of salt
2 ½ to 3 tsp freshly grated orange zest
1 ½ pounds fresh rhubarb, washed, trimmed, and chopped into ½-inch slices
1 Tbs unsalted butter
Good-quality vanilla ice cream, for serving
Preheat the oven to 450 degrees Fahrenheit, and position a rack in the lower third of the oven.
On a lightly floured surface, roll one disk of pâte brisée into a circle about 12 inches in diameter. Gently fit the round of pastry dough into a 9-inch pie plate, pressing it up smoothly along the sides. Trim away excess pastry from the rim. Slip the pie plate into the refrigerator for a few minutes while you prepare the filling.
In a medium bowl, combine the sugar, flour, salt, and orange zest, whisking to mix completely. Remove the pie plate from the refrigerator, and sprinkle ¼ of the sugar mixture over the pastry in the bottom of the pie plate. Heap the chopped rhubarb on top of the mixture. Distribute the rest of the sugar mixture evenly over the rhubarb; it may seem like a lot, but don’t be tempted to skimp. Cut the butter into a few small pieces, and disperse them over the filling.
On a lightly floured surface, roll the second disk of pastry dough into a circle 11-12 inches in diameter. Gently lay the round of dough atop the prepared pie, trimming away excess and then pinching and crimping along the edges to seal the top and bottom crusts together. With a sharp paring knife, gently cut three or four slits in the top crust to allow steam to escape.
Place the pie plate on a baking sheet (for ease of transport), and slide it into the oven. Bake for 15 minutes; then reduce the oven temperature to 350 degrees Fahrenheit. Continue to bake for another 40 minutes to 55 minutes, until the crust is lightly golden and the filling is bubbling up gently through the slits in the top crust. Allow to rest for at least 30 minutes before serving. Serve warm or cold, with vanilla ice cream.
Yield: 8 generous servings
(from Orangette)
Tuesday
Sabrina's Gnocchi and Sauce
Recipes from the one and only Sabrina Tatta, lecturer and advisor for the UW Italian Department. Did you know she made such a stink over the "year of the potato" she was on the UN's website? These recipes were from a fundraising event for UW Italian Studies.
To make gnocchi, you’ll need: a ricer, wooden cutting board, cookie sheet on which to lay gnocchi. You can use a fork to mash your gnocchi if you don’t have a ricer. Try to mash the lumps out but don’t overwork the potatoes or the starch will break down and your dough will be impossible to handle.
To cook gnocchi, you will need a large pot of boiling water salted with 2 tablespoons of salt and a slotted spoon. Place the gnocchi in the pot. When they float, they are cooked.
Ingredients
1 pound white potatoes or Yukon gold
1 egg
1 cup flour
Directions
Cook the potatoes. Microwave potatoes for 10 to 12 minutes until they are cooked. Or bake the potatoes for 1 1/2 hrs or less depending on size. Or boil potatoes for 30 minutes, but don’t poke them to see if they are cooked or they will be waterlogged. As soon as they are “fork tender” — use a tester potato that you can poke and waterlog all you want — put them onto a kitchen towel covered plate.
Skin the potatoes and rice them. Beat the egg in a separate bowl, then mix flour, potato and egg all together. Knead until all the ingredients are well blended. Let the dough rest for 10 minutes and then roll it out (do NOT let the dough sit longer than 10 minutes — the starch will break down and the dough will become goopy and impossible to handle).
Place gnocchi in boiling, salted water, and when they float, scoop them out with a slotted spoon and place in warm sauce. Serve hot. Buon appetito.
*These recipes assume you are making gnocchi for four lucky people and that you are making only one sauce, not both. If you make both sauces, double the gnocchi recipe.
Gorgonzola Sauce
(start the gorgonzola sauce when you finish assembling your gnocchi dough)
Ingredients
3 tablespoons of butter
1/4 pound of Gorgonzola or similar cheese (Roquefort, blue cheese)
1 1/4 cups of whole milk (or use 1/3 cup milk and 1/2 cup cream)
1/2 cup of grated Parmigiano-Reggiano (no second class substitutes)
1/8 teaspoon of fresh grated nutmeg (skip nutmeg if you don’t have whole nutmegs to grate!)
1 bay leaf
Fresh parsley, chopped
Pinch of salt and pepper to taste
Directions
Melt the butter in a saucepan on very low heat. Place Gorgonzola, Parmigiano, milk and bay leaf in saucepan and mash the Gorgonzola with a wooden spoon. The cheese will begin to dissolve with milk. When it looks saucy, turn off the heat. Grate about 1/4 teaspoon of fresh nutmeg into the dish
When you start boiling your gnocchi, put the Gorgonzola pan back on low heat for 2 to 3 minutes to reheat and then turn off, add your gnocchi as you drain them, and gently stir with a wooden spoon. Garnish dish with freshly ground pepper and chopped parsley. Add salt to taste (optional).
Sugo di pomodoro (Tomato sauce)
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, chopped
4 garlic cloves, chopped
1 28 ounce can whole tomatoes
1/4 teaspoon salt
1 bay leaf (not the CA bay)
Shredded basil
1/2 cup of Parmigiano-Reggiano (to flavor gnocchi at the end)
Directions
Heat oil and butter on medium heat, then add chopped onion and garlic. Cook for 8 minutes. If the onions start to stick to pan, add 1/4 cup of wine (white or red).
Cut whole canned tomatoes with kitchen scissors or crush them with a fork or a wooden spoon. Add tomatoes and bay leaf to pan. Simmer for 30 minutes or more while you make gnocchi.
When sauce does not taste “raw” anymore (30 to 40 minutes), turn off heat and add basil. Add butter in at the end for extra flavor (optional). Garnish sauced gnocchi with Parmigiano.
--Lecturer Sabrina Tatta
http://dailyuw.com/2008/10/9/professors-kitchen-professors-spill-secrets-their-/
To make gnocchi, you’ll need: a ricer, wooden cutting board, cookie sheet on which to lay gnocchi. You can use a fork to mash your gnocchi if you don’t have a ricer. Try to mash the lumps out but don’t overwork the potatoes or the starch will break down and your dough will be impossible to handle.
To cook gnocchi, you will need a large pot of boiling water salted with 2 tablespoons of salt and a slotted spoon. Place the gnocchi in the pot. When they float, they are cooked.
Ingredients
1 pound white potatoes or Yukon gold
1 egg
1 cup flour
Directions
Cook the potatoes. Microwave potatoes for 10 to 12 minutes until they are cooked. Or bake the potatoes for 1 1/2 hrs or less depending on size. Or boil potatoes for 30 minutes, but don’t poke them to see if they are cooked or they will be waterlogged. As soon as they are “fork tender” — use a tester potato that you can poke and waterlog all you want — put them onto a kitchen towel covered plate.
Skin the potatoes and rice them. Beat the egg in a separate bowl, then mix flour, potato and egg all together. Knead until all the ingredients are well blended. Let the dough rest for 10 minutes and then roll it out (do NOT let the dough sit longer than 10 minutes — the starch will break down and the dough will become goopy and impossible to handle).
Place gnocchi in boiling, salted water, and when they float, scoop them out with a slotted spoon and place in warm sauce. Serve hot. Buon appetito.
*These recipes assume you are making gnocchi for four lucky people and that you are making only one sauce, not both. If you make both sauces, double the gnocchi recipe.
Gorgonzola Sauce
(start the gorgonzola sauce when you finish assembling your gnocchi dough)
Ingredients
3 tablespoons of butter
1/4 pound of Gorgonzola or similar cheese (Roquefort, blue cheese)
1 1/4 cups of whole milk (or use 1/3 cup milk and 1/2 cup cream)
1/2 cup of grated Parmigiano-Reggiano (no second class substitutes)
1/8 teaspoon of fresh grated nutmeg (skip nutmeg if you don’t have whole nutmegs to grate!)
1 bay leaf
Fresh parsley, chopped
Pinch of salt and pepper to taste
Directions
Melt the butter in a saucepan on very low heat. Place Gorgonzola, Parmigiano, milk and bay leaf in saucepan and mash the Gorgonzola with a wooden spoon. The cheese will begin to dissolve with milk. When it looks saucy, turn off the heat. Grate about 1/4 teaspoon of fresh nutmeg into the dish
When you start boiling your gnocchi, put the Gorgonzola pan back on low heat for 2 to 3 minutes to reheat and then turn off, add your gnocchi as you drain them, and gently stir with a wooden spoon. Garnish dish with freshly ground pepper and chopped parsley. Add salt to taste (optional).
Sugo di pomodoro (Tomato sauce)
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, chopped
4 garlic cloves, chopped
1 28 ounce can whole tomatoes
1/4 teaspoon salt
1 bay leaf (not the CA bay)
Shredded basil
1/2 cup of Parmigiano-Reggiano (to flavor gnocchi at the end)
Directions
Heat oil and butter on medium heat, then add chopped onion and garlic. Cook for 8 minutes. If the onions start to stick to pan, add 1/4 cup of wine (white or red).
Cut whole canned tomatoes with kitchen scissors or crush them with a fork or a wooden spoon. Add tomatoes and bay leaf to pan. Simmer for 30 minutes or more while you make gnocchi.
When sauce does not taste “raw” anymore (30 to 40 minutes), turn off heat and add basil. Add butter in at the end for extra flavor (optional). Garnish sauced gnocchi with Parmigiano.
--Lecturer Sabrina Tatta
http://dailyuw.com/2008/10/9/professors-kitchen-professors-spill-secrets-their-/
Spicy Chicken and Greens with Pomegranate Dressing
Ingredients
Chicken:
Cooking spray
1 teaspoon chili powder
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
Dressing:
1/3 cup pomegranate juice
3 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons canola oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Salad:
1 (5-ounce) package gourmet salad greens
1/2 cup thinly sliced red onion
3/4 cup orange sections (about 2 medium oranges)
1/3 cup dried cranberries
1/4 cup (1 ounce) crumbled Gorgonzola cheese
Preparation
To prepare chicken, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle chili powder and salt over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from skillet; let stand 3 minutes. Cut chicken across grain into thin slices; set aside.
To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.
To prepare salad, place greens on a serving platter; top with onion, orange, cranberries, and chicken slices. Sprinkle evenly with cheese; pour dressing over salad.
Chicken:
Cooking spray
1 teaspoon chili powder
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
Dressing:
1/3 cup pomegranate juice
3 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons canola oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Salad:
1 (5-ounce) package gourmet salad greens
1/2 cup thinly sliced red onion
3/4 cup orange sections (about 2 medium oranges)
1/3 cup dried cranberries
1/4 cup (1 ounce) crumbled Gorgonzola cheese
Preparation
To prepare chicken, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle chili powder and salt over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from skillet; let stand 3 minutes. Cut chicken across grain into thin slices; set aside.
To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.
To prepare salad, place greens on a serving platter; top with onion, orange, cranberries, and chicken slices. Sprinkle evenly with cheese; pour dressing over salad.
Monday
Stacked Green Enchiladas
Ingredients:
2 poblano chiles (8oz total)
package of corn or flour tortillas
4c salsa verde, divided
2c shredded roasted chicken
3/4c sour cream, stirred to loosen, divided
6oz pepper jack cheese
3 Tbs chopped cilantro
Char chiles under boiler until blackened. Enclose in paperbag; let stand 10 minutes. Peel and seed, then cut into 2 x 1/2 inch strips.
Preheat oven to 375*.
Spread 1/2c salsa over bottom of 8x8x2 inch glass baking dish. Arrange tortillas over salsa, covering bottom of dish completely and overlapping slightly. Scatter 1c of shredded chicken over tortillas, then half of poblano strips. Spoon 1.5c of salsa over, spreading evenly. Spoon 1/4c sour cream. Cover with another layer of tortillas, then remaining chicken, remaining poblanos,1c salsa and 1/4c sour cream. Make another layer of tortillas, cover with 1c salsa, remaining sour cream and sprinkle with cheese.
Bake until bubbling and cheese is lightly browned, about 35 minutes. Garnish with cilantro.
2 poblano chiles (8oz total)
package of corn or flour tortillas
4c salsa verde, divided
2c shredded roasted chicken
3/4c sour cream, stirred to loosen, divided
6oz pepper jack cheese
3 Tbs chopped cilantro
Char chiles under boiler until blackened. Enclose in paperbag; let stand 10 minutes. Peel and seed, then cut into 2 x 1/2 inch strips.
Preheat oven to 375*.
Spread 1/2c salsa over bottom of 8x8x2 inch glass baking dish. Arrange tortillas over salsa, covering bottom of dish completely and overlapping slightly. Scatter 1c of shredded chicken over tortillas, then half of poblano strips. Spoon 1.5c of salsa over, spreading evenly. Spoon 1/4c sour cream. Cover with another layer of tortillas, then remaining chicken, remaining poblanos,1c salsa and 1/4c sour cream. Make another layer of tortillas, cover with 1c salsa, remaining sour cream and sprinkle with cheese.
Bake until bubbling and cheese is lightly browned, about 35 minutes. Garnish with cilantro.
Sunday
Buttermilk Biscuits with Green Onion, Black Pepper and Sea Salt
In my opinion, the most superior bread to go with Thanksgiving dinner. Also good for mini sandwiches with leftovers.
Ingredients:
3/4c chilled buttermilk
1/2c finely chopped green onion
2c self rising flour
1/2c yellow corn meal
3 Tbs sugar
1/2+ tsp coarse black pepper
1/2c chilled, unsalted butter in 1/2" cubes, plus 1 Tbs melted
coarse sea salt
Preheat oven to 425* with rack in center. Line baking sheet with parchment paper.
Whisk flour, cornmeal, sugar, 1/2 tsp pepper to blend. Rub in butter until consistency is coarse meal.
Mix buttermilk and green onion together and stir into flour mix. Knead 3-4 turns. Roll out to 3/4" thickness. Use 2" biscuit cutter. Brush tops with butter and sprinkle with sea salt and pepper.
Bake until golden approximately 20 minutes.
(Epicurious)
Ingredients:
3/4c chilled buttermilk
1/2c finely chopped green onion
2c self rising flour
1/2c yellow corn meal
3 Tbs sugar
1/2+ tsp coarse black pepper
1/2c chilled, unsalted butter in 1/2" cubes, plus 1 Tbs melted
coarse sea salt
Preheat oven to 425* with rack in center. Line baking sheet with parchment paper.
Whisk flour, cornmeal, sugar, 1/2 tsp pepper to blend. Rub in butter until consistency is coarse meal.
Mix buttermilk and green onion together and stir into flour mix. Knead 3-4 turns. Roll out to 3/4" thickness. Use 2" biscuit cutter. Brush tops with butter and sprinkle with sea salt and pepper.
Bake until golden approximately 20 minutes.
(Epicurious)
Chocolate Chip Ginger Molasses Cookies
Ingredients:
2 cups unbleached all-purpose flour
2 ½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
2 tsp. baking soda
¾ tsp. salt
1 ¼ cups semi-sweet chocolate chips
½ cup finely chopped crystallized ginger
½ cup (1 stick) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
¼ cup unsulphured molasses
½ cup demerara sugar, for rolling
In a medium bowl, combine the flour, ginger, cinnamon, allspice, baking soda, and salt. Whisk well. Add the chocolate chips and crystallized ginger, and whisk to blend. Set aside.
In a large bowl – preferably, a stand mixer – beat the butter and shortening briefly to soften them. Add the sugars, and beat until fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and the molasses, and beat to blend well, scraping down the sides as needed. Add the flour mixture in two doses, beating briefly after each until the flour is just absorbed. Do not overmix. Use a rubber spatula to give the dough a final stir if necessary; it will be quite firm and stiff. Cover the bowl, and refrigerate for 1-2 hours.
Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone liners. Pour the demerara sugar into a small bowl.
Using damp hands, pinch off blobs of dough and roll them into 1 ¼- to 1 ½-inch balls. Roll each ball in sugar to coat. Place them 2 inches apart on the baking sheets. Roll only as many balls as you can fit on the sheet pans, and cover and refrigerate the remaining dough. I found that 8 balls per sheet was about right.
Bake the cookies until they are cracked on top but still soft to the touch, about 12 minutes, rotating the pans halfway through. Cool on the sheets for 1 minute; then carefully transfer the cookies – still on the parchment or silicone liner – to wire racks to cool completely. When they are cool, remove them from the parchment or silicone liner.
When the baking sheets (and silicone liners, if using) are cool, repeat with more dough.
Yield: about 40 cookies
(Orangette)
2 cups unbleached all-purpose flour
2 ½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
2 tsp. baking soda
¾ tsp. salt
1 ¼ cups semi-sweet chocolate chips
½ cup finely chopped crystallized ginger
½ cup (1 stick) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
¼ cup unsulphured molasses
½ cup demerara sugar, for rolling
In a medium bowl, combine the flour, ginger, cinnamon, allspice, baking soda, and salt. Whisk well. Add the chocolate chips and crystallized ginger, and whisk to blend. Set aside.
In a large bowl – preferably, a stand mixer – beat the butter and shortening briefly to soften them. Add the sugars, and beat until fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and the molasses, and beat to blend well, scraping down the sides as needed. Add the flour mixture in two doses, beating briefly after each until the flour is just absorbed. Do not overmix. Use a rubber spatula to give the dough a final stir if necessary; it will be quite firm and stiff. Cover the bowl, and refrigerate for 1-2 hours.
Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone liners. Pour the demerara sugar into a small bowl.
Using damp hands, pinch off blobs of dough and roll them into 1 ¼- to 1 ½-inch balls. Roll each ball in sugar to coat. Place them 2 inches apart on the baking sheets. Roll only as many balls as you can fit on the sheet pans, and cover and refrigerate the remaining dough. I found that 8 balls per sheet was about right.
Bake the cookies until they are cracked on top but still soft to the touch, about 12 minutes, rotating the pans halfway through. Cool on the sheets for 1 minute; then carefully transfer the cookies – still on the parchment or silicone liner – to wire racks to cool completely. When they are cool, remove them from the parchment or silicone liner.
When the baking sheets (and silicone liners, if using) are cool, repeat with more dough.
Yield: about 40 cookies
(Orangette)
Steven's Mom's Cookie Recipe
from Bernie Hudosh
Ingredients:
4c corn flakes
1c whole almonds
1c sunflower seeds
1c raisings
1c mini chocolate chips
Mix together.
Add one 14oz can sweetened condensed milk and mix all together.
Put small mounds on parchment paper.
Bake at 325* for 10-12 minutes.
Cool.
Flip over and brush bottoms with melted chocolate. (The remaining mini chocolate chips work well for this.)
Ingredients:
4c corn flakes
1c whole almonds
1c sunflower seeds
1c raisings
1c mini chocolate chips
Mix together.
Add one 14oz can sweetened condensed milk and mix all together.
Put small mounds on parchment paper.
Bake at 325* for 10-12 minutes.
Cool.
Flip over and brush bottoms with melted chocolate. (The remaining mini chocolate chips work well for this.)
Blue Cheese Potato Salad
aka Red White and Blue Potato Salad
Ingredients:
2/3c olive oil
1/3c apple cider vinegar
1/4c minced shallots
1 Tbs chopped fresh parsley
1 Tbs + 1/4c chopped fresh chives
1 Tbs coarse-grained Dijon mustard
2 tsp honey
2 tsp grated lemon peel
3 lbs small red-skinned potatoes, quartered
8 bacon slices
1 c crumbled blue cheese
Whisk oil, vinegar, shallots, parsley, 1 Tbs chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
Cook potatoes in large pot of salted boiling water until just tender, about 8 minutes. Drain. Add warm potatoes tp dress; toss to combine. Season to taste with salt and pepper. (Can be made a day ahead of time. Cover and refrigerate.)
Cook bacon in large skillet over medium heat until crisp. Drain on paper towles. Crumble into small pieces. Toss potatoes with bacon and blue cheese. Top with remaining 1/4c chives.
Ingredients:
2/3c olive oil
1/3c apple cider vinegar
1/4c minced shallots
1 Tbs chopped fresh parsley
1 Tbs + 1/4c chopped fresh chives
1 Tbs coarse-grained Dijon mustard
2 tsp honey
2 tsp grated lemon peel
3 lbs small red-skinned potatoes, quartered
8 bacon slices
1 c crumbled blue cheese
Whisk oil, vinegar, shallots, parsley, 1 Tbs chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
Cook potatoes in large pot of salted boiling water until just tender, about 8 minutes. Drain. Add warm potatoes tp dress; toss to combine. Season to taste with salt and pepper. (Can be made a day ahead of time. Cover and refrigerate.)
Cook bacon in large skillet over medium heat until crisp. Drain on paper towles. Crumble into small pieces. Toss potatoes with bacon and blue cheese. Top with remaining 1/4c chives.
No-Nos: Chocolate Carmel Brownies
Apparently these dessert bars make an impression. I recently heard from an old college friend who had dreamed of these 10 years after the fact. Use the recipe wisely.
Update: It has come to my attention that the demand for certain items at the grocery store has changed, and requires that I update the ingredient list to be more user friendly. Why is it so hard t find a bag of Kraft caramels? What is the world coming to??
Ingredients:
1 bag - or 14oz bulk - individually wrapped caramels
5oz evaporated milk (if you can only find 12oz, you'll use a total of about 1/2c)
1 box German Chocolate Cake mix
2/3 c melted butter (11 Tbs)
1 package/6oz chocolate chips
Heat oven to 350'
Melt caramels with 1/4c of evaporated milk. Set aside.
Beat cake mix, melted butter and 1/4c evaporated milk. Split batter in half. Spread half batter int bottom of 13x9x2 inch pan and bake for 8 minutes. Then layer chocolate chips and pour melted caramels on top. Pat pieces of remaining batter and lay on top of chocolate caramel filling.
Bake 15-20 minutes longer until top is dry to touch.
Update: It has come to my attention that the demand for certain items at the grocery store has changed, and requires that I update the ingredient list to be more user friendly. Why is it so hard t find a bag of Kraft caramels? What is the world coming to??
Ingredients:
1 bag - or 14oz bulk - individually wrapped caramels
5oz evaporated milk (if you can only find 12oz, you'll use a total of about 1/2c)
1 box German Chocolate Cake mix
2/3 c melted butter (11 Tbs)
1 package/6oz chocolate chips
Heat oven to 350'
Melt caramels with 1/4c of evaporated milk. Set aside.
Beat cake mix, melted butter and 1/4c evaporated milk. Split batter in half. Spread half batter int bottom of 13x9x2 inch pan and bake for 8 minutes. Then layer chocolate chips and pour melted caramels on top. Pat pieces of remaining batter and lay on top of chocolate caramel filling.
Bake 15-20 minutes longer until top is dry to touch.
Pumpkin Bread with Hazelnuts and Golden Raisins
Ingredients:
1 ½ cups unbleached all-purpose flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp baking powder
1/3 cup water
½ tsp pure vanilla extract
6 Tbs unsalted butter, at room temperature
1 1/3 cups sugar
2 large eggs, at room temperature
1 cup pumpkin purée (or cooked, puréed—until very smooth—winter squash, yams, or sweet potatoes), at room temperature
½ cup coarsely chopped hazelnuts
1/3 cup golden raisins
Preheat the oven to 350 degrees. Grease (with butter or cooking spray) a 9- by 5-inch loaf pan.
Whisk together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder until thoroughly blended. In another bowl, mix water and vanilla extract. In a large bowl, beat butter until creamy, about 30 seconds. Gradually add sugar, and beat on medium speed until lightened in color and texture, about 3 minutes. Beat in eggs one at a time. Add pumpkin purée, and beat on low speed until just blended. Add the flour mixture in three parts, alternating with the water-vanilla mixture in two parts, beating on low until smooth and just combined. Scrape down the sides of the bowl with a rubber spatula as necessary. Fold in hazelnuts and raisins. Pour batter into pan and spread evenly across the top.
Bake about one hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for five or ten minutes before unmolding to cool completely on the rack.
Note: You’re not obligated to use a loaf pan, of course. You could make muffins, for example; for a standard-sized muffin, bake 18-20 minutes. And this bread freezes beautifully.
(from Orangette)
1 ½ cups unbleached all-purpose flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp baking powder
1/3 cup water
½ tsp pure vanilla extract
6 Tbs unsalted butter, at room temperature
1 1/3 cups sugar
2 large eggs, at room temperature
1 cup pumpkin purée (or cooked, puréed—until very smooth—winter squash, yams, or sweet potatoes), at room temperature
½ cup coarsely chopped hazelnuts
1/3 cup golden raisins
Preheat the oven to 350 degrees. Grease (with butter or cooking spray) a 9- by 5-inch loaf pan.
Whisk together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder until thoroughly blended. In another bowl, mix water and vanilla extract. In a large bowl, beat butter until creamy, about 30 seconds. Gradually add sugar, and beat on medium speed until lightened in color and texture, about 3 minutes. Beat in eggs one at a time. Add pumpkin purée, and beat on low speed until just blended. Add the flour mixture in three parts, alternating with the water-vanilla mixture in two parts, beating on low until smooth and just combined. Scrape down the sides of the bowl with a rubber spatula as necessary. Fold in hazelnuts and raisins. Pour batter into pan and spread evenly across the top.
Bake about one hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for five or ten minutes before unmolding to cool completely on the rack.
Note: You’re not obligated to use a loaf pan, of course. You could make muffins, for example; for a standard-sized muffin, bake 18-20 minutes. And this bread freezes beautifully.
(from Orangette)
Hazelnut Shortbread Sticks
Ingredients:
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts
Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)
(from Epicurious)
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts
Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)
(from Epicurious)
Margherita Bars
From Sabrina, verbatim
Crust:
¼ unsalted butter, room temp
¼ cup granulated sugar
1 cup flour
¼ tsp salt
1 tsp lemon zest
Topping:
2 whole eggs
1 egg white
1 scant cup of sugar
2 teaspoons flour
½ tsp baking powder
1/3 cup lemon juice or lime
1 tsp grated lemon or lime
1table spoon whole milk, half and half or cream or none at all (if you have it, great)
Preheat oven to 350. Coat an 8 x 8 inch pan w/ cooking spray. For crust: Cream together butter and sugar; add flour, salt and zest. Beat until crumbly and put into (pat into) pan. Bake for 18-20 min or until golden. Remove from oven; let cool.
While crust is baking, prepare the topping: Whisk egg and egg white until frothy. Umm. Add sugar, flour, baking powder, lemon juice and zest: mix until combined. Pour mix over crust and bake for an additional 25 minutes or until topping is set and golden. Cool and dust w/confectioner’s sugar and cut into squares or eat the entire pan with a fork. This will make you feel sick. Some people prefer to drink. Lead me not into temptation. I can find it myself. Whoa.
Crust:
¼ unsalted butter, room temp
¼ cup granulated sugar
1 cup flour
¼ tsp salt
1 tsp lemon zest
Topping:
2 whole eggs
1 egg white
1 scant cup of sugar
2 teaspoons flour
½ tsp baking powder
1/3 cup lemon juice or lime
1 tsp grated lemon or lime
1table spoon whole milk, half and half or cream or none at all (if you have it, great)
Preheat oven to 350. Coat an 8 x 8 inch pan w/ cooking spray. For crust: Cream together butter and sugar; add flour, salt and zest. Beat until crumbly and put into (pat into) pan. Bake for 18-20 min or until golden. Remove from oven; let cool.
While crust is baking, prepare the topping: Whisk egg and egg white until frothy. Umm. Add sugar, flour, baking powder, lemon juice and zest: mix until combined. Pour mix over crust and bake for an additional 25 minutes or until topping is set and golden. Cool and dust w/confectioner’s sugar and cut into squares or eat the entire pan with a fork. This will make you feel sick. Some people prefer to drink. Lead me not into temptation. I can find it myself. Whoa.
Cheesecake
My favorite birthday cake growing up. For a 9" springform pan.
Crust:
1.75c graham cracker crumbs (about 20 crackers)
1/4c finely chopped walnuts
1/2 tsp cinnamon
1/2c melted butter
Mix together and press into springform pan.
Filling:
3 well beaten eggs
2 - 8oz packages of cream cheese, softened
1c sugar
1/4 tsp salt
2 tsp vanilla
1/2 tsp almond extract
3c sour cream
Blend the first 6 ingredients until smooth. Blend in sour cream. Pour into crust and bake 35 minutes at 375'
(from mom's kitchen)
Crust:
1.75c graham cracker crumbs (about 20 crackers)
1/4c finely chopped walnuts
1/2 tsp cinnamon
1/2c melted butter
Mix together and press into springform pan.
Filling:
3 well beaten eggs
2 - 8oz packages of cream cheese, softened
1c sugar
1/4 tsp salt
2 tsp vanilla
1/2 tsp almond extract
3c sour cream
Blend the first 6 ingredients until smooth. Blend in sour cream. Pour into crust and bake 35 minutes at 375'
(from mom's kitchen)
Goppy's Sugar Cookies
Aunt Mary makes the best holiday cookies. This is her grandmother's recipe.
Cream 2c sugar with 1c butter.
Add 3 eggs, one at a time.
Add by sifting together:
3.5c flour
3.5 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
Add 3 Tbs milk.
Mix thoroughly and chill for several hours.
Roll and cut into shapes.
Bake at 350' for 10-12 minutes.
Cream 2c sugar with 1c butter.
Add 3 eggs, one at a time.
Add by sifting together:
3.5c flour
3.5 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
Add 3 Tbs milk.
Mix thoroughly and chill for several hours.
Roll and cut into shapes.
Bake at 350' for 10-12 minutes.
Hybrid Holiday Pie
The best of both worlds at Thanksgiving - part pumpkin, part pecan.
Ingredients:
unbaked 9" pie crust
pumpkin layer
3/4c canned pumpkin
1/4c sugar
1 egg
3 Tbs sour cream
1/4 tsp ginger
1/2 tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg
1/4 tsp salt
pecan layer
1/2c dark brown sugar
3/4c dark corn syrup
2 eggs
1 Tbs melted butter
1 tsp vanilla
1c pecans
Spoon pecan layer over pumpkin layer. Bake at 425' for 15 minutes, turn down oven to 350' and bake 25-30 minutes more until pecan layer is just set.
Ingredients:
unbaked 9" pie crust
pumpkin layer
3/4c canned pumpkin
1/4c sugar
1 egg
3 Tbs sour cream
1/4 tsp ginger
1/2 tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg
1/4 tsp salt
pecan layer
1/2c dark brown sugar
3/4c dark corn syrup
2 eggs
1 Tbs melted butter
1 tsp vanilla
1c pecans
Spoon pecan layer over pumpkin layer. Bake at 425' for 15 minutes, turn down oven to 350' and bake 25-30 minutes more until pecan layer is just set.
Creme Carmel
Ingredients:
3 eggs, slightly beaten
1/3c sugar
1 tsp vanilla
2/5c scalded milk
Heat oven to 350'
Blend eggs, sugar and vanilla, stir in milk. Carmelize 1/2c sugar and place in bottom of cups. Add custard. Bake in 13x9x2 pan with cups surrounded by hot water 1/2" away from tops.
Bake 45 minutes or until knife inserted into center comes out clean.
3 eggs, slightly beaten
1/3c sugar
1 tsp vanilla
2/5c scalded milk
Heat oven to 350'
Blend eggs, sugar and vanilla, stir in milk. Carmelize 1/2c sugar and place in bottom of cups. Add custard. Bake in 13x9x2 pan with cups surrounded by hot water 1/2" away from tops.
Bake 45 minutes or until knife inserted into center comes out clean.
Chocolate Mousse in the Cuisinart
Ingredients:
4oz unsweetened chocolate
1c butter
2c powdered sugar
4 eggs
2 tsp vanilla
Melt chocolate and butter. Blend. Add sugar. Blend. Add eggs one at a time, blending each time. Add vanilla. Blend until fluffy. Freeze until firm.
(from the kitchen of Nancy B)
4oz unsweetened chocolate
1c butter
2c powdered sugar
4 eggs
2 tsp vanilla
Melt chocolate and butter. Blend. Add sugar. Blend. Add eggs one at a time, blending each time. Add vanilla. Blend until fluffy. Freeze until firm.
(from the kitchen of Nancy B)
Shortbread Cookies
Nori Hemphill's recipe
Ingredients:
1/2 lb butter
3/4c sugar
1/2c cornstarch
2c flour
vanilla or almond extract, as desired
Cream butter and sugar. Add flour. Knead well. Roll out 1/2" thick and cut out cookies. Place on a cold greased cookie sheet. Bake at 300' for 15-30 minutes.
Ingredients:
1/2 lb butter
3/4c sugar
1/2c cornstarch
2c flour
vanilla or almond extract, as desired
Cream butter and sugar. Add flour. Knead well. Roll out 1/2" thick and cut out cookies. Place on a cold greased cookie sheet. Bake at 300' for 15-30 minutes.
Lemon Bars
Ingredients:
1c butter
2c flour + 1/4c
2c powdered sugar
4 eggs
2c sugar
1/2c lemon juice
1 Tbs lemon zest
1 tsp baking powder
Mix butter, 2c glour and 1/2c powdered sugar and press into bottom of 13x9x2 inch pan.
Bake 15 minutes at 350'
Mix eggs, sugar, 1/3c lemon juice, zest, baking powder and 1/4c flour and pour onto baked crust. Bake 30 minutes longer.
Mix 2Tbs lemon juice and 1.5c powdered sugar until smooth. Drizzle on bars while warm.
(from mom's kitchen)
1c butter
2c flour + 1/4c
2c powdered sugar
4 eggs
2c sugar
1/2c lemon juice
1 Tbs lemon zest
1 tsp baking powder
Mix butter, 2c glour and 1/2c powdered sugar and press into bottom of 13x9x2 inch pan.
Bake 15 minutes at 350'
Mix eggs, sugar, 1/3c lemon juice, zest, baking powder and 1/4c flour and pour onto baked crust. Bake 30 minutes longer.
Mix 2Tbs lemon juice and 1.5c powdered sugar until smooth. Drizzle on bars while warm.
(from mom's kitchen)
Ice Cream and Pineapple Dessert
I know, it sounds suspicious. But you need to try it. I vascillate over the canned vs fresh pineapple. I guess, if fresh pineapple is really good, that's probably best. But if your best fresh pineapple is not great, canned is acceptable given you're cooking it in rum butter.
Ingredients:
2.5 oz blanched, sliced almonds
24 slices canned or fresh pineapple
1 Tbs butter
1 Tbs sugar
3 Tbs rum
vanilla ice cream
Toast almonds over medium heat. Drain and dry pineapple slices. Melt butter and add pineapple. Sprinkle with sugar, add rum and use a match to ignite. Cook until alcohol is gone.
Serve at bottom of a bowl topped with ice cream and garnished with toasted almonds.
Ingredients:
2.5 oz blanched, sliced almonds
24 slices canned or fresh pineapple
1 Tbs butter
1 Tbs sugar
3 Tbs rum
vanilla ice cream
Toast almonds over medium heat. Drain and dry pineapple slices. Melt butter and add pineapple. Sprinkle with sugar, add rum and use a match to ignite. Cook until alcohol is gone.
Serve at bottom of a bowl topped with ice cream and garnished with toasted almonds.
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