Like cornbread, there's no need to bother with any pre-packaged brownie mixes: it's cheaper, better-tasting and just as easy to make your own from scratch. Also, you can substitute 3 tablespoons of powdered cocoa plus 1 tablespoon of butter for each square of the unsweetened baking chocolate.
2 squares unsweetened baking chocolate
1/2 cup butter
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1 teaspoon vanilla
1/2 chopped nuts (optional)
Melt chocolate and butter. Mix flour with baking powder and salt.
Beat eggs well, and gradually beat in sugar; blend in chocolate and vanilla. Stir in flour mixture, add nuts.
Pour into greased 8x8 baking dish. Bake at 350 degrees for 25 minutes.
Cool, cut into approximately 20 brownies.
Thursday, December 30, 2010
Wednesday, December 29, 2010
Fettucine Alfredo
My father was an enthusiastic amateur cook; he worked in a bakery for several years as a teenager, and originally even intended to be a cook or baker when he joined the Navy. He'd do a recipe over and over until he'd gotten it right, even though by the time he got ones like this fettucine Alfredo recipe perfected, he was often facing a family mutiny from eating the same thing night after night.....
Make sure you make this in a warm casserole or chafing dish to keep the cheese from clumping up, and continue to keep warm while serving. Toss thoroughly after each addition in order to incorporate as much air as possible, but also do it as quickly as possible.
2 tablespoons salt
4 quarts boiling water
1 pound fettucine egg noodles, 1/4 inch wide
4 tablespoons softened butter
2 cups freshly grated Parmesan cheese
1/2 cup slightly-warmed heavy cream
Cook noodles in boiling salted water 7 to 8 minutes, stirring occasionally. Drain in colander.
Pour hot noodles into a hot 2 quart casserole or a hot chafing dish over a warmer.
Add butter one tablespoon at a time, tossing each time until the noodles are well-coated.
Add cheese 1/2 cup at a time, tossing until well-coated after each addition. Add cream and toss.
Finish with several twists of freshly-ground black pepper.
Make sure you make this in a warm casserole or chafing dish to keep the cheese from clumping up, and continue to keep warm while serving. Toss thoroughly after each addition in order to incorporate as much air as possible, but also do it as quickly as possible.
2 tablespoons salt
4 quarts boiling water
1 pound fettucine egg noodles, 1/4 inch wide
4 tablespoons softened butter
2 cups freshly grated Parmesan cheese
1/2 cup slightly-warmed heavy cream
Cook noodles in boiling salted water 7 to 8 minutes, stirring occasionally. Drain in colander.
Pour hot noodles into a hot 2 quart casserole or a hot chafing dish over a warmer.
Add butter one tablespoon at a time, tossing each time until the noodles are well-coated.
Add cheese 1/2 cup at a time, tossing until well-coated after each addition. Add cream and toss.
Finish with several twists of freshly-ground black pepper.
Friday, December 24, 2010
Corn Bread
There's absolutely no reason to get the pre-packaged corn bread mixes, when doing it from scratch is just as easy and tastes MUCH better! If you'd rather have muffins, fill 12 greased muffin cups 2/3 full, and bake for 20 minutes.
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup softened butter
1 cup milk
1 beaten egg
Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Cut in the butter. Mix egg and milk together; add to the dry ingredients. Stir until its just mixed. Pour into a greased 9x9 inch pan.
Bake at 425 degrees for 20-25 minutes.
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup softened butter
1 cup milk
1 beaten egg
Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Cut in the butter. Mix egg and milk together; add to the dry ingredients. Stir until its just mixed. Pour into a greased 9x9 inch pan.
Bake at 425 degrees for 20-25 minutes.
Wednesday, December 22, 2010
Mushrooms Florentine
I really ought to be ashamed to admit it, but I found this recipe in a cheesy romance novel. I don't remember much about the book, but I do like these mushrooms!
24-30 large mushrooms
10 ounces frozen spinach
2 cloves finely-minced garlic
1 small chopped onion
1/2 cup melted butter
1/2 cup Italian gread crumbs
6 ounces softened cream cheese
1/8 teaspoon black pepper
3/4 teaspoon dry mustard
1/4 teaspoon nutmeg
2 and 1/2 tablespoons grated Parmesan cheese
Clean mushrooms and set on paper towels to dry. Remove stems, chop, and set aside to use later.
Cook spinach without salt and drain thoroughly; mix the spinach in a food processor or beat with an electric mixer until smooth.
Saute garlic in butter about one minute. Remove from heat. Dip mushroom caps in the butter/garlic mixture, coating well, and place in a 9x13 baking dish.
Stir the chopped mushroom stems and onion into the remaining butter/garlic mixture and saute until tender.
Combine spinach, cream cheese, bread crumbs and seasonings in a bowl; add sauted mushroom mixture and mix well. Spoon into the mushroom caps and sprinkle with the Parmesan cheese.
Bake at 375 degrees for 15 minutes.
24-30 large mushrooms
10 ounces frozen spinach
2 cloves finely-minced garlic
1 small chopped onion
1/2 cup melted butter
1/2 cup Italian gread crumbs
6 ounces softened cream cheese
1/8 teaspoon black pepper
3/4 teaspoon dry mustard
1/4 teaspoon nutmeg
2 and 1/2 tablespoons grated Parmesan cheese
Clean mushrooms and set on paper towels to dry. Remove stems, chop, and set aside to use later.
Cook spinach without salt and drain thoroughly; mix the spinach in a food processor or beat with an electric mixer until smooth.
Saute garlic in butter about one minute. Remove from heat. Dip mushroom caps in the butter/garlic mixture, coating well, and place in a 9x13 baking dish.
Stir the chopped mushroom stems and onion into the remaining butter/garlic mixture and saute until tender.
Combine spinach, cream cheese, bread crumbs and seasonings in a bowl; add sauted mushroom mixture and mix well. Spoon into the mushroom caps and sprinkle with the Parmesan cheese.
Bake at 375 degrees for 15 minutes.
Rossana's Causa (Peruvian Potato Salad)
This is my niece-in-law V.'s mother's recipe, pronounced 'cow-sa'. (V. says it's a secret family recipe: I won't tell anyone if you won't!) Use a ricer to mash the potatoes: it'll give the best smooth consistency.
Aji amarillo is a ground-up yellow Peruvian pepper paste --- Rossana once told me she thinks most American food is pretty bland, so keep that in mind when you add those 4 tablespoons of the aji amarillo!
2 pounds yellow potatoes
1 tablespoon salt
1/4 cup vegetable oil
1/4 cup lime juice (make sure to use limes that don't smell or taste too tart or sour, this can really impact the dish)
4 tablespoons aji amarillo
1/2 pound cooked shrimp
2 tablespoons mayonnaise
1 ripe avocado
2 hard-boiled eggs
1/2 cup mixed frozen mixed peas, carrots and greenbeans, cooked
1/2 cup kalamata olives, sliced in half
Boil potatoes until tender. Peel while still warm, then use a ricer to mash the potatoes. Once riced and cooled to room temperature, add salt, vegetable oil, lime juice and aji. Mix thoroughly, taste for salt and aji, and set aside.
Boil shrimp in water with a pinch of salt for about three minutes. Peel shrimp and cut in half or thirds, depending on size, but reserving a few whole shrimp for the top of the causa. Mix together the rest of the shrimp, half the mixed vegetables and all the mayonnaise.
Spread half of the potato mixture in an 8x8 or 9x9 dish, and smooth the surface flat with a spatula. Cover that with the shrimp mixture, and smooth flat. Slice the hard-boiled eggs and avocado thinly and arrange half of each evenly on top of the shrimp. Cover with the rest of the potato mixture and smooth that flat.
Decorate the top with the remaining shrimp, egg slices, avocado, mixed vegetables and olives.
Refrigerate covered with plastic wrap, preferably overnight: it will really bring the flavors together. Serve cold.
Aji amarillo is a ground-up yellow Peruvian pepper paste --- Rossana once told me she thinks most American food is pretty bland, so keep that in mind when you add those 4 tablespoons of the aji amarillo!
2 pounds yellow potatoes
1 tablespoon salt
1/4 cup vegetable oil
1/4 cup lime juice (make sure to use limes that don't smell or taste too tart or sour, this can really impact the dish)
4 tablespoons aji amarillo
1/2 pound cooked shrimp
2 tablespoons mayonnaise
1 ripe avocado
2 hard-boiled eggs
1/2 cup mixed frozen mixed peas, carrots and greenbeans, cooked
1/2 cup kalamata olives, sliced in half
Boil potatoes until tender. Peel while still warm, then use a ricer to mash the potatoes. Once riced and cooled to room temperature, add salt, vegetable oil, lime juice and aji. Mix thoroughly, taste for salt and aji, and set aside.
Boil shrimp in water with a pinch of salt for about three minutes. Peel shrimp and cut in half or thirds, depending on size, but reserving a few whole shrimp for the top of the causa. Mix together the rest of the shrimp, half the mixed vegetables and all the mayonnaise.
Spread half of the potato mixture in an 8x8 or 9x9 dish, and smooth the surface flat with a spatula. Cover that with the shrimp mixture, and smooth flat. Slice the hard-boiled eggs and avocado thinly and arrange half of each evenly on top of the shrimp. Cover with the rest of the potato mixture and smooth that flat.
Decorate the top with the remaining shrimp, egg slices, avocado, mixed vegetables and olives.
Refrigerate covered with plastic wrap, preferably overnight: it will really bring the flavors together. Serve cold.
Saturday, December 18, 2010
Cheesecake
In case you don't already know what one is: a spring-form pan is a pan that comes in two pieces. There's a flat disc that's the removable bottom, and another piece that wraps around to form the vertical side. The side piece opens and closes with a latch, so when its open its actually bigger around than whatever you just made, and is easy to remove without damaging your cake. They come in lots of different sizes.
I'm mostly a plain cheesecake fan, but you can top it with pineapple, strawberries, raspberries or blueberries.
Graham Cracker Crust
1 and 2/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup softened butter
Dash of cinnamon (optional)
Blend ingredients well, then press evenly into the bottom and about halfway up the sides of a 10-inch springform pan.
Cheesecake Filling
6 eggs
2 and 1/2 cups sugar
6 tablespoons flour
1 teaspoon salt
Juice of 1 lemon
1 teaspoon vanilla
3 pounds cream cheese (softened to room temperature)
1 and 1/2 cups light cream
Beat eggs for five minutes, gradually adding sugar. Add in flour, salt, lemon and vanilla.
In another bowl, beat the cream cheese until fluffy, then gradually beat in the cream until smooth.
Add egg mixture to cheese and keep beating.
Pour in graham cracker crust and bake at 325 degrees for 1 hour. Turn off the heat; open the oven door and let the cake stand in the oven until cool (overnight is fine). Refridgerate 8 hours before serving.
Warning: don't try to cool the cake too fast, because the filling will split and develop deep cracks.
I'm mostly a plain cheesecake fan, but you can top it with pineapple, strawberries, raspberries or blueberries.
Graham Cracker Crust
1 and 2/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup softened butter
Dash of cinnamon (optional)
Blend ingredients well, then press evenly into the bottom and about halfway up the sides of a 10-inch springform pan.
Cheesecake Filling
6 eggs
2 and 1/2 cups sugar
6 tablespoons flour
1 teaspoon salt
Juice of 1 lemon
1 teaspoon vanilla
3 pounds cream cheese (softened to room temperature)
1 and 1/2 cups light cream
Beat eggs for five minutes, gradually adding sugar. Add in flour, salt, lemon and vanilla.
In another bowl, beat the cream cheese until fluffy, then gradually beat in the cream until smooth.
Add egg mixture to cheese and keep beating.
Pour in graham cracker crust and bake at 325 degrees for 1 hour. Turn off the heat; open the oven door and let the cake stand in the oven until cool (overnight is fine). Refridgerate 8 hours before serving.
Warning: don't try to cool the cake too fast, because the filling will split and develop deep cracks.
Boston Brown Bread
The cooking time for this is long, but it's a great rich and moist bread for winter. Slice and serve warm with butter.
If you don't have two 1-pound coffee cans available, you can use three 1-pound vegetable cans, but the recipe will only fill 2-1/2 of those. The coffee cans might take up to 5 hours to cook; the smaller vegetable cans 4 hours. (Cooking time can vary greatly!) If a loaf is fully cooked but soggy around the edges, you can dry it in a 400 degree oven for 10 minutes, purely to get a prettier effect. The rasins are optional; if you'd rather, you can also use nuts, coconut, or any chopped dry fruit --- but don't use fresh fruit, because that will just dissolve with the steam. If you don't have buttermilk, substitute 2 cups whole milk plus two tablespoons cider vinegar.
You can also cook this in a deep-enough crockpot; set the temperature to 'high', but be sure to watch that the steambath doesn't run dry.
1 cup corn meal
1 cup rye flour
1 cup whole wheat flour
1 and 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup dark molasses
2 cups buttermilk
1 cup raisins
Mix together all dry ingredients. Mix together buttermilk and molasses; add to dry ingredients. Stir until just blended. Add raisins.
Spoon the batter into two greased 1-pound coffee cans; cover the cans snugly with tinfoil.
Place the cans into a deep pot. Pour water into the pot until it comes halfway up the outside of the cans, cover and simmer on top of the stove.
After at least three hours, test the bread by removing the foil and inserting a knife all the way through the middle. When the knife comes out clean, the bread is done. (It's better to err on the side of extra time rather than short, and a few extra minutes can't hurt it.)
Let rest 10 minutes after removal from the steam bath. Unmold by running a knife around the the inside of the can, then turn the can upside down. If the bread still won't move, use a can opener to open the other end and use the lid to push it out.
If you don't have two 1-pound coffee cans available, you can use three 1-pound vegetable cans, but the recipe will only fill 2-1/2 of those. The coffee cans might take up to 5 hours to cook; the smaller vegetable cans 4 hours. (Cooking time can vary greatly!) If a loaf is fully cooked but soggy around the edges, you can dry it in a 400 degree oven for 10 minutes, purely to get a prettier effect. The rasins are optional; if you'd rather, you can also use nuts, coconut, or any chopped dry fruit --- but don't use fresh fruit, because that will just dissolve with the steam. If you don't have buttermilk, substitute 2 cups whole milk plus two tablespoons cider vinegar.
You can also cook this in a deep-enough crockpot; set the temperature to 'high', but be sure to watch that the steambath doesn't run dry.
1 cup corn meal
1 cup rye flour
1 cup whole wheat flour
1 and 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup dark molasses
2 cups buttermilk
1 cup raisins
Mix together all dry ingredients. Mix together buttermilk and molasses; add to dry ingredients. Stir until just blended. Add raisins.
Spoon the batter into two greased 1-pound coffee cans; cover the cans snugly with tinfoil.
Place the cans into a deep pot. Pour water into the pot until it comes halfway up the outside of the cans, cover and simmer on top of the stove.
After at least three hours, test the bread by removing the foil and inserting a knife all the way through the middle. When the knife comes out clean, the bread is done. (It's better to err on the side of extra time rather than short, and a few extra minutes can't hurt it.)
Let rest 10 minutes after removal from the steam bath. Unmold by running a knife around the the inside of the can, then turn the can upside down. If the bread still won't move, use a can opener to open the other end and use the lid to push it out.
Thursday, December 16, 2010
Baked Apples
I suspect this is an old New England recipe: I haven't come across anyone from other regions who has even heard of such a thing. But they're easy and flavorful, and a great dessert in cold weather.
Apples (one per person)
Raisins
Butter
Brown sugar
Core the apples, but do NOT peel them or cut them up: just carve out a 'tunnel' from top to bottom and remove the core. Stuff the hole in each apple with raisins, top each with 1 or 2 tablespoons of brown sugar then a pat of about half a tablespoon of butter. Bake at 375 degrees for one hour.
Serve hot, with milk or vanilla ice cream.
Apples (one per person)
Raisins
Butter
Brown sugar
Core the apples, but do NOT peel them or cut them up: just carve out a 'tunnel' from top to bottom and remove the core. Stuff the hole in each apple with raisins, top each with 1 or 2 tablespoons of brown sugar then a pat of about half a tablespoon of butter. Bake at 375 degrees for one hour.
Serve hot, with milk or vanilla ice cream.
Gingersnaps
There was a time, long long ago, when I had a crush on this guy I knew; so I made him cookies, lots of different kinds of cookies, almost every week. Never 'got the guy' but I did learn a lot about cookies!
3/4 cup butter
1 cup brown sugar
1/4 cup molasses
1 egg
2 and 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
granulated sugar
Cream together butter, sugar, molasses and the egg until fluffy. Mix together all dry ingredients; stir into the butter mixture. Shape into small balls and roll them in the granulated sugar. Place two inches apart on a greased cookie sheet. Bake at 375 degrees for 10 minutes. Cool slightly before removing from the cookie sheet. Makes about five dozen.
3/4 cup butter
1 cup brown sugar
1/4 cup molasses
1 egg
2 and 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
granulated sugar
Cream together butter, sugar, molasses and the egg until fluffy. Mix together all dry ingredients; stir into the butter mixture. Shape into small balls and roll them in the granulated sugar. Place two inches apart on a greased cookie sheet. Bake at 375 degrees for 10 minutes. Cool slightly before removing from the cookie sheet. Makes about five dozen.
Sunday, December 12, 2010
Beef Stew
I usually just get the beef the grocery packages as 'stew meat', although chuck is good too. It's okay if you use a cheap cut, because it'll be cooking for a good long time. Serve this with a good bread and a salad, and you've got a complete meal.
3 pounds beef, cut into 1-inch cubes
2 tablespoons oil
1 cup water and 1 cup red wine or 2 cups water (a hearty red like burgundy or merlot is good)
15 ounce can tomatoes
1 teaspoon Worcestershire sauce (optional)
1 clove garlic, chopped
1 medium onion, sliced
Bay leaf (1 large or 2 small)
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika (optional)
1/4 teaspoon ground cloves
2 cups sliced carrots or 2 cups baby carrots
2 cups cubed potatoes
1 cup mushrooms, sliced or quartered
1 pound pearl onions
Brown meat thoroughly on all sides in the oil. Add water, wine, tomatoes, Worcestershire sauce, garlic, onion and all seasonings; cover and simmer at low heat for 2 hours, stirring occasionally. Remove bay leaf.
Add more water if needed.
Add carrots, potatoes, mushrooms and pearl onions; cover and cook 30 minutes or until vegetables are done. 6-8 servings.
3 pounds beef, cut into 1-inch cubes
2 tablespoons oil
1 cup water and 1 cup red wine or 2 cups water (a hearty red like burgundy or merlot is good)
15 ounce can tomatoes
1 teaspoon Worcestershire sauce (optional)
1 clove garlic, chopped
1 medium onion, sliced
Bay leaf (1 large or 2 small)
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika (optional)
1/4 teaspoon ground cloves
2 cups sliced carrots or 2 cups baby carrots
2 cups cubed potatoes
1 cup mushrooms, sliced or quartered
1 pound pearl onions
Brown meat thoroughly on all sides in the oil. Add water, wine, tomatoes, Worcestershire sauce, garlic, onion and all seasonings; cover and simmer at low heat for 2 hours, stirring occasionally. Remove bay leaf.
Add more water if needed.
Add carrots, potatoes, mushrooms and pearl onions; cover and cook 30 minutes or until vegetables are done. 6-8 servings.
Breadsticks
These breadsticks are good, but if you make them half-size and leave off the extra salt that's sprinkled on top, they can also be nice for a teething baby to chew on.
You can replace the Kosher salt on top with any other coarse salt of your choice, or use toasted sesame seeds.
1 package dry yeast
1/2 cup warm water
1 tablespoon sugar
1 teaspoon salt
1/4 cup salad oil or olive oil
2 cups flour
1 egg white
1 tablespoon water
Kosher salt
Dissolve yeast in warm water. Mix in sugar, 1 tablespoon salt, the oil and 1 cup of the flour. Beat until smooth. Stir in enough additional flour to make the dough easy to handle.
Turn dough onto a lightly-floured surface and knead until smooth, about five minutes.
Cut dough into 32 equal parts, and roll each part into a thin rope about 8-10 inches long. Place one inch apart on greased baking sheets. Brush lightly with additional oil. Cover and let rise in a warm place.
Beat egg white and water slightly, brush over sticks. Sprinkle with Kosher salt.
Bake at 350 degrees for 20-25 minutes, until golden brown.
You can replace the Kosher salt on top with any other coarse salt of your choice, or use toasted sesame seeds.
1 package dry yeast
1/2 cup warm water
1 tablespoon sugar
1 teaspoon salt
1/4 cup salad oil or olive oil
2 cups flour
1 egg white
1 tablespoon water
Kosher salt
Dissolve yeast in warm water. Mix in sugar, 1 tablespoon salt, the oil and 1 cup of the flour. Beat until smooth. Stir in enough additional flour to make the dough easy to handle.
Turn dough onto a lightly-floured surface and knead until smooth, about five minutes.
Cut dough into 32 equal parts, and roll each part into a thin rope about 8-10 inches long. Place one inch apart on greased baking sheets. Brush lightly with additional oil. Cover and let rise in a warm place.
Beat egg white and water slightly, brush over sticks. Sprinkle with Kosher salt.
Bake at 350 degrees for 20-25 minutes, until golden brown.
Saturday, December 11, 2010
Chocolate Chip Cookies
Years ago, I was flattered when my Aunt Mary told me that she liked my chocolate chip cookies so much that she wanted the recipe. No problem, I wrote it out and sent it to her. Next thing I heard was that Aunt Mary had called my mother/her sister, to complain that if I didn't want to tell Mary the recipe, I should have just said so, not lied about it!
To keep peace in the family, I called Mary to find out what the problem was...... and it turned out the problem was Mary: she didn't want to 'waste' all that 'expensive' butter, so she used Crisco instead. She saw no reason to use both granulated sugar AND brown sugar: too complicated. Finally, she didn't have any semi-sweet chocolate on hand, so she used milk chocolate. And so, it was all my fault her cookies didn't taste as good.
Please, don't be Mary.
1 cup butter
1 cup granulated sugar
1/2 cup brown sugar (I like dark brown)
2 eggs
1 teaspoon vanilla
1 cups flour
1 teaspoon salt
1 teaspoon baking soda
4 cups (about 24 ounces) semi-sweet chocolate chips
1 cup chopped nuts (optional)
Cream together butter, sugars, eggs and vanilla until light and fluffy.
Mix together flour, salt and baking soda; stir thoroughly into creamed mixture.
Add chocolate chips and nuts, mix well.
Drop spoonfuls about two inches apart on a greased cookie sheet.
Bake at 375 degrees for 10-12 minutes, remove from pan immediately and cool on wire rack.
Makes about 6 dozen.
To keep peace in the family, I called Mary to find out what the problem was...... and it turned out the problem was Mary: she didn't want to 'waste' all that 'expensive' butter, so she used Crisco instead. She saw no reason to use both granulated sugar AND brown sugar: too complicated. Finally, she didn't have any semi-sweet chocolate on hand, so she used milk chocolate. And so, it was all my fault her cookies didn't taste as good.
Please, don't be Mary.
1 cup butter
1 cup granulated sugar
1/2 cup brown sugar (I like dark brown)
2 eggs
1 teaspoon vanilla
1 cups flour
1 teaspoon salt
1 teaspoon baking soda
4 cups (about 24 ounces) semi-sweet chocolate chips
1 cup chopped nuts (optional)
Cream together butter, sugars, eggs and vanilla until light and fluffy.
Mix together flour, salt and baking soda; stir thoroughly into creamed mixture.
Add chocolate chips and nuts, mix well.
Drop spoonfuls about two inches apart on a greased cookie sheet.
Bake at 375 degrees for 10-12 minutes, remove from pan immediately and cool on wire rack.
Makes about 6 dozen.
Pfeffernuesse (German spice cookies)
My father said that the proper way to shape these into balls was to roll a lump of dough in each hand against your belly, while wearing a clean white t-shirt. He claimed that this is why all REAL bakers have big bellies: the better to roll pfeffernuesse, apparently.
4 and 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup finely-chopped citron
1 teaspoon shredded lemon peel
4 eggs
2 cups sugar
Sift together the flour, baking powder, cinnamon, cloves and nutmeg. Mix in the citron and lemon peel.
Beat the eggs with the sugar until very thick; blend into the flour mixture. Chill at least six hours; overnight is fine.
Roll into 1 and 1/2 inch balls.
Bake on a greased cookie sheet at 350 degrees for 20 minutes. If desired, roll in powdered sugar after baking.
Makes about five dozen.
4 and 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup finely-chopped citron
1 teaspoon shredded lemon peel
4 eggs
2 cups sugar
Sift together the flour, baking powder, cinnamon, cloves and nutmeg. Mix in the citron and lemon peel.
Beat the eggs with the sugar until very thick; blend into the flour mixture. Chill at least six hours; overnight is fine.
Roll into 1 and 1/2 inch balls.
Bake on a greased cookie sheet at 350 degrees for 20 minutes. If desired, roll in powdered sugar after baking.
Makes about five dozen.
Cheese Fondue
Someone asked me not long ago if I knew of a recipe for fondue --- who knew, apparently it's making a comeback in some circles. Anyway, this is from my parents' box of recipes: an actual 1970s-era cheese fondue recipe, just for you, H!
1/2 cup cheddar cheese
1/2 cup swiss cheese
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces beer or wine
Garlic to taste
Dash of Tabasco sauce
Melt together all ingredients in a fondue pot.
1/2 cup cheddar cheese
1/2 cup swiss cheese
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces beer or wine
Garlic to taste
Dash of Tabasco sauce
Melt together all ingredients in a fondue pot.
Wednesday, December 8, 2010
Mrs. Peck's No-Sugar Apple Pie
Ethel Peck was our neighbor in Connecticut, and a life-long friend of the family. When she and her husband, Fred Peck, retired from their chicken farm, they moved to Maine to run a fishing camp. After his death, Mrs. Peck moved to a retirement home in Connecticut: she chose one because it featured weekly trips to the dog-track races. Later, when she needed a physical therapist because of her arthritic hands, she convinced the therapist that playing cards (mostly gin) would count as that therapy.
This is her safe-for-diabetics apple pie; although she was an excellent cook and could easily make her own light and flaky pie crusts, she passed on this recipe when she was in her late eighties, and insisted on using a store-bought crust because she said she "wasn't going to waste her remaining time on Earth in a kitchen making pie crusts." Bless you, Mrs. Peck, for all you gave us!
1 Pillsbury Pie Crust (red box), room temperature
6 MacIntosh apples, pared and sliced
10 teaspoons Sweet & Low
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
4 or 5 pats butter or margarine
2 tablespoons flour
milk
Grease pie pan with Pam vegetable spray.
Sprinkle flour over a square of wax paper, open pie crust and place on flour. Turn pie crust over and place in pie pan flour side up. Spread apples around and sprinkle with the spices, Sweet & Low and pats of butter.
Wet the edge of the pie crust, put the top crust on; trim around the edges and flute them.
Put a cut or two in the top crust for vents, lightly brush the top with milk.
Bake at 350 degrees for 50 minutes.
This is her safe-for-diabetics apple pie; although she was an excellent cook and could easily make her own light and flaky pie crusts, she passed on this recipe when she was in her late eighties, and insisted on using a store-bought crust because she said she "wasn't going to waste her remaining time on Earth in a kitchen making pie crusts." Bless you, Mrs. Peck, for all you gave us!
1 Pillsbury Pie Crust (red box), room temperature
6 MacIntosh apples, pared and sliced
10 teaspoons Sweet & Low
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
4 or 5 pats butter or margarine
2 tablespoons flour
milk
Grease pie pan with Pam vegetable spray.
Sprinkle flour over a square of wax paper, open pie crust and place on flour. Turn pie crust over and place in pie pan flour side up. Spread apples around and sprinkle with the spices, Sweet & Low and pats of butter.
Wet the edge of the pie crust, put the top crust on; trim around the edges and flute them.
Put a cut or two in the top crust for vents, lightly brush the top with milk.
Bake at 350 degrees for 50 minutes.
Chicken Marengo
I understand this one originates with Napoleon: its supposedly from a dish his personal chef whipped up to celebrate the French win at the battle of Marengo.
2 pounds chicken (cut up)
1/4 pound sliced fresh mushrooms
1 clove minced garlic
1 8 ounce tomatoes
4 ounces frozen pearl onions
1/3 cup sliced carrots
1/2 teaspoon thyme
1 bay leaf
1 chicken bouillon cube (optional)
salt and pepper to taste
Brown chicken in a dutch oven. Remove and set aside. Add mushrooms and garlic, stir over low heat till lightly browned. Add tomatoes, vegetables, thyme, bay leaf and bouillon cube. Bring to boil. Salt and pepper chicken; return to pot. Cover and simmer 30 minutes, until tender.
Optional: after simmering, remove chicken and keep warm. Stir in 1 tablespoon flour and 2 tablespoons water to make gravy. Return chicken to mixture and serve.
2 pounds chicken (cut up)
1/4 pound sliced fresh mushrooms
1 clove minced garlic
1 8 ounce tomatoes
4 ounces frozen pearl onions
1/3 cup sliced carrots
1/2 teaspoon thyme
1 bay leaf
1 chicken bouillon cube (optional)
salt and pepper to taste
Brown chicken in a dutch oven. Remove and set aside. Add mushrooms and garlic, stir over low heat till lightly browned. Add tomatoes, vegetables, thyme, bay leaf and bouillon cube. Bring to boil. Salt and pepper chicken; return to pot. Cover and simmer 30 minutes, until tender.
Optional: after simmering, remove chicken and keep warm. Stir in 1 tablespoon flour and 2 tablespoons water to make gravy. Return chicken to mixture and serve.
Switchel (An old-fashioned summer drink)
Years ago, farmers didn't have the easy access to oranges and lemons that we have now: a lucky child might get a single orange once a year as a Christmas treat, and serving lemonade was very much of a special event. So what DID they drink in hot summer weather, other than water, milk or alcohol? Tea was expensive, and it was hard enough to afford coffee. One answer is 'switchel', which is surprisingly refreshing. You can vary the ingredients to suit yourself; I prefer it without the oatmeal, and with additional sugar or honey instead of the molasses.
1/2 cup apple cider vinegar
1/4 cup molasses
1/2 sugar or honey
1/2 cup oatmeal (optional)
1 and 1/2 teaspoons ground ginger
Water
Mix together ingredients, add enough water to make it total 2 quarts. Serve chilled.
1/2 cup apple cider vinegar
1/4 cup molasses
1/2 sugar or honey
1/2 cup oatmeal (optional)
1 and 1/2 teaspoons ground ginger
Water
Mix together ingredients, add enough water to make it total 2 quarts. Serve chilled.
Sunday, December 5, 2010
English Muffins
I used to make these sometimes for my english-muffin-loving mother; they're really not much more complicated than the English Muffin Loaf I've already listed. Both are good with butter and marmalade.
When a bread recipe says to 'let rise in a warm place', an oven that's not turned on or pre-heating is good --- the pilot light on most gas ovens gives a yeast dough just the right warm-but-not-hot environment.
1 package dry yeast
1 cup warm water (not hot: only about 105-115 degrees)
2 teaspoon salt
1 teaspoon sugar
1/4 cup butter
3 cups flour
2 tablespoons cornmeal
Dissolve yeast in warm water; add salt, sugar, butter and flour. Stir until smooth. Roll dough 1/4 inch thick on a floured surface; cut into 3-1/2 inch circles.
Sprinkle ungreased baking sheet with half the cornmeal; place dough circles on the sheet and sprinkle the rest of the cornmeal on top of them. Cover, let rise in a warm place about 1 hour.
Heat an ungreased skillet over medium heat. Place circles in skillet, cook seven minutes per side. Cool.
Makes 10-12 muffins.
When a bread recipe says to 'let rise in a warm place', an oven that's not turned on or pre-heating is good --- the pilot light on most gas ovens gives a yeast dough just the right warm-but-not-hot environment.
1 package dry yeast
1 cup warm water (not hot: only about 105-115 degrees)
2 teaspoon salt
1 teaspoon sugar
1/4 cup butter
3 cups flour
2 tablespoons cornmeal
Dissolve yeast in warm water; add salt, sugar, butter and flour. Stir until smooth. Roll dough 1/4 inch thick on a floured surface; cut into 3-1/2 inch circles.
Sprinkle ungreased baking sheet with half the cornmeal; place dough circles on the sheet and sprinkle the rest of the cornmeal on top of them. Cover, let rise in a warm place about 1 hour.
Heat an ungreased skillet over medium heat. Place circles in skillet, cook seven minutes per side. Cool.
Makes 10-12 muffins.
Candied Orange Peel
I like to use navel oranges for this; they're larger and their peels are thicker, which make them easier to work with. It really can be a pain in the butt to do, but you'll want to get every bit of the white inner rind off the outer orange peel that you can.
I've tried this recipe substituting lemons and tangerines; the lemons were successful, but the tangerines, while tasty, really weren't: their skins are pretty thin and hard to work with because they ripped so easily. But if all you want is small chunks of tangerine peel as opposed to sticks, give it a try!
4 large oranges
1 cup sugar
2 tablespoons corn syrup
water
Remove peel from oranges in lenghtwise sections (I find it's easier if you cut the oranges into quarters first). Cover peel with water, bring to a boil, and cook slowly until soft. Drain. Remove white inner rind, scraping it off with the edge of a spoon. Cut the peel into thin strips with scissors.
Put 1 cup sugar, 1/2 cup water, 2 tablespoons corn syrup and the peel into a saucepan, and cook slowly until the peel is clear (approx. 230 degrees). Drain in a coarse sieve. Cool on a plate, making sure to lay each piece as straight as you can.
Roll in granulated sugar or dip in melted chocolate. Dry on wax paper.
I've tried this recipe substituting lemons and tangerines; the lemons were successful, but the tangerines, while tasty, really weren't: their skins are pretty thin and hard to work with because they ripped so easily. But if all you want is small chunks of tangerine peel as opposed to sticks, give it a try!
4 large oranges
1 cup sugar
2 tablespoons corn syrup
water
Remove peel from oranges in lenghtwise sections (I find it's easier if you cut the oranges into quarters first). Cover peel with water, bring to a boil, and cook slowly until soft. Drain. Remove white inner rind, scraping it off with the edge of a spoon. Cut the peel into thin strips with scissors.
Put 1 cup sugar, 1/2 cup water, 2 tablespoons corn syrup and the peel into a saucepan, and cook slowly until the peel is clear (approx. 230 degrees). Drain in a coarse sieve. Cool on a plate, making sure to lay each piece as straight as you can.
Roll in granulated sugar or dip in melted chocolate. Dry on wax paper.
Saturday, December 4, 2010
Fresh Horseradish
My father loved horseradish, and for a few years he even grew his own. Be warned: you definately want to do this outdoors or somewhere well-ventilated; compared to the commercial stuff, fresh horseradish is very powerful stuff!
1 large horseradish root
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Clean horseradish root well and scrape off the skin. Grate it outdoors or near an open window, or use a food processor. Measure one cup of grated horseradish and add lemon juice, olive oil, salt and pepper to taste.
Store in a tightly-covered jar in the refridgerator. Best when used within four weeks.
1 large horseradish root
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Clean horseradish root well and scrape off the skin. Grate it outdoors or near an open window, or use a food processor. Measure one cup of grated horseradish and add lemon juice, olive oil, salt and pepper to taste.
Store in a tightly-covered jar in the refridgerator. Best when used within four weeks.
English Muffin Loaf
This is a popular, easy-to-make bread; I used to give everybody loaves of it as Christmas presents every year. You can toast thick slices as a replacement for English muffins.
6 cups flour
1 package dry yeast
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm, about 120-130 degrees, and add to dry mixture. Beat well. Add in enough additional flour to make a stiff batter.
Spoon into two 8-1/2 by 4-1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Cover and let rise in a warm place for one hour. Sprinkle the tops with cornmeal.
Bake at 400 degrees for 25 minutes. Remove from pans immediatly and cool on a wire rack.
6 cups flour
1 package dry yeast
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm, about 120-130 degrees, and add to dry mixture. Beat well. Add in enough additional flour to make a stiff batter.
Spoon into two 8-1/2 by 4-1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Cover and let rise in a warm place for one hour. Sprinkle the tops with cornmeal.
Bake at 400 degrees for 25 minutes. Remove from pans immediatly and cool on a wire rack.
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