Monday, August 3, 2009
i love this site, she has such great stuff. I think i spent a good hour looking at her blog.
Tuesday, July 28, 2009
* 1 tablespoon extra-virgin olive oil
* 1 pork tenderloin (1 to 1 1/4 pounds)
* 16 shallots, peeled and halved lengthwise keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2)
* 1 jar (10 ounces) all-fruit apricot jam
* 1/2 cup low-sodium canned chicken broth
* 1/2 teaspoon coarse salt
* 1 cup fresh or frozen (thawed) cranberries
* 1 1/2 tablespoons red-wine vinegar
* 1/2 teaspoon freshly ground pepper
* 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish
1. Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally, 6 to 8 minutes. Remove skillet from heat.
2. Brush pork in skillet with half the jam; drizzle 2 tablespoons broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until an instant-read thermometer inserted into center of pork registers 155 degrees, 30 to 35 minutes.
3. Remove skillet from oven. Using tongs, transfer pork and shallots to a plate. Let pork rest (it will continue to cook; temperature should reach 160 degrees).
4. Place skillet over medium-high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth. Deglaze skillet, scraping up browned bits with a wooden spoon; add cranberries, vinegar, and pepper. Cook, stirring, until berries are juicy, about 5 minutes. Stir in chopped thyme.
5. Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.
First published: December 2003
* FOR THE CRUST
* 6 tablespoons unsalted butter, room temperature, plus 1 tablespoon unsalted butter, melted
* 3 ounces whole blanched almonds (about 3/4 cup)
* 2 tablespoons plus 1/4 teaspoon granulated sugar
* 1 cup all-purpose flour
* Pinch of salt
* 1/4 teaspoon pure almond extract
* FOR THE FILLING
* 3 tablespoons blanched sliced almonds
* 1/2 cup plus 1 tablespoon granulated sugar
* Pinch of salt
* 6 tablespoons all-purpose flour
* 6 tablespoons almond flour or very finely ground blanched almonds
* 1/2 teaspoon baking powder
* 2 large eggs, lightly beaten
* 1 1/2 tablespoons unsalted butter, melted
* 6 tablespoons half-and-half
* 10 to 12 fresh apricots, halved and stones removed
* Confectioners' sugar, for dusting
1. To make the crust: Preheat oven to 350 degrees.with rack in center. Brush and 8-by-11-inch tart pan with removable bottom with butter.
2. Place the almonds and 1 tablespoon sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add the butter, and process until combined. Pulse in the flour, the remaining 1 tablespoon plus 1/4 teaspoon sugar, and the almond extract until combined.
3. Transfer the crumbly dough to the prepared pan. Using your fingers, pat out dough evenly to make a thin crust along the bottom and up the sides of the pan. Chill the crust 30 minutes.
4. Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
5. To make the filling and assemble the tart: Preheat oven to 350 degrees. Spread the almond slices in a single layer in a rimmed baking sheet; toast in oven until golden, about 10 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Set aside.
6. In a large bowl, combine 1/2 cup granulated sugar, salt, all-purpose flour, almond flour, and baking powder; whisk together. Whisk in the eggs, melted butter, and half-and-half until well combined. Pour the filling into the baked crust.
7. Arrange the apricot halves, cut-sides up, on top of the filling, packing the fruit closely together. Sprinkle the tops of the apricots with the remaining 1 tablespoon granulated sugar. Sprinkle the toasted almonds over the entire tart.
8. Bake the tart until the filling is puffed and golden brown, 60 to 70 minutes, rotating the pan after 30 minutes for even browning. Transfer tart to a wire rack to cool. Unmold, and sprinkle with confectioners' sugar just before serving.
First published: April 1999
1 cup low-fat vanilla yogurt
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon vanilla extract
1 tablespoon canola oil
¼ cup finely chopped pecans
3 large egg whites
1. Heat waffle iron. Dice apricots. Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside.
2. Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans.
3. Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny. Stir ¼ of egg whites into waffle batter. Fold in remaining egg whites.
4. Measure 2/3 cup batter for each waffle.
Source: California Apricot Council
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
2 tablespoons butter or margarine
1/4 cup milk powder
2/3 cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
1/4 teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste
1. Preheat oven to 375 degrees F (190 C).
2. Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
3. Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
4. Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Wednesday, April 29, 2009
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Thursday, April 9, 2009
For the crust:
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
1/4 tsp salt
1/2 stick (4 tablespoons) unsalted butter, melted
For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two*
*I used 1 cup heavy cream and 1/3 cup sour cream
Preheat the oven to 350 degrees.
Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.
Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn’t have to be a precision job. Put the pan in the freezer while you preheat the oven.
Place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
Reduce the oven temperature to 325°F.
To make the cheesecake:
Put a kettle of water on to boil.
Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
Put the foil-wrapped springform pan in the roaster pan.
Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.
Remove the sides of the springform pan— I use a hairdryer to do this (use the dryer to warm the sides of the pan and ever so slightly melt the edges of the cake)—and set the cake, still on the pan’s base, on a serving platter. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.
Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.
Wednesday, April 8, 2009
adapted from Food and Family (I prefer whipped cream to cool whip and mine took a little longer to bake)
1 pkg. (2-layer size) white cake mix, divided
4 eggs, divided
3 Tbsp. oil
2/3 cup packed brown sugar, divided
2 bananas, sliced
2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. lemon juice
1-1/2 cups milk
Heat oven to 300ºF. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup brown sugar with mixer. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of greased 13x9-inch baking pan; top with bananas.
Beat cream cheese and remaining brown sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. (Batter will be VERY thin.) Pour into crust.
Bake 45 to 60 min. or until center is almost set. Start checking at 45 minutes. Just open the oven door and jostle the pan a little.
Cool. Refrigerate 4 hours or overnight. Top with whipped cream and a sliced banana. Store leftovers in refrigerator.
Tuesday, April 7, 2009
Preparation - 15 min | Cooking - 40 min | Cooling Time - 3 hrs refrigerating | Yields - 10 servings
Saturday, April 4, 2009
mayonnaise (I use hellman's light)
put tin foil on bottom of cookie sheet, place salmon on tin foin
sprinkle generously with lemon pepper
spread mayo on so that you can't see salmon through the mayo (not too thick!)
sprinkle generously with mayonnaise
bake in 375 degree oven for about 15-20 minutes depending on how thick the salmon is. Just enough to cook it through so that it is light and flaky!! Then broil it for just a minute or so to let the parmesan brown lightly. I know the ingredients sound weird but it is seriously so yummy, anyone that has had it just love the flavor, even if you aren't a fish fan!
Tuesday, March 31, 2009
1 package corn tortillas or any color corn chips
2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds ground beef
1 medium onion, finely chopped
6 cloves garlic, grated, divided
4 jalapeño peppers, finely chopped, divided
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
1 bottle of beer
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 14.5-ounce can chopped tomatoes with chilies, drained
3 cups shredded yellow cheddar cheese, divided
2 cans vegetarian spicy refried beans
5 to 6 plum tomatoes, seeded and diced
1 small red onion, finely chopped
1/4 cup cilantro, chopped
2 limes, zest of 1 and juice of 2
Juice of 1 lemon
Hot sauce to taste
1/2 head iceberg lettuce, shredded
1/2 cup chopped olives with pimientos
1 bunch scallions, chopped
Aired on: March 31, 2009
Yields: 12 servings
Preheat oven to 400˚F.
If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray and season them with salt and ground pepper. Pop them into the oven and cook until crispy and golden, about 15 minutes.
Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.
Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.
Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.
While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.
Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.
In another saucepot, heat up the can of refried beans with a little bit of water.
To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheeses and the remaining cheese. Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.
While the casserole is baking, make the salsa: Mix the plum tomatoes, remaining jalapeño peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, and reserve.
For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce. Process until creamy.
Once the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream and finally the chopped olives with pimientos and scallions.
Wednesday, March 25, 2009
Gwendolyn Richards, Calgary Herald
Published: Wednesday, March 25, 2009
1 cup (250 mL) unsalted butter, room temperature
1 cup (250 mL) icing sugar
1 tbsp (15 mL) finely grated lemon zest (from 1 lemon)
1/2 tsp (2 mL) salt
2 cups (500 mL) all-purpose flour, plus more for rolling
2 tbsp (25 mL) granulated sugar for sprinkling
For lemon filling:
4oz (125g)barcream cheese, room temperature
1 tbsp (15 mL) finely grated lemon zest (from 1 lemon)
1-1 1/2 cups (250 mL-375 mL) icing sugar
Preheat oven to 350°F (180°C). In a large bowl, using an electric mixer on high speed, beat butter, icing sugar, lemon zest and salt until combined. With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon. Turn dough out onto a piece of plastic wrap; pat into a disk about ½-inch (1 cm) thick. Wrap and chill until firm, about 1 hour (and up to 3 days).
Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8-inch (3 mm) thick (if dough cracks let it warm up slightly). Cut out cookies with a 1½-inch (4 cm) round cutter (re-roll scraps once, chilling if too soft). Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool.
For the filling, in a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup (250 mL) of icing sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling. Form sandwiches: Place about 1 tsp (5 mL) filling between two cookies, sugared sides facing out; squeeze gently.
Makes 36 cookies.
Read more of Gwendolyn Richards' culinary adventures on her blog: patentandthepantry.word-press.com.
Monday, March 16, 2009
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk
Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.
Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it. That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough!
Saturday, February 7, 2009
3 cups oats
3 cups half and half
2 tsp. vanilla
pinch of salt
1 cup brown sugar
Just before going to bed, combine the water and and the oats in a slow cooker. Set to low, cover, and let cook overnight. In the morning, stir in the half and half, vanilla, and salt. Scoop into bowls. Sprinkle with brown sugar.
Monday, January 19, 2009
Yield: 4-6 servings
1 cup flour
2/3 cup sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1/8 teaspoon salt
1 cup boiling water
French vanilla ice cream
Preheat oven to 350 degrees F. Grease 4-6 2-cup ramekins. Set aside.
In a large mixing bowl, stir together the flour, 2/3 cup granulated sugar, 2 tablespoons cocoa powder, baking powder, and 1/4 teaspoon salt. Set aside.
In a small mixing bowl stir together the milk, nuts, melted butter, and 1 teaspoon vanilla. Add to the dry ingredients and stir to combine. Pour into ramekins.
In another bowl, stir together the brown sugar, 1/4 cup granulated sugar, 3 tablespoons cocoa powder, 1 teaspoon vanilla, and 1/8 teaspoon salt. Sprinkle the mixture evenly over the batter. Pour the boiling water evenly over each ramekin. Bake 30 minutes.
Recipe reprinted by permission of Rocky Mountain Lodge & Cabins, CO. All rights reserved.
Sunday, January 4, 2009
- 18 chicken wings
- 1/4 cup balsamic vinegar or red wine vinegar
- 1 cup apricot preserves
- 1 cup ketchup
- 3 tablespoons prepared horseradish
- 1 cup sweet onion, finely chopped
- 1 teaspoon hot sauce, or to taste
Preparation:Pat the chicken wings dry and place then in the slow cooker or crockpot.
In a bowl, mix together remaining ingredients.
Taste and adjust seasonings.
Pour the sauce over the wings. Cover the slow cooker and cook on low until the chicken is tender, about 4 to 5 hours.