Thursday, November 24, 2011

Jill's amazing cranberry sauce

2 bags fresh cranberries
2 cups sugar
2 cups orange juice
the zest of one orange
2 oz candied ginger -- whole -- but if you love ginger you can chop some of it up


Combine all ingredients.
Cook on Medium high until cranberries burst
reduce to med low heat and cover
cook for about 20 minutes

Pick out ginger (large bits) before serving

We're going to try to use the leftovers (if there is any) in a tart shell -- this is the most wonderful sauce I've ever tried.

If you have ginger lovers -- they may want to eat the ginger that you take out -- it's spicy and delicious

Roasted Brussels Sprouts

4 to 6 servings

2 pounds Brussels sprouts
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried (I've never used these)
1/4 cup pine nuts
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup balsamic vinegar
Directions
Heat the oven to 425 degrees F.

Cut the bottoms off the Brussels sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well. Cut them in half and put them into a roasting pan. Add the thyme, oregano, pine nuts, garlic powder, salt, and pepper. Add the olive oil and vinegar and toss everything well to coat. Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the Brussels sprouts are nicely browned and caramelized. Serve immediately.

Tuesday, November 22, 2011

Espresso Kahlua Brownies

3/4 cup unsalted butter -- cut into pieces
4 1/2 oz unsweetened chocolate chopped
3 large eggs
2 cups + 1 Tbsp sugar
1 1/2tsp vanilla
4 1/2 Tbsp instant espresso powder
3 Tbsp Kahlua
1 1/8 cup flour
3/4 tsp baking powder
1/4 tsp salt
36 espresso beans

Preheat oven 350 degrees. Butter and flour 13 inch baking pan. In double boiler melt butter and chocolate until smooth. Cool to luke warm. Beat eggs, sugar, vanilla, espresso powder and kahlua in mixer until thickened and pale. Beat chocolate mixture. Sift together dry ingredients and beat into batter until just mixed.

Spread batter into prepared pan and arrange espresso beans evenly so one bean will be in the center of each brownie.

Bake 30 to 35 min. until toothpick comes out with crumbs adhering to it.

Cool completely. Cut into small squares.

Maple Biscotti

1/3 cup crisco
1/2 cup sugar
3/4 cup real maple syrup (lightly grease cup before measuring)
2 1/4 cup cake flour
3 tsp baking powder
1/4 tsp salt
1/2 cup milk
3 egg whites

Preheat oven 350 degrees.

Cream crisco and sugar until fluffy. Stir in syrup. Sift together dry ingredients. Add dry ingredients and milk to shortening mixture alternating dry and milk until incorporated. Beat egg whites until fluffy. Fold eggs into batter until just mixed. Pour batter into 9" square pan that has been greased and lined with wax paper and grease the paper too -- (important -- this is very sticky dough)

Bake 45 minutes. Cool completely. Slice and lay slices on cookie sheet. Bake at 275 degrees until crisp flipping pieces part way through.

chill -- lovely maple-y biscotti.

Pizza Crust (Alton Brown)

2 Tbsp Sugar
1 tsp kosher salt
1 Tbsp olive oil
3/4 cup warm water (about 105 degrees)
2 cup bread flour
1 tsp instant yeast (for bread machines)
2 tsp olive oil (for bowl)

Use standing mixer. Place sugar, salt, olive oil water 1 cup of flour & yeast in the bowl. Mix until it comes together. Add remaining flour and mix it until it forms a ball.

Change mixer to dough hook. lube hook w/olive oil. Knead w/mixer on medium for 20 minutes. Pinch off a tiny bit - flatten into disk and stretch. If it forms a window stop kneading - -otherwise go another 5 - 10 min until it does.

Cut dough into 4 pieces. Roll each into a ball. Place in oiled pan and cover with plastic. Place in fridge for 24 hours.

Heat pizza stone in 500 degree oven.

Wet hands w/water and rob on counter top -- roll balls on surface between hands until dough tightens -- cover with a towel and rest 30 min. Flatten dough slightly and stretch into a thin disk. Place on pizza peal -- add toppings.

bake 6 to 7 min -- remove from oven with peel.

Cool 3 min - and slice

also works great for making grilled pizza.

Sunday, November 20, 2011

Napa Valley Almond Bars

10 oz (2 cups) blanched skinned almonds (toasted for 10 - 12 min)
8 oz (2 sticks) unsalted butter
1 tsp vanilla
1/4 tsp salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg yolk
1 3/4 cups flour
6 oz (1 cup) chocolate chips

Preheat to 350 degrees

Line a 9 x 13 pan with alum. foil -- butter with melted butter and coat with unflavored bread crumbs - -put the pan in the freezer

chop the nuts in a food processor - pulsing 7 to 8 times. set them aside.

In an electric mixer beat the butter until soft. Add the vanilla and both sugars and beat until well mixed. Beat in the egg yolk and then the flour. Finally beat in 1 cup of the nuts.

Place the dough by rounded spoonfuls over the bottom of the pan and dip your fingers into flour pressing dough all over to make an even layer.

Bake for 33 minutes -- rotating the pan once part way through. When done the layer should be a rick golden color and will just start to come away from the sides of the pan.

remove from the oven and immediate sprinkle with chocolate chips -- return the pan to the oven for 2 minutes to melt chocolate -- spread with the back of a spoon.

sprinkle the reserved nuts all over the chocolate and place a piece of saran wrap over the nuts -- gently press the nuts into the chocolate.

Cool completely -- even allowing to freeze a bit if you like.

Turn out -- cut into small squares --

Mom's Potato Salad circa 1980

Mix together

Boiled Potatoes (mashed a bit)
Hard boiled eggs, chopped
Sweet pickle relish (or chopped pickles and juice)
salt and pepper
dash of garlic powder
onion powder or finely minced onion
finely minced celeary (or celery salt)
enough Miracle Whip (ick -- but it's mom's recipe) to make smooth

Optional:

pimentos
mustard
dill pickles chopped instead of sweet
fried chopped bacon
good seasons salad dressing (prepared -- cut back on mayo)

Her recipe changed over the years -- it always includes mustard and salad dressing now -- and I think the miracle whip is required -- even though it grosses me out.

Snickerdoodles

Cream 1 cup butter, 1 1/2 cup sugar, 2 eggs

Add 2 3/4 cup flour and 2 tsp cream of tartar, 2 tsp baking soda, 1/2 tsp salt and vanilla (doesn't say how much)

Blend well.

Chill 30 min.

Roll dough into small balls -- roll in a mixture of 2 tsp cinnamon and 2 Tbsp sugar.

place on a cookie sheet and bake at 400 degrees fro 8 to 10 minutes

makes 2 dozen

(I have not tried this since I was a girl)

Molasses Sugar Cookies

(another recipe from Mom I have never made)

Melt 3/4 cup shortening -- cool

Add shortening to 1 cup sugar, 1/4 cup light molasses and 1 egg -- beat well.

Add 2 cup flour, 1/2 tsp each (ginger, cloves, salt), 2 tsp baking soda, 1 tsp cinnamon.

Chill -- shape into balls -- roll in powdered sugar

Bake on a lined sheet at 375 degrees fro 10 to 12 minutes

Note on Mom's card: This recipe is from Sandi Vincent who was a diabetic -- this was one of her special recipes.

I have to add -- it must have been hard to be a diabetic in the 70s -- because this isn't exactly a low carb/low sugar recipe.

Chocolate Crinkle Cookies

Note: this is from my mom's recipes but I have not made these)

Cream: 1/2 cup shortning; 1 2/3 cup sugar & 2 tsp vanilla

Beat in: 2 eggs and 2 oz of melted unsweetened chocolate

alternately Blend in: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt

and 1/3 cup milk -- starting and ending with dry.

Add 1/2 cup chopped nuts.

Chill 3 hours -- form 1 inch balls

roll in powdered sugar.

Bake on a lined cookie sheet at 350 degrees for 15 min.

makes 4 dozen.

Pie Crust

Single Crust

1 cup flour
1/2 tsp salt
1/2 cup crisco
2 to 3 Tbsp cold water

cut crisco into flour and salt until pieces are the size of small peas.

Sprinkle water in slowly mixing with a fork until it forms a soft ball.

On a floured surface, roll out very thin

makes a 9 to 10 inch pie crust

Saturday, November 19, 2011

Chocolate fudge frosting

4 oz plain semi sweet chocolate
1/4 cup unsalted butter
1 egg, beaten
1 1/2 cups confectioners sugar sifted

Place chocolate and butter in a double boiler to melt
(you can make a double boiler by setting a heatproof
bowl on top of a saucepan of hot water. Chop the
chocolate fine to speed the melting)

Stir while melting - add the egg and beat until
smooth.

Remove bowl from the saucepan and stir in sugar.

You can pour choclate over the cake immediately for a
smooth finish -- or cool slightly for thicker
spreading and piping consistency.

I usually double the recipe for a layer cake.

Wartime eggless chocolate cake

CHOCOLATE CAKE

1 tsp. Soda
1 1/2 C Flour
1 C Sugar
6 Tbsp Cocoa (as in Hershey's powdered cocoa)
1/2 tsp. Salt
1 C Cold Water (NOT iced water)
1 tsp. Vanilla
6 Tbsp Oil
1 Tbsp Vinegar (yes, you are reading correctly)

Place all ingredients in bowl & mix. Pour into lightly greased & floured 9 X 9 X 2 pan.
Bake 375 for 25-30 minutes. COOL IN PAN.

Notes:
THIS CAKE DOES NOT HAVE EGGS in the recipe and DO NOT ADD them!
This was a recipe I made often at sea level---when I moved to Colorado, I had to add more water or the cake was dry.
I often DOUBLED the recipe without any problem for a full sheet pan. I never made this as a layered cake.

skillet baked ziti

adapted from America's Test Kitchen with changes by Gina and Amy

1 Tbsp olive oil
6 cloves crushed garlic
red pepper flakes
1 28 oz can crushed tomatos
3 cups water
12 oz penne or ziti
1/2 cup heavy cream
1/2 cup parm cheese
fresh basil
salt
pepper
grated mozz cheese.

In a cold 12 inch skillet add oil and garlic -- cook garlic on med low until foamy and fragrant. Add tomatoes (I had whole tomatos so I cut them up and added about 1 tablspoon of sundried tomato paste)..Add water and pasta and a little salt(I used shell pasta and cut the water back to 2 1/2 cups -- there was too much liquid -- most likely because I didn't use crushed tomatos). Cover and simmer until pasta is al dente 10 min more or less.

uncover -- if it's really soupy (see note above) ladle out some of the excess liquid. Add cream and stir in parm cheese. slice basil thinly and stir in. add pepper. If skillet is oven proof -- put in oven at 475 degrees until cheese is melty and brown (10 min?). Remove and let stand for a few min -- My skillet isn't oven proof, so I put it in a greased 9 x 11 pan and put in oven.

Very tasty.

Mom's Ginger Cream Cookies

These have to be my all time favorite cookies -- they are soft ginger cookies and will always always taste like home.

Cream 1/3 cup soft shortening (1/2 of it butter -- 1/2 of it crisco)
1/2 cup sugar
1 egg

Mix in 1/2 cup molasses and 1/2 cup water

gradually add 2 cups flour, 1 tsp ginger, 1 tsp each (salt, soda, nutmeg, cloves & cinnamon)

chill dough at least 30 minutes

spoon teaspoonfuls onto a lined cookie sheet

bake at 400 degrees -- 7 to 8 minutes

cool on a rack - they will be puffy and soft

glaze with 1 cup powdered sugar, 1/4 tsp salt, 1/2 tsp almond extract and water to blend.

waffles

1 3/4 cup flour
3 t baking powder
1 T sugar
1 tsp salt
2 eggs
1 cup milk
4 T melted butter

Mix and sift dry ingredients. Beat eggs until light -- add milk and melted butter. Add wet to dry ingredients and cook waffles per wafflemaker directions.

Makes about 4 belgian waffles.

Espresso Cheesecake

1 3/4 cup crushed chocolate wafers -- I prefer crushed chocolate teddy grahams
1/3 cup melted butter
2 oz semi sweet chocolate, chopped
2 T water
1 T instant espresso powder
2 T Kahlua
3 8 oz pkgs softened cream cheese (lower fat also works)
1 cup sugar
2 T all purpose flour
2 tsp vanilla
1/8 tsp cinnamon
3 eggs
chocolate covered coffee beans to decorate

Preheat to 350 degrees

Crust: Mix cookie crumbs and butter and press into the bottom of an 8" springform pan -- chill in fridge

In a double boiler, heat chocolate, espresso powder and water (I use a bit more chocolate) and stir until melted. Stir in Kahlua remove from heat and allow to cool.

In a mixer beat the cream cheese, sugar, flour, vanilla and cinnamon until smooth. Add eggs all at once and mix until just mixed. Do not overbeat.

Reserve 2 cups of mixture, cover and set aside.

Stir chocolate into the rest of the mixture until just combined - -pour into pan bake for 30 minutes

Carefully -- pour the white mixture around the edge of the pan -- it will flow into the middle -- bake another 25 minutes

cool -- garnish with coffee beans and enjoy.

(sometimes I reserve a bit of the chocolate as well -- about a 1/4 cup -- after I pour in the white -- I dot the top with the chocolate and use a toothpick to make swirlly designs)

Karen Church's Rosemary Nuts

The original cookie weekend sister's recipe

2 cups nuts (walnuts pecans)
2 Tbsp chopped fresh rosemary
1/4 tsp cayenne
1/2 tsp kosher salt
2 T melted butter

combine
bake 10 min at 350 degrees
remove
cool
enjoy

Sugared Pecans

Mom's recipe -- I have never made these but they are a family favorite

Put 2 cups brown sugar and 3 T water in a cast iron pan.

Cook about 3 minutes -- stirring constantly until sugar has melted.

remove from heat - Stir in 1 # of pecans until all nuts are coated

spread on wax paper and separate them with a fork

Makes 4 cups

(I wonder how these would be with some cayenne in them -- hmmmm)

Ft free chili chips

3 - 4 dried red chiles
1 c boiling water
2 pkgs stone ground corn tortillas

preheat oven to 375 degrees

On a griddle over med high heat soften chiles until you start to smell them -- do not blister them -- just soften them up.

remove stems and seeds and place in a class dish -- pour boiling water over chiles and cover with a lid or plate until the chiles rehydrate (30 to 40 minutes)

in a blender make a paste with chiles and enough of the water to make it smooth.

use a brush to paint the mixture on both sides of each tortilla -- stack them up and cut them into wedges.

place them on a lined baking sheet in a single layer and dust with kosher or sea salt -- bake for 15 to 25 minutes until crisp -- this sometimes takes much more time due to the humidity or the freshness of the tortillas.

enjoy

(PS -- I actually drooled a bit typing this -- they are so delicious)

Tortilla soup

3- 4 fresh tomatoes
1 large onion
2 garlic cloves
1- 2 Tbsp olive oil
1 Qt chicken broth
1 - 2 dried red chilis (anaheim are nice)
3 - 4 fresh limes
between 1/2 cup to 1 cup of V-8

cooked chicken
fresh mexican cheese
cilantro
lime wedges
corn tortilla strips (make your own by frying or baking or buy chips if you must)
avocado slices

Blend tomatoes, onions and garlic until smooth. Heat olive oil in a large soup pot. Pour in tomato mix (it will splatter) and cook until the color changes from pink to a dark red color stirring often. Pour in chicken broth and chilis. Stir and simmer.

Before serving add lime juice to taste.

To serve provide toppings to guests and have them fill their bowls as they wish with chicken, cheese, tortillas and avocado - pour hot soup over toppings and enjoy!

Lemon Chess Pie

Cook Time:45 min

Ingredients
2 cups sugar
1 tablespoon flour
1 tablespoon fine yellow cornmeal
4 eggs
1/4 cup milk (I used cream)
1/4 cup unsalted butter, melted
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice with pulp
1 (9-inch) unbaked pie shell

Directions
In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream

(PS -- next time? LIME!!!!)

Herbed Roast Turkey


12 - 14# Turkey
Onions
Celery
Carrots
Garlic
Fresh rosemary, sage, parsley
1 stick butter
1/3 c Crisco
Herb flavored Chicken Broth (or regular broth + dried herbs) Cheesecloth
soaks in dried herbs and an additional stick of butter Flavor injector

1. preheat oven as hot as it will go
2. Loosen the skin of the turkey. Stuff some of the fresh herbs under the
skin of the without breaking the skin 3. Salt and pepper turkey inside and
out 4. Stuff cavity with onions, carrots, garlic and celery and fresh
herbs. Also stuff vegetables and herbs under the flap of skin at the neck.
Use a bamboo skewer to close the neck cavity.
5. Melt butter and Crisco together, Mix in dried herbs Use the injector
to put some of the . mixture into the turkey -- pour the rest over top of
turkey.
6. Put turkey in roasting pan on a roasting rack breast side down and brown
for 15 minutes in very hot oven. Flip turkey over (get help!) and brown top
for 15 min. more.
7. Sprinkle tops with dried herbs and cover with butter soaked cheesecloth
(three layers)Add 1 can chicken broth to bottom of pan.
8. Lower temp to 325 degrees. Cook turkey as directed -- subtracting about
1/2 hour from total cooking time. Baste over cheese cloth a few times --
but not too often.
9. Use a meat thermometer to judge when turkey is done. breast meat should
read about 180 degrees -- Thigh at about 165. Remove cheesecloth about 1/2
hour before you think the turkey is done to crisp skin.
10. Allow turkey to rest for 1/2 hour before carving.

Use drippings to make gravy -- thicken with a butter/flour roux and thin
with chicken broth.

Pumpkin Cranberry Muffins

Ingredients
4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 1/2 cups all-purpose flour
1 1/2 Tblsp Cinnamon
1 tsp cloves
1 tsp nutmeg
2 teaspoons baking soda
1 teaspoon salt
2 cups craisins
Directions
Preheat oven to 350 degrees F.
Rehydrate craisins in hot water for at least 5 min
In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well.

Makes about 30 muffins --bake for about 30 minutes

Notes: Original recipe called for 4 cups cranberries -- if you have them I bet they're good and make the muffins less sweet - I'll be trying to alter this to make it healhier -- but as they are they were super moist and yummy

Butternut Squash Soup with Chipotle cream

Split a butternut squash in 1/2 season with olive oil, salt and pepper and bake for 45 min to and hour until soft

Saute an onion, some celery and carrots until soft Add 2cloves of chopped garlic at the end.

Scoop out the squash and add to the vegetables and cover with 4 cups chicken stock -- simmer for 30 minutes

Blend until smooth

Top with sour cream flavored with a bit of chipotle pepper mashed in (and a touch of salt and pepper)

Lemon Layer Cake

Lemon Layer Cake
by Gina Farschman on Tuesday, June 22, 2010 at 7:40am
Lemon Layer Cake - America's Test Kitchen (but with a few changes)


The filling can be made a day ahead and refrigerated, but it will become
quite stiff; fold it with a rubber spatula to loosen it before spreading
onto the cake. For neater slices, dip a knife into hot water before
cutting the cake. Leftovers can be stored covered in the refrigerator,
with the cut side of the cake covered tightly with plastic wrap, for up to
3 days.

Serves 10 to 12

Lemon Curd Filling (I used the Alton Brown Lemon Curd recipe (food network) -- which was easier -- but made too little curd -- maybe double it)

1 cup fresh lemon juice from about 6 lemons
1 teaspoon gelatin (powdered)
1 1/2 cups granulated sugar (10 1/2 ounces)
1/8 teaspoon table salt
4 large eggs
6 large egg yolks (reserve egg whites for cake)
8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and
frozen

Cake

2 1/4 cups cake flour (9 ounces), plus extra for pans
1 cup whole milk , room temperature
6 large egg whites , room temperature
2 teaspoons vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces,
softened
but still cool

Fluffy White Icing(or better yet -- us the 7 min frosting receipe I posted

2 large egg whites
1 cup granulated sugar (7 ounces)
1/4 cup water
1 tablespoon fresh lemon juice (from 1 lemon)
1 tablespoon corn syrup


FOR THE FILLING: Measure 1 tablespoon lemon juice into small bowl;
sprinkle gelatin over top. Heat remaining lemon juice, sugar, and salt in
medium nonreactive saucepan over medium-high heat, stirring occasionally,
until sugar dissolves and mixture is hot but not boiling. Whisk eggs and
yolks in large nonreactive bowl. Whisking constantly, slowly pour hot
lemon-sugar mixture into eggs, then return mixture to saucepan. Cook over
medium-low heat, stirring constantly with heatproof spatula, until mixture
registers 170 degrees on instant-read thermometer and is thick enough to
leave trail when spatula is scraped along pan bottom, 4 to 6 minutes.
Immediately remove pan from heat and stir in gelatin mixture until
dissolved. Stir in frozen butter until incorporated. Pour filling through
fine-mesh strainer into nonreactive bowl (you should have 3 cups). Cover
surface directly with plastic wrap; refrigerate until firm enough to
spread, at least 4 hours.

FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350
degrees. Grease and flour two 9-inch-wide by 2-inch-high round cake pans
and line with parchment paper. In 2-cup liquid measure or medium bowl,
whisk together milk, egg whites, and vanilla.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar,
baking powder, and salt at low speed. With mixer running at low speed, add
butter one piece at a time; continue beating until mixture resembles moist
crumbs with no visible butter chunks. Add all but 1/2 cup milk mixture to
crumbs and beat at medium speed until mixture is pale and fluffy, about 1
1/2 minutes. With mixer running at low speed, add remaining 1/2 cup milk
mixture; increase speed to medium and beat 30 seconds more. Stop mixer and
scrape sides of bowl. Return mixer to medium speed and beat 20 seconds
longer. Divide batter evenly between cake pans; using rubber spatula,
spread batter to pan walls and smooth tops.

Bake until toothpick inserted in center of cakes comes out clean, 23 to 25
minutes. Loosen cakes from sides of pans with small knife, cool in pan 10
minutes, then invert onto greased wire rack; peel off parchment. Invert
cakes again; cool completely on rack, about 1 1/2 hours.

TO ASSEMBLE: Following illustrations below, use serrated knife to cut each
cake into 2 even layers. Place bottom layer of 1 cake on cardboard round
or cake plate. Using icing spatula, spread 1 cup lemon filling evenly on
cake, leaving 1/2-inch border around edge; using cardboard round, gently
replace top layer. Spread 1 cup filling on top. Using cardboard round,
gently slide bottom half of second cake into place. Spread remaining cup
filling on top. Using cardboard round, place top layer of second cake.
Smooth out any filling that has leaked from sides of cake; cover with
plastic wrap and refrigerate while making icing.

FOR THE ICING: Combine all ingredients in bowl of standing mixer or large
heatproof bowl and set over medium saucepan filled with 1 inch of barely
simmering water (do not let bowl touch water). Cook, stirring constantly,
until mixture registers 160 degrees on instant-read thermometer, 5 to 10
minutes. Remove bowl from heat and transfer mixture to standing mixer
fitted with whisk attachment. Beat on medium speed until soft peaks form,
about 5 minutes. Increase speed to medium-high and continue to beat until
mixture has cooled to room temperature and stiff peaks form, 5 minutes
longer. Using icing spatula, spread frosting on cake. Serve. (Cake can be
refrigerated for up to 1 day before serving.)

7 minute frosting

7 minute frosting

Ingredients

I hate buttercream icing -- so I've avoided white frostings -- but this stuff rocks -- it's like marshmallow

2 egg whites (substitute meringue powder per pkg directions)
1-1/2 cups sugar
5 Tbsp water
1/4 teaspoon cream of tartar
1-1/2 tsp light corn syrup
1 tsp vanilla extract

Preparation

Off the heat, combine the egg whites, sugar, water, cream of tartar, and corn syrup in the top of a double boiler and mix until thoroughly blended. Place the top of the double boiler over rapidly boiling water and beat with a hand mixer or energetically with a wire whisk for 7 minutes. Add the vanilla and continue beating until the icing reaches a good consistency for spreading.

fajitas for 160 ppl

Marinade:
6 Sam Adams Boston Lagers -- or other beer of your choice that isn't horrible
1 cup chili powder
3 T salt
4 T Adobo
Garlic powder, onion powder to (a few T each)
chopped cilantro (stems are fine -- use the leaves for guacmole
1 cup oil
1 cup lime juice
2 T cracked chili peppers
Marinate 80 # of chicken (reserve 1 cup of marinade for veggies
grill and serve with 27 dozen flour tortillas
4 # shredded cheese
2 Quarts sour cream
chips, salsa and queso and guacamole (requires 35 avocados, 16 tomatos, 4 onions)
10 onions
12 peppers
cut and roasted with marinade and additional salt and pepper to taste

Gingerful Biscotti

4 oz (1 loosely packed cut) crystallized ginger (See note)
7 oz (1 ¼ cups) blanched (skinned) whole almonds
¾ tsp baking soda
¼ tsp salt
¾ tsp baking powder
1 ¼ tsp finely ground white pepper
1 tsp ground ginger
½ tsp ground cinnamon
½ tsp ground mustard powder
¼ tsp ground cloves
½ cup granulated sugar
3 large eggs (I had to add a 4th egg as my dough came out dry)
½ cup mild honey

Cut the ginger with scissors into small pieces about the size of small peas – set aside (this is time intensive and boring)

Toast the almonds in a shallow pan in a 350 oven for 12 to 15 min until lightly colored. Set aside to cool.

In a large bowl, mix together the flour, soda, baking powder, salt, pepper, ground ginger, cinnamon, mustard, cloves ands sugar. Stir in the ginger and almonds. In a small bowl beat the eggs and honey to mix and add to the dry ingredients. Stir until completely moistened.

Place 2 18” strips of plastic wrap on a work surface. You will form 2 strips of dough, on on each piece of plastic. Spoon half of the dough on each piece of plastic down the length, about 13 inches long. Fold the long sides of the plastic over and cover the dough. With your hands push on the plastic covered dough to make a long flat log about 13 inches long and ¾ inch thick. Make sure the dough is even. Place it on a cookie sheet and place in the freezer for at least an hour (or as long as you want)

Preheat the oven to 300 degrees. Cover the cookie sheet with parchment paper. Transfer the strips of dough to the sheets by opening the two long sides of the plastic on the top of the dough then flipping the dough over to remove the sheet. The dough should be diagonal on the cookie sheet. Place the second strip of dough on a second sheet.

Bake for 40-50 minutes, reversing the sheets top to bottom and front to back once during baking. Reduce the heat to 275 degrees. Remove the loafs and immediately using a long serated knife (and a gentle sawing motion) cut into thin strips (while still very hot). Slice them on an angle to make long thin cookies.

Place the slices on a cut side, touching each other on the cookie sheets. Cook for about 25 minutes or until dry – you can test them by popping one in the freezer to cool it down quickly and then test the crispness. Do not overbake.

Bittersweet Chocolate Biscotti

9 oz (generous 2 cups) whole blanched (skinned almonds)
6 oz semisweet chocolate
1 ¾ cups sifted unbleached flour
1 tsp baking soda
1/8 tsp salt
1/3 cup unsweetened cocoa powder
1 Tbsp instant espresso powder (Medaglia D’Oro is good)
½ cup granulated sugar
3 eggs plus 1 egg white graded “large”
½ cup packed cup light brown sugar
1 tsp vanilla extract
Scant ½ tsp almond extract


Toast the almonds in a shallow pan in a 350 oven for 12 to 15 min until lightly colored. Set aside to cool.

Chop or break the chocolate into small pieces and place in the bowl of a food processor fitted with the metal chopping blade. Let stand. Sift together into a large bowl the flour, baking soda, salt, cocoa, espresso, and granulated sugar. Add about ½ cup of the sifted dry ingredients and about ½ cup of the almonds to the chocolate. Process for about 30 seconds until the chocolate and nuts are fine and powdery.

Add the processed ingredients to the remaining sifted dry ingredients and stir to mix. Stir in the remaining almonds. Set aside. In a small bowl, beat the eggs and egg white, brown sugar, vanilla and almond extract until mixed.

Stir the egg mixture into the dry ingredients ( you’ll think there’s not going to be enough liquid, but it will be OK) Push the ingredients together using a rubber spatula.

Place 2 18” strips of plastic wrap on a work surface. You will form 2 strips of dough, on on each piece of plastic. Spoon half of the dough on each piece of plastic down the length, about 13 inches long. Fold the long sides of the plastic over and cover the dough. With your hands push on the plastic covered dough to make a long flat log about 13 inches long and ¾ inch thick. Make sure the dough is even. Place it on a cookie sheet and place in the freezer for at least an hour (or as long as you want)

Preheat the oven to 300 degrees. Cover the cookie sheet with parchment paper. Transfer the strips of dough to the sheets by opening the two long sides of the plastic on the top of the dough then flipping the dough over to remove the sheet. The dough should be diagonal on the cookie sheet. Place the second strip of dough on a second sheet.

Bake for 1 hour minutes, reversing the sheets top to bottom and front to back once during baking. Reduce the heat to 275 degrees. Remove the loaves and immediately using a long serrated knife (and a gentle sawing motion) cut into thin strips (while still very hot). Slice them on an angle to make long thin cookies.

Place the slices on a cut side, touching each other on the cookie sheets. Cook for about 25-45 minutes or until dry – you can test them by popping one in the freezer to cool it down quickly and then test the crispness. Do not overbake. –watch them carefully.

These are also wonderful with dried cherries and increased almond extract.

Scones

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream (reserve a small amount of cream and egg mix for tops of scones)
1 egg
Handful dried currants or dried cranberries or (dried cherries and chocolate chips)

Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Press dough into a rough circle about 1 inch thick. Cut into 8 pieces. Place each piece on parchment paper, brush with some of the reserved cream and egg mixture and sprikle top liberally with sugar. Bake for 15-17 minutes or until brown.

Cherry and chocolate -- add a small amount of almond extract
Cranberry and orange. -- add dried cranberries and orange zest

Striped Bass in Salt Dome with chimichurri sauce

1 striped bass, 5 to 6 pounds, gills removed, fins trimmed
4 egg whites
1/2 cup water
2 (3 pound) boxes of kosher salt
1 bunch parsley
1 handfull fresh cliantro
5-8 cloves garlic
red wine vinegar
red pepper flakes
1 lemon, sliced thin
Olive oil
Heat oven to 450 degrees. Cover the bottom of a baking sheet large enough to hold the fish with parchment paper.

In a food processor make a sauce with garlic, parsley, cilantro, oil and vinegar – add red pepper flakes to taste.
Rinse fish inside and out with cold water and drain. Dry with paper towels. Stuff body cavity with lemon slices and some of the sauce. Set aside.
Pour 1 box of salt into a large bowl, add egg whites and water, then the second box of salt. Use your hands to work mixture to a mortar-like consistency. Lay down a 1/2-inch thick bed for the fish to lay on with a 1-inch clearance on all sides. Lay the fish on this bed and pile the remainder of the salt mortar on top. Work into a smooth dome completely encasing the fish. (Don't worry if the head or tail poke out a little.)
Cook approximately 35 minutes. Check for doneness by pushing the probe of an instant read thermometer through the salt into the fish. When temperature reaches 130 degrees, remove from oven, and rest at room temperature for 5 minutes. Open the fish at the table by hitting the dome several times with a small hammer and lifting off the slabs of salt. Brush away any stray salt. Gently pull out dorsal (back) fin. Using a fish knife or serrated pie server, make a single incision all the way down the back of the fish and around the gill plate. Then lift the skin off working from the head to the tail. Remove meat from top side of fish, going down one side of the spine then the other. Grasp the tail and remove the skeleton, (it should come up intact). The meat revealed below will slide right off the skin.
Serve immediately with sauce

Welcome to Recipeville!

Welcome to Recipeville!

Yup -- the land where all my recipes live.

I hate that I keep losing my recipes and wanted to have one good place where they can always be found

It would be strange if I ended up with readers -- but hey -- you never know -- that being said -- if you're writing a recipe book? You do not have permission to use any of these recipes without asking first.

On that note -- some of the recipes here are reprinted from books -- some are my favorites that have been changed slightly to adapt to my taste -- so here's my legal disclaimer that this site is really for my own personal use and is not meant to violate anyone elses' copyright -- if I have printed something that you feel is your property, please notify me and I'll remove it promptly.

Happy cooking!

G