Almond Danish Puff

A pate choux on top of an almond flavored crust. I've been making this for years . . . it's yummy.

Pastry

1 cup all-purpose flour
1/2 cup butter, softened
1/4 t. almond extract
2 tablespoons water

Topping

1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs

Glaze

1 1/2 cups powdered sugar
2 tablespoons butter, softened
1/2 teaspoon almond extract
1 to 2 tablespoons warm milk or heavy cream
Chopped toasted almonds

1. Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water and the almond extract over mixture; toss with fork.

2. Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.

3. In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.

4. Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.

5. In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.

"The Best Shortbread" from Cook's Illustrated

We love a rich buttery shortbread in my house. That Walker's tin they sell at Costco . . . we can't have it in the house. Self-control issues. It's a very simple thing to create, typically with just four basic ingredients. My November/December Cook's Illustrated talked about a baking technique using a springform pan. I decided to give it a try. If you're like me and you want the demonstration, look here. I made the basic recipe as follows:

1/2 cup old fashioned rolled oats
1 1/2 cups all purpose flour
1/4 cup cornstarch
2/3 cup confectioners' sugar
1/2 t. table salt
14 T. unsalted butter, cold, cut into 1/8" thick slices

1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼ to 1/3 cup oat flour). In bowl of stand mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix on low speed until dough just forms and pulls away from sides of bowl, 5 to 10 minutes.

2. Place upside-down (grooved edge should be at top) collar of 9- or 9 1/2-inch springform pan on parchment-lined rimmed baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place.

3. Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn off oven. Remove springform pan collar; use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Sprinkle turbinado sugar over surface of shortbread, then return it to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.

4. Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.

The technique is to allow the shortbread to expand as it bakes - otherwise it loses its shape as the edges flatten out. I've seen evidence of this, even when using a shortbread mold. The barrier the springform collar makes it the perfect solution.

Anna Mason's Apple Cake

This is a light cake (lots of oil) that forms a slight crunch on the top . . . I like it best with some fresh whipped cream on top, but vanilla ice cream will suffice.

2 cups sugar
1.5 cups oil
3 eggs
2 t. vanilla
3 cups flour
1 t. soda
1 t. salt
1/4 t. ground cloves
1 t. cinnamon
5 cups diced apples

Cream sugar and oil. Add eggs one at a time. Add vanilla. Sift together dry ingredients and add creamed mixture. Add apples. Bake at 325 in 9 x 13 pan for 60 minutes. Sprinkle with confectioners sugar and serve with whipped cream.

Apple Crisp

Oh this is good. It isn't your typical oatmeal sort of apple crisp . . . it's more like a lazy apple pie. I can't have this around without wanting to eat the entire yummy dish.

8 apples
1 cup brown sugar
1 t. cinnamon
3/4 cup flour
1/2 cup butter
1/2 cup water

Pare and quarter apples and cut lengthwise into four slices. Put sliced apples in bottom of buttered dish. Add water. Combine sugar, cinnamon and flour and rub in butter to make crumbs. Spread crumbs over apples evenly and bake at 375 for 40 minutes.

Previously blogged about here, but worth posting again.

Tarte Tatin

This classic French apple tart is Wolfgang's recipe, one he refers to as "Easy Tarte Tatin". If you know me at all you know this is my idea of the ultimate dessert. Sadly, Mon Ami Gabi has removed it from their menu, although they promise it will be an occasional 'special.' Hope so.

If you haven't discovered Pepperidge Farm puff pastry I urge you to run to the frozen food aisle at your local grocery store and buy a box. It's a freezer staple. It means you can always make a napolean or a tarte tatin because it's just that amazing. If you're adventurous you can give it a shot, like I did here, but I promise you the store bought version is absolutely perfect. Also, as much as we loved that Danish braid, and we did, I have never made it again. Just saying. It's versatile (they make it in pastry shells) and perfect.

1 stick unsalted butter
1 1/2 cups sugar
10 Golden Delicious apples
2 T. lemon juice
1 9-inch circle pre-baked puff pastry
Vanilla ice cream

Preheat the oven to 350°F. In a 9-inch ovenproof skillet, melt the butter over medium-high heat. Stir in 1/2 cup of the sugar and cook, stirring continuously, until it turns light golden brown. Remove from the heat and set aside. Peel, core, and quarter the apples. In a nonreactive bowl, toss together the apples and lemon juice. Arrange the apple quarters, rounded sides down, in the pan in a flowerlike pattern, filling in the gaps with more apples placed curved side up. Sprinkle the remaining 1/2 cup sugar over the apples. Cook over medium heat until the apples start to brown, about 5 minutes. Transfer the skillet to the oven and cook until the apples are tender, 20 to 30 minutes more. Remove the pan from the heat and let the apples cool to room temperature. Before serving, preheat the broiler. Return the pan to medium heat, just until the caramel softens enough for the apples to loosen. Remove the pan from the heat and top the apples with the pre-baked pastry. Invert a round heatproof serving platter over the pastry and, carefully holding the skillet and the platter together, invert them; then, lift off the skillet to unmold the tart onto the platter. If any apples stick to the skillet or become dislodged, replace them on the tart. Sprinkle the top with the remaining sugar and caramelize it briefly under the broiler. Cut the tart into wedges and serve with vanilla ice cream. Serves 6 to 8.

Anyone can make this!

This week's Friday Seminary treat? Whoopie pies, per a special request. I love a special request.

Danish Pastry Apple Bars

Last Friday was the first Seminary treat day and, yes, I made the requisite Jimmie Cake. It's behind me. My goal is to refine my 'bar cookie' repertoire. Let me know if you have any recipes to share . . .

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter
1 egg yolk
2/3 cup cold water
1 cup cornflakes cereal
10 apples - peeled, cored and sliced
3/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon almond extract

Preheat the oven to 375. In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk. Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan. Lay the dough in the pan. Place the cornflakes over the dough in the pan. Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust. Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm.

Glaze: In a small bowl, beat the confectioners' sugar with the milk and almond extract until smooth.

Raspberry Buttermilk Cake

The berries will soon be gone from the market and this recipe has been bookmarked for months. Originally spied in my Gourmet Magazine with further inspiration coming from Smitten Kitchen, I had to try it. Lot of talent in that no-so-little blog of hers . . .

This is a simple buttermilk cake with that nice sugary crunch on top, reminiscent of those Jordan Marsh Blueberry Muffins we like so much. Berries are always interchangeable . . .

This is scrumptious. I'll be making it for the second time tomorrow.

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Preheat oven to 400°F with rack in middle and butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

La Sirena Grill

My husband, the social animal that he is, made friends with a surfer from the U.K. Except, as it turns out, he wasn't from the U.K. at all, he was from Laguna Beach. He was working on his British accent for a movie role he has next year . . . a sequel to a vampire blockbuster. All he'd say. I digress. We asked him where the best Mexican place was in Laguna . . . we explained we had our favorite locals places to eat like Cafe Zoolu and Thai Brothers, but that we'd yet to find a favorite Mexican place. He recommended La Sirena Grill . . . I was hesitant because, first, I have trust issues. Really about anything, but especially about food. Second, I typically do about 30 hours of research (minimum) for each new place we try when we're on vacation. Since I'm on vacation and all . . . I threw caution to the wind and took his advice. I'm like that. Spontaneous. Know what? It was outstanding.

This was the house special . . . the Sirena carne asada layered on some homemade corn tortillas and covered in roasted peppers and onions and queso fresco. It was simple and fabulous.

David's grilled beef tacos on handmade corn tortillas with Sirena cabbage and fresh salsa.

I'm still working the new settings on my camera . . . this isn't the best picture. Trust - this was the best guacamole I've ever had.

So thanks pretend British boy from Laguna Beach - if your dad is the President of Experien and you're reading this, I hope you become famous just because your recommendation was awesome.

The Road to La Rue

Today was a little more hazy than most beach days here . . . no matter. We still put our time in and managed to sit in those beach chairs for a number of hours.

Each day I pack two novels and have trouble deciding which one is my choice for the day. Today I chose The Road. Let me tell you, by the time I packed up my gear and headed back to the yellow cottage I wanted to carve both eyeballs out. How I managed to avoid this book for so long is a mystery to me. Perhaps it's the aversion I have to post-apocalyptic anythings . . . movies, books, whatever. Mostly I felt as if I'd read a collection of Frank McCourt novels back to back. At least in his novels the babies died of starvation. None were eaten. I really may never be the same.

I did the only thing I could possibly do. I went to LaRue du Chocolat, a quaint little chocolate shop down a secluded and lovely landscaped alley in the heart of Laguna Beach. Know what? It wasn't enough.

For you, Stace

The Laguna institution lives on . . . and so it was that we had to carry on the tradition. We shared our caramel apple tonight walking the streets of downtown. The sign said, "We'll slice it for you!", and as if that happened to be the deal breaker, we looked at each other and said, "Tonight's the night." It was yummy.

Crystal Cove

Tonight we took a drive for dinner to Crystal Cove, an historic beach district just north of Laguna, before you get to Newport Beach. It's been the site of many movies . . . think Treasure Island. It had a hippie feel to it for sure - the cliffs are dotted with little shacks - but it' a beautiful spot. Anyway, does this really mater? No, it doesn't . . . not one bit . . . because we only went there to eat. Isn't that what this blog is all about? Yep. My blog is all about pictures of pork chops. And meatloaf. And cupcakes. And pretty much nothing else...

Our appetizer came highly recommended, the Roasted French Feta. It came with marinated oven roasted tomatoes (I have to try to duplicate these),an olive tapenade, and was served with slices of ciabatta. Delicious. I do believe my fingers are swollen from all the salt and brine in the feta and the olives. That happens to you, right? Am I the only one having a hard time typing right now?

This is my Banana Leaf Mahi Mahi on a bed of couscous with diced peppers, green onions, then wrapped in a banana leaf and baked. It was served with a side of grilled pineapple and supposedly topped with a dark rum (are you sensing a theme here?) butter sauce, but I will eat my hat if there was rum in that. What IS the origin of that saying, anyway?

David's pork chop grilled and then glazed with the house BBQ sauce. It was served with roasted potatoes, parmesan aioli cream corn and wilted baby spinach. He did NOT eat the spinach.

The atmosphere was fun and we're glad we went . . . but tomorrow we are staying just in Laguna, even opting out of going to that place I said I wasn't going to bring up again. Rhymes with Tinkles. Over and out.

Breakfast

I promise I will shut up about Sprinkles once I hit "publish." If I have to...

We have eaten $32.50 worth of cupcakes. No lie. We've had raspberry cupcakes, carrot cupcakes, vanilla cupcakes, mocha cupcakes . . . the list goes on. The very best thing about them - the frosting. Only the best sweet cream butter . . . and then they buy their sprinkles (jimmies, where I come from) from France. They are skinny and crunchy and awesome.

They are opening a store in Las Vegas. Believe it.

Quick Tomato Sauce

I saw this quick homemade tomato sauce made on America's Test Kitchen before I started regularly recording the show . . . I tried to find the recipe online and opted out of the "joining" thing. Lo and behold my May/June Cook's Illustrated features the recipe.

2 T. unsalted butter
1/4 cup grated onion from 1 medium onion
1/4 t. dried oregano
Table salt
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 28 oz. can crushed tomatoes
1/4 t. sugar
2 T. coarsely chopped fresh basil leaves
1 T. extra vigin olive oil
Ground black pepper

Heat butter in medium saucepan over medium heat until melted. Add onion, oregano and 1/2 t. salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.

Preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

Cheesecake Factory Avocado Egg Rolls

If you haven't tried these yet put the mouse down and run. Seriously. This copycat recipe is spot on. Don't even bother making the Tamarind Cashew Dipping Sauce yourself, buy the jar at Cheesecake Factory. It's made on the premises and it completes these egg rolls.

1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten

Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal. Repeat with remaining wrappers. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on brown paper bags. Slice egg rolls diagonally across middle and serve with the Tamarind Cashew dipping sauce.

Thanks Michael ...

Christmas morning I woke up to an email from Michael Colicchio with a re: line that read "A Christmas Gift". He read my blog post about Craftsteak and thought I'd get a kick out of a picture of the Top Chef himself at the Colicchio Family Christmas Eve dinner in his New York City apartment. I did.

Added for clarification: Tom Colicchio is on Top Chef. Michael Colicchio . . . just a guess, but it seems fair to assume he's somehow related to Tom.

Cook's Country Skillet Lasagna

Cooks's Country is my new favorite magazine right now, the perfect companion to my new French cookware.

1 (28 ounce) can diced tomatoes
water
1 tablespoon olive oil
1 medium onion, minced
salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 lb ground beef (or blend of beef and pork)
10 curly edged lasagna noodles, broken into 2 inch pieces
1 (8 ounce) can tomato sauce
1/2 cup grated parmesan cheese, plus
2 tablespoons grated parmesan cheese
pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil

Directions

Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes snd cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. Scatter pasta over meat but do not stir. pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 3 tablespoons parmesan. Serve.

Peppermint Stick Hot Fudge Sundae

Last night we had a rather large group of young men and young women at the house for some Christmas inspiration (thank you, Robin). When all was said and done we gathered together for some peppermint stick ice cream with some homemade hot fudge and fresh whipped cream. It'd been years since I made this recipe and I have no idea why. Luscious.

Are you there, Zach?

Sunday was our Ward Christmas Sacrament Meeting. Usually this meeting is some sort of Christmas "program", if you will. The Ward Choir tends to sing a lot during this program (not that I don't enjoy the choir [good job, honey], I do) . . . but Sunday's meeting was remarkable, at least for me. Several members of our Ward were on the program, the first being a man I don't know very well. He read an excerpt from his father's journal from Christmas Eve, 1943, at a time when he found himself alone in a strange city during the war. My thoughts immediately turned to my son (you, Zach) in Baghdad and I don't mind telling you, I was a puddle. I am thinking quite a bit about what the speaker shared, so today, Zach, I want to tell you . . . when I see a serviceman at the airport (or anywhere, for that matter) I do that thing people have done to you. I am not shy under these circumstances. I walk up to them and I extend my hand. I thank them and let them know I appreciate their service and sacrifice. Because I really really do. So thank you for teaching me how much a small gesture can mean to someone.

Merry Christmas Combat Medic Zachary Lunn. I love you. Be safe.

P.S. Watching White Christmas just isn't the same without you.

Baked Shrimp Scampi a la Ina Garten

I love Ina's new cookbook, Back to Basics. The current season of her Food Network show is highlighting recipes from her latest book, and this recipe really appealed to me. Not only is it a version of the standard shrimp scampi, but you can make it ahead and pop it in the oven. Ahem, walk in the door from church and you're eating in 30 minutes. IN your pajamas. Sweet . . .

So this is our 'Sunday before Christmas dinner', which I realize isn't very Christmas-ey . . . but neither was that lawnmower I heard when I woke up yesterday.

Merry Christmas . . .

* 2 pounds (12 to 15 per pound) shrimp in the shell
* 3 tablespoons good olive oil
* 2 tablespoons dry white wine (whatever)
* Kosher salt and freshly ground black pepper
* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 4 teaspoons minced garlic (4 cloves)
* 1/4 cup minced shallots
* 3 tablespoons minced fresh parsley leaves
* 1 teaspoon minced fresh rosemary leaves
* 1/4 teaspoon crushed red pepper flakes
* 1 teaspoon grated lemon zest
* 2 tablespoons freshly squeezed lemon juice
* 1 extra-large egg yolk
* 2/3 cup panko (Japanese dried bread flakes)
* Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Gingersnaps

3/4 cup butter, softened
2 cups granulated sugar
2 large eggs
1/2 cup molasses
2 teaspoons apple cider vinegar
3 3/4 cup all-purpose flour
1 1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

In a large bowl, cream together butter and sugar for 2 minutes. Slowly add eggs, molasses and vinegar and combine well until fluffy. Sift in flour, baking soda, ginger, cinnamon and cloves. Mix until just combined.

Pour approximately 1 cup of granulated sugar in a flat bowl. Roll dough into 1" balls and gently roll again in the granulated sugar until completely coated. Place on an ungreased cookie sheet and bake at 350 degrees for 10 minutes (or until cracks start to appear on top). Let cool for 5 minutes on the pan

Coconut Macaroons (a.k.a. Lauren's Favorites)

These took 5 minutes this morning and they're so pretty. You can dip the tops in melted chocolate or drizzle over the tops . . .

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Whoopie Pies

Check this out.

1/2 cup butter
1 egg
1 cup sugar
2 cups flour
1/2 t. baking powder
1.5 t. baking soda
1/2 t. salt
1 cup milk
1 t. vanilla
1/2 cup cocoa

Filling: 1 cup crisco, 1 cup sugar, 1.5 cups Marshamallow Fluff, 1 t. vanilla

Bake at 425 for 7-8 minutes.

P.S. There are some members of my family who beg for double cream filling...

Calzones

1/2 lb. pork sausage
1 cup chopped onion
1/2 cup chopped pepper
2 medium tomatoes
1/3 cup tomato paste
1 t. dried basil
1/2 t. dried thyme
1.5 cups shredded mozarella cheese

1 beaten egg

Mix and fill pizza dough like turnovers. Bush with egg and bake at 375 for 30-35 minutes.

Marian's Barbeque Sauce

1 cup catsup
1/2 cup worcestershire
1 t. chili powder (I'm heavy handed on this ingredient)
1 dash tobasco
1 cup water

Heat to boiling and simmer for 30 minutes. You may add a chipotle pepper or more tobasco to taste.

Strawberry Sour Cream Pie

Because the strawberries are so good this year . . .

This is another one of those recipes I've been making for years. It doesn't get much easier than this.

4 cups strawberries (cut them in half)
1 half-baked pie shell

Mix together:

1 cup sour cream
1 1/4 cup sugar
1 cup flour

Pour mixture over strawberries in pie. Sprinkle 2 T. sugar over top of sour cream mixture. Bake at 450 for 10 minutes. Reduce heat to 350 and bake for additional 45 minutes.

Coconut Corn Nut Cookies

This is a cookie I've been making for at least 20 years from a cookbook entitled Applehood and Motherpie (thank you, Min). The name is deceiving because there are no corn nuts in this cookie. The coconut flavor is barely detectable. I mention this because I think even a coconut-hater would like this cookie. The coconut mostly provides texture, which is really really chewy. YUM. The recipe calls for corn flakes but I've been known to substitute Special K if it's all I have. I love this cookie.

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs, beaten
2 cups flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 cups corn flakes
2 cups coconut
1 t. vanilla

Cream butter and sugars and add eggs. Stir in remaining ingredients and spoon onto greased cookie sheets. Bake at 375 for 12 minutes.

June Challenge - Daring Bakers“Danish Braid”

Wow . . . I can't believe I made danish. Can I tell you how much fun this was? FUN.

About 20 years ago I went to a class to learn how to make croissants. After observing I left with the resolve never to attempt making them at home. When I saw the technique was the same with danish (that of cold butter being worked into the dough with multiple turns) I was not very excited. For ONCE my finished product looked like the sample pictures.

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

BUTTER BLOCK

1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING

Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID

Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash

Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking

1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

I added a light confectioners glaze to the finished product with a few scattered sliced almonds. This Daring Bakers challenge . . . I will make it again.

Cinnamon Rolls with Cream Cheese Glaze

Must be Conference Sunday...

The March issue of Bon Appetit has another installment of Cooking Life by the author of one of my favorite blogs, Orangette. I LOVE this article. There is no pretentious, pseudo-expert air about her . . . she tells it like it is. She writes about yeast and her years of fear and intimidation about that one little word. How she'd skip over a recipe if it had the 'yeast' word in it . . . and then, this past Fall . . . she took the plunge, never to be the same again. I share her recipe not because the world doesn't have enough versions of recipes for cinnamon rolls. I share it because she conquered a culinary fear. THAT is fun to me.

DOUGH

1 cup whole milk
3 T. unsalted butter
3 1/2 cups all purpose flour
1/2 cup sugar
1 large egg
2 1/4 t. rapid rise yeast
1 t. salt
Nonstick spray

FILLING

3/4 cup packed golden brown sugar
2 T. cinnamon
1/4 cup unsalted butter, room temperature

GLAZE

4 oz. cream cheese, room temperature
1 cup powdered sugar
1/4 cup unsalted butter, room temperature
1/2 t. vanilla

Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup of flour, sugar, egg, yeast and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead dough until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap and towel. Let dough rise in warm spot until doubled in volume, about 2 hours.

FILLING

Mix brown sugar and cinnamon in medium bowl.

Punch down dough and transfer to floured work surface. Roll out to rectangle and spread butter over dough, leaving 1/2 inch border. Sprinkle cinnamon sugar evenly over butter. Roll dough into log and cut crosswise into 18 equal slices, each about 1/2 inch wide.

Spray two 9 inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up. Cover with plastic wrap and kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Bake at 375 until golden, about 20 minutes. Invert onto rack and cool for 10 minutes. Turn rolls right side up and glaze.

GLAZE

Combine cream cheese, powdered sugar, butter and vanilla in medium bowl and beat until smooth. Spread glaze on rolls and serve.

P.S. These are rising right now...

Kettle Corn

It's one of those things, kettle corn . . . you either love it or you hate it. I fall into the "love it" category. During the house renovation I was sometimes guilty of suggesting a run to Lowe's in Green Valley only because that vendor outside made the most fabulous kettle corn ever. Sadly (or luckily, depending on how you look at it) he's moved on. I was left to my own devices and I gave it a shot last night. It was delicious.

1/2 cup popcorn
2 T. corn syrup
2 T. sugar
1 t. salt
1 t. oil

I pop my popcorn in the whirly pop, so the oil and popcorn and corn syrup go in the bottom of the pan. In last night's experiment I omitted the oil. Just as you start to hear the popcorn sizzle add the sugar. Once it's all popped add the salt. I understand if you add brown sugar instead of white sugar it will taste a little more like caramel corn. We'll see.

Apple Dumplings

I made these last night despite the fact that I'd never seen this recipe and I didn't believe it. Can I tell you it took less than ten minutes to put together and there are no words? Really. These were fabulous. Like outrageous.

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Check out The Pioneer Woman Cooks! blog here

Texas Sheet Cake

I made this cake this afternoon. When I poured the batter into the pan I realized why this recipe has been around for 100 years. It looks exactly the way I remembered, meaning GOOD.

Combine:

2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:

2 sticks butter
4 T. cocoa. and stir together. Add
1 cup boiling water, boil for 30 seconds, turn off heat.

Pour liquid mixture over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.

Add:

2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

For icing, in saucepan combine:

1 3/4 sticks melted butter
4 T. cocoa, and stir to combine, then turn off heat.

Add:

6 T. milk
1 t. vanilla
1 lb. box powdered sugar
Stir together and pour over warm cake

Blueberry Crumb Cake

She's baaaaack . . . that Barefoot Contessa lady is back with new episodes and I (for one) am SO excited. She popped up on my DVR'd list and my heart started racing. I love everything about the way she cooks and what she cooks.

For the streusel:

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Jam Thumbprint Cookies

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

"Antonia's Cheesecake"

I know there are a million cheesecake recipes out there, but this one is my favorite. So much so that when I misplaced it I grovelled to my New York friend to write it down for a second time for me. This is the one true cheesecake.

Crust:

1 1/2 cups graham cracker crumbs
2 T. sugar
1/4 cup melted butter

In medium bowl combine graham cracker crumbs with sugar and add melted butter. Stir to combine and press crumb mixure into a 9" springform pan. Chill 30 minutes.

Filling:

5 8-ounce packages softened cream cheese
1 1/3 cups sugar
3 T. all purpose flour
3 large eggs
1 1/2 t. vanilla extract
1/2 cup sour cream

Preheat oven to 325. In a large bowl beat cream cheese for two minutes; add sugar and gradually add flour. Mix until combined. On low speed beat in eggs one at a time until blended. Add sour cream and vanilla until blended. Pour into crust and bake 1 hour, 15 minutes. Cool before removing from springform pan.

Clam Chowder

3 oz. salt pork, minced
3/4 cup butter
1 cup onion, chopped finely
3 cups clams (minced)
3 cups potatoes, peeled and cubed
6 cups clam juice (canned or bottled)
1 1/2 cups light cream
ground pepper

Fry salt pork over medium heat 2-3 minutes. Add butter and cook without browning the butter for 1 minute. Add onion and cook for 4 minutes (don't brown). Add clams, cook 3 minutes. Add potatoes and clam juice, bring to boil and simmer for 8 minutes. Add cream. Add pepper to taste.

Float 1 t. butter on top of each bowl. Serve with soda crackers/chowder crackers.

The notation next to this recipe says "from Margaret".

Canadian Pork Pie

You've probably never tasted this. I can only say that since finding this recipe it just may be Christmas Eve dinner for the rest of my life.

3 lbs. ground pork
2 large onions, sliced thin
6 medium potatoes, sliced thin
2 cups water
2 t. salt
1/2 t. cinnamon
1/4 t. cloves
Pie crust for 2 9" pies

Combine pork, onions, potatoes and water. Bring to boil and simmer for one hour. Pour off liquid and excess fat. Return 1 cup liquid to meat mixture. Add seasonings and mix well. Cool an divide in halves and put into pies. Have crust thicker than usual. Bake in oven 30-35 minutes at 425.

Grasshopper Pie

A favorite of mine ever since I was a kid on Cape Cod. Lot of memories associated with this one.

1 envelope unflavored gelatin
1/2 cup sugar, divided
1/8 t. salt
2 eggs separated
1 1/4 cups milk
1/2 t. peppermint flavoring
1 cup heavy cream, whipped
Green food coloring
Whipped Cream

Mix gelatin, 1/4 cup sugar, and salt in medium saucepan. Beat together egg yolks and milk; stir into gelatin mixture. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, about five minutes. Remove from heat; stir in peppermint flavoring. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until very stiff. Fold into gelatin mixture; fold in whipped cream. Add enough green food coloring to make delicate green shade. Turn into Chocolate Crumb Shell. Chill until firm. Garnish with whipped cream.

Chocolate Crumb Shell

1 1/4 cup chocolate wafer crumbs
1/4 cup sugar
1/3 cup melted butter

Combine ingredients and press into bottom and sides of 9" pie plate. Bake at 400 for 5 minutes. Cool.