Quiche

I had a taste of quiche yesterday . . . it was lucious. This recipe is another really ancient recipe from an old friend in Boston - I learned many things from her about cooking and baking, including that thing about never running mushrooms under water. Maybe she lost it when she saw me rinsing her mushrooms. Yep, she did.

Best thing about quiche is the versatility factor. Have some leftover bacon? Throw it in. Like spinach and mushrooms? Do it. Want broccoli and ham? That works! Most cheese variations work. Go crazy. Don't forget that tiny bit of onion on the bottom of that quiche. If you hate the onion, grate it. Just don't skip it.

7-8 eggs
1 cup mozzarella cheese
1 cup swiss cheese (or cheddar)
1 cup whipping cream
1/4 cup onion
salt and pepper
brocooli
ham

Place onions and cheese on bottom of precooked crust and pour egg mixure over top. Bake at 375 till tip of knife comes out clean and egg mixture is solidified.

Janeil's Baked Stuffed Shrimp

This was our Christmas Eve dinner. I confess I added a tiny bit of onion to the stuffing. I've been using this recipe for 20 years. I like it that much.

2 t. fresh parsley
1 sleeve Ritz crackers
1 slice white bread
1/2 stick butter
1/4 lb. scallops

Cook scallops and butter until no longer transparent. Spoon into Cuisinart and add liquid until moist. Lay shrimp split with stuffing on top. Bake at 425 for 15 minutes or until easily pierced with knife.

Apple Slab Pie

Last July I saw this recipe for Sour Cherry Slab Pie. Will you look at those pictures? I bookmarked the recipe and was determined to get around to it. Sour cherries are hard to come by in the desert. Eventually I stumbled across them at Harry & David, but alas . . . $25 was a little too steep for someone with a tendency to be crust-challenged. So apple it was. Same recipe, different fruit. It was a Christmas dessert this year and, sadly, I have no pictures. I am committed to buying the sour cherries now. Slab pie is spectacular.

Barefoot Contessa's Mac and Cheese

I doubled this recipe for our family Rock Band party tonight. I still haven't been able to find cavatappi in my grocery store. Have you?

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

THE Sugar Cookie . . .

I'm fairly confident this is the one I've settled on. Have a Merry...

3 cups flour
1 cup sugar
1 1/2 t. baking powder
1 cup softened butter
1 egg
3 T. cream
1 t. almond extract

Sift dry ingredients together. Cut in butter and other ingredients. Blend thoroughly and chill for several hours. Using a rolling pin roll out dough on floured board between wax paper. Roll out to about 1/4" thickness (see post below re: rolling pin gadget). Cut out dough and place on parchment paper. Bake 5 - 8 minutes at 400 degrees. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Let cool completely.

Makes 4 dozen cookies.

Sour Cream Coffee Cake

Christmas breakfast? I'm always looking for something to have on that cake platter for the kitchen table. I watched Ina make this one ... piece of cake!

1 1/2 sticks unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:

1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
NOTE: Next time I make this I will double the streusel ingredients

For the glaze:

1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Cookie icing . . .

Have you made Christmas cookies yet? Try this...

2 cups confectioners sugar, sifted
1/2 t. almond extract
1/4 cup milk
food coloring

Combine to make the frosting the consistency of thin glue. Pour into shallow bowls wide enough for dipping cookies. Add food coloring.

To decorate, dip the topside of each cookie into the icing. Remove quickly and let icing drip off. Let dry if you want to further embellish.

Anna Mason's Buttercrunch - Toffee!

More Christmas candy . . . and so easy to make.

1 cup butter
1 1/3 cups sugar
1 T. light Karo
3 T. water
1 cup chopped almonds
6 oz. chocolate chips
1/2 cup finely chopped almonds

Melt butter in 2 quart saucepan. Add sugar, water, Karo. Cook, stirring often, to hard crack stage - 300 degrees. Quickly stir in chopped almonds and spread in well greased 9 x 13 pan. Cool. Spread melted chocolate bits and sprinkle finely chopped nuts on top. When thoroughly cooled (4 hours) break up and package.

Anna's Caramels

Want to make candy this Christmas? My longtime friend, Anna Mason, taught me how to make these (what seems like) a hundred years ago.

1 cup sugar
1/2 cup butter
1 t. vanilla
3/4 cup corn syrup
1 cup light cream
1/2 cup nuts (if desired)

Combine sugar, syrup, butter 1/2 cup cream and bring to boil, stirring constantly. Add remaining 1/2 cup cream and cook slowly to hard boil stage (260 degrees). Remove from heat, add nuts and vanilla and pour into greased 8 x 8 inch square pan. Cut when cold, wrap each piece in a square of waxed paper. Keep in airtight container. Makes 36 pieces or 1.5 lbs.

Raspberry Almond Shortbread Thumbprints

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Snicker Cookies

This recipe comes from a Christmas cookie contest for the Las Vegas Review Journal. They are now a family favorite.

1 cup soft butter
1 cup peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
1 t. vanilla
2.5 cups flour
1 t. baking soda
20 Snickers bars

Wrap cookie dough around each snicker bar. Bake at 350 for 15 minutes.

Martha Stewart's Almond Crescent Cookies

2 sticks unsalted butter
2/3 cup confectioners sugar (plus more for rolling)
1 t. vanilla
1/2 t. almond extract
1 cup coarsely chopped almonds
2 1/3 cups sifted all-purpose flour

1. Heat oven to 350 and line baking sheets with parchment paper. Cream together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add almonds. Stir in flour and beat until well mixed.

2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches long. Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents.

3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then roll in additional sugar.

Chicken Empanadas

8 oz. skinless boneless chicken breasts (cut into 1/2" cubes)
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
1/4 cup water
2 T. raisins
2 T. chopped fresh parsley
1 T. tomato paste
1 T. chopped pimento stuffed green olives
1 garlic clove, minced
1/2 t. ground cumin
2 T. dry breadcrumbs

36 potsticker wrappers
1 large egg

2 cup oil

Combine and cook first 6 ingredients. Transfer to food processor and add remaining ingredients. Wrap with potstick wrappers and use egg to seal. Fry till golden brown. Drain on paper towels and serve with various dipping sauces

Sun Dried Tomato Pesto Torte

My friend (hi Robyn) was just visiting from Boise and mentioned how much she loves this recipe. It's another great holiday dip that can be made ahead of time. Take this to your Christmas party . . . it's delicious.

1 8 oz. package cream cheese, softened
1/2 cup crumbled feta cheese (2 oz.)
2 cloves garlic, minced (I like more than 2 cloves)
1 T. milk
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh parsley sprigs
1/2 cup grated parmesan cheese
1/4 cup pine nuts
2 cloves garlic, minced
3 T. olive oil
2 T. pine nuts
1/2 cup oil-packed dried tomatoes, drained and finely chopped
french bread slices

In food processor bowl combine cream cheese, feta cheese, 2 cloves garlic and milk. Cover and process or beat with electric mixer on medium speed till almost smooth.

For pesto combine basil, parsley, parmesan cheese, 1/4 cup nuts, 2 cloves garlic and olive oil. Cover and process or blend till almost smooth.

Line 4 cup mold with plastic wrap and sprinkle the 2 T. roasted nuts over bottom of mold. Spoon 1/4 cheese mixture atop nuts, spreading evenly. Carefully spread with half the pesto. Add another one-fourth of cheese mixture.

Sprinkle tomatoes atop cheese in mold Add another 1/4 cheese mixture and remaining pesto. Spread remaining cheese mixture atop and cover and chill at least 4 hours or overnight. To serve, unmold onto platter and serve with French bread.

O Henry Bars

4 cups oats
2/3 cup butter
1/2 Karo syrup
1 cup brown sugar
3 t. vanilla

6 oz. chocolate chips
2/3 cup peanut butter

Pat dough in 9 x 13 pan and bake at 35 for 15 minutes only.

Melt peanut butter and chocolate chips. Spread on dough and let set before cutting.

Downeast Maine Pumpkin Bread

Ingredients

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Egg Rolls

1 lb. uncooked medium shrimp
1 lb. uncooked bonless lean pork
4 oz. fresh mushrooms
8 green onions
1 red pepper, seeded
8 oz. Chinese cabbage
1 can water chestnuts
3 T. sherry
1 1/2 T. soy sauce
2 t. grated pared fresh ginger root
1 t. sugar
1/2 t. salt
1/4 cup water
1 1/2 T. cornstarch
24 spring roll or egg roll wrappers
3 cups vegetable oil

Finely chop shrimp, pork, mushrooms, onions, pepper, cabbage and water chestnuts using cleaver or food processor. Add sherry, soy sauce, ginger, sugar and salt and mix well.

Mix water and cornstarch in small bowl until blended. Place 1/4 cup filling evenly across corner of each wrapper and brush cornstarch mixture evenly over all edges of wrappers. Carefully roll wrappers around filling folding in the corners.

Heat oil in wok over high heat until it reaches 375 and fry 3 to 4 rolls at a time until golden, 3 to 5 minutes. Drain on absorbent paper.

P.S. I frequently use only chicken in these egg rolls. I posted the recipe the way I learned it . . . I mostly make chicken only egg rolls.

Starbucks Pumpkin Scone

INGREDIENTS:

2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
6 tablespoons cold butter

Glaze

1 cup plus 1 tablespoons powdered sugar
2 tablespoons whole milk

Spiced Icing

1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.
3. In a separate medium bowl, whisk together pumpkin, half-and-half, and eggs.
4. Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor: Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand.
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1 -inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.
6. Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.
7. While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
8.When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.
9. As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk. Makes 6 scones.

Just Chicken Pie

A chicken pie with no peas or carrots - by Deena Stovall, as printed in America's Best Lost Recipes. I didn't trust, so I skipped the cheese in this recipe. I'm just traditional when it comes to some recipes. I will make this over and over again.

Ingredients

* 2 1/2 lbs chicken breasts, with skin and bone
* 8 tablespoons unsalted butter
* 1 celery rib, chopped fine
* 2 garlic cloves, minced
* 1/3 cup all-purpose flour

* 1 (12 ounce) can evaporated milk
* 2 cups low sodium chicken broth
* 1 teaspoon grated lemon zest
* 3 scallions, chopped
* 2 refrigerated pie crusts, 9-inch
* 3/4 cup shredded sharp cheddar cheese
* 1 large egg, beaten

Directions

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Cover a rimmed baking sheet with foil.

2. Pat the chicken dry with paper towels and season with salt and pepper. Place on the prepared baking sheet, skin-side up, and roast 35 to 40 minutes. Let cool to room temperature, remove and discard the skin, and cut the meat from the bone and shred the chicken into 2-inch pieces. Reduce the oven temperature to 350 degrees.

3. Melt the butter in a large saucepan over medium heat. Cook the celery until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook until it begins to brown, about 1 minute. Stir in the milk, broth, and zest and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Strain the sauce into a large bowl, discarding the vegetables. Stir in the chicken and scallions, and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.

4. Spoon the chicken mixture into the pie shell and sprinkle with the cheese. Top with the remaining circle of dough. Trim all but 1/2 inch of the dough overhanging the edge of the pie, using your fingers.

5. Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is deep golden brown, 45 to 55 minutes. Let cool 10 minutes. Serve.

Want to make this easier? Just buy that roast chicken at Costco.

Photo courtesy of Minnesota Public Radio.

Bailey's Hot Fudge

Bailey's of Boston might be long gone but their hot fudge recipe lives on. Their silver bowls just made the hot fudge sundae taste that much better.

* 1/2 cup butter
* 2 unsweetened chocolate squares
* 2 cups confectioners' sugar, sifted
* 3/4 cup evaporated milk

Slowly melt butter and chocolate in a saucepan. Remove from heat. Alternately add the sugar and evaporated milk. Stir till smooth. Return to heat. Simmer 8-10 mins. Makes 2 cups.

Thank you, Betsy, for lighting a fire under me to get my hands on the recipe. I owe you.

Caramel Corn

1 lb. brown sugar
1 cup light Karo syrup
1 stick butter
1 can sweetened condensed milk

Cook brown sugar and Karo together until lightly boils. Add 1 stick butter and 1 can sweetened condensed milk and continue to cook until edges simmer. Pour over prepared popcorn.

Pound Cake

Oh a good pound cake . . . especially one with a crunchy, buttery crust. This recipe is a keeper.

3 cups flour
2 cups sugar
3 t. baking powder
1/2 t. salt
2 cups softened butter
1/2 cup milk
1 t. vanilla
1 t. almond extract
6 eggs

350 for 1 hour, 15 minutes. Kitchen Aid recipe.

Elegant Bars

1 lb. powdered sugar
1 cup melted butter
1 1/2 cup melted peanut butter
1 1/4 cup graham cracker crumbs
1 12 oz. package milk chocolate chips

Mix powdered sugar, melted butter, melted peanut butter and graham cracker crumbs together and place in 8 x 10 glass dish. Press into dish. Melt chocolate chips and spread over peanut butter mixture. Refrigerate and cut into squares.

Carrot Cake with Cream Cheese Frosting . . .

I've been making this cake for many years, albeit usually only once a year - it's rich. And great. "We" prefer no fruit or nuts in our version, but add what you will.

2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)

Cream Cheese Frosting

1 lb. confectioners sugar
1 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoons vanilla extract

Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

For frosting:

Using electric mixer, beat all ingredients in medium bowl until smooth and creamy. Serve cake cold or at room temperature.

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.