April 26, 2011
Heat oven to 325F.
1 Cup Boiling Hot Water
1 Cup Dried cranberries (5oz)
1 Cup Dried tart cherries (5oz)
1 Cup Golden raisins (5oz)
2 ½ Cups All purpose flour
1 ½ Tsp Baking soda
1 Tsp Salt
¾ Tsp Cinnamon
1 Cup Unsalted butter, melted and cooled
2 Cups Sugar
3 Large eggs
1 ½ Tsp Vanilla
1 Cup Almond slivers
8 Oz Chocolate chips
Butter and flour 17 x 12 inch baking pan, knocking out excess flour. Pour boiling hot water over dried fruit in a small bowl and soak 20 minutes, then drain well in a sieve. Stir together flour, baking soda, salt and cinnamon in another bowl. Beat together melted butter, sugar, eggs and vanilla in a large bowl with an electric mixer at high speed until creamy, about 1 minute. Reduce speed to low, then add flour mixture and mix until just combined. Mix in dried fruit, almonds and chocolate. Spread batter evenly in baking pan and bake until golden brown and a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool completely in pan on a rack. Run a thin knife around edges of pan to loosen, then cut into roughly 3-inch squares. Yield: 24 squares
March 13, 2011
Serves 6 as a main course
1 Tbl Olive Oil
1 ½ Cups Chopped Onions
1 ½ Cups Chopped Peeled Carrots
3 Large Garlic Cloves, minced
2 ½ Tsp Ground Cumin
10 Cups Chicken Broth
2/3 Cups Pearl Barley
15 Oz Diced Tomatoes in Juice
2/3 Cup Dried Lentils
4 Cups Coarsely Chopped Swiss Chard
2 Tbl Chopped Fresh Dill
Heat oil in heavy large pot over medium high heat. Add onions and carrots. Sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin. Stir 30 seconds. Add broth and barley, bring to boil. Reduce heat. Partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils. Cover and simmer until barley and lentils are tender, about 30 minutes. Stir in tomatoes with juice and lentils. Cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper to taste. Thin with more broth if desired.
February 16, 2011
Makes 2 large loaves
2 medium-sized potatoes
4 1/2 teaspoons (2 packages) instant yeast
2 tablespoons granulated sugar
1 cup buttermilk
2 tablespoons unsalted butter
1 tablespoon salt
6 to 7 cups all-purpose flour or bread flour
1 egg (for glaze, optional)
Peel and slice the potatoes. Place them in a small pan and cover with water. Boil until potatoes are soft. Drain the potatoes, reserving 1 cup of the water. If you have less than 1 cup of water remaining, just add enough water to make 1 cup. Mash the potatoes and set aside.
Allow the potato water to cool until it is approximately 100°-110°. Place buttermilk and butter in a saucepan, and heat over medium heat until the butter melts. Add the sugar, salt, and mashed potatoes, and stir to combine.
In the bowl of your mixer (or any large bowl), combine the potato water, buttermilk mixture, yeast, and 2 cups of flour. Beat vigorously with a whisk until smooth, about 3 minutes. Add remaining flour, 1/2 cup at a time, until the dough is soft and only slightly sticky. You can use a spoon, or the dough hook of your mixer, to blend in each 1/2 cup of flour. The amount of flour you will need depends on the climate of your kitchen. Knead the dough on a floured surface, or by mixer, for about 10 minutes. Add a small amount of flour (about 1 tablespoon) at a time if the dough starts to get sticky.
Grease a large bowl with a bit of olive oil, and place the dough in the bowl. Turn it over so that the top is also greased. Cover with plastic wrap and let rise until it doubles in volume, about 1 hour.
Grease 2 loaf pans (9 inches by 5 inches) with butter and set aside. Turn the dough out onto a floured surface, and divide in half. Shape each piece into a rectangle, and roll the rectangle into a log shape. Seal the seam with your fingers. Fold each end over and seal the seams. Place the loaves into the greased pans, seam side down. Cover with lightly greased plastic wrap and let rise for 30-40 minutes. Preheat the oven to 375° during this rise.
If you’d like to glaze the top of the bread, beat the egg in a small bowl and use a pastry brush to apply it to the top of each loaf. Place the pans on the middle rack of the oven and bake for about 45 minutes, or until loaves are deep brown and sound hollow when tapped. Remove from pans immediately and cool on a cooling rack.
February 10, 2011
1 (2 1/2 to 3 lb.) fryer
6 c. cold water or a little more
3 whole cloves
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. water or rich broth
1 c. diced potatoes
1 c. chopped celery
1/2 c. chopped onion
1 1/2 c. chopped carrots
1 c. frozen peas
1 bay leaf
1 tsp. seasoned salt
2 c. flour
1 tsp.s alt
4 tsp. baking powder
1 egg, beaten
2 tbsp. melted butter
2/3 c. milk
Cut up chicken and plate in kettle with water, bouillon cubes, peppercorns and cloves. Simmer 1 1/2 hours until tender. Remove chicken, cut meat from bones, discarding skin and bones. Cut chicken into pieces. Skim broth and strain out spices. Return meat to broth. Add remaining ingredients and simmer for 2 to 3 hours longer.
To make dumplings, sift together flour, salt and baking powder. Combine egg, melted butter and milk and add to flour mixture, stirring quickly just until smooth. Drop by spoon evenly around over boiling soup. Cover tightly and simmer 18 minutes until done without peeking. Serves 12.
February 8, 2011
¾ Cup Semisweet chocolate chips
½ Cup Heavy cream
For ganache, put chocolate chips in a metal mixing bowl. Bring cream to a light boil and pour over chips until they completely dissolve. Set aside and allow to cool to room temperature.
6 ½ Oz Cream cheese, softened
2 ½ Cups Granulated sugar
1/3 Cup Heavy cream plus ¾ cup whipped soft
6 ½ Oz White chocolate, melted
½ Tsp Orange zest
2/3 Cup Roasted chopped macadamia nuts
1 9-inch deep-dish pie shell
1 ½ Cups Heavy cream
¼ Cup Confectioners’ sugar
2 Oz Macadamia nuts, chopped
For filling, beat cream cheese and granulated sugar until smooth. Mix in the 1/3 cup heavy cream. Add white chocolate, zest and nuts and stir just until incorporated. Fold in the ¾ cup heavy cream. Spread into pre-baked pie shell and level off using a rubber spatula. Put in freezer until frozen. To finish pie, you will need to place the ganache in a microwave on the low setting for no more than 10 seconds at a time. Stir after each warming until ganache pours loosely but is not even close to boiling. Spread warm ganache over the top of frozen pie.
For garnish, beat cream and confectioners’ sugar with a handheld electric mixer to a stiff peak. Pipe edges of pie with whipped cream and sprinkle macadamia nuts over pie. Store in fridge.
February 5, 2011
6 slices bacon, cut into thin strips
2 onions, chopped
3 carrots, chopped
2 ribs celery, chopped
3 ½ cups canned tomatoes, drained and chopped
2 1/3 cups lentils
1 bouquet garni: 6 parsley stems, 3 springs fresh thyme and 2 bay leaves
2 ½ quarts chicken stock or broth
1 ¾ teaspoons salt
½ teaspoon fresh-ground black pepper
6 tablespoons chopped fresh parsley
1 teaspoon lemon juice
In a large pot, cook bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Reduce the heat to moderately low. Add the onions, carrots and celery. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
Add the tomatoes, lentils, bouquet garni and stock and bring to a boil. Reduce the heat and simmer, partially covered for 30 minutes. Add the salt and continue cooking until the lentils are tender, about 15 minutes longer. Discard the bouquet garni.
Before serving, stir in the pepper, half of the parsley and the lemon juice. Top with the bacon and the remaining 3 tablespoons of parsley. If the soup thickens too much on standing, stir in some water.
January 27, 2011
The sweetness of this cheesecake recipe checks in at just the right level to let the chocolate flavor stand out.
- 1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
- 1 (12-ounce) package semisweet chocolate morsels
- 3 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 4 large eggs
- Ganache Topping
Press cookie crumbs into bottom and halfway up sides of a 9-inch springform pan; set aside.
Microwave chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Beat cream cheese at medium speed with an electric mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating at low speed just until combined. Add eggs, 1 at a time, beating at low speed just until combined after each addition. Add melted chocolate, beating just until combined.
Pour cheesecake batter into prepared crust. Bake at 300° for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven 30 minutes with oven door closed.
Remove cheesecake from oven; run a knife along outer edge of cheesecake, and cool in pan on a wire rack until room temperature. Cover and chill 8 hours. Remove sides of springform pan, and place cake on a serving plate. Slowly pour and spread warm Ganache Topping over top of cheesecake, letting it run down sides of cheesecake. Chill 1 hour before serving.
Yield: 8 – 12 servings
Ingredients for Ganache Topping
3/4 cup whipping cream
1 (6-ounce) package semisweet chocolate morsles (1 cup)
1 (6-ounce) package milk chocolate morsels (1 cup)
Bring cream to a boil in a saucepan over medium heat; quickly remove from heat, and stir in semisweet and milk chocolate morsels until melted and smooth. Let mixture cool (about 30 minutes) until slightly warm before pouring and spreading over cheesecake.
December 2, 2009
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Nigella Lawson’s Christmas Rocky Road Crunch Bars
This version of Rocky Road by English Chef and Food Writer Nigella Lawson is the best yet. Easy to make—and easy to eat. She has a cookbook we recommend for making Christmas cooking delicious and stress-free—Nigella’s Christmas. Ms. Lawson is a regular on NPR.
1 1/4 cups (8 oz) bittersweet chocolate, chopped or chips
3/4 cups (6 oz) milk chocolate, chopped or chips
1 1/2 sticks (12 tablespoons) soft butter
1/4 light corn syrup
4 cups (7 oz) macaroons or amaretti (if you can find them)
1 cup shelled Brazil nuts
2/3 cup candied or glazed cherries
2 1/2 cups mini marshmallows
1 tablespoon confectioner’s sugar
Edible glitter (optional)
Put both chocolates into a heavy-based pan to melt with the butter and syrup over a gentle heat.
Put the cookies into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
Take the pan off the heat, and add the crushed cookies and nuts, whole candied cherries and mini marshmallows. Turn carefully to coat everything with syrupy chocolate.
Tip into an aluminum foil pan (I use one 9 1/4 x 12 inches), smoothing the top as best you can, although it will look bumpy.
Refrigerate until firm enough to cut, which will take about 1 1/2-2 hours. Then take the set block of Rocky Road out of the pan ready to cut.
Push the confectioners’ sugar through a small strainer to dust the top of the Rocky Road. Then, if you like, add sprinkling of edible glitter for some festive sparkle.
With the long side in front of you, cut it into 6 slices down and 4 across, so that you have 24 almost-squares.
Makes 24 big-bite-sized bars