Dumplings

Dumplings to go with your chicken and dumplings dish. These are light and fluffy and my new recipe. I got tired of my dumplings sinking to the bottom of the soup and being heavy lumps. I no longer wing it, I actually follow a recipe!

Taken from Cook's Illustrated September/October 2009 issue.

I haven't included a chicken recipe because it's really just chicken noodle soup and dumplings. You can google your own recipes for chicken soup, but I usually just do it on the fly. I suggest using chicken thighs and drumsticks. I found my soup far more tastier that way than when I used to just use a whole chicken. I also use chicken stock from the store when I make my chicken soup so it's a nicer, richer broth. That's all I can advise. :) It's all trial and error - god knows it's taken me a while to get the right stuff together for my chicken soup.

Ingredients

2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp baking soda
1 tsp sugar
1 tsp table salt
3/4 c cold buttermilk (see note)
4 TBSP (1/2 stick) unsalted butter, melted
1 large egg white

Method

Whisk flour, baking soda, sugar and salt in a large bowl. Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.

Make sure stew is simmering. You can either use a greased tablespoon measure (or #60 portion scoop) or a teaspoon to drop over top of the stew, spacing about 1/4 of an inch apart. You should have about 24 dumplings...or in my case, 9 big fatty ones. Hah! Wrap lid of Dutch oven with a clean kitchen towel, keeping the towel away from the heat source (You don't want to set your kitchen on fire, do you? ) and cover the pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 13 to 16 minutes.

Serve immediately

Big Soft Ginger Cookies

As always, bold italics are suggestions!

I love this time of the year and I've got to share a whole bunch of ginger cookie recipes. I know I've got a ginger molasses cookie out here already, but I just love, love L O V E big soft ginger cookies.

Ingredients

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup butter, softened

1 cup white sugar

1 egg

1 tablespoon water (I tend to use orange juice because it brings out the flavor of the ginger)

1/4 cup molasses

2 tablespoons white sugar

Method

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Vanilla Extract

Forget buying vanilla extract, girlfriend! Make your own...plus, your own vanilla extract will totally surpass that store bought stuff in terms of taste. It also will be far easier on your wallet!

Ingredients

1 vanilla bean
3/4 c hot vodka
A one cup (or 2 cup if you double the recipe) sealable container

Method

Split a fresh bean length wise and scrape out the seeds. Place the seeds and split pod in the container. Then add 3/4 c hot vodka and let the mixture cool to room temp. Seal the container and store at room temp for one week, shaking gently everyday. Strain the extract (if you want to) and store in a cool dark, place.

This should keep indefinitely.

Pumpkin pie

My pie is a little different because it uses ice cream! :)

Ingredients

1 1/2 pints vanilla ice cream, softened

3 eggs

1 3/4 cups pumpkin puree

3/4 cup white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 (9 inch) unbaked pie shells

Method

Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.

In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.

Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

My Perfected Chocolate Chip Cookie

Whenever I'd bring in chocolate chip cookies to my old places of work, they'd always say it tasted great. Why thank you very much! I'd reply. People couldn't pinpoint what I did differently - Is there cinnamon in here? Nutmeg? What is it? they'd ask.

No, it's the same ingredients off the back of a Nestle Tollhouse chocolate chip bag. Most people couldn't believe it, but it was true. It still is. However, I always neglected to tell people my most vital step that transcended my food - I'd brown the butter...and instead of 2 eggs, I'd use one egg and an extra egg yolk.

There, I've said it. There goes my secret.

Ingredients

• 2 1/4 c all purpose flour
• 1 TSP baking soda
• 1 TSP salt
• 1 cup (2 sticks) butter
• 3/4 c granulated sugar
• 3/4 c packed brown sugar
• 1 tsp vanilla extract
• 1 large egg and 1 large egg yolk
• 2 cups (one 12 oz package) semi-sweet chocolate chips
  
• ¾ cup chopped pecans or walnuts, toasted (optional)

Method

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 14 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.





Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.

First 30 second whisking




Second 30 second whisking




Third and final whisking




Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.



Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.



Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Pecan Bars and Pecan Pie

Every once in a while I get this horrible craving for pecan bars or pie. I can't curb it, either. It's once in a blue moon and when it hits, I have to have either - I don't know what it is that makes it like that.

In any case, here are my go-to recipes for fast and easy pecan bars and pie - as always bold italics are my notes/suggestions - you don't have to follow it, but it's from my experience it's best that you do. ;)

Carina's Chewy Pecan Bars

Ingredients

• 1/4 cup butter, melted
• 4 eggs
• 2 cups packed brown sugar
• 2 teaspoons vanilla extract
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups chopped pecans
• confectioners' sugar

Method

Spread butter evenly in an ungreased 13-in. x 9-in. x 2-in. baking pan. In a mixing bowl, beat eggs, brown sugar and vanilla. Combine flour, baking soda and salt; gradually add to egg mixture. Stir in pecans.

Spread into prepared pan. Bake at 350 degrees F for 30-35 minutes or until browned. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.

***************************************************************************
After some experimenting, I was finally able to put together a pecan pie that didn't call for corn syrup -- YAY!!! I have always disliked corn syrup because it made it sickeningly sweet. I did try to make pecan pie with maple syrup, but we won't talk about that disastrous experimentation...shhh!

For my next attempt at modifying this recipe, I am going to try this recipe using 3/4 c brown sugar and 1/2 c splenda in an attempt to lower the calorie count. I want my diabetic friends to be able to partake in my baking!

Alternately, you can also add chocolate chips to this as well -- enjoy!

As I change and evolve in this recipe, I'll always keep this one here but will add the new variations to the bottom.


Pecan Pie

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (I tend to put in 1.5 cups because I hate it when the center is very runny and caramel-like, I like a firmer, more bar-like texture)
  

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

MMM...donuts.

This recipe won't make lovely light donuts like Krispy Kreme. These are traditional cake donuts so they will be heavier and a bit denser, but still darn good!

What I also love about this recipe is that from start to finish, you can be done in under 30 minutes.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/4 teaspoon ground cinnamon (I tend to use about 1 tsp)
• 1 dash ground nutmeg (I tend to use about 1 tsp)
  
• 2 tablespoons melted butter
• 1/2 cup milk
• 1 egg, beaten
• 1 quart oil for frying
  

Method

1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
3. Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

Key Lime Pie

This pie sets in your fridge - yay! I recommend using limes from the store, not key limes because it will be more work than it's worth. Plus, I've found people tend to like the more 'lime-y' taste.

My super secret ingredient is instant vanilla pudding used as a thickening agent so you don't have to use so much gelatin.

Ingredients

For the Crust

• 8 whole graham crackers , broken into smaller pieces
• 2 TBSP sugar
• 5 TBSP unsalted butter, melted

For the Pie Filling

• 1/4 c sugar
• 1 TBSP grated lime zest
• 8 oz cream cheese, softened
• 1 (14 0z) can sweetened condensed milk
• 1/3 c instant vanilla pudding mix
• 1 1/4 tsp unflavored gelatin
• 1 c fresh lime juice from 6-8 limes
• 1 TSP vanilla extract

Method

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.

2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.

3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.

Beef Stew

This is a recipe that Colin and I found one day in Safeway off a random recipe card that was on a rack. It looked so simple we decided to give it a shot.

By far, one of my most favorite beef stew recipes...hearty, flavorful and different from the norm!

Serves 4 – 6

Ingredients

• 2 pounds stewing beef, cut into 1-inch cubes
• 1 ¼ stick butter
• 3 medium onions, peeled and coarsely chopped
• 2 pounds potatoes, peeled and coarsely chopped
• 2 pounds tomatoes, peeled & seeded (or two 28-ounce cans, drained)
• 2 bay leaves
• 4 cups chopped cilantro (1/4 pound)
• 4 cups chopped basil (1/4 pound)
• 1 green pepper, chopped
• 1 hot red or green pepper, chopped
• 1 tsp salt
• 1 cup water
• Freshly ground black pepper

Method

Place the meat in a Dutch oven and cook, covered, over low heat until it begins to sweat. Without adding any liquid, braise the meat for about 10 minutes, stirring once, Uncover the pan and turn the heat to high. Cook for another 10 minutes, until the liquid evaporates. Add the butter at this point, and cook the meat over medium-high heat for about 10 minutes more, stirring occasionally, until it browns. Next, add the onions and potatoes and cook for 5 more minutes. Puree the tomatoes and add to the pan along with the remaining ingredients, seasoning to taste with pepper. Mix well. Simmer, covered, for 1 hour.

Garam Masala

Taken from this website.

This yields 1/2 cup of Garam Masala. Store in an airtight container.

Ingredients

2 tablespoons cumin seeds

2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)

METHOD

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

Chicken Tikka Masala

Chicken Tikka Masala

As always, bold italics are merely suggestions. :)

Serves 4

Ingredients

For Marinade

1 c yogurt

1 TBSP lemon juice

2 TSP ground cumin

1 TSP ground cinnamon (if you have garam masala, use it here...cinnamon was nice, but I think the garam masala gives it a fuller richer experience)

2 TSP cayenne pepper (or less because it may be too spicy for you - it was too spicy for me...I admit it!)

1 TBSP minced fresh ginger

1 TSP salt (or more if you like, but anymore than 1 tsp is overkill, imo)

3 boneless, skinless chicken breasts, cut into bite-size pieces

4 long skewers

For Sauce

1 TBSP butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 tsp ground cumin

2 tsp paprika

1 tsp salt (or more if you like, but again, anymore than 1 tsp is overkill)

1 (8 oz) can tomato sauce

1 c heavy cream

1/4 c chopped fresh cilantro

METHOD

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger and 1 tsp salt. Stir in chicken, cover, then refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.

Pie Crust

Ingredients:

• 2 1/2 c all purpose flour
• 1 TSP salt
• 1 TSP sugar
• 1 cup unsalted butter, cut into 1 TBSP pieces, VERY COLD (it's important that they be cold or your crust will not turn out correctly)
• 1/4 to 1/2 c cold water

METHOD

1. Put the flour, salt and sugar into a food processor and pulse once or twice.
2. Add the butter and process until the mixture looks grainy.
3. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
4. Decant the loose dough onto a piece of plastic wrap.
5. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
6. Split into two pieces and wrap each and chill for at least 4 hours before using.
7. Dough can be made ahead for up to one week.

Apple Pie

Mine deviates from the standard - it uses buttermilk and has a custard-like texture to it. If you aren't adventurous, this isn't for you.

I made the topping different from your standard apple pie - at the time, my husband was craving a crumble type of topping. He's British, so he wanted a crumble more than anything else. I've served this to other friends who are Brits and they enjoy it as well. I hope you do, too! :)

This recipe calls for a pie crust. You can be adventurous and make your own or if you're in a pinch, use store bought.

Ingredients:

• 1 (9 inch) pie shell (made or store bought)
  
• 1/4 cup butter
• 2 tart apples - peeled, cored and sliced
• 1/2 cup white sugar (I take this down to 1/4 c because there is a lot of sugar in this recipe, you can take it down even more if you like)
  
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, softened
• 1 1/3 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 3/4 cup buttermilk
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 3 tablespoons butter

METHOD

1. Preheat oven to 300 degrees F (150 degrees C).
2. To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
3. To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
4. Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
5. Place in preheated oven and bake for 30 minutes.
6. To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.
7. Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.

Pakora

I had always loved pakora, but the pakora you get in the US is different than the one in Delhi. I think the stuff here in the US is more punjabi style - the veggies are kind of mushed up and combined with the batter...I prefer more north Indian style where the veggies are not chopped up, but whole actual pieces.

This is the version I prefer...and hope you do as well. Some say it's almost like Japanese tempura, but with an Indian twist. I think every culture has something with batter deep fried veggies. If not, then they should! :)

FYI - this recipe calls for cauliflower and onions, but don't be afraid to use carrots and thinly sliced potatoes as well. This batter works well with almost any vegetable...except celery, turnips and beets. *hurls* Nothing can make those 3 things ever taste good.

Ingredients

• 1 cup chickpea flour
• 1/2 tsp ground coriander
• 1 tsp salt (I prefer seasalt)
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (can be made to 1 TBSP for more kick)
• 1/2 tsp Garam Masala**
  
• 2 cloves garlic, chopped (I tend to use 1/2 tsp garlic powder because the flavor can be spread around throughout the batter a lot better)
• 3/4 c water
• 1 quart oil for frying
• 1/2 a head of cauliflower florets
• 2 onions, cut into rings

METHOD

1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

** Garam Masala can be found at your local Asian market in the Indian spices section OR if you are feeling brave enough, you can make your own. I am lazy, so I go out and buy it. :D

Chocolate Mousse Pie

I highly suggest using the best chocolate you can find out there for this - ie Scharffenberger or Lindt. Anything else makes this recipe a fail from the moment you purchase a cheap chocolate.

Ingredients

Crust
21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Mousse
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar

Chocolate shavings (optional)


Preparation

For Crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse:

Bring 1 cup cream to boil in a medium sized heavy saucepan and whisk briskly, adding in the chocolate, vanilla and salt.Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

Serves 8.

Cheesecake - NY Style

Ingredients

• 1 crumb crust recipe, at the bottom of the page
  
• 5 (8-oz) packages cream cheese, softened
• 1 3/4 cups sugar
• 3 tablespoons all-purpose flour
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• 5 large eggs
• 2 large egg yolks
• 1/2 teaspoon vanilla

METHOD

Make crumb crust as directed in separate recipe. Preheat oven to 550°F.

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Crumb crust recipe

Ingredients

• 1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
• 5 tablespoons unsalted butter, melted
• 1/3 cup sugar
• 1/8 teaspoon salt

METHOD

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

• I'll be honest and say that the 550F starting point freaked me out. It led to a slightly charred top - not pretty. I suggest starting it at 450F for the first 10-15 minutes, then down to 200 for about an hour and a half (it may take longer or shorter, keep checking your cheesecake!). After that, turn off the oven and let the cheesecake stay in there for an additional 30 minutes with the door closed. When the 30 mins have passed, crack open the oven door (leaving cheesecake in there) and leave in there for another 30 to 40 minutes. Doing that should result in a cheesecake with no cracks on top. It's ok if there is a crack, though! (these recommendations are for an electric oven...if you have gas, you might want to keep a closer eye and make your own call)
  
• The cheesecake will keep well for 2 weeks if you keep it covered and chilled.

cheesecake - light and fluffy

This cheesecake is very light and fluffy, unlike more traditional cheesecakes, which are creamy and dense.

Bold italics = suggestions/hints/notes

Ingredients

• 2 1/2 (8-oz) packages cream cheese (1 1/4 lb), softened
• 1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened, plus additional for pan
• 1 1/2 cups sugar (I would recommend dropping the sugar to 1 cup)
  
• 8 large eggs, separated
• 2 teaspoons finely grated fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla
• 1/2 teaspoon orange-flower water*
• 1/2 teaspoon almond extract
• 1/4 cup cornstarch

Special equipment: parchment paper cut into a 10-inch round and a 32- by 5-inch strip; a 10-inch (26-cm) springform pan.

METHOD

Preheat oven to 350°F.

Butter bottom and side of springform pan. Line bottom with round of parchment and butter round. Butter 1 side of parchment strip and fit unbuttered side of strip against buttered side of pan. (Strip will extend 2 inches above rim of pan.)

Beat together cream cheese, butter, 3/4 cup sugar, egg yolks, zest, juice, vanilla, orange-flower water, and almond extract in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes in a standing mixer or 3 minutes with a handheld. Add cornstarch and mix at low speed until just combined.

Beat egg whites in another large bowl with cleaned beaters at medium speed until whites just hold soft peaks. Add remaining 3/4 cup sugar, 1 tablespoon at a time, beating, then increase speed to high and continue beating until meringue holds stiff, glossy peaks, about 2 minutes in standing mixer or 3 minutes with handheld.

Fold one fourth of whites into cream cheese mixture to lighten, then fold in remaining whites gently but thoroughly.

Line outside of springform pan with foil (covering bottom and about 1 inch up side) to waterproof. Pour batter into pan and gently smooth top. Bake in a hot water bath in middle of oven until top is golden but cake trembles slightly when pan is shaken gently, 55 to 65 minutes. (Cheesecake will rise in oven, but then will fall slightly and set as it cools.) Transfer springform pan to a rack to cool completely, then chill, loosely covered, at least 8 hours.

• Hot water bath = To prepare a water bath for baking, put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan. For some, a hot water bath is really stressful for when you take out your item from the oven...the fear of the hot water sloshing and burning you is a real turn off for some. If this is your first time using a hot water bath, DO NOT use a disposable aluminum pan - you'll get burned...literally.
• I recommended dropping the sugar to 1c because it was far too sweet otherwise...and not in a good way.
• Orange flower water can be found (sometimes) in BevMo or a gourmet cooking store. If you can't find orange flower water and need it for a recipe, chop orange peel (I grate mine) and soak for 24 hours in sweet white wine. Strain before using wine.

Cheesecake - Peppermint

Bold italic = suggestions and notes that you might want to take a look at before you start...

Crust

• 1 9-ounce box chocolate wafer cookies
• 1/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, melted

Ingredients

• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 4 large eggs
• 1/4 cup half and half
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract (I suggest using peppermint OIL)
  
• 1/3 cup 1-inch-diameter hard red-and-white-striped peppermint candies, crushed

Topping

• 1 1/2 cups sour cream
• 3 tablespoons sugar (can be increased to 1/4 c for extra sugary goodness - highly recommended)
  
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract

METHOD

For crust:
Wrap outside of 9-inch-diameter springform pan with aluminum foil. Finely grind cookies with sugar in processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling.

For Filling:
Preheat oven to 350°F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust.

Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature.

For Topping:
Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake , covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.)

Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with peppermint candies.

• Use a 10" springform pan because it may not cook properly or all the way through.
• I suggested using peppermint oil because if you want a bit more of a minty taste, that's the way to go. If not, stick to the original peppermint extract.
• You can also add 1/2 c of mini chocolate chips to the batter as well - some friends suggested I try that...and it rocks.
• It is very important to have your ingredients (cream cheese, eggs, etc) at ROOM TEMP. I cannot stress that enough.
• Do not add the peppermint candies until you are ready to serve, otherwise they will melt.
  

Ginger Molasses Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons grated fresh ginger
• 1 TBSP cinnamon
• 1 TBSP nutmeg
  
• 3/4 cup butter, softened
• 1 cup white sugar
• 1/4 cup molasses
• 1 egg
• 1 cup white sugar

METHOD

In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.

Preheat oven to 350 degrees F (175 degrees C)

Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.

Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

Ricotta Pancakes

Don't knock it till ya try it!

Bold italics = suggestion/hint

Ingredients

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 large eggs, separated
• 2 cups milk
• 4 ounces ricotta, well drained (1/2 cup)
• Butter or vegetable oil (I prefer butter)

METHOD

Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry. Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.

Warm a serving platter in a 200 degree F oven.

Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. Cook on the other side for 2 minutes, or until golden brown. Transfer the pancakes to the warm platter.

You can vary the recipe by adding frozen (or fresh) blueberries to the batter after it has been poured onto the griddle, before you flip it.

Peanut Butter and Banana Stuffed French Toast

Ok, give this a shot before you go all "ewww....how gross!" on me.

Try the recipe as is before you modify it. That's all I'm asking.

You can thank me later!

Ingredients

• 6 slices day-old white or wheat bread
• 1 to 2 ripe bananas
• 8 tablespoons creamy peanut butter
• Honey, for drizzling
• 4 eggs
• 1/4 cup heavy cream
• 1 TBSP vanilla
• 1 tablespoon dark rum
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Dash salt
• Butter or oil, for frying
• Powdered (icing) sugar, for topping
• Maple syrup, for topping

METHOD

Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.

In a shallow medium sized bowl, gently whip by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.

Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.

Focaccia

This is my most favorite recipe for focaccia. I've tried others and this is the one that I keep coming back to. It makes a lot of bread, so you may want to halve the recipe.

Ingredients

• two 1/4-ounce packages (5 teaspoons) active dry yeast
• 1 teaspoon sugar
• 2 cups warm water (105°‐115° F.)
• 1 tablespoon table salt
• about 5 1/2 cups all-purpose flour
• 1/3 cup olive oil
• 2 teaspoons minced fresh thyme leaves
• 2 tablespoons cornmeal
• 1/2 cup coarsely grated Parmesan
• coarse salt for sprinkling
• freshly ground black pepper for sprinkling

METHOD

In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.

Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.

Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.

Preheat oven to 450° F.

Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.

Sprinkle with Parmesan cheese as well as coarse salt (like kosher salt or sea salt) and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccias from pans and cool on racks.

Scottish Baps (breakfast rolls)

For some reason, August is starting out as a total bread month. I am not sure why...

NOTE: Prep time does not include one hour rising time

Bold italic = suggestions/hints/tips/ideas

8 servings

45 min prep time

Ingredients

• 2 (7g) envelopes yeast
• 2 TSP sugar
• 2/3 c warm water
• 2/3 c warm milk (I suggest using full fat)
• 3 1/3 c plain flour (please, FOR THE LOVE OF GOD, DO NOT USE SELF RISING FLOUR)
• 1 TSP salt
• 60g lard (about 4 TBSP butter)

METHOD

Combine yeast, sugar, water and milk in bowl. Cover and leave in a warm place until frothy, about 10 minutes.

Sift flour and salt in a large bowl. If you do not have a sifter, you can use a fine grade sieve and push the flour through with the back of a wooden spoon. Rub in lard/butter.

Stir the yeast mixture in and mix to a soft dough. Cover with a clean cloth (I prefer to use plastic/cling wrap) and leave in a warm place for 1 hour or until doubled in size.

Turn dough onto lightly floured surface and knead for 5 minutes or until smooth.

Divide dough into 8 pieces and knead each piece into balls.

Place 5cm apart on greased oven trays. Dust lightly with sifted flour and cover with tea towel. Let rise for 10 to 15 minutes.

Make an indent in the middle of the rolls with your finger.

Bake in preheated oven at 450F (220C) for 15 minutes or until lightly browned.

Serve hot.

Fresh Pesto

By far, the easiest recipe out there. The ingredients are so simple, you can't go wrong! I love making this pesto and putting it on my pizza dough for pesto pizza.

Forget ordering take out - you can make this at home and love it!

Special note: You will need a food processor for this.

As always, bold italicized are suggestions and hints.

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup freshly grated parmesan-reggiano or romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts (I usually omit this because some people have nut allergies)
• 3 medium sized garlic cloves
• Salt and freshly ground pepper to taste

METHOD

In the food processor, combine the basil and the pine nuts/walnuts. Pulse a few times. If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil. Add the garlic.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Just remember that a little goes a long way! I tend to use 1/4c to 1/2 cup for my pesto pizza.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices

Chocolate Pizza

This chocolate pizza utilizes my pizza dough.

Ingredients

Pizza Dough

2 TSP butter (1/4 of a stick), melted
1/4 c chocolate-hazelnut spread (like Nutella)
1/2 cup chopped bittersweet or semi-sweet chocolate
2 TBSP chopped high quality white chocolate (like Lindt or Perugina)
2 TBSP chopped toasted hazelnuts

METHOD

Preheat oven to 450F. Line a large baking sheet with parchment paper. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges and serve.

Pizza Dough

My most favorite pizza dough - it's very simple...and yet so delicious. I will also add on a recipe for chocolate pizza that will utilize this recipe. If you don't want chocolate pizza, feel free to garnish with your favorite tomato based pizza sauce (or whatever sauce you fancy, really) and go to town.

Preheat oven to 450F

3/4 c warm water (105F to 115F)
1 envelope active dry yeast

2 c (or more) all purpose flour
1 TSP sugar
3/4 TSP salt
3 tablespoons olive oil

Pour 3/4 cup warm water into a small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar and salt in processor. Add yeast mixture and 3 TBSP oil; process until dough forms a sticky ball. Transfer to a ligtly floured surface.

ALTERNATELY

If you are using a stand alone mixer, use the dough hook attachment, spraying the hook with Pam. Process the dough on medium-high until the dough starts to climb the hook. Keep an eye on it because it happens quickly - about 2-3 minutes. When that occurs, remove the dough from the hook. Make sure to not overwork the dough or you'll have to start again.

Transfer to a lightly floured surface.

Knead the dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.

Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Punch down dough.

Can be done ahead by 1 day. Store in airtight container in refrigerator.

Roll out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

Spread your favorite pizza sauce on it (I don't use sauce, I tend to make pesto pizza...mmm) and toppings, then pop into the oven, baking until the cheese bubbles and the crust looks golden brown.

Remove from the oven and let rest for 5 minutes before cutting.

Notes:

Knead - when the dough is smooth and no longer sticks to your hands, you're done.
Punch - punching down the dough pops air bubbles, resulting in even texture.
Roll - If your pizza dough is elastic and hard to roll, let it sit for 5 to 10 minutes so the dough relaxes. Start in the center and roll outward.

Pancakes

Mmm...pancakes.

Ingredients
1 1/2 cups all-purpose flour
3 1/2 TSP baking powder
1 TSP salt
1 TSP sugar
1 1/4 c milk
1 egg
3 TBSP butter melted (unsalted)

METHOD
In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot.

Crab Dip

My cousin Lia generously shared this with me. I don't care if my hips hate me later. My taste buds thank me with each bite.

Ingredients

1 lb. Dungeness crab meat, canned or fresh

12 oz. canned artichoke hearts, drained and roughly chopped

3 cups mayonnaise

½ lb. parmesan cheese, shredded (about 1 cup; can be a little generous with it, too)

½ Maui onion, finely diced (or use a regular onion...best if you can find a sweet type)

½ teaspoon white pepper

lemon wedges for garnish

Method

Drain crab meat and remove any shells. Transfer to a large mixing bowl. Add remaining ingredients and mix well. Spoon into individual ramekins or large oven-proof casserole and heat in oven at 375° until mixture is bubbly and top is lightly browned (small ramekins could be heated under the broiler with rack in middle of oven). Serve with sliced French bread or sourdough bread. Garnish with lemon wedges.

Ukoy - Filipino Potato Shrimp Fritter thingies...

This is so old school, my momma forgot that she used to make these. I kept talking about the potato shrimp patties she used to make until the lightbulb in her head lit and she went, "Oh...ukoy. I forgot all about those!"

So in a mommy daughter bonding moment, we gave it a shot. Of course, there were squabbles about how it should be done...but in the end, it looked and tasted FREAKING delicious. By the time I realized I wanted to take pictures, we were gripping the side of our stomachs going, "oh...why did we eat it all?"

Ingredients

2 large potatoes
2 medium carrots, julienned
1 large onion, cut into rings and then cut in half
2/3 cup of flour
1/3 cup of cornstarch (you can add more of the flour and cornstarch but keep the proportions)
1 tsp of salt
3 stalks of green onion, chopped
1 1/2 lbs of shrimp, shelled, deveined, cut in half (lengthwise)
1/4 cup of waterblack pepperoil for frying


Method

Peel and then grate the potatoes (use the big holes on the grater).

Add the carrots, green onion, and onions.

Mix it up.

Add the shrimp, flour, cornstarch, and water.

Mix it up.

Salt and pepper time. (By this time you should have a thick but slighly runny, potato heavy batter)

In a pan, heat up about an inch of oil (enough to almost cover the patty).

Using a saucer or small plate form a little potato patty.

When the oil gets hot, slide the patty into the oil.


Serve with a dipping sauce of 2:1 vinegar and soy sauce, plus crushed garlic, and fresh cracked black pepper. Don't forget the steamed rice.

Lumpia Wrapper

I've been wanting some lumpia for a while and have pondered making my own, but finding the wrappers here have been difficult. I don't want eggroll wrappers because that stuff is mega thick and lumpia wrappers are delicate.

I went on the hunt and found something I can work with and thought I'd share it with you. It's trial and error and don't expect to get it right the first time.

Lumpia wrapper

Ingredients:

1 cup flour
1 egg
1 cup water

Directions:

1 Mix all ingredients until very smooth.
2 Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done.

Shepherd's Pie

Not the recipe hubby makes (he won't tell me - wtf is that all about?!), but one I still enjoy.

Serves 4

Ingredients

1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped carrots, corn, peas
1 1/2 - 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Chocolate Raspberry Turnovers

Makes 32 small pastries.

Active Time: 20 mins
Start to Finish: 45 mins

Needed: Parchment paper

Put oven racks in upper and lower thirds of oven and preheat oven to 425F (218C).

Line 2 large baking sheets with parchment paper. Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.

Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of the beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastires in same manner, transferring to second baking sheet.

Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks for 5 minutes.

Serve warm.

Milk Chocolate Pudding

Serves 4 to 6

Active time: 15 minutes
Start to finish: 2 1/4 hours, including chilling

2 TBSP Sugar
2 TBSP Cornstarch
2 TBSP unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 oz fine-quality milk chocolate, chopped
1 TSP pure vanilla extract
Accompaniment: Lightly sweetened whipped cream

Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2 quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. MIXTURE WILL BE THICK. Remove from heat. Whisk in chocolate and vanilla until smooth. Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.

NOTE: Pudding can be chilled, covered with plastic wrap after 2 hours and stored for up to 3 days.

Sugar cookies

These are, by far, my most favorite sugar cookies. I rarely make them because the recipe calls for shortening. I hate shortening. No one knows how much I despise it. I tried making this recipe with butter, but to no success...so here it is in its full blown shortening glory. *weeps*

This recipe calls for cake flour and whatever you do, do not try any other flour. Cake flour is what truly works the best.

Powdered sugar = icing sugar

If you are unable to find cake flour, I would recommend sifting regular flour through a fine grade sieve until it is super fine. When I am in India, I use a fine grade sieve and push the flour through three to four times. It's worth the effort.

Ingredients

• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 cups shortening
• 3/4 teaspoon vanilla
• 1 large egg, beaten
• 4 1/3 cups cake flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• Sugar for decorating

Method

Preheat oven to 375°.

In a medium bowl, cream together the sugars and shortening using an electric mixer.

Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.

Increase speed to medium and mix for 3 minutes.

Slowly add vanilla and beaten egg while mixing.

In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.

Scoop with an ice-cream scoop and roll in sugar.

Place directly on cookie sheet. Flatten slightly with palm of hand.

Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

3 dozen small cookies

Potluck mac and cheese

Serves 8 to 10.

Use block American cheese from the deli counter—prewrapped slices of American cheese will result in a drier mac and cheese.

Ingredients

3–4	slices hearty white sandwich bread , torn into large pieces
8	tablespoons unsalted butter , 4 tablespoons melted
1/4	cup grated Parmesan cheese
	Salt
1	pound elbow macaroni
5	tablespoons all-purpose flour
3	(12-ounce) cans evaporated milk
2	teaspoons hot sauce
1/8	teaspoon ground nutmeg
1	teaspoon dry mustard
2	cups shredded extra-sharp cheddar cheese
1 1/4	cups shredded American cheese , (about 5 ounces)
3/4	cup shredded Monterey Jack cheese

Method

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb. Transfer to bowl.

• 2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni to boiling water and cook until al dente, about 6 minutes. Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water. Set aside.

• 3. Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes. Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts. Stir in macaroni until completely coated.

• 4. Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture. Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes. Let sit for 5 to 10 minutes before serving.

• Make Ahead: The macaroni and cheese can be made in advance through step 3; since the pasta continues to absorb moisture, adjustments must be made to avoid a dry filling. To do so, increase amount of reserved pasta cooking water to 1 cup. Pour filling into 13 by 9-inch baking dish, lay plastic wrap directly on surface of pasta, and refrigerate for up to 1 day. The bread crumb mixture may be refrigerated in airtight container up to 2 days. When ready to bake, remove plastic wrap, cover macaroni mixture with foil, and bake for 30 minutes. Uncover, sprinkle bread crumbs over top, and bake until topping is golden brown, about 20 minutes longer.

Skillet/Stove Top Mac and Cheese

It's not baked because hubby prefers stove top mac and cheese. Some decry it as an anathema, but for for me it's just another version of macaroni and cheese.

Ingredients

1 stick (8 tablespoons) unsalted butter
2 cups fresh breadcrumbs (about 2 slices white bread run through a food processor)
kosher salt
16 ounces macaroni
1 clove garlic, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon cayenne pepper
6 tablespoons all-purpose flour (I use Wondra® or Pillsbury Shake and Blend.)
3-1/2 cups whole milk (not lowfat or skim)
1-3/4 cups low sodium chicken broth
16 ounces Colby cheese, hand-shredded
8 ounces extra sharp cheese, hand-shredded
fresh ground black pepper

Method

1. Move an oven rack to the middle of the oven and preheat to 400° F.

2. Melt 2 tablespoons of butter and stir together with the fresh breadcrumbs.

3. Add 4 quarts of water to the pot and bring to a boil. Add 1 tablespoon of kosher salt and pour in the macaroni, stirring. Cook until the macaroni is almost tender but still firm to the bite. Don’t overcook it because it still needs to go into the oven with the cheese sauce. Drain the macaroni and keep it in the colander.

4. Add the remaining 6 tablespoons of butter to the hot pot and melt over medium heat. Add the garlic, mustard mixture, and cayenne and cook until fragrant, about 30 seconds.

5. Add the flour and stir constantly for about 1 minute. You want the flour to take on a golden hue and to give off a slightly nutty aroma. Add the milk and broth and whisk. Bring to a simmer and continue to cook while whisking for about 6 minutes. The mixture should thicken just a bit.

6. Remove from heat and stir in the Colby and cheddar until they are completely melted. Add salt and pepper to taste, then stir in the cooked macaroni. Break up any clumps and make sure the macaroni is completely coated with the sauce.

7. Pour into the baking dish and sprinkle the breadcrumbs over the top. Bake for 25 to 30 minutes, until the edges are bubbling and the top is golden brown. Allow to stand and cool for about 10 minutes before serving.

Variations

To prepare ahead, do all the steps except topping with breadcrumbs and baking. Wrap tightly in plastic wrap and store in the refrigerator for up to 3 days. Allow the macaraoni and cheese to sit at room temperature for 1 hour before baking.

To freeze, cover the plastic wrap layer with aluminum foil and freeze for up to 2 months. Allow to thaw at least 24 hours in the refrigerator before sitting at room temperature.

Chicken Chimichangas - not deep fried!

Much as I love deep friend foods, I know that I'm getting older and it's not healthy for me. I have a chimichanga recipe I use and thought...how about if I oven fry it like I do with my lumpia? Et voila - a new chimichanga was born.

Ingredients

2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
4 TBSP Olive oil, to brush onto outsides of chimichangas
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

METHOD

Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.

Place about 1/4 cup of the chicken mixture in the center of each tortilla.

Fold opposite sides over filling.

Roll up from bottom and place seam-side down on a baking sheet.

Brush with olive oil

Bake at 400°F for 25 minutes or until golden.

Garnish with additional cheese and green onion and serve salsa on the side.

Mushroom Lasagna (Veg)

Snagged and bagged right out of Vegetarian Cooking for Everyone (Hardcover) by Deborah Madison. Hubby made this lasagna once and received rave reviews for it.

This is incredibly time consuming, but worth it.

Since I am far too lazy to type it all out, here are the necessary parts I scanned and put up for links to be clicked. You can right click and save it.

Roux - http://i8.photobucket.com/albums/a34/illona_everlost/bechamel.jpg
Mushroom Lasagna - http://i8.photobucket.com/albums/a34/illona_everlost/mushroomlasagne.jpg

I've also put this up so if hubby ever wants to make it and he's not in the country and can't find the email...well, here it is.

Prawn Toast

I fell in LOVE with these while living in Scotland...I can never find them in the US. I think that's a good thing.

This recipe can easily be doubled for a larger crowd.


Ingredients

20 fresh uncooked large shrimp (about 1 pound)
4 eggs
2 1/2 tbsp cornstarch
1 tsp salt
Pinch pepper
3 slices sandwich bread
1 green onion
3 cups (480ml) vegetable oil
4 Tbls Sesame Seeds

Method

Peel shrimp, removing tails. De-vein.

Since I am lazy, I put all the ingredients EXCEPT the sesame seeds, vegetable oil and sandwich bread into a food processor, making a paste.

Remove crusts from bread (make sure your bread is DRY and not fresh. Day old bread or even older bread works best. If you cannot get old bread, simply toast your bread. Fresh bread will absorb the oil when you fry this mixture) and then slice bread into triangles, going from one corner of the piece of the bread to the next - like an X.

Place one spoon full shrimp paste on each piece of bread

Gently press shrimp to adhere to bread

Dip moist side into the sesame seeds spread out on a plate

Heat oil in wok over medium-high heat until it reaches 375F (190c)

Fry 3 or 4 shrimp toast pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper

Lumpia...mmm...

This is fairly close to what nanay (aka Mommy aka Nang Corit) would make back in da day. She stopped when I was about 14 or 15, but when I was making up my own stuff, I always kept in mind some of her ingredients. The rest I had to wing and hope I got it right.

NOTE ON A DIPPING SAUCE TO SERVE -- I LOVE this sauce my mother used to make - think it is called suca or suka, I don't know how to spell it.

1 cup apple cider vinegar
4 to 5 cloves of garlic crushed
a very generous helping of crushed pepper.

Let sit for an hour or longer...The stuff made of food heaven!

ALTERNATELY IF YOU DON'T WANT TO DEEP FRY

You can turn your oven up to 375F - 400F, brush the outsides of the with olive oil/vegetable oil/peanut oil and bake for 15-20 mins on one side and then flip over, baking until all meat is cooked.

Makes 15

Ingredients

1 tablespoon vegetable oil
1 pound ground pork (I also love to put in a pound of shrimp that has been peeled, de-veined and chopped extremely fine)
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions (I despise chopped green onions so I omit or use 1 cup chopped onion instead of the 1/2 cup mentioned above)
1/2 cup thinly sliced green cabbage (sometimes I am NOT in the mood for cabbage, so I will either use a cup of finely sliced green beans OR bean sprouts)
1 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce (sometimes I might add an extra 1/2 tsp to an extra tsp)
30 lumpia wrappers
2 cups vegetable oil for frying

Directions
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Lumpia Shanghai

There are days I just want lumpia (which will be in another post soon) or lumpia shanghai. Lumpia vs Lumpia Shanghai is a bit different - lumpia has some veggies while the lumpia shanghai is 99% meat.

Below is the one recipe I pulled together one day and it's been something I make when I have those...monthy cravings. ;)

NOTE ON A DIPPING SAUCE TO SERVE -- I LOVE this sauce my mother used to make - think it is called suca or suka, I don't know how to spell it.

1 cup apple cider vinegar
4 to 5 cloves of garlic crushed
a very generous helping of crushed pepper.

Let sit for an hour or longer...The stuff made of food heaven!

Blah blah blah bold italics are merely suggestions... blah, blah, blah

• 1 pound ground pork
• 1 pound ground beef (I sometimes use a pound of shrimp - peeled, tails removed, de-veined and chopped extremely fine, of course.)
  
• 1 medium onion, finely chopped
• 1 carrot, grated
• 1/4 cup soy sauce
• 2 1/2 teaspoons black pepper
• 1 1/2 tablespoons garlic powder
• 1/2 to 3/4 tablespoons salt (if you're feeling a bit more health conscious, you can omit the salt all together because I think the soy sauce is salty enough)
  
• 1 (16 ounce) package spring roll wrappers
• 1 1/2 quarts oil for frying

METHOD

In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest using your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.

Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrapper.

Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce.

ALTERNATELY IF YOU DON'T WANT TO DEEP FRY

You can turn your oven up to 375F - 400F, brush the outsides of the with olive oil/vegetable oil/peanut oil and bake for 15-20 mins on one side and then flip over, baking until all meat is cooked.

Coconut Pavlova with Chocolate Mousse and Bananas

I am returning the scene of terrible food crime I committed a decade ago - I attempted pavlova 3 times and though it was marginally successful the third and final time, I just gave up all hope on it. I stopped trying. I was frustrated. I always told myself that this would not defeat me, that I would give it a shot. So here I am, posting this because frankly, I am going to give this a go again.

I love baking and I love challenges. This certainly was the biggest baking challenge I have ever encountered.

Once again, in bold italics are suggestions I am making - you do not have to follow them.

Ingredients for Meringue

• 2 cups sweetened flaked coconut
• 6 large egg whites
• 1 1/2 teaspoons cornstarch
• 1 teaspoon cider vinegar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 1/4 cup boiling water

Ingredients for the Mousse

• 2 large eggs, separated
• 4 tablespoons sugar
• 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces, room temperature
• 2 tablespoons water
• 1 tablespoon dark rum
• 4 ounces bittersweet or semisweet chocolate chips (about 2/3 cup)
• 3/4 cup chilled whipping cream
• 2 bananas, cut into 1/4-inch-thick rounds

METHOD

For Meringue

Position rack in center of oven and preheat to 350°F. Spread 11/2 cups coconut on large baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.

Line another large baking sheet with foil. Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy. Gradually add sugar and beat until stiff peaks form. Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy. Fold in 1 cup toasted coconut. Before this next step, I would recommend sprinkling icing sugar/powdered sugar on the foil because scraping the meringue off it will be a PAIN and it will ruin the meringue by crumbling it. Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges. Sprinkle with remaining 1/2 cup untoasted coconut.

Bake meringue 10 minutes. Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour. Turn off oven. Let meringue stand in oven 1 hour. Remove from oven and cool completely.

For Mousse

Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thermometer inserted into mixture registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.

Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold 1/3 of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool 20 minutes.

Beat whipping cream in large bowl until peaks form. Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.

Sprinkle with remaining toasted coconut. Cut into wedges and serve.