Pecan Sandies
Martha Stewart
Prep: 15 minutes Total: 30 minutes, plus cooling
Rich, buttery, and filled with chopped pecans, sandies are closely related to shortbread. Despite their name, the well-loved cookies are hardy enough to ship (their crumbly and sandy character is revealed only when you take your first bite).
Ingredients
Makes 18.
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/2 cup packed light-brown sugar
* 1 1/2 teaspoons pure vanilla extract
* 1/4 teaspoon salt
* 1 cup all-purpose flour (spooned and leveled)
* 1 cup pecans, coarsely chopped
Directions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
2. Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
3. Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. (To store, keep in an airtight container, up to 5 days.)
Wednesday, December 29, 2010
Wednesday, December 22, 2010
Papaya Chutney
Papaya Chutney
Papaya Chutney
Martha Stewart
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 3 cups.
* 3 medium papayas, peeled, seeded, and chopped (about 2 cups)
* 1 chayote, peeled, pitted, and diced, or 1 peeled and diced cucumber
* 1/2 green or red bell pepper, or a combination, finely chopped
* 1/4 whole lime, diced
* 2 teaspoons ground ginger or minced peeled fresh ginger
* 3 teaspoons coarse salt
* 1 cup white vinegar
* 1 1/2 cups sugar
* 3/4 cup water
Directions
1. Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
2. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator for up to 6 months.
Papaya Chutney
Martha Stewart
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 3 cups.
* 3 medium papayas, peeled, seeded, and chopped (about 2 cups)
* 1 chayote, peeled, pitted, and diced, or 1 peeled and diced cucumber
* 1/2 green or red bell pepper, or a combination, finely chopped
* 1/4 whole lime, diced
* 2 teaspoons ground ginger or minced peeled fresh ginger
* 3 teaspoons coarse salt
* 1 cup white vinegar
* 1 1/2 cups sugar
* 3/4 cup water
Directions
1. Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
2. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator for up to 6 months.
Spicy Popcorn
Spicy Popcorn
Martha Stewart
Don't worry if you don't have a popcorn maker -- you can achieve the same results in a 4-quart pot.
Ingredients
* 2 tablespoons vegetable oil
* 3/4 cup popping corn kernels
* 4 tablespoons unsalted butter, melted
* 1 teaspoon garam masala
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 teaspoon turmeric
* 1/4 teaspoon cayenne pepper
Directions
1. Heat a 4-quart pot with a tight-fitting lid on the stove top. Add the oil and swirl it around to coat the bottom of the pot. Get it hot enough to sizzle when the kernel hits the oil. Pour the corn in all at once, cover, and shake. Swirl the pot over the top of the burner once or twice until you hear the first few kernels pop. Once the corn is popping, swirl the pot continuously until the popping stops. Or, use a popcorn maker if you want to. Dump the popcorn in a large bowl.
2. Pour the melted butter over the corn and toss well to fully coat the kernels. Sprinkle the spices over the popcorn and toss until everything is well combined.
Martha Stewart
Don't worry if you don't have a popcorn maker -- you can achieve the same results in a 4-quart pot.
Ingredients
* 2 tablespoons vegetable oil
* 3/4 cup popping corn kernels
* 4 tablespoons unsalted butter, melted
* 1 teaspoon garam masala
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 teaspoon turmeric
* 1/4 teaspoon cayenne pepper
Directions
1. Heat a 4-quart pot with a tight-fitting lid on the stove top. Add the oil and swirl it around to coat the bottom of the pot. Get it hot enough to sizzle when the kernel hits the oil. Pour the corn in all at once, cover, and shake. Swirl the pot over the top of the burner once or twice until you hear the first few kernels pop. Once the corn is popping, swirl the pot continuously until the popping stops. Or, use a popcorn maker if you want to. Dump the popcorn in a large bowl.
2. Pour the melted butter over the corn and toss well to fully coat the kernels. Sprinkle the spices over the popcorn and toss until everything is well combined.
Sweet and Savory Nuts
Sweet and Savory Nuts
Martha Stewart
These nuts get an extra kick from a sprinkle of ancho chili powder.
Ingredients
* 1 large egg white
* 1 teaspoon cocoa powder
* 1 teaspoon ancho chili powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon kosher salt
* 1/4 cup sugar
* 2 cups nuts (pecans, walnuts and almonds)
Directions
1. Preheat oven to 325 degrees Fahrenheit.
2. Lightly beat egg white in a large bowl. Add all remaining ingredients except nuts, mixing until slightly frothy. Fold in nuts.
3. Spray or lightly grease a rimmed baking sheet. Pour mixture onto sheet, spreading nuts out in a single layer. Bake until crispy, 40 to 45 minutes, turning once after 20 minutes. Cool completely before serving.
Martha Stewart
These nuts get an extra kick from a sprinkle of ancho chili powder.
Ingredients
* 1 large egg white
* 1 teaspoon cocoa powder
* 1 teaspoon ancho chili powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon kosher salt
* 1/4 cup sugar
* 2 cups nuts (pecans, walnuts and almonds)
Directions
1. Preheat oven to 325 degrees Fahrenheit.
2. Lightly beat egg white in a large bowl. Add all remaining ingredients except nuts, mixing until slightly frothy. Fold in nuts.
3. Spray or lightly grease a rimmed baking sheet. Pour mixture onto sheet, spreading nuts out in a single layer. Bake until crispy, 40 to 45 minutes, turning once after 20 minutes. Cool completely before serving.
Honey-Gingerbread Cookies
Honey-Gingerbread Cookies
Martha Stewart
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. For the how-to to create different shapes, see Shaped Gingerbread Cookies.
To prepare gingerbread men shaped cookie ornaments as seen on "Mad Hungry" TV, add a small hole at the top of the cookies before baking. The gingerbread men can be turned into hanging ornaments by threading string through the hole.
Ingredients
Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men.
* 5 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon baking soda
* 1 1/2 teaspoons salt
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1 1/2 teaspoons ground cloves
* 1 teaspoon freshly grated nutmeg
* 2 sticks (16 tablespoons) unsalted butter, room temperature
* 1 cup granulated sugar
* 2 large eggs
* 1 cup honey
* 1/2 cup unsulfured molasses
* Royal Icing
Directions
1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
4. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
6. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.
Martha Stewart
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. For the how-to to create different shapes, see Shaped Gingerbread Cookies.
To prepare gingerbread men shaped cookie ornaments as seen on "Mad Hungry" TV, add a small hole at the top of the cookies before baking. The gingerbread men can be turned into hanging ornaments by threading string through the hole.
Ingredients
Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men.
* 5 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon baking soda
* 1 1/2 teaspoons salt
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1 1/2 teaspoons ground cloves
* 1 teaspoon freshly grated nutmeg
* 2 sticks (16 tablespoons) unsalted butter, room temperature
* 1 cup granulated sugar
* 2 large eggs
* 1 cup honey
* 1/2 cup unsulfured molasses
* Royal Icing
Directions
1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
4. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
6. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.
Swiss Meringue Buttercream
Swiss Meringue Buttercream
Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.
Ingredients
Makes 12 cups.
* 12 large egg whites
* 3 3/4 cups sugar
* 4 1/2 cups (9 sticks) unsalted butter, room temperature, cut into tablespoons
* 1 tablespoon pure vanilla extract
Directions
1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
2. Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.
3. Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.
Ingredients
Makes 12 cups.
* 12 large egg whites
* 3 3/4 cups sugar
* 4 1/2 cups (9 sticks) unsalted butter, room temperature, cut into tablespoons
* 1 tablespoon pure vanilla extract
Directions
1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
2. Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.
3. Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
Chocolate-Peppermint Cake
Martha Stewart
Chocolate-Peppermint Cake
Peppermint and chocolate are a classic Christmas combination -- serve this decadent cake for a memorable finale to your holiday dinner.
Ingredients
Makes one 9-inch layer cake.
* Nonstick cooking spray
* 3/4 cup Dutch-process cocoa powder, sifted
* 3/4 cup hot water
* 3/4 cup sour cream
* 3 cups cake flour (not self-rising), sifted
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 cups (3 sticks) unsalted butter, room temperature
* 2 1/4 cups sugar
* 4 large eggs
* 1 tablespoon pure vanilla extract
* Swiss Meringue Buttercream
* 30 to 40 hard peppermint candies, finely crushed
Directions
1. Preheat oven to 350 degrees. Spray six 9-by-2-inch cake pans with nonstick cooking spray. Line each cake pan with parchment paper and spray parchment.
2. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
4. Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks to cool 15 minutes. Invert cakes onto racks; peel off parchment. Reinvert cakes and let cool completely, top sides up.
5. Meanwhile, fit a pastry bag with a large plain round tip; fill pastry bag with one-third of the buttercream and set aside.
6. Place four strips of parchment paper around perimeter of a cake plate or lazy Susan. Transfer one layer to cake plate and pipe buttercream around the perimeter of the cake. Using about 1 cup remaining buttercream, fill between the buttercream perimeter to create an even layer of filling; sprinkle with some of the crushed peppermint candies. Top with another layer of cake, top side down. Repeat process, filling the cake, piping the buttercream perimeter, creating an even layer with remaining frosting, and sprinkling with peppermint candies, until all the cake layers have been stacked. Spread remaining frosting all over tops and sides of cake; sprinkle top with peppermint candies. Garnish sides of cake plate with any remaining candies; serve.
First published December 2010
Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Chocolate-Peppermint Cake
Peppermint and chocolate are a classic Christmas combination -- serve this decadent cake for a memorable finale to your holiday dinner.
Ingredients
Makes one 9-inch layer cake.
* Nonstick cooking spray
* 3/4 cup Dutch-process cocoa powder, sifted
* 3/4 cup hot water
* 3/4 cup sour cream
* 3 cups cake flour (not self-rising), sifted
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 cups (3 sticks) unsalted butter, room temperature
* 2 1/4 cups sugar
* 4 large eggs
* 1 tablespoon pure vanilla extract
* Swiss Meringue Buttercream
* 30 to 40 hard peppermint candies, finely crushed
Directions
1. Preheat oven to 350 degrees. Spray six 9-by-2-inch cake pans with nonstick cooking spray. Line each cake pan with parchment paper and spray parchment.
2. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
4. Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks to cool 15 minutes. Invert cakes onto racks; peel off parchment. Reinvert cakes and let cool completely, top sides up.
5. Meanwhile, fit a pastry bag with a large plain round tip; fill pastry bag with one-third of the buttercream and set aside.
6. Place four strips of parchment paper around perimeter of a cake plate or lazy Susan. Transfer one layer to cake plate and pipe buttercream around the perimeter of the cake. Using about 1 cup remaining buttercream, fill between the buttercream perimeter to create an even layer of filling; sprinkle with some of the crushed peppermint candies. Top with another layer of cake, top side down. Repeat process, filling the cake, piping the buttercream perimeter, creating an even layer with remaining frosting, and sprinkling with peppermint candies, until all the cake layers have been stacked. Spread remaining frosting all over tops and sides of cake; sprinkle top with peppermint candies. Garnish sides of cake plate with any remaining candies; serve.
First published December 2010
Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Thursday, December 16, 2010
Molasses Sugar Cookies
Molasses Sugar Cookies
allrecipes.com
recipe image
Rated: rating
Submitted By: Karin Christian
Photo By: Jen S.
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours 40 Minutes
Servings: 72
"These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!"
Ingredients:
1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
Directions:
1. Melt the shortening in a large pan on the stove, and cool.
2. Add sugar, eggs, and molasses, beat well.
3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
allrecipes.com
recipe image
Rated: rating
Submitted By: Karin Christian
Photo By: Jen S.
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours 40 Minutes
Servings: 72
"These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!"
Ingredients:
1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
Directions:
1. Melt the shortening in a large pan on the stove, and cool.
2. Add sugar, eggs, and molasses, beat well.
3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
No Bake Chocolate Oatmeal Cookies
No Bake Chocolate Oatmeal Cookies
allrecipes.com
recipe image
Rated: rating
Submitted By: Rachel
Photo By: hannah
Prep Time: 5 Minutes
Cook Time: 3 Minutes
Ready In: 40 Minutes
Servings: 24
"Vegan, no-bake, chocolate, peanut butter oatmeal cookies!"
Ingredients:
2/3 cup maple syrup
1/4 cup vegetable oil
5 tablespoons unsweetened cocoa
powder
1 teaspoon ground cinnamon
1/2 cup peanut butter
1 cup rolled oats
1 teaspoon vanilla extract
Directions:
1. In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.
allrecipes.com
recipe image
Rated: rating
Submitted By: Rachel
Photo By: hannah
Prep Time: 5 Minutes
Cook Time: 3 Minutes
Ready In: 40 Minutes
Servings: 24
"Vegan, no-bake, chocolate, peanut butter oatmeal cookies!"
Ingredients:
2/3 cup maple syrup
1/4 cup vegetable oil
5 tablespoons unsweetened cocoa
powder
1 teaspoon ground cinnamon
1/2 cup peanut butter
1 cup rolled oats
1 teaspoon vanilla extract
Directions:
1. In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.
Eggless Ginger Cookies
Eggless Ginger Cookies
allrecipes.com
recipe image
Rated: rating
Submitted By: Annette Dye
Photo By: Moe
Servings: 12
"A great eggless recipe."
Ingredients:
1 cup white sugar
1 cup shortening
1 cup dark molasses
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 cups all-purpose flour
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease cookie sheets.
2. In a large bowl, cream together the sugar and shortening until smooth. Stir in the molasses. Combine the baking soda, ginger,cinnamon and 3 3/4 cups of the flour; blend into the molasses mixture. Add more flour if necessary to make dough stiff enough to roll out. Use remaining flour to dust rolling surface. Roll dough out to 1/4 inch thickness and cut with cookie cutters.
3. Bake for 5 to 7 minutes in the preheated oven. remove from baking sheets to cool on wire racks.
allrecipes.com
recipe image
Rated: rating
Submitted By: Annette Dye
Photo By: Moe
Servings: 12
"A great eggless recipe."
Ingredients:
1 cup white sugar
1 cup shortening
1 cup dark molasses
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 cups all-purpose flour
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease cookie sheets.
2. In a large bowl, cream together the sugar and shortening until smooth. Stir in the molasses. Combine the baking soda, ginger,cinnamon and 3 3/4 cups of the flour; blend into the molasses mixture. Add more flour if necessary to make dough stiff enough to roll out. Use remaining flour to dust rolling surface. Roll dough out to 1/4 inch thickness and cut with cookie cutters.
3. Bake for 5 to 7 minutes in the preheated oven. remove from baking sheets to cool on wire racks.
Wednesday, December 15, 2010
Scones
Scones
Rachelle Mathia
2 Cups all purpose flour
1 Tbs baking powder
1 tsp salt
1/3 Cup sugar
1 Stick frozen butter
1 1/2 Cup Heavy Cream
Orange zest
Dried cranberries
Preheat oven to 425.
In a mixing bowl, combine and sift together flour, baking powder, salt and sugar. Take a cheese grater and grate the frozen butter on top of the mixture. Combine gently (should be very easy and resemble sand).
Add zest and cranberries and stir. Mix in cream just enough to combine it all (dont want to overmix it).
Bring the mixture into a ball and transfer to a lightly floured board. Break apart the ball into 2 balls and flatten slightly so you have a mound. Cut into triangles and transfer onto an ungreased baking sheet and lightly brush cream on top. Sprinkle coarse sugar on the creamed scones and then put in oven for 15-20 minutes or until lightly browned.
For the blueberry version, I use lemon zest. If you have frozen berries, then wait until the end and add them to the top of the creamed and sugared scones, press them in slightly so they stay. I bake for 16 minutes, it's just long enough to get a deep crispy edge, mmm!
Enjoy!
Rachelle Mathia
2 Cups all purpose flour
1 Tbs baking powder
1 tsp salt
1/3 Cup sugar
1 Stick frozen butter
1 1/2 Cup Heavy Cream
Orange zest
Dried cranberries
Preheat oven to 425.
In a mixing bowl, combine and sift together flour, baking powder, salt and sugar. Take a cheese grater and grate the frozen butter on top of the mixture. Combine gently (should be very easy and resemble sand).
Add zest and cranberries and stir. Mix in cream just enough to combine it all (dont want to overmix it).
Bring the mixture into a ball and transfer to a lightly floured board. Break apart the ball into 2 balls and flatten slightly so you have a mound. Cut into triangles and transfer onto an ungreased baking sheet and lightly brush cream on top. Sprinkle coarse sugar on the creamed scones and then put in oven for 15-20 minutes or until lightly browned.
For the blueberry version, I use lemon zest. If you have frozen berries, then wait until the end and add them to the top of the creamed and sugared scones, press them in slightly so they stay. I bake for 16 minutes, it's just long enough to get a deep crispy edge, mmm!
Enjoy!
Sunday, November 28, 2010
Pocket Pies Filled with Leftovers
Pocket Pies Filled with Leftovers
Put Thanksgiving leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an extra batch.
Please check back after the holiday for video.
Ingredients
Makes about 10.
* Cream Cheese Pastry Dough
* All-purpose flour, for rolling
* Cooked, shredded turkey (optional)
* Prepared mashed potatoes (optional)
* Prepared sweet potatoes (optional)
* Prepared stuffing (optional)
* Cranberry sauce (optional)
* 1 large egg, beaten
Directions
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Working with one disk of dough at a time, roll out dough on a lightly floured work surface. Using an overturned bowl about 5 inches in diameter as a guide, cut out three circles; set aside. Gather dough scraps, reroll, and repeat cutting process. Repeat process with remaining disk of dough.
3. For each pocket pie, mix together a 1/4 cup of filling using turkey, mashed or sweet potatoes, stuffing, and/or cranberry sauce as desired. Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
4. Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg.
5. Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.
Put Thanksgiving leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an extra batch.
Please check back after the holiday for video.
Ingredients
Makes about 10.
* Cream Cheese Pastry Dough
* All-purpose flour, for rolling
* Cooked, shredded turkey (optional)
* Prepared mashed potatoes (optional)
* Prepared sweet potatoes (optional)
* Prepared stuffing (optional)
* Cranberry sauce (optional)
* 1 large egg, beaten
Directions
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Working with one disk of dough at a time, roll out dough on a lightly floured work surface. Using an overturned bowl about 5 inches in diameter as a guide, cut out three circles; set aside. Gather dough scraps, reroll, and repeat cutting process. Repeat process with remaining disk of dough.
3. For each pocket pie, mix together a 1/4 cup of filling using turkey, mashed or sweet potatoes, stuffing, and/or cranberry sauce as desired. Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
4. Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg.
5. Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.
Cream Cheese Pastry Dough
Cream Cheese Pastry Dough
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.
This dough can be used to make Pocket Pies Filled with Leftovers.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 10 pocket pies or 1 double-crusted 10-inch pie.
* 8 tablespoons unsalted butter, room temperature
* 4 ounces cream cheese, room temperature
* 1/4 cup heavy cream
* 1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
* 1/2 teaspoon coarse salt
Directions
1. Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
2. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
3. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.
This dough can be used to make Pocket Pies Filled with Leftovers.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 10 pocket pies or 1 double-crusted 10-inch pie.
* 8 tablespoons unsalted butter, room temperature
* 4 ounces cream cheese, room temperature
* 1/4 cup heavy cream
* 1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
* 1/2 teaspoon coarse salt
Directions
1. Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
2. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
3. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
Monday, October 25, 2010
Candy Corn Cupcakes
Candy Corn cupcakes
Candy Corn Cupcakes
Candy Corn Cupcakes By Amy Atlas
Servings: 24 cupcakes
Ingredients:
For the cake:
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
2 and 1/4 cups cake flour
1 and 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons (1 and 1/2 sticks) unsalted butter, cut into 12 pieces and softened
For the frosting:
3 sticks unsalted butter, cut into chunks and softened
3 tablespoons heavy cream
2 and 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups confectioners’ sugar
Instructions:
1. For the cupcakes: Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake liners.
3. Whisk the milk, egg whites, and extracts together in a small bowl.
4. In a large bowl, whisk the flour, sugar, baking powder, and salt together.
5. Using an electric mixer on medium-low speed, beat the butter, one piece at a time, into the flour mixture, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes.
6. Beat in all but 1/2 cup of the milk mixture, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes. Reduce the mixer speed to low and slowly beat in the remaining 1/2 cup of the milk mixture until the batter looks slightly curdled, about 15 seconds.
7. Use a greased 1/4 cup measuring cup to pour the batter evenly into the cupcake liners.
8. Bake the cupcakes, switching and rotating the pans halfway through baking, for a total of 15-20 minutes. (Mine took about 20 minutes total).
9. Let the cupcakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting: Beat the butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1 to 2 minutes.
11. Reduce the mixer speed to medium-low and slowly add the confectioners’ sugar, and beat until incorporated and smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 5 to 10 minutes.
12. Divide the frosting into three bowls and tint each with desired food coloring tint.
13. Using your pastry bag and desired tip, pipe the frosting in a cone-shape on the cupcakes…and voila!
Source: America’s Test Kitchen Family Baking Book.
Candy Corn Cupcakes
Candy Corn Cupcakes By Amy Atlas
Servings: 24 cupcakes
Ingredients:
For the cake:
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
2 and 1/4 cups cake flour
1 and 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons (1 and 1/2 sticks) unsalted butter, cut into 12 pieces and softened
For the frosting:
3 sticks unsalted butter, cut into chunks and softened
3 tablespoons heavy cream
2 and 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups confectioners’ sugar
Instructions:
1. For the cupcakes: Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake liners.
3. Whisk the milk, egg whites, and extracts together in a small bowl.
4. In a large bowl, whisk the flour, sugar, baking powder, and salt together.
5. Using an electric mixer on medium-low speed, beat the butter, one piece at a time, into the flour mixture, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes.
6. Beat in all but 1/2 cup of the milk mixture, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes. Reduce the mixer speed to low and slowly beat in the remaining 1/2 cup of the milk mixture until the batter looks slightly curdled, about 15 seconds.
7. Use a greased 1/4 cup measuring cup to pour the batter evenly into the cupcake liners.
8. Bake the cupcakes, switching and rotating the pans halfway through baking, for a total of 15-20 minutes. (Mine took about 20 minutes total).
9. Let the cupcakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting: Beat the butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1 to 2 minutes.
11. Reduce the mixer speed to medium-low and slowly add the confectioners’ sugar, and beat until incorporated and smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 5 to 10 minutes.
12. Divide the frosting into three bowls and tint each with desired food coloring tint.
13. Using your pastry bag and desired tip, pipe the frosting in a cone-shape on the cupcakes…and voila!
Source: America’s Test Kitchen Family Baking Book.
Sunday, October 24, 2010
The Chewy (Chocolate chip cookie)
The Chewy
Recipe courtesy Alton Brown
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
15 min
Level:
--
Serves:
2 1/2 dozen cookies
Ingredients
* 2 sticks unsalted butter
* 2 1/4 cups bread flour
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 1/4 cup sugar
* 1 1/4 cups brown sugar
* 1 egg
* 1 egg yolk
* 2 tablespoons milk
* 1 1/2 teaspoons vanilla extract
* 2 cups semisweet chocolate chips
Hardware:
* Ice cream scooper (#20 disher, to be exact)
* Parchment paper
* Baking sheets
* Mixer
Directions
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Recipe courtesy Alton Brown
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
15 min
Level:
--
Serves:
2 1/2 dozen cookies
Ingredients
* 2 sticks unsalted butter
* 2 1/4 cups bread flour
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 1/4 cup sugar
* 1 1/4 cups brown sugar
* 1 egg
* 1 egg yolk
* 2 tablespoons milk
* 1 1/2 teaspoons vanilla extract
* 2 cups semisweet chocolate chips
Hardware:
* Ice cream scooper (#20 disher, to be exact)
* Parchment paper
* Baking sheets
* Mixer
Directions
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Wednesday, October 20, 2010
No-Bake Peanut Butter Rice Krispies Cookies
No-Bake Peanut Butter Rice Krispies Cookies
Martha Stewart
Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 16 squares.
* 1 cup light corn syrup
* 1/2 cup granulated sugar
* 1/2 cup light brown sugar
* 1 1/2 cups salted peanut butter
* 2 teaspoons pure vanilla extract
* 4 cups Rice Krispies
Directions
1. Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
2. Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.
Martha Stewart
Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 16 squares.
* 1 cup light corn syrup
* 1/2 cup granulated sugar
* 1/2 cup light brown sugar
* 1 1/2 cups salted peanut butter
* 2 teaspoons pure vanilla extract
* 4 cups Rice Krispies
Directions
1. Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
2. Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.
Dolly's Chocolate Bundt Cake
Dolly's Chocolate Bundt Cake
Martha Stewart
A simple cake that looks fancy (thanks to a decadent chocolate glaze) is perfect for the novice baker. If you have extra glaze, pour it into a jar and place it in the refrigerator for up to 6 weeks. Use it as a spread on warm toast or as a dip for fresh strawberries.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 1 large cake.
* CAKE
* 1 cup (2 sticks) unsalted butter, softened
* 1 1/2 cups sugar
* 4 large eggs
* 1 teaspoon pure vanilla extract
* 2 1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon coarse salt
* 1/2 cup chopped semisweet chocolate
* 1/2 cup chopped walnuts (optional)
* 1 cup buttermilk
* GLAZE
* 1 cup finely chopped unsweetened chocolate
* 1/2 cup sugar
* 1/3 cup (5 1/3 tablespoons) unsalted butter
* 2/3 cup heavy cream
* 2 tablespoons rum or brandy (optional)
Directions
1. Preheat the oven to 325 degrees Fahrenheit. Butter a 12-cup Bundt pan.
2. To make the cake, in a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and the vanilla. Scrape down the sides of the bowl.
3. In a separate bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt. Toss in the chopped chocolate and the walnuts, if using.
4. Into the butter mixture, alternately add the flour mixture and the buttermilk in three additions, ending with the flour. Mix just until everything is blended together; don't overmix.
5. Spoon the batter evenly into the Bundt pan and smooth the top of the batter. Bake for about 55 to 60 minutes, or until a cake tester or a toothpick inserted into the cake comes out clean. Let the cake cool in the pan briefly. Turn out onto a cake plate to cool completely.
6. For the glaze, place a heatproof bowl over a pot of simmering water. Add the glaze ingredients and stir to melt and combine. Drizzle over the top of the cooled cake and let the glaze set, 15 to 20 minutes, before serving.
Martha Stewart
A simple cake that looks fancy (thanks to a decadent chocolate glaze) is perfect for the novice baker. If you have extra glaze, pour it into a jar and place it in the refrigerator for up to 6 weeks. Use it as a spread on warm toast or as a dip for fresh strawberries.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 1 large cake.
* CAKE
* 1 cup (2 sticks) unsalted butter, softened
* 1 1/2 cups sugar
* 4 large eggs
* 1 teaspoon pure vanilla extract
* 2 1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon coarse salt
* 1/2 cup chopped semisweet chocolate
* 1/2 cup chopped walnuts (optional)
* 1 cup buttermilk
* GLAZE
* 1 cup finely chopped unsweetened chocolate
* 1/2 cup sugar
* 1/3 cup (5 1/3 tablespoons) unsalted butter
* 2/3 cup heavy cream
* 2 tablespoons rum or brandy (optional)
Directions
1. Preheat the oven to 325 degrees Fahrenheit. Butter a 12-cup Bundt pan.
2. To make the cake, in a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and the vanilla. Scrape down the sides of the bowl.
3. In a separate bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt. Toss in the chopped chocolate and the walnuts, if using.
4. Into the butter mixture, alternately add the flour mixture and the buttermilk in three additions, ending with the flour. Mix just until everything is blended together; don't overmix.
5. Spoon the batter evenly into the Bundt pan and smooth the top of the batter. Bake for about 55 to 60 minutes, or until a cake tester or a toothpick inserted into the cake comes out clean. Let the cake cool in the pan briefly. Turn out onto a cake plate to cool completely.
6. For the glaze, place a heatproof bowl over a pot of simmering water. Add the glaze ingredients and stir to melt and combine. Drizzle over the top of the cooled cake and let the glaze set, 15 to 20 minutes, before serving.
Chicken and Dumplings
Chicken and Dumplings
Martha Stewart
Halfway between a soup and a stew, this hearty one-pot meal is great for a crowd. Take a cue from the American South and try adding sliced hard-boiled egg to the pot. If you're not a fan of parsnips and turnips, substitute these ingredients with cut-up raw potatoes.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6.
* FOR THE CHICKEN
* 1 3- to 4-pound chicken
* 1 onion, halved but root end left intact
* 1 large carrot, coarsely chopped
* 1 celery stalk, coarsely chopped
* 4 sprigs of fresh parsley
* 1 turnip, trimmed and chopped
* 2 parsnips, coarsely chopped
* 8 to 10 cups water
* 1 tablespoon coarse salt
* FOR THE DUMPLINGS
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt
* 3/4 cup milk
* 1 teaspoon chopped fresh dill or parsley
Directions
1. To make the chicken, place the chicken into a large pot with a tight-fitting lid. Add the onion, carrot, celery, parsley, turnip, and parsnips to the pot and barely cover with the water.
2. Bring to a boil over high heat, reduce the heat to a simmer, partially cover, and simmer for 50 minutes. Lift out the chicken and vegetables. Discard the onion halves and parsley sprigs. Continue to simmer the broth for 15 to 20 minutes. Add the salt. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces. You'll have 4 cups of shredded chicken. Use 2 to 4 cups as desired.
3. To make dumplings, in a small bowl, whisk together the flour, baking powder, and salt. Stir in the milk and dill or parsley to combine.
4. Drop the dough, 1 tablespoon at a time onto the simmering broth. Cover and cook until the dumplings have cooked through 3 to 4 minutes. Carefully return the shredded chicken and the vegetables to the pot. Reheat for 1 minute. Serve in wide bowls with big spoons.
Martha Stewart
Halfway between a soup and a stew, this hearty one-pot meal is great for a crowd. Take a cue from the American South and try adding sliced hard-boiled egg to the pot. If you're not a fan of parsnips and turnips, substitute these ingredients with cut-up raw potatoes.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6.
* FOR THE CHICKEN
* 1 3- to 4-pound chicken
* 1 onion, halved but root end left intact
* 1 large carrot, coarsely chopped
* 1 celery stalk, coarsely chopped
* 4 sprigs of fresh parsley
* 1 turnip, trimmed and chopped
* 2 parsnips, coarsely chopped
* 8 to 10 cups water
* 1 tablespoon coarse salt
* FOR THE DUMPLINGS
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt
* 3/4 cup milk
* 1 teaspoon chopped fresh dill or parsley
Directions
1. To make the chicken, place the chicken into a large pot with a tight-fitting lid. Add the onion, carrot, celery, parsley, turnip, and parsnips to the pot and barely cover with the water.
2. Bring to a boil over high heat, reduce the heat to a simmer, partially cover, and simmer for 50 minutes. Lift out the chicken and vegetables. Discard the onion halves and parsley sprigs. Continue to simmer the broth for 15 to 20 minutes. Add the salt. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces. You'll have 4 cups of shredded chicken. Use 2 to 4 cups as desired.
3. To make dumplings, in a small bowl, whisk together the flour, baking powder, and salt. Stir in the milk and dill or parsley to combine.
4. Drop the dough, 1 tablespoon at a time onto the simmering broth. Cover and cook until the dumplings have cooked through 3 to 4 minutes. Carefully return the shredded chicken and the vegetables to the pot. Reheat for 1 minute. Serve in wide bowls with big spoons.
Herbed Garlic Bread
Herbed Garlic Bread
Martha Stewart
Different fresh or dried herbs can be used to suit your taste or the time of year.
Ingredients
Serves 4.
* 1/2 cup loosely packed flat-leaf parsley leaves, coarsely chopped
* 1/2 teaspoon dried thyme
* 1 teaspoon fresh lemon juice
* 2 medium garlic cloves, minced
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 1/4 cup olive oil
* 1 loaf (12 inches long) Italian-style white bread
Directions
1. Heat oven to 350 degrees. Whisk together parsley, thyme, lemon juice, garlic, salt, pepper, and olive oil in a small bowl.
2. Using a bread knife, slice loaf into 12 half-inch pieces, cutting only 3/4 of the way through the loaf so it stays intact. Brush herb mixture liberally between each slice. Wrap loaf loosely in foil. Heat until warm, about 10 minutes. Serve immediately.
Martha Stewart
Different fresh or dried herbs can be used to suit your taste or the time of year.
Ingredients
Serves 4.
* 1/2 cup loosely packed flat-leaf parsley leaves, coarsely chopped
* 1/2 teaspoon dried thyme
* 1 teaspoon fresh lemon juice
* 2 medium garlic cloves, minced
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 1/4 cup olive oil
* 1 loaf (12 inches long) Italian-style white bread
Directions
1. Heat oven to 350 degrees. Whisk together parsley, thyme, lemon juice, garlic, salt, pepper, and olive oil in a small bowl.
2. Using a bread knife, slice loaf into 12 half-inch pieces, cutting only 3/4 of the way through the loaf so it stays intact. Brush herb mixture liberally between each slice. Wrap loaf loosely in foil. Heat until warm, about 10 minutes. Serve immediately.
Bread with Herb Butter
Bread with Herb Butter
Martha Stewart
Creamy herb butter is simple to make and store; roll the extra butter in waxed paper and freeze to use on bread, veggies, or fish at a later date.
Recipe by Lucinda Scala Quinn.
Ingredients
Serves 6.
* 2 sticks unsalted butter
* A few tablespoons parsley, chopped
* A few tablespoons oregano, chopped
* 1 baguette
Directions
1. Combine unsalted butter, parsley, and oregano to make the herb butter. Make a slit in the baguette 3/4 of the way through, making sure not to cut all the way through. Spread some herb butter into each of the openings between the slices.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Wrap the baguette in aluminum foil and bake it for15 to 20 minutes.
Martha Stewart
Creamy herb butter is simple to make and store; roll the extra butter in waxed paper and freeze to use on bread, veggies, or fish at a later date.
Recipe by Lucinda Scala Quinn.
Ingredients
Serves 6.
* 2 sticks unsalted butter
* A few tablespoons parsley, chopped
* A few tablespoons oregano, chopped
* 1 baguette
Directions
1. Combine unsalted butter, parsley, and oregano to make the herb butter. Make a slit in the baguette 3/4 of the way through, making sure not to cut all the way through. Spread some herb butter into each of the openings between the slices.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Wrap the baguette in aluminum foil and bake it for15 to 20 minutes.
Wednesday, October 6, 2010
Chocolate Pumpkin Cake
Chocolate Pumpkin Cake
Total Time: 55 min
Oven Temp: 375
{recipe via country living}
Ingredients
1 1/2 cup(s) flour
2/3 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
3 large eggs
1 egg yolk
Frosting
6 ounces softened cream cheese
1 1/2 cups confectioners' sugar
2 1/4 teaspoons cocoa
1/4 teaspoon cinnamon
3/4 teaspoon vanilla
1 1/2 cups heavy cream
3/4 cup confectioners sugar
1/4 teaspoon orange food coloring
Glaze
4 ounces of chopped bittersweet chocolate
1 tablespoon cold unsalted butter
3 tablespoons corn syrup
1/2 cup heavy cream
Directions
1. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.
Frost: Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners' sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup confectioners' sugar and a scant 1/4 teaspoon orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and proceed to step 2. Makes 3 cups.
Glaze: Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Makes 1 cup.
Total Time: 55 min
Oven Temp: 375
{recipe via country living}
Ingredients
1 1/2 cup(s) flour
2/3 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
3 large eggs
1 egg yolk
Frosting
6 ounces softened cream cheese
1 1/2 cups confectioners' sugar
2 1/4 teaspoons cocoa
1/4 teaspoon cinnamon
3/4 teaspoon vanilla
1 1/2 cups heavy cream
3/4 cup confectioners sugar
1/4 teaspoon orange food coloring
Glaze
4 ounces of chopped bittersweet chocolate
1 tablespoon cold unsalted butter
3 tablespoons corn syrup
1/2 cup heavy cream
Directions
1. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.
Frost: Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners' sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup confectioners' sugar and a scant 1/4 teaspoon orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and proceed to step 2. Makes 3 cups.
Glaze: Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Makes 1 cup.
Vinegar-Glossed Chicken
Vinegar-Glossed Chicken
Martha Stewart
The flavor of rosemary vinegar permeates the chicken in this rustic Italian dish, giving the meat a sweet-and-sour (agrodolce) flavor. Serve it with polenta, rice, pasta, or bread -- all you need is something to soak up the extra sauce.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6 to 8.
* 1 cup best-quality red-wine vinegar
* 2 to 3 garlic cloves, minced (about 2 tablespoons)
* 3 sprigs fresh rosemary, chopped (about 1 tablespoon)
* 5 1/2 pounds bone-in chicken pieces (each part should be cut in half)
* Coarse salt and freshly ground black pepper
* Extra-virgin olive oil
* 3/4 cup chicken broth, plus more as needed
Directions
1. At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.
2. Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.
3. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.
Martha Stewart
The flavor of rosemary vinegar permeates the chicken in this rustic Italian dish, giving the meat a sweet-and-sour (agrodolce) flavor. Serve it with polenta, rice, pasta, or bread -- all you need is something to soak up the extra sauce.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6 to 8.
* 1 cup best-quality red-wine vinegar
* 2 to 3 garlic cloves, minced (about 2 tablespoons)
* 3 sprigs fresh rosemary, chopped (about 1 tablespoon)
* 5 1/2 pounds bone-in chicken pieces (each part should be cut in half)
* Coarse salt and freshly ground black pepper
* Extra-virgin olive oil
* 3/4 cup chicken broth, plus more as needed
Directions
1. At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.
2. Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.
3. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.
Sunday, September 26, 2010
Chunky Mashed Potatoes
Chunky Mashed Potatoes
Martha Stewart
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 5 to 8.
* 5 4- to 5-inch russet or Idaho potatoes, washed well but not peeled
* 4 tablespoons (1/2 stick) unsalted butter, softened
* 1/3 cup milk
* 1 cup (8 ounces) small-curd cottage cheese or ricotta cheese
* Coarse salt and freshly ground black pepper
Directions
1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
2. Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.
Martha Stewart
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 5 to 8.
* 5 4- to 5-inch russet or Idaho potatoes, washed well but not peeled
* 4 tablespoons (1/2 stick) unsalted butter, softened
* 1/3 cup milk
* 1 cup (8 ounces) small-curd cottage cheese or ricotta cheese
* Coarse salt and freshly ground black pepper
Directions
1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
2. Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.
Flaky Buttery Biscuits
Flaky Buttery Biscuits
Martha Stewart
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast. They're equally welcome at dinner, of course (think fried chicken), or as the basis of a shortcake dessert. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 small biscuits.
* 1 3/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon coarse salt
* 6 tablespoons (3/4 stick) chilled unsalted butter cut into small pieces
* 3/4 cup milk (see headnote)
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Martha Stewart
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast. They're equally welcome at dinner, of course (think fried chicken), or as the basis of a shortcake dessert. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 small biscuits.
* 1 3/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon coarse salt
* 6 tablespoons (3/4 stick) chilled unsalted butter cut into small pieces
* 3/4 cup milk (see headnote)
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Wednesday, September 22, 2010
Chunky Mashed Potatoes
Chunky Mashed Potatoes
Martha Stewart
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 5 to 8.
* 5 4- to 5-inch russet or Idaho potatoes, washed well but not peeled
* 4 tablespoons (1/2 stick) unsalted butter, softened
* 1/3 cup milk
* 1 cup (8 ounces) small-curd cottage cheese or ricotta cheese
* Coarse salt and freshly ground black pepper
Directions
1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
2. Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.
Martha Stewart
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 5 to 8.
* 5 4- to 5-inch russet or Idaho potatoes, washed well but not peeled
* 4 tablespoons (1/2 stick) unsalted butter, softened
* 1/3 cup milk
* 1 cup (8 ounces) small-curd cottage cheese or ricotta cheese
* Coarse salt and freshly ground black pepper
Directions
1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
2. Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.
Miss Lamie's Fried Chicken
Miss Lamie's Fried Chicken
Martha Stewart
Miss Lamie of Westmoreland, Jamaica, is known for her delicious fried chicken. Her method for frying the chicken isn't conventional, and her seasoning creates fantastically deep flavor. Serve with boiled potatoes and a fresh garden salad, or enjoy eating the chicken cold the next day.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 8.
* 2 3- to 4-pound chickens, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
* 3 teaspoons coarse salt
* 1 1/2 teaspoons freshly ground black pepper
* 2 teaspoons dried thyme
* 2 onions, peeled and sliced
* 3 cups plain dried bread crumbs
* 2 large eggs, beaten
* 1 1/2 - 2 cups vegetable oil
Directions
1. Place the chicken parts into a large bowl. Toss with 1 1/2 teaspoons of the salt, pepper, thyme, and onions. Cover and let season in the fridge for at least an hour or up to overnight.
2. Spread the bread crumbs, combined with the remaining salt, out on a plate. Pour the eggs over the chicken, coating each piece completely. Roll each chicken piece in the bread crumbs. Discard the onions.
3. Heat a 14-inch skillet (or two smaller skillets) over high heat until a drop of water skitters around, then swirl 1 inch of oil into the pan. Reduce the heat to medium high, add the chicken pieces in a single layer, and fry until the chicken is well browned on all sides, about 30 to 40 minutes. Work in batches if necessary. Drain on paper towels and serve.
Martha Stewart
Miss Lamie of Westmoreland, Jamaica, is known for her delicious fried chicken. Her method for frying the chicken isn't conventional, and her seasoning creates fantastically deep flavor. Serve with boiled potatoes and a fresh garden salad, or enjoy eating the chicken cold the next day.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 8.
* 2 3- to 4-pound chickens, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
* 3 teaspoons coarse salt
* 1 1/2 teaspoons freshly ground black pepper
* 2 teaspoons dried thyme
* 2 onions, peeled and sliced
* 3 cups plain dried bread crumbs
* 2 large eggs, beaten
* 1 1/2 - 2 cups vegetable oil
Directions
1. Place the chicken parts into a large bowl. Toss with 1 1/2 teaspoons of the salt, pepper, thyme, and onions. Cover and let season in the fridge for at least an hour or up to overnight.
2. Spread the bread crumbs, combined with the remaining salt, out on a plate. Pour the eggs over the chicken, coating each piece completely. Roll each chicken piece in the bread crumbs. Discard the onions.
3. Heat a 14-inch skillet (or two smaller skillets) over high heat until a drop of water skitters around, then swirl 1 inch of oil into the pan. Reduce the heat to medium high, add the chicken pieces in a single layer, and fry until the chicken is well browned on all sides, about 30 to 40 minutes. Work in batches if necessary. Drain on paper towels and serve.
Quick Fried Chicken
Quick Fried Chicken
Martha Stewart
Fried chicken on the table in 45 minutes? Yes, this quick recipe is low on time, high on flavor. Serve it with mashed potatoes and greens or a salad for a fast weeknight dinner.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4.
* 1 quart buttermilk or milk
* 2 tablespoons Tabasco or other hot sauce
* 1 3- to 3 1/2- pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
* 1 cup all-purpose flour
* 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 2 cups peanut oil, vegetable oil, bacon fat, or lard
Directions
1. In a 9-by-13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight -- in the fridge -- is even better).
2. In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.
3. Shake the chicken parts, 2 or 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.
4. Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.
5. Remove to a rack to drain. Repeat the process to cook all the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200-degree oven. Sprinkle with salt and serve.
Martha Stewart
Fried chicken on the table in 45 minutes? Yes, this quick recipe is low on time, high on flavor. Serve it with mashed potatoes and greens or a salad for a fast weeknight dinner.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4.
* 1 quart buttermilk or milk
* 2 tablespoons Tabasco or other hot sauce
* 1 3- to 3 1/2- pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
* 1 cup all-purpose flour
* 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 2 cups peanut oil, vegetable oil, bacon fat, or lard
Directions
1. In a 9-by-13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight -- in the fridge -- is even better).
2. In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.
3. Shake the chicken parts, 2 or 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.
4. Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.
5. Remove to a rack to drain. Repeat the process to cook all the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200-degree oven. Sprinkle with salt and serve.
Flaky Buttery Biscuits
Flaky Buttery Biscuits
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast. They're equally welcome at dinner, of course (think fried chicken), or as the basis of a shortcake dessert. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 small biscuits.
* 1 3/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon coarse salt
* 6 tablespoons (3/4 stick) chilled unsalted butter cut into small pieces
* 3/4 cup milk (see headnote)
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast. They're equally welcome at dinner, of course (think fried chicken), or as the basis of a shortcake dessert. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 small biscuits.
* 1 3/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon coarse salt
* 6 tablespoons (3/4 stick) chilled unsalted butter cut into small pieces
* 3/4 cup milk (see headnote)
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Crunchy Sesame Chicken Wings
Crunchy Sesame Chicken Wings
Martha Stewart
For wing-lovers, wings -- as a main dish or snacking food -- are pure heaven. To fit more wings on a baking sheet, try cutting the tips off and cooking them separately to snack on. Wings can also be separated in 2 for smaller portions, detaching the drumette at the joint. Serve with a bottle of hot sauce at the table.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 20 wings.
* 20 chicken wings
* 3 large eggs, beaten
* 2 teaspoons vegetable oil
* 1/2 cup sesame seeds
* 1/2 cup all-purpose flour
* 2 teaspoons coarse salt
* 1/4 teaspoon cayenne pepper
* 1/2 cup fresh bread crumbs
* 2 to 3 garlic cloves, minced
* Hot sauce, for serving
Directions
1. Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.
2. In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.
3. Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.
Martha Stewart
For wing-lovers, wings -- as a main dish or snacking food -- are pure heaven. To fit more wings on a baking sheet, try cutting the tips off and cooking them separately to snack on. Wings can also be separated in 2 for smaller portions, detaching the drumette at the joint. Serve with a bottle of hot sauce at the table.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 20 wings.
* 20 chicken wings
* 3 large eggs, beaten
* 2 teaspoons vegetable oil
* 1/2 cup sesame seeds
* 1/2 cup all-purpose flour
* 2 teaspoons coarse salt
* 1/4 teaspoon cayenne pepper
* 1/2 cup fresh bread crumbs
* 2 to 3 garlic cloves, minced
* Hot sauce, for serving
Directions
1. Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.
2. In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.
3. Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.
Friday, September 17, 2010
Chicken Soup and Rice
Chicken Soup and Rice
Martha Stewart
This is a really quick version of chicken soup made to mimic a traditional long-simmered soup. Time permitting, the latter is better. But, with a few basic panty items, you can prepare this version in about 10 minutes. Served with salad and toast it also makes a great lunch.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4.
* 1 tablespoon olive oil
* 1 tablespoon unsalted butter
* 3 scallions (both white and green parts), thinly sliced
* 1 large carrot, peeled and chopped
* 1/2 cup chopped fresh parsley leaves
* 1 quart (4 cups) homemade chicken broth or best-quality store-bought chicken broth
* 1 cup cooked, shredded chicken meat (leftover or 1 chicken breast half, sauteed or steamed)
* 1/2 cup cooked rice
* Coarse salt and freshly ground black pepper
Directions
1. Heat a medium-sized soup pot over medium heat and swirl in the olive oil and butter. Saute the scallions, carrot, and parsley for 2 to 3 minutes. Add the chicken broth and simmer until the carrot is cooked through, about 5 minutes
2. Add the chicken and rice. Heat through completely, about 3 minutes. Taste and season with salt and pepper. Serve immediately.
Martha Stewart
This is a really quick version of chicken soup made to mimic a traditional long-simmered soup. Time permitting, the latter is better. But, with a few basic panty items, you can prepare this version in about 10 minutes. Served with salad and toast it also makes a great lunch.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4.
* 1 tablespoon olive oil
* 1 tablespoon unsalted butter
* 3 scallions (both white and green parts), thinly sliced
* 1 large carrot, peeled and chopped
* 1/2 cup chopped fresh parsley leaves
* 1 quart (4 cups) homemade chicken broth or best-quality store-bought chicken broth
* 1 cup cooked, shredded chicken meat (leftover or 1 chicken breast half, sauteed or steamed)
* 1/2 cup cooked rice
* Coarse salt and freshly ground black pepper
Directions
1. Heat a medium-sized soup pot over medium heat and swirl in the olive oil and butter. Saute the scallions, carrot, and parsley for 2 to 3 minutes. Add the chicken broth and simmer until the carrot is cooked through, about 5 minutes
2. Add the chicken and rice. Heat through completely, about 3 minutes. Taste and season with salt and pepper. Serve immediately.
Poaching 101
Cooking School: Poaching 101
Poaching is cooking foods completely submerged in simmering liquid. Poached foods are usually naturally tender. Some of Martha's favorite foods to poach are salmon steaks, chicken breasts, eggs, pears, and shrimp. The key to flavorful results is the poaching liquid. Almost any liquid can be used. Court bouillon is a typical savory poaching liquid made by simmering aromatic vegetables and herbs in water. Other common poaching liquids include stocks or broths for poultry, water for eggs, and red wine or light-sugar syrups for fruit.
Equipment
Dutch oven or shallow straight-sided skillet
Cheesecloth or parchment paper, to help whole fish retain its shape while being poached
Kitchen twine, for trussing stuffed meats or poultry Instant-read thermometer
Tips For Flavorful Poaching
Start large, whole fish and larger pieces of meat in cold liquid
Start smaller, quicker-cooking foods, such as fish steaks and chicken breasts, in simmering liquids
The more flavor you give to the poaching liquid, the more flavorful the poached ingredient will be
Poaching is cooking foods completely submerged in simmering liquid. Poached foods are usually naturally tender. Some of Martha's favorite foods to poach are salmon steaks, chicken breasts, eggs, pears, and shrimp. The key to flavorful results is the poaching liquid. Almost any liquid can be used. Court bouillon is a typical savory poaching liquid made by simmering aromatic vegetables and herbs in water. Other common poaching liquids include stocks or broths for poultry, water for eggs, and red wine or light-sugar syrups for fruit.
Equipment
Dutch oven or shallow straight-sided skillet
Cheesecloth or parchment paper, to help whole fish retain its shape while being poached
Kitchen twine, for trussing stuffed meats or poultry Instant-read thermometer
Tips For Flavorful Poaching
Start large, whole fish and larger pieces of meat in cold liquid
Start smaller, quicker-cooking foods, such as fish steaks and chicken breasts, in simmering liquids
The more flavor you give to the poaching liquid, the more flavorful the poached ingredient will be
Chicken Enchiladas Salsa Verde
Chicken Enchiladas Salsa Verde
Martha Stewart
If you're pressed for time, use a store-bought green sauce (made from tomatillos) and shredded store-bought rotisserie chicken for a quicker version of this dish. These bubbling, subtle-tasting enchiladas are even better with a cool, crunchy salad on top.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6.
* 3 cups Green Sauce
* 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad
* 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
* 4 cups shredded chicken (from a 3-pound poached chicken)
* 7 ounces queso fesco, crumbled, or shredded Monterey Jack cheese
* 3 to 4 cups shredded romaine lettuce, washed and dried
* 6 radishes, trimmed and sliced
* 1 teaspoon white vinegar
* Coarse salt and freshly ground black pepper
Directions
1. Preheat the oven to 375 degrees.
2. Heat a saucepan to medium high and add a tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 9 x 13-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heard.
3. Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, and salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.
Martha Stewart
If you're pressed for time, use a store-bought green sauce (made from tomatillos) and shredded store-bought rotisserie chicken for a quicker version of this dish. These bubbling, subtle-tasting enchiladas are even better with a cool, crunchy salad on top.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6.
* 3 cups Green Sauce
* 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad
* 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
* 4 cups shredded chicken (from a 3-pound poached chicken)
* 7 ounces queso fesco, crumbled, or shredded Monterey Jack cheese
* 3 to 4 cups shredded romaine lettuce, washed and dried
* 6 radishes, trimmed and sliced
* 1 teaspoon white vinegar
* Coarse salt and freshly ground black pepper
Directions
1. Preheat the oven to 375 degrees.
2. Heat a saucepan to medium high and add a tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 9 x 13-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heard.
3. Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, and salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.
Thursday, September 16, 2010
Quinoa and Black Beans
Quinoa and Black Beans
www.allrecipes.com
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Servings: 10
"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."
Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed
and drained
1/2 cup chopped fresh cilantro
Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
www.allrecipes.com
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Servings: 10
"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."
Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed
and drained
1/2 cup chopped fresh cilantro
Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Golden Granola
Golden Granola
So many commercially made granolas are laced with sweetener and unwanted trans-fatty acids. They are just plain yucky and easily go rancid by the time you buy them off the shelf. A homemade version is very simple to make and worth the effort.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
* 1 pound rolled oats
* 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
* 1/2 cup slivered almonds
* 1/4 cup sesame seeds
* 1/4 cup wheat germ
* 1/2 teaspoon coarse salt
* 1/2 cup safflower oil
* 1/2 cup honey
* 1/3 cup water
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup golden raisins
* 1/2 cup dried cranberries, blueberries, or other dried chopped fruit
Directions
1. Preheat the oven to 250 degrees.
2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
3. Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1/2 hours, or until golden brown. Stir after 10 minutes and on again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.
So many commercially made granolas are laced with sweetener and unwanted trans-fatty acids. They are just plain yucky and easily go rancid by the time you buy them off the shelf. A homemade version is very simple to make and worth the effort.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
* 1 pound rolled oats
* 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
* 1/2 cup slivered almonds
* 1/4 cup sesame seeds
* 1/4 cup wheat germ
* 1/2 teaspoon coarse salt
* 1/2 cup safflower oil
* 1/2 cup honey
* 1/3 cup water
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup golden raisins
* 1/2 cup dried cranberries, blueberries, or other dried chopped fruit
Directions
1. Preheat the oven to 250 degrees.
2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
3. Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1/2 hours, or until golden brown. Stir after 10 minutes and on again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.
Old-Fashioned Pancakes
Old-Fashioned Pancakes
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Old-Fashioned Pancakes
This is the most basic recipe for a slightly thick pancake. It's just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway. And using organic ingredients seems to give the pancakes a cleaner and truer flavor.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 2 cups batter; 16 4-inch pancakes
* 1 1/2 cups all-purpose flour
* 1 tablespoon sugar
* 1 teaspoon coarse salt
* 2 3/4 teaspoons baking powder
* 1 large egg, lightly beaten
* 1 1/4 cups milk
* 3 tablespoons unsalted butter, melted, plus more for serving
* Vegetable oil, for the griddle
* Pure maple syrup, warmed, for serving
Directions
1. Place a heat-proof platter into a warm oven (at 200 degrees).
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. WHisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
3. Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
4. As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.
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Label this with a few descriptive words -- also called tags -- to organize your collection.
Separate each tag with a comma. If this is a brownie recipe, you might type: chocolate, dessert, Sue's party
Add a note below. This note can be seen only by you.
Leave yourself a reminder, a tweak, an idea, or anything else related to this item.
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What do you think of this? Let everyone know! (Click all that apply.)
I recommend it One of my favorites
Easy For adventurous cooks
Ideal for entertaining Family friendly
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SHARE THIS
Old-Fashioned Pancakes
This is the most basic recipe for a slightly thick pancake. It's just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway. And using organic ingredients seems to give the pancakes a cleaner and truer flavor.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 2 cups batter; 16 4-inch pancakes
* 1 1/2 cups all-purpose flour
* 1 tablespoon sugar
* 1 teaspoon coarse salt
* 2 3/4 teaspoons baking powder
* 1 large egg, lightly beaten
* 1 1/4 cups milk
* 3 tablespoons unsalted butter, melted, plus more for serving
* Vegetable oil, for the griddle
* Pure maple syrup, warmed, for serving
Directions
1. Place a heat-proof platter into a warm oven (at 200 degrees).
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. WHisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
3. Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
4. As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.
Chewy Chocolate Gingerbread Cookies
Chewy Chocolate Gingerbread Cookies
Martha Stewart
Chewy Chocolate Gingerbread Cookies
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Ingredients
Makes 2 dozen
* 7 ounces best-quality semisweet chocolate
* 1 1/2 cups plus 1 tablespoon all-purpose flour
* 1 1/4 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1 tablespoon unsweetened Dutch-process cocoa powder
* 8 tablespoons (1 stick) unsalted butter
* 1 tablespoon freshly grated ginger
* 1/2 cup dark-brown sugar, packed
* 1/4 cup unsulfured molasses
* 1 teaspoon baking soda
* 1/4 cup granulated sugar
Directions
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Read more at Marthastewart.com: Chewy Chocolate Gingerbread Cookies Recipe - MarthaStewart.com
Martha Stewart
Chewy Chocolate Gingerbread Cookies
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Ingredients
Makes 2 dozen
* 7 ounces best-quality semisweet chocolate
* 1 1/2 cups plus 1 tablespoon all-purpose flour
* 1 1/4 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1 tablespoon unsweetened Dutch-process cocoa powder
* 8 tablespoons (1 stick) unsalted butter
* 1 tablespoon freshly grated ginger
* 1/2 cup dark-brown sugar, packed
* 1/4 cup unsulfured molasses
* 1 teaspoon baking soda
* 1/4 cup granulated sugar
Directions
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Read more at Marthastewart.com: Chewy Chocolate Gingerbread Cookies Recipe - MarthaStewart.com
Kelsey's crock-pot chicken
Kelsey O'Neill Holowati
"4-5 chicken breasts, quartered
1 chopped onion
2 tsp minced garlic (sometimes I use more!)
2 cans of stewed tomatoes
1 can tomato paste
1 red pepper, sliced (at least, I use more then 1 or add yellow or orange peppers!)
also, some people put in mushrooms or peas...if ya like
herbs and spices to your liking...I dash some pepper and basil in there
Place the chicken in the slow cooker after it has been browned, add the onion garlic tomatos, tomato paste
cook 4-6 hrs on low
30min before serving turn heat to high and add peppers
serve over white or yellow rice"
"4-5 chicken breasts, quartered
1 chopped onion
2 tsp minced garlic (sometimes I use more!)
2 cans of stewed tomatoes
1 can tomato paste
1 red pepper, sliced (at least, I use more then 1 or add yellow or orange peppers!)
also, some people put in mushrooms or peas...if ya like
herbs and spices to your liking...I dash some pepper and basil in there
Place the chicken in the slow cooker after it has been browned, add the onion garlic tomatos, tomato paste
cook 4-6 hrs on low
30min before serving turn heat to high and add peppers
serve over white or yellow rice"
Sunday, August 29, 2010
Thai Chicken Wrap with Spicy Peanut Sauce
Thai Chicken Wrap with Spicy Peanut Sauce
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
12 min
Level:
Easy
Serves:
4 BIG wraps
Ingredients
* 3 (6-ounce) chicken breasts
* 1 tablespoon soy sauce
* 1 tablespoon vegetable oil
* 1 tablespoon grill seasoning
Salad:
* 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
* 2 cups fresh bean sprouts
* 1 cup shredded carrots, available in pouches in produce department
* 3 scallions, sliced on an angle
* 12 leaves basil, chopped or torn
* 3 tablespoons chopped mint leaves (4 sprigs)
* 1 tablespoon sesame seeds
* 2 teaspoons sugar
* 2 tablespoons rice wine vinegar or white vinegar
* Salt
Spicy peanut sauce:
* 1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
* 2 tablespoons soy sauce
* 1 tablespoon rice wine vinegar or white vinegar
* 1/4 teaspoon cayenne pepper
* 2 tablespoons vegetable oil
* 4 (12-inch) flour tortilla wraps
Directions
Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
12 min
Level:
Easy
Serves:
4 BIG wraps
Ingredients
* 3 (6-ounce) chicken breasts
* 1 tablespoon soy sauce
* 1 tablespoon vegetable oil
* 1 tablespoon grill seasoning
Salad:
* 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
* 2 cups fresh bean sprouts
* 1 cup shredded carrots, available in pouches in produce department
* 3 scallions, sliced on an angle
* 12 leaves basil, chopped or torn
* 3 tablespoons chopped mint leaves (4 sprigs)
* 1 tablespoon sesame seeds
* 2 teaspoons sugar
* 2 tablespoons rice wine vinegar or white vinegar
* Salt
Spicy peanut sauce:
* 1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
* 2 tablespoons soy sauce
* 1 tablespoon rice wine vinegar or white vinegar
* 1/4 teaspoon cayenne pepper
* 2 tablespoons vegetable oil
* 4 (12-inch) flour tortilla wraps
Directions
Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
Pepperoni Spaghetti Bake
Hillbilly Housewife's Freezer Cooking
RECIPE:
Pepperoni Spaghetti Bake
What You Need:
1 lb ground chuck
1 medium onion, chopped
1 small green pepper, chopped
1 (4 oz) can mushrooms, drained
1 (26 oz) jar pasta sauce
1 (8 oz) can tomato sauce
1 t Italian seasoning
1 lb spaghetti, broken into small pieces
3/4 C milk
2 eggs, slightly beaten
1 (5 oz) pkg sliced pepperoni
1 1/2 C shredded Cheddar cheese
2 C shredded Monterey Jack cheese
Freezer Wrap
How to Make It:
Place a large pot of water over high heat.
Bring to a rapid boil.
Boil spaghetti as directed on the package.
Drain and rinse.
Place ground chuck in a large skillet over medium high heat.
Add the onion, green pepper and mushrooms.
Cook until meat is browned being sure to crumble the meat.
Drain.
Add the pasta sauce, tomato sauce and Italian seasoning.
Stir until well combined.
Simmer for 15 minutes.
Place the eggs and milk in a large bowl and blend.
Place the spaghetti in the egg mixture and toss to cover.
Lightly spray a large baking dish with a non stick cooking spray.
Place half of the spaghetti mixture into the bottom of the pan.
Place half of the meat sauce over the top of the spaghetti.
Repeat for another layer.
Put the casserole in the refrigerator to cool.
Once cooled, wrap with the freezer wrap.
Freeze for up to 2 months.
To reheat thaw the casserole overnight in the refrigerator.
Preheat oven to 350 degrees.
Cover the casserole with aluminum foil.
Bake 45 minutes.
Uncover and top the casserole with the pepperoni and 2 cheeses.
Continue to bake another 15 minutes or until cheese has completely melted
RECIPE:
Pepperoni Spaghetti Bake
What You Need:
1 lb ground chuck
1 medium onion, chopped
1 small green pepper, chopped
1 (4 oz) can mushrooms, drained
1 (26 oz) jar pasta sauce
1 (8 oz) can tomato sauce
1 t Italian seasoning
1 lb spaghetti, broken into small pieces
3/4 C milk
2 eggs, slightly beaten
1 (5 oz) pkg sliced pepperoni
1 1/2 C shredded Cheddar cheese
2 C shredded Monterey Jack cheese
Freezer Wrap
How to Make It:
Place a large pot of water over high heat.
Bring to a rapid boil.
Boil spaghetti as directed on the package.
Drain and rinse.
Place ground chuck in a large skillet over medium high heat.
Add the onion, green pepper and mushrooms.
Cook until meat is browned being sure to crumble the meat.
Drain.
Add the pasta sauce, tomato sauce and Italian seasoning.
Stir until well combined.
Simmer for 15 minutes.
Place the eggs and milk in a large bowl and blend.
Place the spaghetti in the egg mixture and toss to cover.
Lightly spray a large baking dish with a non stick cooking spray.
Place half of the spaghetti mixture into the bottom of the pan.
Place half of the meat sauce over the top of the spaghetti.
Repeat for another layer.
Put the casserole in the refrigerator to cool.
Once cooled, wrap with the freezer wrap.
Freeze for up to 2 months.
To reheat thaw the casserole overnight in the refrigerator.
Preheat oven to 350 degrees.
Cover the casserole with aluminum foil.
Bake 45 minutes.
Uncover and top the casserole with the pepperoni and 2 cheeses.
Continue to bake another 15 minutes or until cheese has completely melted
Manicotti My Way
RECIPE:
Manicotti My Way
Hillbilly Housewife's Freezer Cooking
What You Need:
Manicotti pasta shells
1 medium onion, chopped
2 garlic cloves - minced
1/4 C olive oil
3 C cooked ham, chopped
1 C grated Parmesan cheese, divided
6 T butter
6 T all purpose flour
3 C milk
2 C shredded Swiss cheese
Freezer wrap
How to Make It:
Place the olive oil in a large skillet over medium heat.
Add the onion and garlic.
Cook until tender about 5 minutes.
Remove from the heat.
Add the ham and allow to cool for about 15 minutes.
Stir in 1/2 C of the Parmesan cheese.
Cook the pasta according to the directions on the box.
Drain and allow to cool.
Place the butter in a large saucepan over medium high heat.
Cook until butter becomes foamy looking.
Carefully stir in the flour.
Cook 3 minutes until it begins to bubble.
Be sure to stir continuously so the flour doesn't burn.
Carefully pour in the milk.
Stir continuously until the sauce begins to thicken.
Stir in the Swiss cheese until smooth.
Place 1/4 of the cheese sauce into the ham mixture and stir.
Fill each shell with the ham mixture.
Place enough cheese sauce to cover the bottom of a large glass baking dish.
Place the shells in the cheese sauce.
Pour the rest of the cheese sauce over the top of the pasta shells.
Place in the refrigerator to cool.
Once cool wrap with the freezer wrap and freeze for up to 2 months.
When ready to cook thaw the dish overnight in the refrigerator.
Uncover and cover with the 1/2 grated Parmesan cheese.
Preheat oven to 350 degrees.
Bake casserole for 1 hour or until heated completely through.
Manicotti My Way
Hillbilly Housewife's Freezer Cooking
What You Need:
Manicotti pasta shells
1 medium onion, chopped
2 garlic cloves - minced
1/4 C olive oil
3 C cooked ham, chopped
1 C grated Parmesan cheese, divided
6 T butter
6 T all purpose flour
3 C milk
2 C shredded Swiss cheese
Freezer wrap
How to Make It:
Place the olive oil in a large skillet over medium heat.
Add the onion and garlic.
Cook until tender about 5 minutes.
Remove from the heat.
Add the ham and allow to cool for about 15 minutes.
Stir in 1/2 C of the Parmesan cheese.
Cook the pasta according to the directions on the box.
Drain and allow to cool.
Place the butter in a large saucepan over medium high heat.
Cook until butter becomes foamy looking.
Carefully stir in the flour.
Cook 3 minutes until it begins to bubble.
Be sure to stir continuously so the flour doesn't burn.
Carefully pour in the milk.
Stir continuously until the sauce begins to thicken.
Stir in the Swiss cheese until smooth.
Place 1/4 of the cheese sauce into the ham mixture and stir.
Fill each shell with the ham mixture.
Place enough cheese sauce to cover the bottom of a large glass baking dish.
Place the shells in the cheese sauce.
Pour the rest of the cheese sauce over the top of the pasta shells.
Place in the refrigerator to cool.
Once cool wrap with the freezer wrap and freeze for up to 2 months.
When ready to cook thaw the dish overnight in the refrigerator.
Uncover and cover with the 1/2 grated Parmesan cheese.
Preheat oven to 350 degrees.
Bake casserole for 1 hour or until heated completely through.
My Mini Meat Muffins
Hillbilly Housewife's Freezer Cooking Mini Course
RECIPE:
My Mini Meat Muffins
What You Need:
1 egg
1/2 C milk
3/4 C white bread crumbs, soft
1 1/2 t salt
1/4 t pepper
1 lb ground chuck
Aluminum foil
How to Make It:
Beat egg slightly in a large mixing bowl.
Carefully stir in the milk.
Add the breadcrumbs and mix.
Sprinkle in the salt and pepper.
Add the ground chuck and mix well with hands to completely combine.
Preheat oven to 350 degrees.
Spray each cup of a muffin tin with a non stick cooking spray.
Fill each cup with the meat mixture.
Bake 30 minutes.
Remove pan from the oven and allow to cool 10 minutes.
Remove muffins from pan and cool completely on a wire rack.
Wrap each muffin tightly in aluminum foil.
Freeze for up to 2 months.
To reheat, remove muffins from freezer.
Preheat oven to 450 degrees.
Place wrapped muffins on a cookie sheet.
Bake 30 minutes.
Unwrap and bake another 5 minutes.
TIP: Make sure you allow your dishes to cool completely before packaging them up to store in the freezer.
RECIPE:
My Mini Meat Muffins
What You Need:
1 egg
1/2 C milk
3/4 C white bread crumbs, soft
1 1/2 t salt
1/4 t pepper
1 lb ground chuck
Aluminum foil
How to Make It:
Beat egg slightly in a large mixing bowl.
Carefully stir in the milk.
Add the breadcrumbs and mix.
Sprinkle in the salt and pepper.
Add the ground chuck and mix well with hands to completely combine.
Preheat oven to 350 degrees.
Spray each cup of a muffin tin with a non stick cooking spray.
Fill each cup with the meat mixture.
Bake 30 minutes.
Remove pan from the oven and allow to cool 10 minutes.
Remove muffins from pan and cool completely on a wire rack.
Wrap each muffin tightly in aluminum foil.
Freeze for up to 2 months.
To reheat, remove muffins from freezer.
Preheat oven to 450 degrees.
Place wrapped muffins on a cookie sheet.
Bake 30 minutes.
Unwrap and bake another 5 minutes.
TIP: Make sure you allow your dishes to cool completely before packaging them up to store in the freezer.
Have Me Later Chili
TIP: Soups/stews with beans are stored wonderfully in the freezer and are a welcome addition to your meal, especially on a chilly or rainy day. Previously browned & frozen ground beef will cook more quickly than its uncooked counterpart - keep some on hand when you're putting together a quick soup or sauce recipe that calls for it.
RECIPE:
Have Me Later Chili
Hillbilly Housewife's Freezer Cooking
What You Need:
1 lb ground chuck
1 lg onion, chopped
2 garlic cloves, minced
2 (14 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 T chili powder
1 t ground cumin
1/2 t salt
1/4 t pepper
2 (15 oz) cans chili beans
2 T cornstarch, optional
1/4 C water, optional
How to Make It:
Place the ground chuck in a large skillet over medium heat.
Add the onions and garlic.
Cook until meat is browned through and vegetables are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well.
RECIPE:
Have Me Later Chili
Hillbilly Housewife's Freezer Cooking
What You Need:
1 lb ground chuck
1 lg onion, chopped
2 garlic cloves, minced
2 (14 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 T chili powder
1 t ground cumin
1/2 t salt
1/4 t pepper
2 (15 oz) cans chili beans
2 T cornstarch, optional
1/4 C water, optional
How to Make It:
Place the ground chuck in a large skillet over medium heat.
Add the onions and garlic.
Cook until meat is browned through and vegetables are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well.
Strawberry Surprise Freezer Jam
Hillbilly Housewife's Freezer Cooking
RECIPE:
Strawberry Surprise Freezer Jam
What You Need:
1 pt boxes of fresh strawberries, washed, drained and hulls removed
2 1/2 C of fresh pineapple, peeled and finely chopped
7 C sugar
2 pkgs (1 3/4 oz) powdered pectin
1 C cold water
4 pt freezer containers with lids
How to Make It:
Place strawberries in a large mixing bowl.
Crush the strawberries with a potato masher.
Measure out 2 1/2 C strawberries and place in a separate bowl.
Add the pineapple to the strawberries.
Slowly add the sugar and stir until well combined.
Place the cold water in a saucepan over medium heat.
Add the pectin.
Stir continuously until water begins to boil.
Boil 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks
RECIPE:
Strawberry Surprise Freezer Jam
What You Need:
1 pt boxes of fresh strawberries, washed, drained and hulls removed
2 1/2 C of fresh pineapple, peeled and finely chopped
7 C sugar
2 pkgs (1 3/4 oz) powdered pectin
1 C cold water
4 pt freezer containers with lids
How to Make It:
Place strawberries in a large mixing bowl.
Crush the strawberries with a potato masher.
Measure out 2 1/2 C strawberries and place in a separate bowl.
Add the pineapple to the strawberries.
Slowly add the sugar and stir until well combined.
Place the cold water in a saucepan over medium heat.
Add the pectin.
Stir continuously until water begins to boil.
Boil 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks
Wednesday, August 25, 2010
Chicken crock-pot
Kristi Shirley Kernal
Kristi wrote:
"One of my easy favorites is chicken breasts, cream of mushroom soup, and 4 to 8 oz. of the light cream cheese, sometimes artichoke hearts. I think I cook it on low for about 5 hours or more, so the chicken's really tender."
Kristi wrote:
"One of my easy favorites is chicken breasts, cream of mushroom soup, and 4 to 8 oz. of the light cream cheese, sometimes artichoke hearts. I think I cook it on low for about 5 hours or more, so the chicken's really tender."
Frozen Creamy Broccoli
Frozen Creamy Broccoli
Hillbilly Housewife's
What You Need:
2 lb fresh broccoli cut into 2 in pieces
1 C water
1/2 t salt
1 small onion, chopped
1 (4 oz) can mushrooms, drained
3 T butter or margarine
1 (8 oz) can sliced water chestnuts, drained
1 (10.5 oz) can cream of mushroom soup
1/2 lb Velveeta cheese, cubed
1/4 t garlic salt
1/4 teaspoon pepper
1 C shredded cheddar cheese
Freezer containers
How to Make It:
Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion becomes tender about 5 minutes and drain well.
Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
When smooth add the garlic salt and pepper.
Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place mixture into freezer containers.
Freeze for up to 1 month.
When ready to bake place in the refrigerator to thaw overnight.
Preheat oven to 350 degrees.
Lightly spray a 2 qt casserole with a non stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.
Hillbilly Housewife's
What You Need:
2 lb fresh broccoli cut into 2 in pieces
1 C water
1/2 t salt
1 small onion, chopped
1 (4 oz) can mushrooms, drained
3 T butter or margarine
1 (8 oz) can sliced water chestnuts, drained
1 (10.5 oz) can cream of mushroom soup
1/2 lb Velveeta cheese, cubed
1/4 t garlic salt
1/4 teaspoon pepper
1 C shredded cheddar cheese
Freezer containers
How to Make It:
Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion becomes tender about 5 minutes and drain well.
Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
When smooth add the garlic salt and pepper.
Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place mixture into freezer containers.
Freeze for up to 1 month.
When ready to bake place in the refrigerator to thaw overnight.
Preheat oven to 350 degrees.
Lightly spray a 2 qt casserole with a non stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.
Devilish Mocha Pie
Devilish Mocha Pie
DecCoverArt
What You Need:
2/3 C butter flavored syrup
2 1/2 C toasted rice cereal
1 pt chocolate ice cream
1 pt mocha or coffee flavored ice cream
1/3 C chopped pecans
1 C whipped topping
Aluminum foil
How to Make It:
Place a small sauce pan over medium heat.
Add the syrup and bring to a boil.
Reduce heat to low and simmer 2 minutes being sure to stir often.
Place the cereal in a large bowl.
Pour the syrup over the cereal.
Mix together with a rubber spatula being sure cereal is completely covered.
Very lightly butter a 9 in pie plate.
Press cereal mixture into bottom and up the sides of the pie plate.
Freeze 30 minutes.
Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust.
Return to freezer until ice cream becomes firm again.
Soften the mocha or coffee ice cream.
Add the pecans and stir together well.
Spread over the chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whip topping.
DecCoverArt
What You Need:
2/3 C butter flavored syrup
2 1/2 C toasted rice cereal
1 pt chocolate ice cream
1 pt mocha or coffee flavored ice cream
1/3 C chopped pecans
1 C whipped topping
Aluminum foil
How to Make It:
Place a small sauce pan over medium heat.
Add the syrup and bring to a boil.
Reduce heat to low and simmer 2 minutes being sure to stir often.
Place the cereal in a large bowl.
Pour the syrup over the cereal.
Mix together with a rubber spatula being sure cereal is completely covered.
Very lightly butter a 9 in pie plate.
Press cereal mixture into bottom and up the sides of the pie plate.
Freeze 30 minutes.
Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust.
Return to freezer until ice cream becomes firm again.
Soften the mocha or coffee ice cream.
Add the pecans and stir together well.
Spread over the chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whip topping.
Classic Chocolate Whoopie
Classic Chocolate Whoopie
from Whoopie Pies by Billingsley & Treadwell
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
1 cup firmly packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
2. In a bowl, sift together the flour, cocoa, baking soda and salt; set aside. In a mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
3. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and milk and beat until completely combined.
4. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
Coconut Cream Cheese Filling
If you’re not a fan of coconut, simply omit or substitute vanilla extract instead.
1 8-ounce package cream cheese, at room temperature
1/4 cup unsalted butter, softened (1/2 stick)
1/4 teaspoon kosher salt
1 teaspoon vanilla
1 teaspoon coconut extract
2 cups powdered sugar
1. In the bowl of a mixer, beat cream cheese and butter together until fluffy.
2. Add the salt, vanilla and coconut extract. Reduce speed to low and slowly stir in the powdered sugar until moistened. Increase speed and beat the mixture until light and fluffy.
3. Scoop into a large plastic storage bag, snip off one corner, and squeeze the filling onto the cooled chocolate pie halves, topping with the other halves.
from Whoopie Pies by Billingsley & Treadwell
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
1 cup firmly packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
2. In a bowl, sift together the flour, cocoa, baking soda and salt; set aside. In a mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
3. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and milk and beat until completely combined.
4. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
Coconut Cream Cheese Filling
If you’re not a fan of coconut, simply omit or substitute vanilla extract instead.
1 8-ounce package cream cheese, at room temperature
1/4 cup unsalted butter, softened (1/2 stick)
1/4 teaspoon kosher salt
1 teaspoon vanilla
1 teaspoon coconut extract
2 cups powdered sugar
1. In the bowl of a mixer, beat cream cheese and butter together until fluffy.
2. Add the salt, vanilla and coconut extract. Reduce speed to low and slowly stir in the powdered sugar until moistened. Increase speed and beat the mixture until light and fluffy.
3. Scoop into a large plastic storage bag, snip off one corner, and squeeze the filling onto the cooled chocolate pie halves, topping with the other halves.
Chicken
Michele Dariano
"Frozen Chicken maybe 5 breasts and a jar of salsa!! So yummy!! 8 hours and it just falls apart. We will use it for tacos, burritos, or put it on salad. "
"Frozen Chicken maybe 5 breasts and a jar of salsa!! So yummy!! 8 hours and it just falls apart. We will use it for tacos, burritos, or put it on salad. "
Pot Roast
Sara Shearer
Sara wrote:
"1 Pot Roast. 1 pkg Onion Soup mix. no water added. cook until it falls apart. DELICIOUS!"
Sara wrote:
"1 Pot Roast. 1 pkg Onion Soup mix. no water added. cook until it falls apart. DELICIOUS!"
Pork Ribs
Alice Yoo Emmett
Alice wrote:
"pork ribs & a bottle of sweet baby ray bbq sauce for 8 hours. Yum!"
Alice wrote:
"pork ribs & a bottle of sweet baby ray bbq sauce for 8 hours. Yum!"
Pot Roast
Danika Robison Forrester
Danika wrote:
"1 pot roast, chopped up potatoes, small carrots, and one bottle of Heinz Chili sauce...7 hours on low....30 minutes before it's done toss in a can of peas."
Danika wrote:
"1 pot roast, chopped up potatoes, small carrots, and one bottle of Heinz Chili sauce...7 hours on low....30 minutes before it's done toss in a can of peas."
Pork Tenderloin
Janice Van Tassel Taisey
Janice wrote:
"pork tenderloin, 1 can of diced tomatoes, diced med onion & 1 diced green pepper. Cook until done (high 4-6 hrs, low 8 hours) then drain juice. Shred pork and add BBQ sauce. Pulled pork sandwiches made easy and very yummy!"
Janice wrote:
"pork tenderloin, 1 can of diced tomatoes, diced med onion & 1 diced green pepper. Cook until done (high 4-6 hrs, low 8 hours) then drain juice. Shred pork and add BBQ sauce. Pulled pork sandwiches made easy and very yummy!"
Banana Split Pie
Banana Split Pie
Pampered Chef
Ingredients:
Crust
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 cup milk chocolate morsels, melted, divided
Filling
1 package (8 ounces) cream cheese, softened
3/4 cup cold milk
1 package (3.4 ounces) white chocolate instant pudding and pie filling
2 tablespoons sugar
1 can (8 ounces) crushed pineapple, well drained
Toppings
1 medium banana, sliced
1 cup sliced strawberries
1 1/2 cups thawed, frozen whipped topping
1/4 cup chopped nuts
Directions:
1. Preheat oven to 425°F. For crust, place pie crust in Deep Dish Pie Plate, gently rolling dough into bottom and up sides using small tapered end of Baker's Roller(TM). Prick bottom of crust using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
2. Melt chocolate morsels in Small Micro-Cooker(R), uncovered, on HIGH 1 minute, stirring every 30 seconds until chocolate is melted and smooth. Reserve 2 tablespoons of the chocolate for garnish. Spread remaining chocolate over bottom and sides of crust.
3. For filling, place cream cheese in Classic Batter Bowl. Microwave on HIGH 30 seconds or until softened; whisk until smooth. Gradually whisk in milk. Add pudding mix and sugar; whisk until mixture begins to thicken. Fold in pineapple. Spread filling evenly into crust.
4. For toppings, arrange fruit over top of pie. Attach open star tip to Easy Accent(R) Decorator; fill with whipped topping. Pipe topping around top edge of pie. Drizzle reserved melted chocolate over top of pie. Sprinkle with nuts.
Yield: 8 servings
Nutrients per serving: Calories 610, Total Fat 36 g, Saturated Fat 18 g, Cholesterol 45 mg, Carbohydrate 70 g, Protein 6 g, Sodium 470 mg, Fiber 1 g
(C)The Pampered Chef, Ltd. 2010
Pampered Chef
Ingredients:
Crust
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 cup milk chocolate morsels, melted, divided
Filling
1 package (8 ounces) cream cheese, softened
3/4 cup cold milk
1 package (3.4 ounces) white chocolate instant pudding and pie filling
2 tablespoons sugar
1 can (8 ounces) crushed pineapple, well drained
Toppings
1 medium banana, sliced
1 cup sliced strawberries
1 1/2 cups thawed, frozen whipped topping
1/4 cup chopped nuts
Directions:
1. Preheat oven to 425°F. For crust, place pie crust in Deep Dish Pie Plate, gently rolling dough into bottom and up sides using small tapered end of Baker's Roller(TM). Prick bottom of crust using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
2. Melt chocolate morsels in Small Micro-Cooker(R), uncovered, on HIGH 1 minute, stirring every 30 seconds until chocolate is melted and smooth. Reserve 2 tablespoons of the chocolate for garnish. Spread remaining chocolate over bottom and sides of crust.
3. For filling, place cream cheese in Classic Batter Bowl. Microwave on HIGH 30 seconds or until softened; whisk until smooth. Gradually whisk in milk. Add pudding mix and sugar; whisk until mixture begins to thicken. Fold in pineapple. Spread filling evenly into crust.
4. For toppings, arrange fruit over top of pie. Attach open star tip to Easy Accent(R) Decorator; fill with whipped topping. Pipe topping around top edge of pie. Drizzle reserved melted chocolate over top of pie. Sprinkle with nuts.
Yield: 8 servings
Nutrients per serving: Calories 610, Total Fat 36 g, Saturated Fat 18 g, Cholesterol 45 mg, Carbohydrate 70 g, Protein 6 g, Sodium 470 mg, Fiber 1 g
(C)The Pampered Chef, Ltd. 2010
Quick Apple Crisp
Quick Apple Crisp
Pampered Chef
Ingredients:
5 Granny Smith apples
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup chopped nuts
Vanilla ice cream or thawed, frozen whipped topping (optional)
Directions:
1. Preheat oven to 350°F. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half using Utility Knife. Place apples in Deep Dish Baker.
2. Combine cake mix, sugar, cinnamon, butter and nuts in Classic Batter Bowl. Mix until crumbly using Classic Scraper. Sprinkle mixture evenly over apples.
3. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped topping, if desired.
Yield: 10 servings
Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 33 g, Protein 2 g, Sodium 210 mg, Fiber 2 g
(C)The Pampered Chef, Ltd. 2010
Pampered Chef
Ingredients:
5 Granny Smith apples
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup chopped nuts
Vanilla ice cream or thawed, frozen whipped topping (optional)
Directions:
1. Preheat oven to 350°F. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half using Utility Knife. Place apples in Deep Dish Baker.
2. Combine cake mix, sugar, cinnamon, butter and nuts in Classic Batter Bowl. Mix until crumbly using Classic Scraper. Sprinkle mixture evenly over apples.
3. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped topping, if desired.
Yield: 10 servings
Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 33 g, Protein 2 g, Sodium 210 mg, Fiber 2 g
(C)The Pampered Chef, Ltd. 2010
Thursday, June 17, 2010
Chocolate-Strawberry Shortcake
Chocolate-Strawberry Shortcake
Kraft
prep time
35 min
total time
1 hr 17 min
makes
12 servings
What You Need!
1-1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup granulated sugar
1/3 cup cold butter, cut up
1/2 cup milk
1/2 cup buttermilk
2 squares BAKER'S Unsweetened Chocolate, melted
2 Tbsp. granulated sugar
1 Tbsp. brown sugar
2 squares BAKER'S Semi-Sweet Chocolate
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 cups quartered fresh strawberries
Make It!
HEAT oven to 400°F.
MIX first 4 ingredients in large bowl. Stir in 1/2 cup granulated sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add next 3 ingredients; mix well. Pour into 2 greased and floured 9-inch round pans. Mix 2 Tbsp. granulated sugar and the brown sugar; sprinkle over batter.
BAKE 12 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
MELT semi-sweet chocolate as directed on package. Place one cake layer on plate; top with half each of COOL WHIP and berries. Cover with second cake layer. Top with remaining COOL WHIP and berries; drizzle with semi-sweet chocolate.
Kraft Kitchens Tips
Substitute
If you don't have buttermilk, use this easy substitution. Add 1-1/2 tsp. white vinegar or lemon juice to measuring cup. Add enough milk to measure 1/2 cup. Let stand 5 min
Substitute
Prepare using COOL WHIP LITE Whipped Topping.
nutritional information
per serving
Kraft
prep time
35 min
total time
1 hr 17 min
makes
12 servings
What You Need!
1-1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup granulated sugar
1/3 cup cold butter, cut up
1/2 cup milk
1/2 cup buttermilk
2 squares BAKER'S Unsweetened Chocolate, melted
2 Tbsp. granulated sugar
1 Tbsp. brown sugar
2 squares BAKER'S Semi-Sweet Chocolate
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 cups quartered fresh strawberries
Make It!
HEAT oven to 400°F.
MIX first 4 ingredients in large bowl. Stir in 1/2 cup granulated sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add next 3 ingredients; mix well. Pour into 2 greased and floured 9-inch round pans. Mix 2 Tbsp. granulated sugar and the brown sugar; sprinkle over batter.
BAKE 12 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
MELT semi-sweet chocolate as directed on package. Place one cake layer on plate; top with half each of COOL WHIP and berries. Cover with second cake layer. Top with remaining COOL WHIP and berries; drizzle with semi-sweet chocolate.
Kraft Kitchens Tips
Substitute
If you don't have buttermilk, use this easy substitution. Add 1-1/2 tsp. white vinegar or lemon juice to measuring cup. Add enough milk to measure 1/2 cup. Let stand 5 min
Substitute
Prepare using COOL WHIP LITE Whipped Topping.
nutritional information
per serving
Wednesday, June 16, 2010
One-Bowl Chocolate Cupcakes
One-Bowl Chocolate Cupcakes
Martha Stewart
Ingredients
Makes 18 to 24.
* 3/4 cup unsweetened cocoa powder
* 1 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 3/4 teaspoon salt
* 2 large eggs
* 3/4 cup warm water
* 3/4 cup buttermilk
* 3 tablespoons safflower oil
* 1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Martha Stewart
Ingredients
Makes 18 to 24.
* 3/4 cup unsweetened cocoa powder
* 1 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 3/4 teaspoon salt
* 2 large eggs
* 3/4 cup warm water
* 3/4 cup buttermilk
* 3 tablespoons safflower oil
* 1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Chocolate Frosting
Chocolate Frosting
Martha Stewart
Ingredients
* 4 1/2 cups confectioners' sugar
* 1/2 cup unsweetened Dutch-process cocoa powder
* 1/4 teaspoon salt
* 12 ounces cream cheese, room temperature
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 18 ounces bittersweet chocolate, melted
* 1 1/2 cups sour cream
Directions
1. Sift sugar, cocoa powder, and salt into a large bowl. Put cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture; mix until combined, 1 to 2 minutes. Mix in chocolate and sour cream. Use immediately.
Martha Stewart
Ingredients
* 4 1/2 cups confectioners' sugar
* 1/2 cup unsweetened Dutch-process cocoa powder
* 1/4 teaspoon salt
* 12 ounces cream cheese, room temperature
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 18 ounces bittersweet chocolate, melted
* 1 1/2 cups sour cream
Directions
1. Sift sugar, cocoa powder, and salt into a large bowl. Put cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture; mix until combined, 1 to 2 minutes. Mix in chocolate and sour cream. Use immediately.
Thursday, April 29, 2010
Baked Rhubarb
Baked Rhubarb
Martha Stewart
Prepare baked rhubarb using this simple recipe from "Martha Stewart's Quick Cook Menus" for a tasty seasonal dessert. Stalks can be found at farmers' markets and grocery stores from late winter to early spring with a peak season from April to June.
Ingredients
Serves 4.
* 2 tablespoons (1/4 stick) unsalted butter, cut in pieces, plus more for baking dish
* 8 cups fresh rhubarb, chopped in 1-inch pieces
* 3/4 cup Vanilla Sugar
* 1/4 cup heavy cream
* Creme fraiche, for serving
Directions
1. Butter a 10 1/2-inch shallow, round baking dish. Add rhubarb to baking dish and sprinkle with 1/2 cup vanilla sugar; let stand 30 minutes.
2. Preheat oven to 375 degrees.
3. Sprinkle remaining sugar over rhubarb and dot with butter; transfer to oven and bake until rhubarb is almost tender, about 20 minutes.
4. Pour cream around rhubarb and continue to bake 5 minutes more. Serve warm with creme fraiche.
Martha Stewart
Prepare baked rhubarb using this simple recipe from "Martha Stewart's Quick Cook Menus" for a tasty seasonal dessert. Stalks can be found at farmers' markets and grocery stores from late winter to early spring with a peak season from April to June.
Ingredients
Serves 4.
* 2 tablespoons (1/4 stick) unsalted butter, cut in pieces, plus more for baking dish
* 8 cups fresh rhubarb, chopped in 1-inch pieces
* 3/4 cup Vanilla Sugar
* 1/4 cup heavy cream
* Creme fraiche, for serving
Directions
1. Butter a 10 1/2-inch shallow, round baking dish. Add rhubarb to baking dish and sprinkle with 1/2 cup vanilla sugar; let stand 30 minutes.
2. Preheat oven to 375 degrees.
3. Sprinkle remaining sugar over rhubarb and dot with butter; transfer to oven and bake until rhubarb is almost tender, about 20 minutes.
4. Pour cream around rhubarb and continue to bake 5 minutes more. Serve warm with creme fraiche.
Rhubarb Upside-Down Cake
Rhubarb Upside-Down Cake
Martha Stewart
Prep: 25 minutes Total: 2 hours 15 minutes
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Ingredients
Makes one 9-inch cake; Serves 10.
* FOR THE TOPPING
* 4 tablespoons unsalted butter, melted
* 1/2 cup all-purpose flour
* 1/4 cup sugar
* Coarse salt
* FOR THE CAKE
* 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
* 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
* 1 3/4 cups sugar
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* Coarse salt
* 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
* 2 large eggs
* 1 cup sour cream
Directions
1. Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
2. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
3. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
4. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
Martha Stewart
Prep: 25 minutes Total: 2 hours 15 minutes
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Ingredients
Makes one 9-inch cake; Serves 10.
* FOR THE TOPPING
* 4 tablespoons unsalted butter, melted
* 1/2 cup all-purpose flour
* 1/4 cup sugar
* Coarse salt
* FOR THE CAKE
* 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
* 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
* 1 3/4 cups sugar
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* Coarse salt
* 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
* 2 large eggs
* 1 cup sour cream
Directions
1. Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
2. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
3. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
4. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
Tuesday, April 27, 2010
Paula Deen's Hash Brown Casserole
Paula Deen's Hash Brown Casserole
Recipe created by Paula Deen
Oprah.com
Servings: Serves 6–8
Ingredients:
Paula Deen's Hash Brown Casserole
* 3 Tbsp. butter
* 1 small yellow onion , chopped
* 4 cups frozen shredded hash browns
* 1 pound bulk sausage , mild, hot or sage
* 2 1/4 cups whole milk
* 8 large eggs
* 1 tsp. salt
* 1/4 tsp. black pepper
* 1/4 tsp. freshly ground nutmeg
* 2 Tbsp. Dijon mustard
* 8 cups cubed French or Italian bread , crusts removed
* 2 cups (1/2 pound) grated cheddar cheese
* 2 cups (1/2 pound) freshly grated Parmesan
Directions
Preheat the oven to 350°.
Spray a deep 13" x 9" casserole dish with vegetable oil cooking spray.
Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes.
In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.
In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, and briskly stir to blend.
To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon, distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the cheddar*.
Bake the casserole uncovered for 45 to 50 minutes, until puffed and golden brown.
*Cook's note: Save a few tablespoons of cheddar for the last 10 minutes of baking, when you can add a fresh topping of melted cheddar.
Recipe created by Paula Deen
Oprah.com
Servings: Serves 6–8
Ingredients:
Paula Deen's Hash Brown Casserole
* 3 Tbsp. butter
* 1 small yellow onion , chopped
* 4 cups frozen shredded hash browns
* 1 pound bulk sausage , mild, hot or sage
* 2 1/4 cups whole milk
* 8 large eggs
* 1 tsp. salt
* 1/4 tsp. black pepper
* 1/4 tsp. freshly ground nutmeg
* 2 Tbsp. Dijon mustard
* 8 cups cubed French or Italian bread , crusts removed
* 2 cups (1/2 pound) grated cheddar cheese
* 2 cups (1/2 pound) freshly grated Parmesan
Directions
Preheat the oven to 350°.
Spray a deep 13" x 9" casserole dish with vegetable oil cooking spray.
Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes.
In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.
In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, and briskly stir to blend.
To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon, distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the cheddar*.
Bake the casserole uncovered for 45 to 50 minutes, until puffed and golden brown.
*Cook's note: Save a few tablespoons of cheddar for the last 10 minutes of baking, when you can add a fresh topping of melted cheddar.
Wednesday, February 10, 2010
Rhubarb Pie
Rhubarb Pie
Martha Stewart
Prep: 30 minutes Total: 6 hours
Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.
Ingredients
Serves 10.
* Pie Dough, or your favorite prepared crust (and skip steps 1 and 2)
* All-purpose flour, for dusting
* 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
* 1 cup sugar
* 2 tablespoons cornstarch
* Pinch of salt
* Crumble Topping
Directions
1. Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
2. Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
3. Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
4. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.
Martha Stewart
Prep: 30 minutes Total: 6 hours
Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.
Ingredients
Serves 10.
* Pie Dough, or your favorite prepared crust (and skip steps 1 and 2)
* All-purpose flour, for dusting
* 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
* 1 cup sugar
* 2 tablespoons cornstarch
* Pinch of salt
* Crumble Topping
Directions
1. Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
2. Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
3. Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
4. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.
Crumble Topping
Crumble Topping
Martha Stewart
Ingredients
* 3/4 cup all-purpose flour
* 1/3 cup packed light-brown sugar
* 3 tablespoons granulated sugar
* Pinch of salt
* 6 tablespoons cold unsalted butter (cut into small pieces)
Directions
1. In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.
Martha Stewart
Ingredients
* 3/4 cup all-purpose flour
* 1/3 cup packed light-brown sugar
* 3 tablespoons granulated sugar
* Pinch of salt
* 6 tablespoons cold unsalted butter (cut into small pieces)
Directions
1. In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.
Conversation Cookie Hearts
Conversation Cookie Hearts
Martha Stewart
Ingredients
Makes one cookie.
* 1 (1-pound) package white fondant
* Royal Icing
* Bright-red or bright-pink gel-paste food coloring
* 1 (6-inch) fluted Heart-Shaped Sugar Cookie Cutouts
* Red or pink sanding sugar (optional)
* White gel-paste food coloring
* Red, pink, or white candy-coated chocolates, mini marshmallows, gumdrops, or Red Hots
Directions
1. On a clean surface, roll out fondant. Using small letter-shaped cookie cutters, cut out desired letters; set aside until dried, about 10 minutes.
2. Meanwhile, mix together half of the royal icing with the red or pink food coloring until desired shade is reached. Transfer to a small squirt bottle with a wide tip. Leaving 1/4-inch border, outline the heart shaped cookie with colored icing. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Add letters and sprinkle with sanding sugar, if desired. Let dry.
3. Mix together remaining royal icing with white food coloring. Transfer to a small squirt bottle. Outline colored area of heart with white icing. Add candy-coated chocolates, mini marshmallows, gumdrops, or Red Hots. Let dry.
Martha Stewart
Ingredients
Makes one cookie.
* 1 (1-pound) package white fondant
* Royal Icing
* Bright-red or bright-pink gel-paste food coloring
* 1 (6-inch) fluted Heart-Shaped Sugar Cookie Cutouts
* Red or pink sanding sugar (optional)
* White gel-paste food coloring
* Red, pink, or white candy-coated chocolates, mini marshmallows, gumdrops, or Red Hots
Directions
1. On a clean surface, roll out fondant. Using small letter-shaped cookie cutters, cut out desired letters; set aside until dried, about 10 minutes.
2. Meanwhile, mix together half of the royal icing with the red or pink food coloring until desired shade is reached. Transfer to a small squirt bottle with a wide tip. Leaving 1/4-inch border, outline the heart shaped cookie with colored icing. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Add letters and sprinkle with sanding sugar, if desired. Let dry.
3. Mix together remaining royal icing with white food coloring. Transfer to a small squirt bottle. Outline colored area of heart with white icing. Add candy-coated chocolates, mini marshmallows, gumdrops, or Red Hots. Let dry.
Nachos Supremo
Nachos Supremo
Serve this tasty snack at your game-day party or next casual gathering for a guaranteed crowd pleaser.
Close
Ingredients
Serves 8 to 10
* 4 bone-in, skin-on chicken breast halves
* Coarse salt and freshly ground pepper
* 1 1/2 (16-ounce) bags tortilla chips
* 3 cups shredded cheddar cheese
* 3 cups shredded Monterey Jack cheese
* Black Bean and Cherry Tomato Salsa, for serving
* Charred Tomatillo Salsa, for serving
* Nacho Cheese Sauce, for serving
* Guacamole, for serving
* Sour cream, for serving
* Sliced jalapenos, for serving
* Julienned radishes, for serving
* Chopped fresh cilantro, for serving
Directions
1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.
3. Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
4. Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.
5. Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.
Serve this tasty snack at your game-day party or next casual gathering for a guaranteed crowd pleaser.
Close
Ingredients
Serves 8 to 10
* 4 bone-in, skin-on chicken breast halves
* Coarse salt and freshly ground pepper
* 1 1/2 (16-ounce) bags tortilla chips
* 3 cups shredded cheddar cheese
* 3 cups shredded Monterey Jack cheese
* Black Bean and Cherry Tomato Salsa, for serving
* Charred Tomatillo Salsa, for serving
* Nacho Cheese Sauce, for serving
* Guacamole, for serving
* Sour cream, for serving
* Sliced jalapenos, for serving
* Julienned radishes, for serving
* Chopped fresh cilantro, for serving
Directions
1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.
3. Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
4. Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.
5. Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.
Monday, February 1, 2010
Seven Layer Cookies
Seven Layer Cookies
Cook Time: 30 minutes
Ingredients:
* 4 ounces butter
* 1 1/2 cups graham cracker crumbs
* 1 (6 oz.) pkg. chocolate chips
* 1 (6 oz.) pkg. butterscotch chips
* 1 small can shredded coconut (1 1/3 cups)
* 1 can (14 ounces) sweetened condensed milk
* 1 to 1 1/2 cups chopped pecans
Preparation:
Preheat oven to 350°. Melt butter in 9x13-inch baking pan. Sprinkle graham cracker crumbs over melted butter; spread crumbs with chocolate chips, then butterscotch chips. Sprinkle coconut over this, then drizzle the sweetened condensed milk evenly over all. Sprinkle with the chopped pecans. Bake for about 25 to 30 minutes. Cool and cut in 1 1/2-inch squares.
Cook Time: 30 minutes
Ingredients:
* 4 ounces butter
* 1 1/2 cups graham cracker crumbs
* 1 (6 oz.) pkg. chocolate chips
* 1 (6 oz.) pkg. butterscotch chips
* 1 small can shredded coconut (1 1/3 cups)
* 1 can (14 ounces) sweetened condensed milk
* 1 to 1 1/2 cups chopped pecans
Preparation:
Preheat oven to 350°. Melt butter in 9x13-inch baking pan. Sprinkle graham cracker crumbs over melted butter; spread crumbs with chocolate chips, then butterscotch chips. Sprinkle coconut over this, then drizzle the sweetened condensed milk evenly over all. Sprinkle with the chopped pecans. Bake for about 25 to 30 minutes. Cool and cut in 1 1/2-inch squares.
Wednesday, January 27, 2010
"Wicked Good" Egg Casserole
"Wicked Good" Egg Casserole
1 (8 ounce) package Kraft Deli Deluxe Sharp Cheddar Slices
3 Tablespoons butter, cut into pieces
1 cup 1/2 & 1/2
1 Tablespoon Dijon mustard
1/4 teaspoon salt
14 large eggs
1 Tablespoon fresh chives, chopped
1 cup grated cheddar cheese
Paprika
Grease a 9" X 13" baking dish. Cover bottom of dish with cheese slices.
Top the cheese slices with dots of butter. In a small bowl, mix together
1/2 & 1/2, salt and mustard. Set aside. In a separate large bowl, beat
eggs with chives. Pour half of cream mixture over cheese. Pour eggs over
cream mixture, then top with remaining cream mixture. Sprinkle with
grated cheddar cheese and sprinkle lightly with paprika. (may be covered
with plastic wrap and refrigerated overnight at this point)
Bake in a preheated 325 degree oven for 40 minutes. Cut into squares and
serve immediately. (Serves 8)
1 (8 ounce) package Kraft Deli Deluxe Sharp Cheddar Slices
3 Tablespoons butter, cut into pieces
1 cup 1/2 & 1/2
1 Tablespoon Dijon mustard
1/4 teaspoon salt
14 large eggs
1 Tablespoon fresh chives, chopped
1 cup grated cheddar cheese
Paprika
Grease a 9" X 13" baking dish. Cover bottom of dish with cheese slices.
Top the cheese slices with dots of butter. In a small bowl, mix together
1/2 & 1/2, salt and mustard. Set aside. In a separate large bowl, beat
eggs with chives. Pour half of cream mixture over cheese. Pour eggs over
cream mixture, then top with remaining cream mixture. Sprinkle with
grated cheddar cheese and sprinkle lightly with paprika. (may be covered
with plastic wrap and refrigerated overnight at this point)
Bake in a preheated 325 degree oven for 40 minutes. Cut into squares and
serve immediately. (Serves 8)
Saturday, January 23, 2010
Hypertufa Pots
Hypertufa Pots
Martha Stewart
Make beautiful garden containers that will last for years with this wonderful hypertufa technique. The term "hypertufa" refers to a type of artificial stone, and is a conglomerate of the words "tufa," a natural volcanic rock, and "hyper," a prefix meaning excessively or extremely; hypertufa are extremely rock-like containers.
You can use almost anything that has an interesting shape for a mold, such as an old tub, bin, or nursery pot. Keep in mind that this mixture is an approximation, and not an exact science -- you can play around with the measurements.
This recipe will make really light pots; if you want heavier, sturdier pots, simply add more cement to the mixture.
Tools and Materials
* Rubber gloves
* Dust mask
* Perlite
* Peat moss
* Portland cement
* Cement pigment (optional)
* Acrylic fibers (if making larger-size pot)
* Plastic tub
* Water
* Spray cooking oil
* Mold (Martha used a nursery pot)
* Small wooden dowel (optional)
* Plastic bags
* Wire brush or sandpaper
* Buttermilk (optional)
Hypertufa Pots How-To
1. Wearing rubber gloves and a dust mask to avoid breathing cement dust, mix 3 parts perlite, 3 parts peat moss, and 2 parts Portland cement in a plastic tub. If desired, add cement pigment for color. If making a large pot, add acrylic fibers for strength.
2. Add water to tub, a bit at a time, until the mixture has the consistency of moist cottage cheese.
3. Spray inside of mold with cooking oil. Push a handful of wet hypertufa mixture firmly against the bottom of the mold. Repeat until you have made a bottom base that is approximately 1 inch thick. Push handfuls of wet hypertufa mixture firmly against the sides of container approximately 3/4 inches in thickness. Continue until rim of mold is reached. Press bottom and sides firmly to remove air pockets.
4. Create drainage hole by pushing finger or small dowell through the bottom of mold so that it penetrates the hypertufa mixture.
5. Cover with plastic bag, let dry for about 48 hours.
6. Take off plastic bag and remove pot from mold (pot with be slightly wet). Using a wire brush or sandpaper sponge, rough up the surface of the hypertufa for a more rustic appearance. Let sit for 2 to 3 weeks to dry completely.
7. If desired, coat pot with buttermilk and moss; the moss will grow around the pot.
Resources
Peat moss, perlite, and Portland cement are available at The Home Depot or your local hardware store or garden center. Acrylic fibers can be found at craft, hardware, and building supply stores.
Planting Succulents in Hypertufa Pots
Hypertufa pots are extremely versatile; many plants will grow well in them, including all types of succulents. Completely weatherproof, these pots work indoors or out and can freeze and thaw naturally as a result of their porous nature.
When planting, be sure to cover the drainage hole with a pottery shard to prevent soil from washing away. Half-fill container with potting soil suitable for succulents, such as Scotts Cactus Mix, or make your own with 3 parts high-quality soil-free potting soil, 1 part coarse sand, and 1 part perlite.
Arrange succulents on top of soil. Once happy with their placement, fill in around the root balls with potting mix, firming it down -- the base of the plants and the top of the soil should be 1/2 to 1 inch below the container rim; gently water. Top soil with pebbles or crushed stones for a neat finished appearance, if desired.
Martha Stewart
Make beautiful garden containers that will last for years with this wonderful hypertufa technique. The term "hypertufa" refers to a type of artificial stone, and is a conglomerate of the words "tufa," a natural volcanic rock, and "hyper," a prefix meaning excessively or extremely; hypertufa are extremely rock-like containers.
You can use almost anything that has an interesting shape for a mold, such as an old tub, bin, or nursery pot. Keep in mind that this mixture is an approximation, and not an exact science -- you can play around with the measurements.
This recipe will make really light pots; if you want heavier, sturdier pots, simply add more cement to the mixture.
Tools and Materials
* Rubber gloves
* Dust mask
* Perlite
* Peat moss
* Portland cement
* Cement pigment (optional)
* Acrylic fibers (if making larger-size pot)
* Plastic tub
* Water
* Spray cooking oil
* Mold (Martha used a nursery pot)
* Small wooden dowel (optional)
* Plastic bags
* Wire brush or sandpaper
* Buttermilk (optional)
Hypertufa Pots How-To
1. Wearing rubber gloves and a dust mask to avoid breathing cement dust, mix 3 parts perlite, 3 parts peat moss, and 2 parts Portland cement in a plastic tub. If desired, add cement pigment for color. If making a large pot, add acrylic fibers for strength.
2. Add water to tub, a bit at a time, until the mixture has the consistency of moist cottage cheese.
3. Spray inside of mold with cooking oil. Push a handful of wet hypertufa mixture firmly against the bottom of the mold. Repeat until you have made a bottom base that is approximately 1 inch thick. Push handfuls of wet hypertufa mixture firmly against the sides of container approximately 3/4 inches in thickness. Continue until rim of mold is reached. Press bottom and sides firmly to remove air pockets.
4. Create drainage hole by pushing finger or small dowell through the bottom of mold so that it penetrates the hypertufa mixture.
5. Cover with plastic bag, let dry for about 48 hours.
6. Take off plastic bag and remove pot from mold (pot with be slightly wet). Using a wire brush or sandpaper sponge, rough up the surface of the hypertufa for a more rustic appearance. Let sit for 2 to 3 weeks to dry completely.
7. If desired, coat pot with buttermilk and moss; the moss will grow around the pot.
Resources
Peat moss, perlite, and Portland cement are available at The Home Depot or your local hardware store or garden center. Acrylic fibers can be found at craft, hardware, and building supply stores.
Planting Succulents in Hypertufa Pots
Hypertufa pots are extremely versatile; many plants will grow well in them, including all types of succulents. Completely weatherproof, these pots work indoors or out and can freeze and thaw naturally as a result of their porous nature.
When planting, be sure to cover the drainage hole with a pottery shard to prevent soil from washing away. Half-fill container with potting soil suitable for succulents, such as Scotts Cactus Mix, or make your own with 3 parts high-quality soil-free potting soil, 1 part coarse sand, and 1 part perlite.
Arrange succulents on top of soil. Once happy with their placement, fill in around the root balls with potting mix, firming it down -- the base of the plants and the top of the soil should be 1/2 to 1 inch below the container rim; gently water. Top soil with pebbles or crushed stones for a neat finished appearance, if desired.
Yoga Towel
Yoga Towel
Martha Stewart
Keep this easy-to-make towel on hand when exercising or practicing yoga.
Tools and Materials
Terry cloth bath towel (about 30 by 56 inches)
Pins
Tailor chalk
Scissors
Sewing machine
Coordinating thread
Yoga Towel How-To
1. Begin by cutting towel in half lengthwise. To establish center line, fold towel in half lengthwise and pin along crease. Open towel and draw a line along pins with tailor chalk. Cut down line with sharp scissors, removing pins while cutting.
2. Using a zigzag stitch on a sewing machine, sew along the entire raw edge of the towel. Fold zigzagged edge over half an inch and pin in place. With a straight stitch, sew folded edge in place 1/4 inch from fold.
Martha Stewart
Keep this easy-to-make towel on hand when exercising or practicing yoga.
Tools and Materials
Terry cloth bath towel (about 30 by 56 inches)
Pins
Tailor chalk
Scissors
Sewing machine
Coordinating thread
Yoga Towel How-To
1. Begin by cutting towel in half lengthwise. To establish center line, fold towel in half lengthwise and pin along crease. Open towel and draw a line along pins with tailor chalk. Cut down line with sharp scissors, removing pins while cutting.
2. Using a zigzag stitch on a sewing machine, sew along the entire raw edge of the towel. Fold zigzagged edge over half an inch and pin in place. With a straight stitch, sew folded edge in place 1/4 inch from fold.
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