Friday, December 4, 2009
I’m also contributing this cookie recipe to the Virtual Cookie Jar for the 12 Days of Sharing, hosted by In Jennie’s Kitchen! Share Our Strength is an organization that is fighting to end childhood hunger. By sharing a favorite cookie recipe, you can all help raise awareness about childhood hunger and help to end childhood hunger by 2015. A small donation can go far. $25 can feed a child three healthy meals a day for a month (via Share Our Strength site).
Wednesday, November 25, 2009
Friday, November 20, 2009
Thursday, October 15, 2009
Strange. I've not had much success with my tomato crop this year. But there was one notable exception. The Jersey Devil Tomato plant that I put in late this summer. Against all odds, it beat the tomato blight that was affecting most of the other hundreds of tomato plants in the community garden. Could it be because it's an heirloom tomato? There, late in the season, were two beautiful Jersey Devil Tomatoes shining out of the abandoned plot that I took over. Don't mess with the Jersey Devil.
Thursday, October 1, 2009
Blueberry Ricotta Cornbread. Makes one skillet.
1 cup all-purpose flour, plus 2 Tablespoons
1/4 cup soft white wheat, (freshly ground)
1 cup blue cornmeal (freshly ground)
1Tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
1/4 cup vegetable oil
1/4 teaspoon baking soda
1/2 cup ricotta cheese
1 cup fresh blueberries
1/4 cup (1/2 stick) unsalted butter
Preheat oven to 375 degrees
1 In a large bowl, sift together 1 cup flour, whole wheat flour, cornmeal, baking powder and salt.
2 In a separate bowl, whisk together milk, oil, egg, sugar and baking soda. Fold wet ingredients into dry until just combined.
3 Coat the blueberries with the remaining flour and fold into the batter along with the ricotta cheese.
4 Melt butter in a 9-inch cast-iron skillet over medium-high heat, making sure to coat bottom and sides completely. Cook butter 2 to 3 minutes, until it starts to brown and smell nutty. Pour batter into hot skillet.
5 Bake until bread is golden 40=45 minutes or until a toothpick inserted in center comes out clean.
Let cool 5 minutes. Cut into wedges and serve.
Monday, September 28, 2009
Sunday, September 27, 2009
Prep Time: 15 minutes
Cook Time: 1 hour
Adapted from Recipetips.com
1 cup all purpose flour
1/2 cup whole wheat flour (I add my home ground flour here)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup oatmeal, quick cooking
1/3 cup canola oil
1 teaspoon vanilla
2 eggs, slightly beaten
1 cup bananas, ripe, mashed
Topping: 3 tablespoons white sugar, 1/2 teaspoon cinnamon
Add ins: I layer the bottom of the pan with sweetened coconut or 1/2 teaspoon of cinnamon and 1 tablespoon sugar or add 1/4 cup walnuts or 1/4 cup chocolate chips.
Preheat oven to 350º F. Spray or butter a loaf pan. Sprinkle cinnamon sugar topping on bottom of pan.
In a large mixing bowl combine flour, sugars, baking powder, baking soda, salt and cinnamon.
Stir in the oatmeal.
Add eggs, oil and bananas. Stir until just combined.
If adding blueberries, spinkle a teaspoon of flour over them and jiggle them around to cover. Fold them in the batter.
Bake 1 hour or until a toothpick inserted into center of bread comes out clean. Cool in pan about 10-15 minutes. Remove from pan and cool completely.
Wrap tightly in foil or plastic wrap and cool in refrigerator before serving.
Wednesday, September 16, 2009
Here is my entry into homemade hamburger rolls. They are wonderful, so easy to make and nutritious to boot. I grind my own flour and add it to regular all purpose flour in my recipes. The freshly ground flour adds so much goodness and the rolls stand up to a juicy burger. No more squishy burger rolls! Here's the recipe:
Whole Wheat Hamburger Rolls Recipe (Makes a dozen large rolls)
1-3/4 cups potato water*
1 pkg (2 1/2 tsps) active dry yeast
1 Tbsps + 1/2 tsp sugar
1 Tbsps honey
1/3 cup nonfat dry milk powder
2-1/2 tsps salt
3 Tbsps melted butter
4-1/2 cups all-purpose or bread flour
½ cup whole wheat flour
1 large egg beaten with 2 tsps water, for glazing
1/2 cup sesame or poppy seeds (optional)
In a small bowl pour in 1/2 cup of the warm water. Sprinkle the yeast and 1/2 tsp of sugar into the warm water. Stir to dissolve and let stand at room temp until foamy, about 10 minutes. In a large bowl combine the remaining 1-1/4 cups water, whole wheat flour, yeast mix, powdered milk, the remaining sugar salt and butter. Add 2 cups of the flour, beat hard until creamy, about 1 minute. Add the remaining flour, 1/2 cup at a time, until a soft, shaggy dough is formed. Turn the dough out onto a lightly floured work surface and knead for about 4 minutes, dusting with flour only 1 tbsp at a time as needed to make a soft smooth dough. Add 1 tablespoon of oil to the bowl, add dough and turn to coat the top and cover with a tea towel. Let rise at room temp until doubled in bulk, about 1 hour. Preheat oven to 350°F. Gently deflate dough and turn it onto a lightly floured work surface. Grease a baking sheet. Divide dough into 12 equal portions. Shape each into a round ball and place each ball seam side down and at least 2" apart on baking sheet. Flatten each ball with your palm. Cover loosely and let rise until puffy, about 20 minutes. Brush each roll with the egg glaze and sprinkle tops with sesame or poppy seeds if desired. Bake 20-25 minutes or until slightly browned and firm to the touch. Transfer immediately to a cooling rack, and let cool completely before splitting. *If you don’t have potato water left over from boiled potatoes you can easily make some by peeling and cubing a potato. Place it in a microwave safe bowl with 1 ¾ cups of water, cover and microwave for 3-4 minutes or until the potato is easily pierced with a fork. If not done, re-cover and microwave for another minute or until done. Let water cool to room temperature.
Friday, September 11, 2009
1 cup whole milk
2 teaspoons honey
2-1/3 tablespoons sugar
1-1/3 tablespoons dried yeast
2 cups white flour
1-1/2 teaspoons salt
3 tablespoons soft butter
Note: I used a Pullman Bread Pan that measured approximately 10 inches long by 3 inches high.
Heat milk in a saucepan until it reaches about 100 degrees F. Add honey and yeast and let stand for 5 minutes to foam. (If it doesn't foam, the yeast could be too old and you will need to try with fresh yeast.)
Pour the milk in your mixer and add the rest of the ingredients. Beat, starting out slow when combined, change to your dough hook and machine knead for five minutes.
Remove from bowl, butter or oil bowl and return dough, turning it over to coat. Let rise in a warm place, covered, for 1 1/2 to 2 hours until doubled. Turn the dough out and with a rolling pin, roll it out to about 10 inches by 8 inches. Roll it up and pinch the seams closed. Butter your Pullman pan on all sides and the inside of the cover. Place the dough, seam side down in the pan, slip the cover on securely and let rise in a warm place for about an hour or until the dough is about 1/2 inch from the top of the pan *you can peek after about 45 minutes.
Preheat oven to 375 degrees F. Bake for about 45 minutes. Remove the cover and if pale, set the bread on a rack in the oven and bake for another 5 minutes or until nicely browned.
Thursday, August 13, 2009
1 small red cabbage, about 2 pounds, quartered, cored, and thinly sliced crosswise
2 slices of bacon, diced, or use a tablespoon of butter or oil
1 tablespoon diced onion
1 large apple, peeled, cored and cut into matchsticks
3 tablespoons red wine vinegar
2 tablespoons honey
1/4 teaspoon salt if using bacon. If using butter or oil, use 1 teaspoon
1/8 teapoon caraway seed
Briefly immerse the cabbage in cold water. Render the bacon ( or heat the butter/oil)
Add and cook over medium low heat onions until golden brown. Add cabbage, vinegar, honey, caraway seeds and salt. Cover and cook over low heat for 1 - 1 1/2 hours, until the cabbage is very soft. Add boiling water if it starts to dry out. Recipe from Joy of Cooking.
Sunday, August 9, 2009
2 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
2 sticks of butter (cut into pieces)
1/4 cup ice water
Place flour, salt and sugar in a food processor and pulse 3 or 4 times. Add butter and pulse until the crumbs are the size of peas. Do not overpulse, it's better to underpulse than overdo. Add the water, a few drops at a time and puse until the dough almost comes together. Remove dough to the counter and knead once or twice. Wrap in plastic wrap and place in the refridgerator for at least an hour.
Thursday, August 6, 2009
1 1/2 cups whole milk
1/2 cup sugar
pinch of salt
2 tablespoons instant coffee
1 package cappucchino coffee mix (we used Bustelo)
3 egg yolks, beaten
2 cups heavy cream
In a heavy bottomed sauce pan under medium flame, heat the milk and sugar until the sugar is dissolved. Don't boil the milk, we're looking for small bubbles on the edges o the pan. Add the coffees and salt and mix until dissolved.
While the milk mixture is heating, beat the egg yolks until light yellow.
Slowly add 1/2 cup of the hot milk to the egg yolks, whisking hard. Add the egg mixture to the saucepan and continue to whisk until the milk reaches 175 degrees F or coats the back of a spoon. Strain if desired into a bowl and chill.
When mix is chilled, whip the heavy cream to a soft peak. Fold into chilled mixture and process in an ice cream maker. Transfer to a container and freeze. Heaven on a spoon!
You might want to add chocolate pieces when folding the cream if you want Cappucchino Chip.
You also might want to dust your serving with cocoa or cinnamon.
Tuesday, May 26, 2009
18 large fresh strawberries with stems
1 cup vanilla or white chips
3-1/2 teaspoons shortening, divided
1-1/3 cups semisweet chocolate chips
Directions: Wash strawberries and pat until completely dry. Line a baking sheet with waxed paper and put in the refrigerator. In a microwave-safe bowl, melt vanilla chips and 1-1/2 teaspoons shortening at 70% power; stir until smooth. Dip each strawberry in the white chocolate until two-thirds is coated, forming the tuxedo shirt, allowing excess to drip off. Place on waxed paper tray and chill until set, about 30 minutes. Melt chocolate chips and remaining shortening. To form the tuxedo jacket, dip each side of berry into chocolate from the tip of the strawberry to the top of vanilla coating. Repeat on the other side, leaving a white V-shape in the center. Chill berries for 30 minutes or until set. Re-melt reserved chocolate and using a toothpick, draw a bowtie and three buttons down the "shirt." Chill for 30 minutes or until set. Store in the refrigerator in a covered plastic container for up to 1 day. Yield: 1-1/2 dozen.
Monday, May 25, 2009
Monday, May 11, 2009
Saturday, May 9, 2009
Sunday, May 3, 2009
Wednesday, April 29, 2009
1 cup pitted dates, roughly chopped
3 Tbs. rum
1 cup walnuts, lightly toasted and coarsely chopped
1 1⁄2 tsp. baking soda
1⁄4 tsp. salt
3 Tbs. unsalted butter, melted and cooled to room temperature
3⁄4 cup warm water
1⁄4 cup brown sugar
1/2 cup sugar
2 eggs, lightly beaten
1 1⁄2 cups unbleached all-purpose flour (I used 1/2 cup whole wheat pastry flour and 1 cup all purpose)
Preheat an oven to 325°F. Generously butter an 8 1⁄2-by-4 1⁄2-inch loaf pan. In a small bowl, soak the dates in 1 Tbs. of the rum for about 10 minutes. In a large bowl, using a large rubber spatula, stir together the dates, walnuts, baking soda, salt, melted butter and water until combined. Mix in the sugar and eggs, then the flour. Pour the batter into the prepared pan and bake until the cake is puffed and browned, and a skewer inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let the cake cool completely. Run a table knife around the edge of the pan and turn the cake out onto a serving plate. Turn it right side up. Spoon the remaining 2 Tbs. brandy, a little at a time, over the cake so that the cake absorbs all of it. Serves 8 to 10. Note: This sturdy cake is ideal for shipping as a gift. The brandy not only adds flavor but also helps preserve the cake.
Adapted from Williams-Sonoma Collection Series, Cake, by Fran Gage (Simon & Schuster, 2003).