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  • Shoo-fly Pie
    • Monday October 10, 2011

      From bonappetit.com

      Difficulty Level: 4 out of 10.

      Ingredients

      For crust

      • 1 1/2 C. flour (plus extra for rolling)
      • 1/2 tsp. salt
      • 1/2 C. vegetable shortening
      • 1/2 large egg
      • 1/4 C. cold water
      • 1/2 Tbsp. white vinegar

      For filling

      • 1 C. flour
      • 2/3 C. brown sugar
      • 1 Tbspn. vegetable shortening
      • 1 heaping C. molasses
      • 1 large egg
      • 1 tsp. baking soda
      • 3/4 C. boiling water

      Preparation

      For crust:

      Note: The original recipe makes two crusts; one is for this pie, one is to reserve for later use. If you're like me, you don't need a pie crust in your fridge for later, so I've halved the recipe, which is why the 1/2 egg quantity probably looks weird. Just do your best with that step. (Or double the crust recipe for two crusts so you can just use a whole egg; whatever works for you.)

      Mix dry ingredients. With your hands, cut the shortening into dry ingredients until crumbles the size of peas appear.

      Beat the egg with a fork and add half it to a bowl with water and vinegar. Add wet ingredients to dry ingredients and mix with your hands until all the ingredients are incorporated together.

      Heavily flour your rolling surface and, using a rolling pin, roll out crust so it's 10 inches in diameter. Try to work it as little as possible as it will toughen. Refrigerate until ready to use. Can stay in fridge up to 2 weeks.

      For filling
      Mix together first three ingredients until shortening is integrated. Reserve 1/2 cup of mixture.

      Add molasses, egg, baking soda and mix to blend. Then add water and mix, scraping the sides and bottom of the bowl to make sure everything gets incorporated.

      To bake
      Preheat oven to 375 degrees.

      Lift dough into the pan and pat it down, making sure to secure into the pie pan edges but treating it gently all the same. With clean scissors or your hands, remove excess dough from the edges. Pour in the filling. Scatter reserved flour/sugar/shortening mixture evenly atop pie.

      Bake for 18 minutes, then lower temperature to 350 degrees and bake another 18-20 minutes until the crust is golden and center of pie is only a bit wobbly. Cool in pie pan on a rack before serving. Serve with vanilla ice cream or a dollop of whipped cream.

  • Apple & Caramel Bread Pudding
    • Monday October 10, 2011

      From eatbetteramerica.com

      Difficulty Rating: 1 out of 10.

      Ingredients

      • 1 C. unsweetened applesauce
      • 1 C. vanilla soymilk
      • 1/2 C. fat-free egg product (egg whites)
      • 1/4 C. packed brown sugar
      • 1 tsp. ground cinnamon
      • 1 tsp. vanilla
      • 5 C. 1-inch cubes French bread (1 loaf)
      • 3 Tbsp. sliced almonds
      • 1/4 C. caramel fat-free topping, heated

      Preparation

      Heat oven to 350°F. Spray 9-inch quiche dish or pie plate with cooking spray.

      Slice bread into cubes; measure ingredients.

      In large bowl, mix all ingredients except bread, almonds and caramel topping with wire whisk until smooth.

      Fold in bread. Pour into quiche dish; sprinkle with almonds.

      Bake 30 to 35 minutes or until golden brown and set.

      Cut into wedges. Drizzle caramel topping over each serving.

  • Salted Caramel Brownies
    • Monday September 26, 2011

      From myrecipes.com.

      Difficulty level: 3 out of 10.

      For brownies:

      • 3 3/8 oz. all-purpose flour (about 3/4 C.)
      • 1 C. granulated sugar
      • 3/4 C. unsweetened cocoa
      • 1/2 C. packed brown sugar
      • 1/2 tsp. baking powder
      • 6 Tbsp. butter, melted
      • 2 large eggs
      • 1 tsp. vanilla extract
      • Cooking spray

      For caramel:

      • 1/4 C. butter
      • 1/4 C. packed brown sugar
      • 1 1/2 Tbsp. evaporated fat-free milk
      • 1/4 tsp. vanilla extract
      • 1/2 C. powdered sugar

      For chocolate drizzle:

      • 2 Tbsp. evaporated fat-free milk
      • 1 oz. bittersweet chocolate, coarsely chopped
      • 1/8 tsp. coarse sea salt

      Making the brownies:

      Preheat oven to 350°. Line 9-inch square metal baking pan with foil in both directions, leaving a 2-inch overhang all around. Lightly coat with cooking spray.

      Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk.

      Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine.

      Scrape batter into prepared baking pan. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

      Making the caramel topping:

      Melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

      Note: Don't forget to sift your powdered sugar before you begin this step, particularly if it's a little clumpy.

      Melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

      Making the chocolate drizzle:

      Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 30-45 seconds or until melted, stirring after the first 20 seconds. Stir just until smooth; drizzle over caramel.

      Tip: You may want to let your chocolate sit to cool for a couple minutes after removing it from the microwave in order to get a finer drizzle, rather than larger blobs when it is too hot.

      Sprinkle with sea salt; let stand until set. Lift out brownies and cut into 20 squares (3 cuts in one direction, 4 cuts in the other).

  • Irish Oatmeal Bread
    • Wednesday September 21, 2011

      From myrecipes.com.

      Difficulty Rating: 5 out of 10.

      • 2 1/4 C, boiling water
      • 1 3/4 C. steel-cut oats
      • 1 Tbsp. salt
      • 3 Tbsp. butter
      • 3 Tbsp. light brown sugar
      • Dash of granulated sugar
      • 2 packages dry yeast (about 2 1/4 tsp. each)
      • 1/2 C. warm water (100° to 110°)
      • 3 1/4 C. all-purpose flour, divided
      • 3 C. whole wheat flour
      • Cooking spray
      • 1 large egg, lightly beaten

      Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.

      Stir yeast and granulated sugar into warm water; let stand 5 minutes or until foamy. Add to oat mixture.

      Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixture. Beat at medium speed until well blended.

      Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

      Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

      Punch dough down; cover and let rest 5 minutes.

      Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray.

      Cover and let rise 30 minutes or until doubled in size.

      Preheat oven to 350º.

      Uncover dough, and brush egg evenly over loaves. Bake at 350º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.

  • Peach Butter
    • Wednesday September 21, 2011

      From smittenkitchen.com.

      Difficulty Rating: 2 out of 10.

      • 4 pounds (1.8 kilograms) peaches
      • 1 cup (237 ml) water
      • 2 cups (400 grams) granulated sugar
      • Juice of one lemon

      Note: This recipe can be done with or without a food mill. If you don't have one, start at the beginning with the peach peeling method. If you do, you can skip it.

      Without a food mill: Cut a small “x” in the bottom of each peach. Dip each into a pot of boiling water for 30 seconds, and then into a bowl of cold water for a minute. The peels should slide right off. 

      Halve your peaches and remove the pits, then cut each half into quarters (8 chunks from each peach). Place peach chunks and 1 Cup water in a large pot and bring to a boil. Simmer until peaches are tender, about 15 to 20 minutes, stirring occasionally to ensure they cook evenly.

      If you have a food mill, run them through it to puree them and remove the skins. If you don’t have a food mill — you already peeled your peaches — you can puree in a food processor, blender or with an immersion blender. Puree to your desired consistency. (Include any remaining water from the pot when you puree, which will now be like peach syrup.)

      Return the peach puree to the large pot, add the sugar and lemon juice and bring the mixture to a good strong simmer/gentle boil, cooking them at this level for 30 to 40 minutes, stirring occasionally in the beginning and more often near the end, as it thickens.

      There are several methods to test for doneness: You can drizzle a ribbon of sauce across the surface; when that ribbon holds its shape before dissolve into the pot, it is done. You could also use cold or frozen plates; dollop a spoonful in the middle of one and if no water forms a ring around it in a couple minutes, it is done. Or you can use a spoon; if the butter remains rounded on a spoon for two minutes, it is done. You can also check the pot itself; the butter is usually done when a wooden spoon leaves a clear train when scraped across the bottom.

      Let peach butter cool. Keep in an airtight container in the fridge. It should be good for at least two weeks.

  • Mexican Chicken Pizza
    • Thursday July 28, 2011

      From Eat Better America (a General Mills project)

      • 1 3/4 C. all-purpose flour, divided
      • 1 Tbsp. sugar
      • 1 1/4 tsp. regular active dry yeast
      • 1/4 tsp. coarse salt
      • 3/4 C. warm water
      • 1 Tbsp. olive oil
      • 1/3 C. yellow cornmeal, plus additional for dusting
      • 6 oz shredded Mexican cheese blend
      • 1 1/2 C. shredded cooked chicken breast (less than 1 lb.)
      • 1 can (14.5 oz) fire roasted or plain diced tomatoes, drained
      • 1/2 C. yellow bell pepper, chopped (1 medium)
      • 1/4 C. scallions, sliced
      • 1/4 C. fresh cilantro, chopped

       

      Heat oven to 450°F.

      Prep the toppings:

      If using raw chicken, place chicken breast(s) in a pot and fill with water to about an inch over the chicken. Bring to a boil and let boil 8-10 minutes, or until chicken is white through the middle when cut open. Shred with two forks or cut into small pieces. (Note: You can also grill or prepare the chicken in any other way; this is just quick and easy. Buy rotisserie or canned chicken to save a step.)

      While chicken is cooking, wash and prep your veggie toppings.

      Make the crust:

      In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and olive oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 1 cup flour to make a soft dough.

      On a generously floured surface, knead dough until smooth and elastic, about 5 minutes. Add additional flour as needed to keep from sticking. Wrap in plastic wrap; let rest 10 minutes.

      Bake the crust:

      Spray a large baking sheet with cooking spray; sprinkle with additional cornmeal. On baking sheet, press dough into 14x10-inch rectangle. (Note: The crust likes to shrink back a bit as you work. Just keep at it until it's the right size.)

      Prick the crust all over with a fork. Bake 8 to 10 minutes or until edges just begin to turn brown.

      Finish the pizza:

      Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes or until cheese is melted and edges are golden brown.

      Sprinkle with onions and cilantro. 

      Makes 12 slices

      Calories: 170 per slice; Serving size: 2 slices. 

  • Roasted Tomato Feta Scones
    • Wednesday June 15, 2011

      From SavorySweetLife.com

      • 2 C. all-purpose flour
      • 1 Tbsp. baking powder
      • 1/2 tsp. garlic salt
      • 4 Tbsp. cold unsalted butter, cut into cubes
      • 3/4 C. heavy cream
      • 1 egg slightly beaten
      • 1 – 4 oz package feta cheese
      • 1/4-1/3 C. roasted red tomatoes, chopped (can be found in bulk in the olive bar at your grocery store)
      • 2 scallions, finely sliced

      Making the dough:

      Preheat oven to 400 degrees. Prep all ingredients. Line a baking sheet with parchment paper.

      Place the flour, baking powder, garlic salt and butter in a food processor. Pulsate everything in 3-second intervals until the mixture resembles coarse meal. If doing this by hand, use 2 knives, a pastry blender or your fingers.

      Transfer everything to a large bowl. Stir in heavy cream and egg, mixing the dough by hand until it comes together.

      Mixing it all together:

      Add feta cheese, roasted tomatoes, and green onions. Gently mix the ingredients by hand until the savory ingredients are evenly distributed.

      On a floured surface, form a big dough ball. Flatten the dough into a 1 inch disk and cut it in 8 equal pieces.

      Place on baking sheet and bake for 15 minutes. Remove scones from baking sheet and cool on a wire rack.

  • Rhubarb & Raspberry Tartlets
    • Tuesday May 31, 2011

      From marthastewart.com.

      Difficulty Rating: 2 out of 10.

      For Crust:

      • 2 1/2 C. all-purpose flour
      • 1 tsp. coarse salt
      • 1 tsp. sugar
      • 1 C. (2 sticks) chilled unsalted butter, cut into pieces
      • 1/4 to 1/2 C. ice water

      For Filling:

      • 1 1/2 lbs. (about 5 1/2 C.) trimmed rhubarb, cut into 1/4-inch pieces
      • 1/2 lb. (8 oz. or just over 1 pint) raspberries
      • 1 C. all-purpose flour, plus more for work surface
      • 2 C. sugar, plus more for sprinkling

      Prepping the Ingredients:

      Cut butter into cubes and set back in fridge or freezer to stay cold. Fill 1/2 C. measuring cup with cold water and set in fridge or freezer to stay cold.

      Wash and chop all produce.

      Making the filling:

      Combine rhubarb, berries, 1/2 C. flour, and 2 C. sugar in a medium bowl; set aside.

      Making the Crust:

      Place the 2 1/2 C. flour, 1 tsp. salt, and 1 tsp. sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.

      Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle about 7 inches in diameter and 1/8 inch thick. Chill dough until just cold and easy to work with, about 30 minutes. Liz Tip: I piled the dough disks on one plate with a layer of plastic wrap between each to prevent sticking.

      Building the Tartlets:

      Line two baking sheets with parchment paper. Liz Tip: Build the tartlets directly on the baking sheets if you don't want to have to move them.

      Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture out to about 1 inch from edge of shell. Fold edges of the shells over the rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water, and press gently on folds so that the dough adheres together.

      Return to the refrigerator to chill at least 30 minutes. Preheat oven to 400 degrees.

      Baking:

      Remove the tartlets from the refrigerator, brush them with water, and sprinkle with sugar. Place in oven to bake until the crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350 degrees, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minutes more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving.

  • Rhubarb Iced Tea
    • Tuesday May 31, 2011

      From marthastewart.com.

      Difficulty Rating: 1 out of 10.

      • 8 stalks rhubarb, cut into 3-inch lengths
      • 8 C. water
      • 1/3 C. sugar, or to taste
      • Fresh mint sprigs, for garnish (optional)

      In a large saucepan, combine rhubarb and 8 cups water; bring to a boil.

      Reduce heat and simmer for 1 hour.

      Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool.

      Serve over ice with a sprig of mint (optional).

  • Strawberry-Rhubarb Pie
    • Monday May 23, 2011

      From smittenkitchen.com.

      Difficulty Rating: 2 out of 10.

      For crust:

      • 2 1/2 C. flour
      • 1 Tbsp. sugar
      • 1 tsp. salt
      • 2 sticks (16 Tbsp.) unsalted butter, very cold

      For pie:

      • 3 1/2 C. (about 1 1/2 - 2 lbs., untrimmed) rhubarb, in 1/2-inch thick slices
      • 3 1/2 C. (about 1 lb.) strawberries, hulled and sliced if big, halved if tiny
      • 1/2 C. granulated sugar
      • 1/4 C. light brown sugar
      • 1 Tbsp. lemon juice
      • 1/4 tsp. salt
      • 1/4 C. quick-cooking tapioca
      • 2 Tbsp. unsalted butter, cut into small pieces
      • 1 large egg yolk beaten to blend with 1 tsp. water (for glaze)

      Making the crust:

      Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. Cut butter into 1/2 pieces and set in fridge or freezer.

      In a large bowl, whisk together dry ingredients for crust (flour, sugar, salt).

      Sprinkle the butter cubes over the flour and begin working them in with a pastry blender. When all of the butter pieces are the size of tiny peas stop.

      Start by drizzling 1/2 cup of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there. Gather the disparate damp clumps together into one mound, kneading them gently together.

      Divide the dough in half, and place each half on a large piece of plastic wrap. Let the dough chill in the fridge for one to two hours before rolling it out.

      Making the filling and building the pie:

      Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. 

      Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter.

      Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

      Transfer pie to a baking sheet and brush egg yolk mixture over dough.

      Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

      Transfer pie to wire rack to cool. When fully cool (several hours later) the juices gel.  

  • Key Lime Pie
    • Monday May 23, 2011

      From epicurious.com.

      Difficulty Rating: 1 out of 10.

      • 1 1/4 C. graham cracker crumbs (from 9 crackers)
      • 2 Tbsp. sugar
      • 5 Tbsp. unsalted butter, melted
      • 1 (14-oz) can sweetened condensed milk
      • 4 large egg yolks
      • 1/2 C. plus 2 Tbsp. fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
      • 3/4 C. chilled heavy cream

      Preheat your oven to 350° F. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch glass pie plate.

      Bake the crust in the middle of your oven for 10 minutes and cool on a pie plate on a rack (leave your oven on).

      Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes.

      Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

      Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream. 

  • Italian Hazelnut Cookies
    • Tuesday April 19, 2011

      From eatingwell.com

      Difficulty Rating: 2 out of 10.

      • 2 C. hazelnuts, toasted and skinned
      • 1 1/4 C. sugar
      • 4 large egg whites
      • 1/2 tsp. salt
      • 1 tsp. vanilla extract

      Toast whole hazelnuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.

      Position 2 racks as close to the center of the oven as possible; preheat to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.

      Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.

      Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.

      Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets. Bake the cookies until golden brown, putting both pans in at the same time and switching them back to front and top to bottom halfway through, 25 to 30 minutes.

      Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.

Copyright 2004-2019 Elizabeth Shiver