A Compilation of Mark & Chen-Nee's Favorite Recipes
Brazilian cheese puffs (pao de queijo) (print view)From: Epicurious via Stacy Tanaka
Budín de Zanahoria (Carrot Pudding) (print view)From: Simon Chan
Preheat the oven to 500 degrees.
Pass the boiled carrots through the medium disc of a food mill. Melt the butter and set it aside to cool. Setting the egg whites aside, use a mixer to beat the yolks until they're thick. Add the sugar and continue beating until it is well incorporated. Beat in the flour alternately with the butter. Stir in the carrots, salt and cheese, mix well, and lastly add the baking powder. Beat the egg whites until they are stiff and fold them into the mixture. Pour the mixture into the prepared dish. Place it on the baking sheet and bake for 10 minutes. Then lower the oven temperature to 350 degrees and continue cooking for about 55 minutes. The budín should be soft and spongy to the touch - the top and sides nicely browned, but the inside moist. Serve immediately (serves 6).
Optional: A sauce made by combining 2 cups fresh orange juice with 3/4 cup finely chopped walnuts. (Mark's thought - didn't like this sauce at all, prefer the pudding plain…). Dianna Kennedy ("The Art of Mexican Cooking") advises that when making this dish with carrots, rather than the standard peas, you should serve it with coarse salt and thick sour cream.
Cinnamon Trail Bread (print view)From: Helga Spiller
You can purchase trail mix, a blend of dried fruits and nuts, at many markets and health food stores. If the mixture is unavailable, substitute ¾ cup each mixed dried fruits and whole nuts.
In a 2 to 3 quart pan, combine the brown sugar, water, trail mix, butter and salt; set over medium heat and stir until butter melts. Set aside to cool.
In a large bowl, combine the cooled mixture with the baking soda, cinnamon, egg, and flour; stir until well blended. Pour batter into a greased 4-by-8 inch loaf pan.
Bake in a 350 degree oven until a wide crack forms in top and a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool on a rack 10 minutes. Remove from pan, set right side up, and cool to room temperature.
Slice to serve. Wrap airtight in plastic wrap to store at room temperature up to 5 days. Makes 1 loaf.
Cornmeal Bread (print view)
Pour cornmeal into boiling water with salt and stir vigorously until it cooks thick (4 minutes) - place in large mixing bowl to cool. Proof the yeast with granulated sugar in warm water, then pour into mixing bowl with cooled cornmeal mixture. Mix well Add warm milk, salt, brown sugar, and flour (1 cup at a time), stirring well after each addition of flour. When mix is well blended and begins to pull away from sides of bowl, turn out on lightly floured board and knead until smooth and elastic (10-12 min, adding flour as needed) Butter a large bowl. Place the dough in the bowl and turn to coat with butter on all sides. Cover, set in warm draft-free place (let rise to about double size, approx 1 hour). Punch dough. Turn on lightly floured board. Cut in half, shape 2 loaves, let rest, butter two 9x5x3 inch tins. Place dough in tins, cover, let rise again (approx another hour). Bake at 425 for 10 min. Lower to 350 for 20-25 min until nicely brown and sounds hollow when rapped on top and bottom. Place on rack to let cool. Enjoy!
Cowboy Caviar (print view)From: Sunset Magazine 2/97, via Helga Spiller
In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit and cut avocado into ½ inch cubes. Add vinegar mixture and mix gently to coat.
Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad/coleslaw.
Crispy flatbread pizzas (print view)
Lavash is available in the kosher section of supermarkets. You can also use Afghan bread, sometimes called Kabul bread, but it's a little thick. You also could try the Indian bread naan.
First, sprinkle a thin scattering of shredded, regular mozzarella on the flatbread. Next, place 20 little slices of fresh mozzarella evenly across the rectangular flatbread, with the idea of eventually cutting the pizza into three-by-three inch squares that each contain a piece of the cheese.
Top each cheese with a ring or a couple strips of the caramelized onions. Place a bite-size piece of tasso atop each onion pile, and a few bits of diced scallion into the cheese next to each piece of ham. All ingredients should touch the cheese, so as to be adhered to the flatbread.
Bake at 400 for about 7 minutes, until breads and toppings are quite browned and crispy. Remove to a rack; cool. Cut pizzas with a chef's knife, using a rolling motion.
You can use a wide variety of toppings. There are three secrets: One, you must devise a way to glue your ingredients to the flatbreads; this is easily done with mozzarella cheese. Two: avoid putting on too much of anything, especially cheese; get too thick, and the bread won't support the toppings and could lose its crispiness. The third secret: avoid using ingredients that are going to leak a bunch of water or oil during cooking; this can soak into your crusts and make them soggy (or, in the case of most pepperoni, can create an unattractive slick of orange-dyed grease).
Almost anything goes. Think about using just three or four cheeses, veggies, and meats in ways that create contrasts in color, flavor and texture. For instance: chunks of tasso ham (salty, spicy), caramelized red onions (sweet), fresh mozzarella (gooey), scallions (crispy and fresh).
Other possible combos include: 1. Cherry-tomato halves, fresh basil slivers, chunks of fresh garlic, mozzarella, bell pepper strips (red, orange, yellow and green) with chunks of cooked Italian sausage, mozzarella and fresh parmigiana, 2. Bell pepper strips with whole kalamata olives and mozzarella.
Date Nut Loaf (print view)
Pour boiling water over dates and stir in soda and let stand while you prepare the rest of the ingredients.
Cream sugar and shortening; add beaten eggs, salt, vanilla. Add date mixture, flour and nuts, mix well. Pour into greased and floured loaf tin. Bake 1 hour to 1 hr 10 minutes at 350 degree F.
Keep refrigerated to keep moist.
German Onion Pie (Zweibelkuchen) (print view)From: the Frugal Gourmet, via David Gay
Preheat oven to 400 degrees f
Saute bacon. Drain most of the fat from the pan. Add the onions and saute until clear. Do not brown. Set aside to cool.
Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.
Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the bottom of the pie shell. Pour the sour cream mixture over the top.
Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15 minutes or until pie is nicely browned. Serve hot!
Melted Brie in a Crust (print view)From: Sunset, Jan 1986
Cut with serrated knife through top of bread around, leaving a shell about ½ inch thick on sides. Slide your fingers down alongside and pull out in one piece, leaving ~½ inch thick base in shell. Around the rim of the shell make cuts 1 ½ inches deep and apart. Brush inside of shell with about 3 tablespoons oil, brush bread slices with remaining oil. Place cheese with rind in bread shell, trimming to fit. Bake in 350 degree oven filled shell for 20 minutes, bread pieces for 10 minutes. Cheese should melt in shell.
New Mexico Pinto Beans (chip dip) (print view)From: Recipesource.com
Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling water. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving. Yield: 8 servings
Additions by Mark: onion, carrots, more bacon. use less water than specified
Roasted Pumpkin Seeds (print view)URL: http://ohsheglows.com/2012/09/17/how-to-roast-perfect-pumpkin-seeds-easy-crunchy-addictive/
Soft Pretzels (print view)From: Emil Dixon
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.
Sopapillas (print view)
In a large mixing bowl, dissolve yeast in water. In a 1 ½ to 2 quart pan, combine milk, lard, salt, and sugar; heat to 110 degrees and add to dissolved yeast. With a dough hook or a spoon, beat in 3 cups all-purpose flour and the whole-wheat flour until dough is stretchy. Add about ½ cup all purpose flour to form a stiff dough. (Mixing by hand) - scrape dough out on a floured board and knead, adding as little flour as possible to prevent sticking, until dough is smooth. Place hand mixed dough in a greased bowl; turn over to grease top. Cover dough with plastic wrap and let stand 1 hour at room temperature. Punch down dough and knead on a lightly floured board to expel air. Roll ¼ of the dough out at a time into a rectangle about 1/8 inch think. Cut 6 equal pieces. Place on light floured pans and lightly cover with plastic wrap. If you work quickly, you can let cut sopapillas stay at room temperature up to 5 minutes; otherwise refrigerate them until all are ready to fry. In a deep 3 to 4 quart pan, heat 1 ½ to 2 inches salad oil to 350 degrees on a deep-fat frying thermometer. Fry 2 or 3 at a time. When they begin to puff, gently push the portion where the bubble is developing into hot oil several times to help it puff evenly. Turn several times and cook until pale gold on both sides, 1 to 2 minutes total. Drain on paper towels.
Serve immediately or keep warm until all are fried. Or if made ahead, cool, cover and chill up to 2 days, freeze to store longer. To reheat, bake, uncovered, on baking sheets in a 300 degree oven, turning once, just until warm, 5 to 8 minutes. Do not overheat (will become hard) Makes 2 dozen. Serve drizzled with honey or syrup, or sprinkled with cinnamon-sugar or powdered sugar.
Sweet Spiced Walnuts (print view)From: Better Homes & Gardens cookbook, via Steve Fink
1. Grease a 15x10x1-inch baking pan; set aside. Combine egg white and 1 tsp water. Add nuts; toss to coat. Combine sugar, cinnamon, nutmeg, allspice, and 1/2 tsp salt. [I skipped the salt, and used way less sugar. Barely over 1/2 cup.] Sprinkle sugar mixture over nuts; toss to coat.
2. Spread the walnuts in the prepared pan. Bake in a 325-degree F oven for 20 minutes. Spread on a piece of waxed paper cool. Break into pieces. Store in an airtight container.
Beer Bread (print view)URL: http://www.food.com/recipeprint.do?rid=73440
Orange Bread & Loaf (print view)URL: http://allrecipes.com/recipe/orange-bread/
Two bread-like recipes that involve orange - the first (top) uses yeast, and works fine in a bread machine, while the second is more dessert-like. First made these in April 2014 after another parent made the bread in Annemarie's class.
Fall Greens Salad with Pumpkin seeds and Asiago (print view)From: Whole Foods Market, via Helga Spiller
Tear the lettuce into bite-size pieces and place in a large salad bowl. Add the watercress and spinach. Set aside. In a small bowl, mix the shallots and vinegar. Whisk in ¼ cup of the olive oil and the honey. Blend very well. Add remaining olive oil along with salt and pepper to taste. Pour dressing over salad and toss gently to coat. Sprinkle with pumpkin seeds and grated cheese to serve.
Dressing (minus the shallots) can be stored for up to roughly a week.
Per Serving (3.5 oz-wt.): 240 calories (170 from fat), 19g total fat, 7g saturated fat, 1g dietary fiber, 10g protein, 9g carbohydrate, 25mg cholesterol, 470mg sodium
Lentil Salad (print view)From: "Moosewood Restaurant Low-Fat Favorites", via Helga Spiller
Curried Mango Yogurt Dressing:
This sweet and spice lentil dish has an unusual flavor that is especially refreshing on a hot summer day. You can prepare the lentils and dressing ahead of time and assemble the salad just before serving.
Because prepared mango chutneys vary, the amount we call for is a recommendation only. Experiment with store-bought mango chutneys until you find the chutney that suits your taste. If your chutney has large pieces of mango chop them for this recipe.
In a saucepan, combine the lentils, onions, garlic and water. Cover, bring to boil, then reduce the heat and simmer for 30 to 40 minutes, until the lentils are tender but not mushy. Meanwhile, combine the bell peppers, celery, and red onions in a non-reactive bowl. When the lentils are cooked, drain and add them, while hot, to the bowl. Stir and set aside at room temperature for 15 minutes.
In a separate bowl, combine all of the yogurt dressing ingredients. Stir the dressing into the lentils and serve. If you'll be serving the lentil salad later, store in the refrigerator, then let if return to room temperature before serving.
Serves 4 to 6
Notes: Pre-soaked "green" lentils keep their shape better. If you choose to pre-soak, use less water. Helga uses about twice the amount of chutney, probably about 2 teaspoons curry powder, and a little sea salt. MDS & CN usually double the lime and chutney.
Spinach salad with bacon (print view)From: Helga Spiller
Break spinach into bite-size pieces; turn into a plastic bag and chill until serving time. Fry bacon crisp; drain on absorbent paper and crumble. Cut eggs in halves. Grate yolks on fine grater; set aside. Grate whites on a little coarser grater and reserve. Combine all remaining ingredients in a pint jar. Shake well to combine. Turn spinach into a large salad bowl. Toss lightly with oil and vinegar dressing mixture. Sprinkle bacon in center; ring with egg yolks and then egg whites. Toss lightly again at the table and serve.
Makes 8 generous servings. Notes: Two bunches of spinach, don't have to do all the fancy stuff with eggs (mash with fork in dish)
Butternut Squash Soup (print view)From: RecipeSource
Cook and stir onion in butter in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor workbowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.
Clam Chowder (print view)
(assuming live clams, heat in soup pot with 2 cups water until they open). Remove the clams from their shells, and coarsely chop the clams. Strain; reserve the broth. Cook the bacon in the soup pot over low heat until fat is rendered and the bacon is wilted and slightly browned on the edges, about 5 minutes. Add the butter and onions, and cook, stirring, until the onions are wilted, 10 minutes. Add the flour and cook, stirring, another 5 minutes. Add the reserved clam broth, potatoes, thyme, and pepper. Simmer 5 minutes longer. Add the reserved chopped clams and simmer, stirring often, until they are tender, 12 to 15 minutes. Do not overcook, or the clams will be tough. Add the milk and cream, and stir well over very low heat until hot. Do not boil, or the soup will curdle, Adjust the seasonings, stir in the parsley, and serve immediately.
Griessnockerln Suppe (print view)From: Annemarie Spiller (Liesel Steindl)
Cream butter, add egg (beat), add farina, then add spices with a teaspoon scoop out and cook for 20-30 minutes (they come off in the hot soup)
Kale and Lentil Soup (print view)From: Helga Spiller
Place sausage in the bottom of a 4-quart pot and cook on medium-high heat, breaking it up with a wooden spoon or fork as it cooks. Meanwhile, chop onion and carrot and add to the sausage to cook. (If the sausage gives up a lot of fat, you may want to drain some of it before you add the vegetables. I haven't had this problem with Italian bulk sausage.)
When the onions are translucent, add the lentils, broth and enough water to make 2 quarts (8 cups) of liquid. Bring to a boil and cook 30 minutes.
Meanwhile, wash Kale and trim off woody stems. Slice leaves about one-half-inch thick. After soup has cooked 30 minutes, add kale and cook until lentils are tender and kale is cooked as you like it (about 20 minutes).
Add salt and pepper to taste (this soup is also good with a hot pepper added when you cook the onion and carrot).
Dish out into individual bowls, sprinkle with feta cheese and serve with hot rolls, rye toast (or, if you have time to make it, corn bread). Makes 4 servings.
Lentil soup with thyme and balsamic vinegar (print view)From: The California Cook (Diane Rossen Worthington)
1. In a 6-quart soup pot over medium heat, heat the oil, add the onion, and sauté for about 3 minutes. Add the carrots and celery and continue sautéing for about 5 minutes.
2. Add the lentils, ½ cup ham, the stock, tomatoes, and 2 tablespoons of the parsley. Bring to a simmer, reduce the heat to medium-low, and cook for about 30 minutes or until the lentils are tender, stirring occasionally.
3. Process the soup in the pot with a hand blender or in a food processor fitted with the metal blade, pulsing until the soup is partially pureed but still has plenty of texture.
4. Add the remaining ham, parsley, thyme, vinegar, salt, and pepper and simmer for 5 minutes more. Taste for seasoning.
5. To serve, ladle into soup bowls and garnish with the tomatoes and parsley.
Advance preparation: Can be prepared up to 3 days ahead through step 4 and refrigerated. This soup also freezes well. Be sure to adjust the seasonings and add fresh herbs when you reheat the frozen soup.
Penang Curry Mee (print view)From: Theen-Theen Tan
Spices (finely ground) (Chen-Nee - used Japanese curry powder + shallots & garlic, skipped the rest):
Chili oil (skipped):
Heat ½ cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves.
Add in the rest of the general santan, tow pok and pig´s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point.
Remove from fire and use stock as a soup for the mee and meehoon. (Should the gravy or stock curdle, strain it.)
For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)
Potato Soup (print view)From: Annemarie Spiller, Joy of Cooking
Saute potatoes, onions, and celery in 1½ tablespoons of butter. Then add boiling water to cover, salt, and bay leaf, and boil until the potatoes are tender. Put in blender, and beat in another 2 tablespoons butter. Thin the soup to the desired consistency with rich milk and/or chicken stock. Add optional spices if desired, top with parsley and meat.
Potato-Leek Soup with Cheese (print view)From: Helga Spiller, Bon Appetit Nov 2002
Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.
Makes 8 first-course or 4 main-course servings.
Roasted Garlic and Eggplant Soup (print view)URL: http://allrecipes.com/recipe/roasted-garlic-and-eggplant-soup/
Split Pea Soup (print view)From: Recipesource.com (combination of several recipes)
Combine peas, water, ham shank or hocks or bacon, onion, bouillon and seasonings. Cover and simmer 1 1/2 hours. If using shank, remove shank, trim meat from bone, and return to pot. Stir in carrots, celery and potatoes. Cover and simmer 2-2 1/2 hours. (Time may vary - basically just need enough time for the split peas to soften completely). Add a small amount of flour if desired to thicken (I've already reduced the water dramatically from the original recipe, to make the soup thick, as we like it).
(Another variation soaks the peas overnight, uses less water as a result, melts in 3 tablespoon butter and 3 tablespoons flour, and adds milk.)
Tortilla Soup (print view)From: Robert Herrera, Snowcamping Group
Cut chicken in small cubes and cook separately. Sautee onions and corn. Add chicken and 4 cups of broth. Add chili flakes and cilantro. When ready, put a layer of crushed tortilla chips in a bowl and pour the soup over.
Almond Chicken baked in cream (print view)From: Annemarie Spiller
Coat chicken pieces with flour. Blend celery salt, paprika, salt, curry powder, oregano and pepper with butter. Roll chicken pieces in seasoned butter, coating all sides. Arrange chicken in a single layer in a baking dish. Sprinkle evenly with almonds. Pour half & half between pieces. Bake covered in a moderate oven (350 F) for 45 minutes. Uncover, spoon about 1/2 cup sauce from the pan into the sour cream and mix together. Pour evenly over chicken. Sprinkle with bread crumbs. Bake uncovered about 15 minutes longer or until chicken is tender.
Ants climbing the tree (print view)From: Alessandra Nardi
Note: For the noodles, you can use either the thin type (One brand is "Kimbo", in plastic package, 10.5oz for 8 clusters per package) or the thick type (Sometimes, the thick type is also called "Dried Mungbean Thick Noodle". One brand is "Asian Taste", 10.5oz for 8 clusters per package). I prefer the thick type. You can get them from Chinese supermarkets.
Marinate ground pork in soy sauce, cooking wine, and salt. Dice shrimp and bell pepper; Mince green onion, ginger and garlic.
Boil vermicelli until it turns completely clear, remove immediately and cool in cold water. Heat oil in wok until almost smoking, stir fry pork until brown. Drain liquid, set aside. Repeat for shrimp. Stir fry ginger, garlic, and green onion briefly. Stir fry bell pepper and dried chili pepper briefly (otherwise the dried chili pepper will turn black) . Drain the water from the cooked vermicelli, then add to frying pan and stir for 1-2min Add the remaining salt, soy sauce, and sugar, stir for 2mins. Add cooked pork and shrimp, stir for 1-2min. At this point, "ants are climbing the trees" - turn off heat.
Baked Sea Food Casserole (print view)From: Annemarie Spiller
Line large casserole dish with rice, sprinkle with nutmeg, salt & pepper. Sprinkle with grated sharp cheese. Saute the green pepper, celery, and onion in butter. Add to pot one cup white sauce, mushrooms, mushroom soup, shrimp and crab. Follow with mayonnaise, Worcestershire, cayenne pepper. Pour contents of pot into the casserole dish, cover with buttered bread crumbs (or corn flakes, if don't have bread crumbs)
Sauce: (white sauce, joy of cooking)
Bake 40-45 min 350 degrees. (assume bake open)
Balsamic-Roasted Vegetables (print view)From: Helga Spiller
Preheat the oven to 400 F. In a large bowl, whisk together the vinegar, olive oil and herbs. Add the sweet potatoes, squash and onion and toss until vegetables are well coated. With a slotted spoon (reserve liquid in the bowl), transfer the vegetables to a baking dish and spread them out in one even layer. Roast them in the oven for 40 to 45 minutes, until potatoes are tender and slightly brown and the vinegar mixture has evaporated to a thick glaze. Stir several times during the cooking. Meanwhile, in a large bowl, toss the tomatoes, red bell peppers, broccoli and green beans with the reserved liquid and spread them in one even layer in a separate baking dish. Roast them in the oven for 25 to 30 minutes, or until the skin on the tomatoes starts to shrink. In a large bowl, gentle toss all of the vegetables together with any remaining cooking liquid until just mixed. Season with salt and pepper; garnish with fresh herb leaves, if desired.
Serves 8 to 10
Variations: Cauliflower or Brussels sprouts can be used instead of broccoli; substitute any kind of potato for the sweet potatoes; and try sweet Italian peppers or banana peppers instead of the bell pepper. Acorn squash or pumpkin can be used in place of the butternut squash. Carrots, garlic and onions are a delicious addition any time of the year.
Burgers: Shu Mai Burgers (print view)From: New York Times (via Helga Spiller)
Cheese Fondue (print view)From: David Gay
These are the quantities for 1 hungry person, adjust according to your appetite (you might want to go for ½ - 2/3 really - also 1oz = 28g):
Grate the Apenzell and Gruyere and cut the Vacherin in pieces. Place in the fondue pot with the dry white wine. Put on a cold "hot plate" , turn to moderate and stir the fondue continuously. When the Fondue is liquid, mix the cornstarch and Kirsch together, and then add them to the cheese with a crushed clove of garlic. The wine and the cornstarch both help it to amalgamate correctly. You can skip the Kirsch if you want (just mix the cornstarch with a little wine instead).
Note: used 4 pounds of cheese (total) 5/22/04, too much for 8 adults and 2 kids (although group wasn't that hungry). Used 3 cups of wine between two pots, was TOO MUCH, start with less next time.
Chicken & Asparagus (Broccoli) Casserole (print view)From: Annemarie Spiller
Sprinkle chicken with pepper. Fry in 10-inch pan over medium heat about 6 minutes, until white and opaque. Drain on paper towels. Cook asparagus 4-5 minutes, drain. Line bottom of 9x9x2 baking pan with asparagus. Place chicken on top. Mix together soup, mayonnaise, lemon juice, and curry. Pour over chicken. Sprinkle cheese on top, cover with aluminum foil. Freeze, or bake at 375 degrees - 30 minutes or until done. Serves 4.
Crockpot Pork (print view)URL: http://www.barefeetinthekitchen.com/2012/10/italian-red-wine-pork-roast.html
Florida Jambalaya (print view)
Melt butter in heavy large saucepan over medium heat. Add onion and garlic and saute until just soft, about 5 minutes. Add sausage, saute until beginning to brown, about 5 minutes. Add rice and stir to coat with pan juices. Mix in potatoes, broth, wine, pimientos with juices and turmeric. Season with salt, pepper, and cayenne. Bring to boil, stir well. Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed, about 20 minutes. Mix in shrimp and chopped cilantro. Cover and cook until shrimp are just cooked through, about 4 minutes.
Mound Jambalaya on large platter. Garnish with cilantro sprigs and serve.
Green Pepper Casserole (print view)From: Annemarie Spiller
Heat the butter in a frying pan, add rice and stir until lightly toasted. Spoon into a 9x13 inch greased baking pan. Dissolve bullion cubes in boiling water and pour over rice. Arrange green pepper slices on the rice. Cover tightly with foil and put into a 375 degree oven for 20 minutes. Using same frying pan, saute meat until it loses its pinkness. Add the onion, celery, garlic, oregano, salt, and pepper. Continue cooking for 5 minutes. Stir in the tomato sauce. Remove casserole from oven and spoon mixture over peppers. Cover and bake for 15 minutes. Remove cover, sprinkle with cheese and bake, uncovered, for 5 minutes.
Grilled Crab Sandwich (print view)From: Annemarie Spiller
Mix together ingredients, spoon on top of bread slices. Bake in oven until done.
Gnocchi (print view)URL: http://sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2003/01/29/FD152821.DTL
Preheat the oven to 425 degrees. Bake the potatoes until a knife pierces them easily, about 1 hour (alternatively, boil them). When the potatoes are almost done, bring a large pot of salted water to a boil over high heat for cooking the gnocchi. Peel the potatoes while they are hot. Cut them into manageable chunks and pass them through a ricer directly onto a work surface. With a table fork, spread the potatoes out until they are about ½ inch thick and let them cool to room temperature.
Drizzle the beaten egg over the potatoes. Sprinkle with nutmeg and salt, then scatter 1 cup flour over the potatoes. Working quickly and gently, use a bench scraper to reach underneath the ingredients and lightly toss them together, as if you were working a pie dough. Continue fluffing the ingredients without kneading them, using the scraper and your free hand, until the mixture resembles very coarse crumbs.
Begin kneading very lightly, much less vigorously than for bread dough. If the dough feels sticky, sprinkle on a little more flour, but as little as necessary to form a dough that is moist but firm and not sticky. The dough should come together in less than 1 minute. When the dough feels like a soft pillow, shape it into a thick log about 8 inches long. With the scraper, cut the log into 6 thick rounds.
Working with 1 round at a time, position it so that a floured side (not a cut side) is up. Lightly flatten it with your palm, then use both palms to roll and stretch the dough into a long, ¾-inch-diameter rope, as if making breadsticks. Flour your work surface or your palms lightly as needed to prevent sticking.
When you have made all 6 ropes, line them up 3 at a time and use the scraper to cut them crosswise into ¾-inch-square nuggets. Flour the nuggets lightly and gently toss them with the flour to prevent sticking.
Now you are ready to shape the gnocchi. Hold a table fork, tines up, in one hand. With the other hand, pick up a gnocco with your thumb and index finger, grasping it on the cut sides. Place it on the tines of the fork as far from the end as possible. With your thumb, gently press the gnocco with a forward movement so that it curls slightly. One side will have the indentations from the tines; the other side will be slightly concave. Keep the gnocchi on the work surface, lightly floured, until you make them all.
Drizzle about 2 tablespoons olive oil into a large baking dish. Boil the gnocchi about 2 dozen at a time. After they float to the surface, count 20 seconds, then lift them out with a skimmer/strainer and transfer them to the oiled baking dish, turning to coat them with the oil. Continue until all the gnocchi are cooked and lightly oiled, adding more oil if needed, then transfer them to a skillet containing your sauce. Reheat them gently in the sauce and serve immediately with a spoon, not tongs.
Yields enough gnocchi for 6 servings PER SERVING: 155 calories, 4 g protein, 31 g carbohydrate, 1 g fat (0 saturated), 35 mg cholesterol, 302 mg sodium, 2 g fiber. .
Almost everyone agrees on one thing: Flour makes gnocchi heavy. The less flour you can incorporate to achieve a workable dough, the better. But that's the catch because the dough is sticky, and it takes a particularly light and practiced touch to shape it with minimal flour.
The potatoes: Most people use fluffy, dry, high-starch potatoes like russets, not waxy new potatoes. Mazzon likes the yellow-fleshed Yukon Golds, which are not as starchy as russets but have better color and flavor. There are no russets in Italy, says Field, and most cooks use a yellow-fleshed potato, the older the better.
The flour: Unbleached all-purpose flour, and as little as possible.
The eggs: Eggs also toughen gnocchi and some deft cooks leave them out, but shaping a dough from only potato and flour, with no egg to bind it, is difficult. Mazzon always uses egg, as did his mother.
Cooking the potatoes: Most recipes call for boiling the potatoes in their skins. A few recipes, including Mazzon's in his book, specify baking the potatoes to minimize the moisture they absorb, and thus the amount of flour needed in the dough. In this demonstration, he boiled the potatoes, and says he does it both ways.
Ricing the potatoes: The cooked potatoes should be peeled immediately and passed through a ricer while hot. A food mill doesn't produce as light a texture, and a food processor makes glue.
Making the dough: The riced potatoes should be allowed to cool before you add the egg and flour. Then the dough should be mixed lightly and quickly by hand, with more flour added only as needed to prevent sticking. As you shape the ropes and cut the gnocchi (see photos), keep the work surface and the dough lightly dusted with flour.
Shaping gnocchi: Cooks use a variety of implements to shape gnocchi, depending on preference and regional style. Shaping them helps them cook more evenly and gives them rough exterior markings that help trap the sauce. The basic idea is to gently press a small nugget of dough against a textured surface with your thumb; by pressing with a slight forward motion, you can make the gnocchi curl like a C.
The simplest implement for shaping is a table fork. Mazzon and many others employ the same technique using the inner side of a convex hand-held cheese grater. Field says she has seen cooks use a sieve. The implement I find easiest to use is a ridged wooden gnocchi (or cavatelli) paddle.
Boiling gnocchi: Bring a large pot of salted water to a boil before you begin making the dough. Gnocchi should be cooked as soon as they are shaped or they will start to stick. Boil only about two dozen at a time. Cook until they rise to the surface, then count about 20 seconds before lifting them out with a slotted strainer. "We say gnocchi is smart pasta," says Mazzon. "They tell you when they are ready."
Saucing gnocchi: Have your sauce ready before you start preparing gnocchi so you can lift them out of the boiling water and transfer them directly to the sauce. Mazzon uses another technique, which works well in a restaurant setting. He lifts them out of the water and into an oiled baking dish, turning them gently to coat them with the oil so they don't stick together. When all the gnocchi are boiled and oiled, he transfers them to the sauce. This is a good technique to use when you are preparing a lot of gnocchi.
Because gnocchi are light, or are meant to be, they should be lightly sauced. Often they are dressed with only melted butter and Parmesan. With gnocchi made of winter squash or spinach, sage leaves are often added to the butter. Among the traditional partners for potato gnocchi are tomato sauce, meat ragu, pesto or mushroom sauce.
Serving gnocchi: In Italy, gnocchi are typically a first course, not a main course. They are filling and should be served in small portions. Be gentle with them. They should not be tossed or handled with tongs or they may break.
Green Curry Chicken with Basil (print view)
In a large saucepan fry coconut cream from coconut milk can with curry paste over medium flame for 3 min. (The thicker coconut cream will have generally floated to the top of the can. Set aside remaining coconut milk.). When curry paste is dissolved, add remaining coconut milk and chicken pieces. Then add fish sauce, sugar, basil, bamboo shoots, peas, and stock. Maintain on low flame for 10 min. Garnish with fresh cilantro. Serves 2-4 with rice. You may vary curry paste and fish sauce to taste.
JiaoZi (Chinese dumplings) (print view)From: Chen-Nee
Mix everything in a bowl, mix by hand. Add corn starch as necessary to make it less wet. The meat should be "darkened" and smell "nice"! Let it sit for a few hours, then wrap and boil the dumplings.
Königsberger Klöpse (print view)From: Annemarie Spiller
Mix the ground meat with the roll and the other ingredients, and make 8-10 rounds balls. Heat the butter in the pot, and add the flour to make a paste. Add in the stock stir it to make it smooth. Into this, you put the balls, so that they are almost covered by the sauce. Strew the onion over it. Add lemon juice. Cover and Cook over very low heat (do NOT boil), occasionally shaking the pot to rotate them. (Move the dish around, but don't touch them, or open the dish). They should be done on the inside (no longer red inside). After the kloepse have been taken out of the pot, you can stir in the optional egg yolk and butter to the sauce, if desired, before serving the sauce. Served with the sauce salt-potatoes.
Done in 20-30 minutes.
Korean BBQ (print view)
Beef: Marinate in Korean BBQ sauce, green onions, garlic (chopped for more flavor)
Chicken: Marinate in green onions, soy sauce, garlic, garlic powder, salt & pepper, and sherry/cooking wine. Remember to poke the chicken so that the marine sinks in (let it sit for ~½ hour)
Lasagna (print view)
Day before or early in day: In medium skillet, in hot oil, sauté onion until tender. Add chuck; cook until lightly browned. Slice garlic and mash with salt, add to meat along with pepper, oregano, 3 tablespoon parsley, tomatoes, tomato sauce. Simmer, uncovered, for 30 minutes. Refrigerate until ready to use. About 45 minutes before serving: Preheat oven to 350 degrees (F). Cook lasagna as label directs; drain; cover with cold water. In large serving dish, arrange one third of meat sauce, then layer of pasta, half of Swiss cheese (reserve 1 slice), half of cottage cheese. Repeat ending with remaining 1/3 of sauce and 1 Swiss cheese slice, slivered.
Bake 30 minutes. Just before serving, sprinkle with 2 tablespoons parsley.
Leek Quiche (print view)From: Annemarie Spiller
In skillet cook bacon crisp. Drain, reserve 2 tbsp drippings in skillet. Crumble bacon, set aside. Cook leeks in drippings till tender, drain. Place bacon in pastry shell, top with cheese and leeks. Combine egg and milk, beat in flour, salt, and nutmeg. Pour mixture into shell. Bake in 325 degree oven for 45 minutes, or till nearly set in center. Let cool 10 to 15 minutes before serving. Serves 6.
Leek Quiche Shell (savory paste) (print view)
Fold three times, and then roll three times. Bake pie shell by itself first, then fill.
Meatballs (German-style) (print view)From: Annemarie Spiller
Zusammen mischen, baellchen formen, in salat oel braten.
Muscatrolli (print view)
Saute beef and onions in butter, cook macaroni in usual way, add melted cheese to saute; add tomato puree, add mushrooms, include liquid from mushrooms, salt, pepper, garlic to taste. Mix with macaroni, stir constantly until well mixed. Better if allowed to cool and reheated before serving. Cold Burgundy adds finishing touch.
Mushroom-filled Meat Loaf (print view)From: Annemarie Spiller
Mushroom filling - Heat butter in frying pan, add mushrooms and onion, saute everything until golden.
Chou Paste: In a pan (pot) combine water, salt, and butter. When butter melts and mixture boils, add flour and remove from heat. Stir until mixture is smooth and comes away from sides of pan. Beat in eggs, one at a time, until paste is smooth and shiny (stir thoroughly after each egg). Makes 2 ½ cups. When preparing in advance cover and refrigerate chou paste, then let it reach room temperature before spreading.
Prepare 1 serving of the chou paste. Mix the beef, salt, pepper, nutmeg, and ½ cup of the chou paste thoroughly. Turn on to oven-proof serving platter and shape into a loaf 3/12 by 10 inches. Press a trench 1 ½ inches deep lengthwise down the center, spoon in mushroom filling. Pat mixture up and over filling to enclose it.
Spread remainder of chou paste over the loaf. Cover & chill (unknown time - hour?). Bake (covered) in 425 degrees over for 45 minutes. Drain off fat and serve.
Pad Thai (print view)URL: http://www.thaifoodandtravel.com/recipes/padthai.html
Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.
When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.
Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.
When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.
Serves 4 as a one-dish lunch. Squeeze lime juice over each portion before eating.
Pepper Beef Stir-fry (print view)From: Sunset Magazine via Annemarie Spiller
Thinly slice steak crosswise into 1-by-3 inch strips. Mix with pepper, garlic, and worcestershire sauce, let stand 15 minutes. Place a frying pan over high heat - when pan is hot add 2 tablespoons oil and half of meat. Stir-fry until meat is lightly browned, 1-2 minutes, remove from pan & cook remaining meat (fry separately so that cooks quickly). Remove from pan. Add 1 tablespoon oil, onions, red & green bell peppers, stir-fry until tender/crisp, 2-3 minutes. Stir in meat with its juice, salt to taste.
Pesto Sauce (print view)URL: http://recipesource.com/side-dishes/pesto/00/rec0025.html
Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss.
Tips: refrigerate sauce up to 5 days ahead, or freeze up to 6 weeks.
Pilzen in Sahnesosse (Mushrooms In Cream Sauce) (print view)From: Helga Spiller
Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; sauté until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frying pan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. Serves 4.
Pizza (print view)From: Mrs. Wong
Dissolve yeast in warm water. Stir in sugar, salt and oil. Add enough flour to form a stiff dough. Knead on floured surface for 5-10 minutes. Let rest 10 minutes. Cover greased pizza pans with dough. Let rise in pan while preparing toppings.
Spread tomato sauce over crust in pan. Sprinkle with seasoning. Add desired toppings. Bake at 375-475 degrees for 15-25 minutes, or until browned to taste. (makes 1 thick or two thin)
Pork Fillet with Mushrooms (print view)
strong heat (should cook quickly). Set aside, but keep hot. Saute sliced mushrooms separately in butter, and then add to meat with pepper, salt, and any desired spices. Add cream, let it come to a boil, and then serve (over rice or noodles).
Rainbow Trout (print view)
Preheat an oven to 400 degrees F(200 C). Coat a 3-qt baking pan with non-stick cooking spray. In a shallow bowl, lightly beat the egg whites. In another bowl, stir together the Seasoned Bread Crumbs and pepper. Dip the trout filets, one at a time, first in the egg whites and then in the crumb mixture and place them in the prepared pan. Bake, turning once when the first side is golden brown, until the flesh is opaque throughout when pierced with a knife, 10 minutes total cooking time. If the filets are uneven in their thickness, be sure the thickest portions are cooked. Transfer the trout to a platter and keep warm. Place the same pan over medium-high heat on the stove top and melt the butter. Add the orange juice and rum. Cook, scraping up any browned bits on the pan bottom, until slightly thickened, 1-2 minutes. To serve, spoon the sauce onto individual plates and place the crispy fish filets on the top. Garnish with the Nut Crumbs, if using, and basil.
Yield: 6 Servings Preparation Time: 0 hrs 15 minutes
Red Lentil Stew (print view)From: Theen-Theen Tan
Boil lentils in 5 cups water. Remove any foam/scum that collects on top. Add turmeric and stir to mix. Cover, leaving the lid slightly ajar, turn heat down to low and simmer gently for 1 hour and 15 minutes (just use medium heat if you don't min the stew being mushy. It will be done in 45 min). Stir a few times.
Heat oil in a pan over a medium fire. Put cumin seed, and let sizzle for 3-4 seconds. Put in garlic. As soon as garlic browns, put in onion, cabbage, green chillies. Stir fry cabbage mixture for about 10 minutes, or until crispy. Add ¼ t salt to mixture and stir it in.
When lentils are cooked, add 1 ¼ t salt, the tomato and ginger to the pot. Cook covered for 10mins. Add cabbage mixture. Stir to mix and bring to a simmer. Simmer, uncovered, 2-3 minutes or until cabbage is heated thoroughly.
Roast Pork Tenderloins with Cranberry Port Sauce (print view)From: Helga Spiller (Epicurious)
Salmon Recipes (print view)From: Tante Helga 1/2000
Place salmon on cooking parchment. Add sauce/spice mixture over the top, fold in parchment. Back at 450 until fish is slightly translucent and wet in the thickest part. Roughly 10-15 minutes.
Semmelknödel (print view)From: Helga Spiller
Brötchen dünn aufschneiden, salzen und mit warmer Milch übergießen. Zugedeckt etwa 30 Minuten stehen lassen. In Butterfett Zwiebel und Petersilie andünsten und zu den aufgeweichten Brötchen geben. Ebenfalls die Eier. Alles gut verkneten. Einen kleinen Probeknödel in das köchelnde Wasser geben. Ist dieser von der Konsistenz und vom Geschmack gut, aus dem Knödelteig mit angefeuchteten Händen 6 bis 8 Knödel formen und in dem köchelnden Salzwasser ca. 20 Minuten sieden lassen. Ist die Konsistenz zu weich, etwas Semmelbröseln in den Teig mischen. Rezept für 4 Personen
Simplified Malaysian Curry (print view)From: Chen-Nee Chuah
Start by marinating the chicken - if not already in small pieces, chop to reasonable bite size. Put in a bowl, and add enough soy sauce to change the color slightly (~1 tablespoon soy sauce for 1 pound chicken). Mix in a small amount of corn starch (~1 teaspoon) to help seal in the chicken's taste. Set aside for an hour.
After chicken has marinated, heat oil. When hot, saute onions, add chicken and saute until opaque. Use coconut cream as needed to add moisture to the chicken and avoid sticking or burning. Add the vegetables that require more time, e.g. carrots or potatoes (alternatively, you can already soften the potatoes by boiling them ahead of time or microwaving them in small chunks). Add mushrooms and all other vegetables. Then, add the coconut milk, tofu and any pre-softened veggies. Add one block of curry paste at a time, giving it time to dissolve, until the flavor suits you. Finally, add basil and let the curry simmer a while, to bring out the full taste.
If more spice is desired, you can add fresh Thai chili peppers or jalapenos - remember to fish them out prior to serving! The curry can be served over rice (white or brown), noodles (also as a soup), or with na'an-like bread.
Slow-cooker Ribs (print view)From: Allrecipes.com
Spareribs (print view)From: Annemarie Spiller
Saute meat lightly until loses its color. Combine all others except onions into a sauce, heat, pour over meat. Bake covered in oven for two hours at 350F.
Spinach Onion Crepes (print view)From: Annemarie Spiller
Prepare crepes or bring to room temperature if refrigerated. Melt butter in a Dutch oven; add onion and cook over medium heat, stirring occasionally, until limp and pale gold, about 30 minutes.
Meanwhile, remove stems from spinach, wash thoroughly, drain briefly, and tear into bite-sized pieces. Add spinach to onions, cover, and cook until limp, about 2-3 minutes. Stir in cream, salt, and lemon juice. Over high heat, cook, stirring, until most of the liquid is evaporated. Divide filling and cheese equally between crepes, spooning it down center of each; roll to enclose. If made ahead, you can freeze crepes by placing them seam-side down without touching on greased baking sheets. Freeze uncovered, then package air-tight. For best flavor, use within 2-3 weeks.
To serve, arrange desired number of fresh or frozen crepes in a shallow casserole or individual ramekins. Cover with foil and bake in a 375 oven for about 20 minutes (or 35-40 minutes if frozen). Remove cover and bake 5 minutes longer or until ends of crepes are crisp. Before serving spoon sauteed mushrooms over crepes; accompany with sour cream. Full recipe makes 6-8 servings.
Spinach side-dish (print view)
Mix soup, mushrooms and spinach together in a sauce pan, heat. Add cream, salt, and butter to taste, serve - simple, tasty vegetable side dish.
Stir-fried string beans with shrimp (print view)From: Chen-Nee
Heat the oil and fry finely chopped garlic. Add shrimp, stir fry until cooked. Add beans + a dash of water; cover the wok to soften beans. Add salt/soy sauce + pepper to taste.
24-hour fruit salad with cream (print view)From: Joy of Cooking
Cook egg yolks, sugar, ¼ cup cream, lemon juice, and salt in a double boiler, over (NOT IN) hot water until thickened, stirring constantly. Chill, and then add fruit, marshmallows, almonds, and whipped cream. Chill the salad 24 hours, serve on lettuce with mayonnaise or as a dessert, garnished with whipped cream.
Apple Dumplings (print view)From: John Sedlander
Packing the food: Put into 3 small bags
Baked Pears (print view)From: Cooks.com
Preheat oven to 375 degrees. Peel each pear, cut in half lengthwise and remove seeds. Generously butter a baking dish just large enough to hold the pears. Sprinkle dish with half the sugar. Put pears cut side down in dish. Sprinkle with remaining sugar and bake for 20 minutes. Remove from oven. Pour cream over pears and return to oven for 15 minutes. Serve pears hot from oven or warm.
Banana bread (print view)From: Annemarie Spiller (Rona, South Africa)
Cream butter & sugar. Add well beaten eggs and vanilla. Sift together flour and baking powder and add. Mix baking soda with two tablespoons warm water and add. Lastly add well mashed bananas. Bake for one hour and fifteen minutes.
Black bottom cupcakes (print view)From: Recipesource
Preheat oven to 350 degrees. Arrange 24 cupcake liners in muffin tins or liberally grease a cake/bundt pan.
Blend together the cream cheese, eggs and 2/3 cup of the sugar in a large bowl. Stir in the chocolate chips.
Sift the remaining sugar, the flour, cocoa, baking soda and salt into a mixing bowl. Stir in the water, oil, vinegar and vanilla; beat until smooth. Fill cupcake liners 1/3 full with the chocolate batter; spoon the cheese mixture on top. If using a cake or bundt pan, scrape the batter into the pan, then top with several layers of the cream cheese topping, spreading it thinly because it will sink in deeper after each application.
Bake until the cakes test done -- 30 to 35 minutes for cupcakes, 40 to 45 minutes for cake. Let cool 10 minutes before turning out on wire racks to cool completely.
Yields 24 cupcakes, or 12 servings of cake
Blueberry Mochi (print view)From: Hawai'i's best Mochi Recipes
Stir sugar in melted butter. Add milk and mix well. Add eggs and mix. Stir in baking powder, mochiko and vanilla. Pour into ungreased 9 x 13 inch pan. Fold in the blueberry pie filling creating a marbleized look. Bake at 350 degrees for 1 hour or until toothpick tests clean.
Bread Pudding (print view)From: D'Aubrey Lansing, via Annemarie Spiller
Butter the bread, sprinkle cinnamon on, and then cut into pieces. Put bread in bowl, and then pour other beaten ingredients over. Bake at 350 degrees in a pan with water (Wasserbad) about one hour.
Chocolate Fondue (print view)
The above are the rough amount for a fair-sized group (4-8?) - adjust along these proportions as needed.
Break the chocolate into reasonable pieces (e.g. < 1 inch cubed) and put in a pot with ~2/3 of the cream. Stir over low heat until the chocolate has melted, adding cream as necessary to get the desired consistency - fluid, but not too thin. Add liqueur if desired and stir. Encourage participants to stir the chocolate while dipping to keep the consistency nice, and adjust the heat as necessary to prevent hardening or boiling/overheating.
Some suggested items to dip: Strawberries, bananas, pineapple, apples, orange sections, marshmallows, pretzels, pound cake, cookies, ...
Chocolate truffles (print view)From: David Gay
Ganache (the creamy stuff inside): 12oz of chocolate for 10oz of heavy cream or "creme fraiche" (I prefer heavy cream). Grate the chocolate and melt into the heated cream. refrigerate.
For that quantity of ganache: 1lb of chocolate for dipping. melt this chocolate, make balls of the ganache and dip them into the chocolate.
I tend to keep them in the fridge (I prefer to have the ganache thicker/harder).
Coffee Cake (print view)From: Annemarie Spiller
Cream butter and sugar; add eggs, sour cream, and vanilla. Beat well (with electric mixer) and gradually add sifted flour, baking powder, and baking soda. When mixture is too thick to beat, stir with spoon until well mixed. Place half the mixture in buttered 9 inch tube spring form pan and sprinkle with half of the topping mixture. Place remaining dough on top and sprinkle with remaining topping. Bake in moderate oven (350 degrees) for an hour or until knife comes out clean. Sprinkle with powdered sugar when still hot and let cool 15 to 20 minutes before cutting.
Coffee Cake Dough (print view)From: Helga Spiller
Scald milk (do not boil), stir in sugar, salt, butter. Cool to luke warm. Measure water into a large, warm bowl. Sprinkle in yeast and stir until dissolved. Stir in milk mixture (after it has cooled to lukewarm), egg, and half the flour. Beat with hand mixer until very smooth, keep adding flour as long as mixer can handle it. Add remaining flour until somewhat stiff, kneading by hand. Done when it becomes one cohesive batter that is very smooth, sticks together, but doesn't stick to your hands. Cover it loosely with aluminum foil, and refrigerate for at least two hours (or leave it outside in a warm place if you want to use immediately). Dough may be kept in refrigerator for up to three days.
This makes a lot - if you want to make half, still use the full packet of yeast and one egg, halve the other ingredients. You might need more than half of the flour.
One half (or less) portion makes one cookie sheet of cake. Gudrun put the plums on immediately. Helga puts plums on with some mixture of cinnamon/sugar, and then lets it rise in the oven at the lowest oven before baking it. Bake at ~325-350 degrees for ~45 minutes.
For the topping, add cinnamon to taste, and a small portion (tip-of-knife) of baking powder. Crumble it together, crumble over the cake before baking.
The plums can be substituted with apples or other fruits (e.g. berries, ...), or a butter/milk/sugar topping (zuckerkuchen, similar to bienenstich without the filling).
Creme Brulee (best recipe found so far, also takes the longest) (print view)URL: http://www.kitchenproject.com/html/Vanilla_Bean_Page.html#history
(Also just a good pudding without the brown sugar crust)
Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flame-proof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use).
In a bowl whisk together the whole eggs, the egg yolks, the white sugar, and the salt, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into bowls or little dessert cups. Transfer them to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer bowls to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.
Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the bowls in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, Garnish with fresh fruit such as raspberries and a sprig of mint.
Crepes (print view)From: Crepes: Sweet & Savory Recipes for the Home Cook
Mix until smooth. Cover and refigerate for at least 1 hour (although 2 hours is preferable) or up to 24 hours. Gently stir the batter if it has separated. Heat pan over medium-high heat until hot, coat lightly with butter. Lift from heat, pour in 2-3 tablespoons batter (for 6-7 inch pan, more for larger), tilting and rotating pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen edges with spatula and flip over. Cook other side for ~15 seconds or until lightly browned.
For serving immediately, cover with aluminum foil and keep warm in a preheated 200 degree F oven. For serving later, wrap in portions and either regrigerate for up to 3 days or freeze for up to 2 months.
Crunch-top Apple Pie (print view)From: Annemarie Spiller
Arrange apples evenly in pastry shell. Combine sugar, graham cracker crumbs, flour, walnuts, and cinnamon - sprinkle over apples. Pour butter evenly over topping. Bake in a 350 degree oven until crust is well-browned and apples are tender when pierced, about 1 hour. Serve at room temperature or chilled (8-9 servings). Add cream or ice cream as desired.
Double Layer Pumpkin Pie (print view)From: Mrs. Wong
Mix: cream cheese, 1 tablesp milk and sugar in a large bowl with wire whisk until smooth. Gently stir in cool whip, spread mixture on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute (mixture will be thick). Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional topping, if desired. Store leftovers in refrigerator. Makes 8 servings.
Dump Cake (aka Upside-down Cake) (print view)From: Annemarie Spiller
Put crushed pineapple into greased baking dish (with juice), sprinkle yellow cake mix over it. Cut butter over that and sprinkle chopped nuts. Bake 350 degrees for 45 minutes.
Frozen Strawberry Meringue Torte (print view)From: Helga Spiller
Crust: Mix in bowl, then press into bottom of a 10-inch cheesecake pan with removable sides. Bake in a 325 degree oven for 10 minutes; cool.
Slice enough strawberries to make 2 cups, then combine in a large bowl with sugar, egg whites, lemon juice, vanilla, and salt. Beat on low speed to blend, then beat on high speed until firm peaks form when beaters are withdrawn, about 15 minutes. In another bowl, beat whipping cream until very soft peaks form, then fold into berry meringue. Pour into the cooled, baked crust; cover and freeze until very firm, about 12 hours.
To serve, remove pan sides; arrange about 7 strawberries (halved) around edge. Cut into wedges and serve immediately. Pass bowl of sliced berries to spoon over servings. Return any remaining torte (remove berries) to the freezer. Make 8 to 10 servings.
Gingerbread house (print view)From: Shirley Spiller
Notes: Shirley makes 3 times the recipe for a house that is 10" by 5" for the roof, 9" by 4" for the side walls, and front about 5" wide at the bottom and turning into a triangle after 4" up. Usually has enough dough to make a few big pieces for a chimney as well as some regular cookies as well.
MDS: for the house we made in 11/2002, two times the amount below was enough for a house with two walls (3.5"x5"), two roof slabs (3.5"x6", which was too small btw), two end pieces (6" wide, 3.5" high on the sides, 5.5" high in the middle), a large round base, and a small chimney. 8 minutes really does mean 8 minutes, severe risk of burning after! Also, do NOT double the icing ingredients above; for this size house you really only need 2/3 of it (4 egg whites total, ...)
Heat molasses to the boiling point, add sugar, butter, and milk. Sift together and add flour and ½ teaspoons of everything. Add just enough flour to make the dough rollable. Chill 1 hour or more.
Roll out the dough about ¼ inches thick, or a bit thicker, and cut two of each of the pieces (roof, front, side). From the remaining dough, make a base the size of a cookie sheet, and if you still have leftover dough, make trees, or gingerbread men, or chimneys, doors, etc.
Bake about 8 minutes at 375.
When the gingerbread cools it will be very hard. Don't soften it up, or the house won't stand. (Florida: freeze the pieces so they don't get soggy. Berkeley: seal in Tupperware to keep them hard)
Icing: Beat the egg whites until very foamy. Add in the sugar and continue beating. Add 6 drops of lemon juice. This will yield a thick icing which will still have a somewhat runny consistency.
"Glue" the front and sides of the house to the base, propping up the pieces until they stand without help. Cover the floor on the inside of the house with icing; decorate with M&Ms, cookies, anything you like, except wrapped candies that will have their wrapping stick to the icing when dry. When the floor is dry, place a bag of chocolate Santas, or festive cookies inside the house (this will become a surprise when the house is eaten), and proceed to glue on the roof. This can be a trial, because it will slide, but be patient. Keep pushing it back up and support it with cups or utensils until the roof is firmly glued and the glue is dry.
Now you are ready to really decorate! Gather festive M&Ms, Hershey kisses (ex the wrappers), nonpareils, cookies, etc, and enjoy the fun!
When done, let the house stand to "dry" for about a week. The smell will be heavenly, and the gingerbread will soak in the moisture from the icing, becoming soft enough to eat. If you worry about ants, wrap the house in plastic wrap.
2007 houses: 3X recipe, Big: Roof 4" x 6.5", Wall 5 x 3.5", end 6", 3.5" side, 5.5" middle, Small: Wall 2.5" H x 3" W, roof 2 1/8 x 3 7/8, end: 3" wide, 2.5 and 3 3/8 (middle) height
Hazelnut ice cream (print view)From: foodtv.com
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the hazelnuts on the baking sheet and roast until golden, about 4 minutes. Remove from the oven and cool completely. Roughly chop the nuts and set aside.
In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon.
Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Stir in the nuts. Process the mixture in an ice cream machine. Yield: about 1 quart of ice cream
Homemade Vanilla Ice Cream (print view)URL: http://www.surlatable.com/recipes/recipe_application/recipe_details.cfm?RecipeID=141
Bring milk, ¼ cup sugar, and vanilla seeds and pod to 175 degrees in a heavy saucepan over medium heat, stirring occasionally to dissolve sugar and break up vanilla seeds. Meanwhile, beat remaining sugar with yolks until mixture turns pale yellow and thickens so that it falls in ribbons, about 2 minutes with an electric mixer or 4 minutes with a whisk. Remove ½ cup hot milk from pan and slowly whisk it into beaten yolks. Then gradually whisk yolk mixture into saucepan and, stirring constantly, heat this mixture over medium-low heat to 180 degrees, 8 to 10 minutes. Remove saucepan from heat; strain custard into a plastic or non-reactive metal bowl and stir in cream. Retrieve vanilla pods from strainer and add them to the mixture. Place bowl in a larger bowl of ice water to bring custard to room temperature. Seal container and refrigerate until custard is no more than 40 degrees, 4 to 8 hours.(This is unnecessary with self-contained electric model). Remove vanilla pods (or add extract) and pour custard into an ice cream machine. Churn until frozen.
The very best ice cream is made with egg yolks but, for optimum flavor, cut back on the cream and sugar
The challenge: The ingredients for making vanilla ice cream could not be simpler -- cream, milk, sugar, vanilla, and sometimes eggs. The results, however, vary greatly depending on each ingredient and the techniques used. To find out how to make the very best vanilla ice cream at home, we made dozens of batches, varying each individual ingredient.
The solution: Early in the testing process it became apparent that "French vanilla," made with a custard base relying on egg yolks, far surpasses "Philadelphia-style" vanilla, made without eggs. In texture as well as flavor, the French version simply had far more of the richness and creaminess that we look for in ice cream. While as few as three yolks in a quart recipe makes an excellent ice cream, we found that six yolks made for an optimum silky texture without tasting eggy. As for cream, we liked just one part to two parts milk. Any more and the ice cream took on an undesirable "buttery" quality. Besides adding sweetness, we found sugar gives ice cream a smoother, softer, more "scoopable" end product. This is because the sugar both reduces the number and size of ice crystals and lowers the freezing temperature of the mixture so that you can beat the mixture longer, incorporating more air into the ice cream, before it freezes.
For good measure: Yolks need to be beaten very well with some of the sugar before being combined with the other ingredients. If the yolks are only lightly beaten, the color of the finished ice cream is shockingly yellow.
Be sure to seal your ice cream tightly when storing in the freezer. Plastic wrap is preferable to aluminum foil. The flavor and texture of ice cream is so delicate that any contact with air causes quick deterioration.
If necessary, two teaspoons of vanilla extract may be substituted for the vanilla bean. To maximize the extract's potency, stir it into the chilled custard just before churning.
Ice Cream Cake (print view)From: Marti Zedeck
Line a 9" spring-form with ½ inch slices of the cake, sprinkle with rum. Take three mixing bowls, in them put, respectively 1. cream, 2. 4 egg whites, and 3. 4 egg yolks and sugar
Beat each bowl separately. Mix all 3 bowls together, fold in, add 1 teaspoon vanilla and almonds. Melt chocolate. Pour half the cream mixture over cake, dribble on half the chocolate, add the other half and put the rest of the chocolate on top. Freeze overnight+.
Lemon Cheese Cake (print view)From: Annemarie Spiller
Crust: Crush vanilla wafers and mix with butter. Line 9" spring-form pan with mixture. Set aside some for topping.
Filling: Dissolve lemon jello in hot water. Set aside to cool, not set. Cream sugar with cream cheese and add jello, mixing well. Chill the milk to icy, then whip stiff. Fold into jello mixture and beat well. Add vanilla, lemon juice, and rind. Pour into crumb crust and add topping. Chill for 24 hours.
Lucy's Lemon Squares (print view)From: Annemarie Spiller
Sift flour and powdered sugar into bowl. Blend in butter with clean fingertips until well mixed. Pat evenly into the bottom of an 8x8 inch baking pan. Bake for 20 minutes at 350 degrees. Meanwhile, beat together the other ingredients. Pour over baked crust and return to oven for 20-25 minutes at same temperature.
Cool on rack. Cut into squares. Sprinkle with sifted, powdered sugar.
Mango Jubilee (print view)URL: http://recipesource.com/desserts/07/rec0753.html
Combine sugar and corn starch. Blend in water and orange juice. Cook and stir till thickened and smooth. Add cherries and orange peel; return to boil and simmer 10 minutes. Gently heat brandy, pour over sauce and flame if desired. Serve over ice cream.
Besides cherries and mango, have also used strawberries, blueberries, mixed berries, and peaches.
Raspberry Vacherin (print view)From: "Greatest Ever" chocolate cookbook
Whisk/beat the egg whites until standing in soft peaks (make sure the bowl is very clean and free of all grease, or they will not whisk well). Gradually whisk in half of the sugar, continue whisking until the mixture is very stiff and glossy. Fold in the rest of the sugar, cornstarch, and grated chocolate.
Depending on how much effort and perfection you desire, you can draw forms on baking parchment and use a pastry bag (1-cm plain tip) to pipe lines. If you truly want to stack the layers of meringue on top of each other on the final cake you may want to do this - I personally just make irregular cakes by spooning the mixture onto baking parchment (on top of a baking sheet). They are usually just under an inch high and formed using a spatula, and I tend to not stack them on top of each other - this makes cutting much easier and less messy.
Bake the meringues in an oven preheated to 275 for 1.5 hours. Reverse the position of the sheets halfway through. After the allocated time, turn off the oven but let the cakes cool inside the oven with the door closed.
Peel away the parchment when cool. Melt the filling chocolate, gently spread over the meringues, and give it some time to solidify. Cover with layer of whipped cream (whip with powdered sugar if desired), and put fruit on top. Drizzle melted or grated chocolate on top as desired.
Note: Seems like it might be possible to add chopped nuts to the meringue as well? Next time... Also, if you end up with extra egg yolks they can be used for creme brulee or ice cream recipes...
Rocky Road (print view)From: Cyndy Spiller
Put a large skillet on low heat. Heat the milk, then add chips. Stir thoroughly. Add marshmallows, stir. Add peanuts, stir. Pour onto greased cookies sheet; spread, cool, cut, eat!
Rote Gritze (print view)From: Annemarie Spiller
Heat the cherry juice with frozen berries in it (raspberries last), add lemon juice, and corn starch (with some of the liquid so that it is liquid and not lumpy). Bring whole mixture to a boil, let cool. Serve with vanilla pudding or sauce or whipped cream.
Rum Cake (print view)From: Annemarie Spiller
(If pudding is in cake mix, omit instant pudding, use 3 eggs and 1/3 cup oil instead.)
Preheat 325 degrees, 10" tube pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour, invert on serving plate (let it cool some first, or it crumbles and collapses!), prick top and pour glaze over top and sides.
Glaze: Melt butter, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Scottish Shortbread (print view)
In a mixing bowl, stir together flour, cornstarch, and the ¼ sugar. Rub in butter with your fingers until mixture is very crumbly and no large particles remain. With your hands, gather mixture into a ball; place in an ungreased 8 or 9-inch round baking pan with a removable bottom, or in a 9-inch spring-form pan. Firmly press out dough into an even layer.
With the tines of a fork, make impressions around edge of dough; then prick surface evenly. Bake in a 325 degree oven for about 40 minutes or until pale golden brown. Remove from oven and, while hot, cut with a sharp knife into 8 to 12 wedges. Sprinkle with about 1 tablespoon sugar. Let cool completely; then remove sides of pan and lift out cookies. Store airtight. Makes 8 to 12.
Zesty Rice Pudding (print view)From: Davis Food Co-op
Place rice in bowl and cover with cold water. Let soak for 30 minutes. Drain well. Put rice in a heavy sauce pan with milks, sugar, and salt. Stir well to combine. Bring mixture to a simmmer and cook over low heat, stirring frequently, for 25 minutes. Remove from heat and stir in lime juice and zest. Pour into serving dish and cool.
Serves 4. Zesting lime first, before juicing, strongly recommended.
Biscotti (Hazelnut) (print view)From: Davis Food Coop Newsletter
In large bowl, cream together the butter and sugar. Add eggs, vanilla, and liqueur. Blend well. In separate bowl, combine the flour, salt, and baking powder. Add the hazelnuts to the egg mixture. Add the flour and stir until just blended.
On a floured surface, roll the dough into a cylinder 1 3/4 inches by diameter by 12 inches in length. Place the dough on a cookie sheet and bake in 325 degree oven for about 25 minutes. Allow to cool for 5 minutes. Diagonally slice the roll into ½ inch cookies, and place face side up on the cookie sheet. Bake for 10 minutes. Cool overnight.
Brownies Cockaigne (print view)From: Joy of Cooking via Annemarie Spiller
Have all ingredients at room temperature (68-70 degrees). Postition a rack in the center of the oven, preheat to 350 degrees. Line a 13x9 inch baking pan with greased aluminum foil, allowing it to overhang the 2 narrow ends of the pan by about 2 inches.
In a large, heavy saucepan over very low heat, melt the chocolate and butter, stirring constantly until the mixture is smooth. Set aside to cool completely. Stir in the sugar and vanilla. Stir in the 4 large eggs, until well combined. Stir in the flour and nuts, until *just* combined.
Scrape the batter into the pan and spread to the edges. Bake until the center is almost firm when lightly pressed and a toothpick inserted in the center comes out clean, but still moist at the bottom, 23 to 28 minutes. Remove the pan to a rack and let stand until completely cool. Using the overhanging foil as handles, lift the brownie to a cutting board. Carefully peel off the foil. Cut into bars.
Chocolate chip cookies (Neiman Marcus) (print view)URL: http://www.neimanmarcus.com/store/service/nmAbout.jhtml#cookie
Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.
Chocolate Chip Cookies (print view)From: Helga Spiller
Mix flour, baking powder and baking soda in a medium bowl; set aside. Mix eggs, vanilla and salt in a small bowl; set aside. Microwave butter on high power until just melted but not hot, 30 to 45 seconds; set aside. Mix brown and granulated sugars in a large bowl. Add butter and oil; stir until smooth. Add egg mixture and stir until smooth and creamy. Add dry ingredients and stir until smooth. Stir in chocolate and optional nuts. Using a 1½-ounce (3 Tbs.) ice cream scoop, spoon 16 dough balls onto a pan that will fit in your freezer. (Don't worry if the dough balls are crowded. They pull apart when frozen.) Freeze until dough is hard, about 30 minutes. (Once dough balls are frozen, they can be stored in freezer bags up to 3 months and baked as desired.)
Meanwhile, adjust oven rack to upper middle position and heat oven to 400 degrees. Working in half batches, place 8 frozen dough balls onto a parchment-lined cookie sheet. Bake until set, but not brown, 8 to 10 minutes. Reduce oven temperature to 350 degrees. Continue to bake until cookies are golden-brown around the edges and lightly brown on the top, about 10 minutes longer. Let cookies cool on cookie sheet. Repeat, preheating oven to 400 degrees again before baking second batch.
Cookies can be stored in an airtight container up to 5 days.
Servings: 16 large cookies. Per cookie: 328 calories, 43g carbohydrates, 3g protein, 17g fat (9g saturated), 1g fiber, 295mg sodium.
Chocolate Chips Cookies (Mrs. Fields) (print view)From: Urban Legend recipe
Cream together butter and sugars. Add eggs, vanilla. Mix together (separately) flour, oatmeal, salt, baking powder, baking soda. Mix together all ingredients. Add chips, grated chocolate, and nuts.
Bake on ungreased cookie sheets Make golf-ball sized cookies and place them on the cookie sheets 2 inches apart. Bake at 375 degrees for 6 minutes.
Gewürtzplätzchen (Spice Cookies) (print view)From: Annemarie Spiller (Liesel Steindl)
Cream the butter, add sugar and then egg. Then stir everything else in together. Knead into a dough on a board. Take a portion and roll it out on light flour, and then use cookie cutters to shape. Bake at 350 - when you touch them and they yield, they're OK. (~5-10 min?) You don't want them too moist, just a little bit moist, e.g. a toothpick comes out dry.
Cool on cooling sheets, and when they've cooled some put on the frosting.
Butter cookies (print view)From: Annemarie Spiller (Tante Gusti)
Finely mince lemon peel on a cutting board. Mix the flour with the butter, sugar, and lemon peel, work lightly with the egg yolks into a dough. Roll and cut out into shapes using forms, bake slowly in even heat (preheat oven, roughly 375 deg).
(Alternate version listed: 1 pound flour, ½ pound butter, ½ pound sugar, 4 egg yolks, salt, lemon peel)
Anislaiberln (print view)From: Annemarie Spiller
Beat eggs and sugar until very foamy. Add anise and sifted flour. Place onto a buttered cookie sheet in small mounds with a teaspoon. Let sit overnight in a warm, dry room (e.g. in the oven), bake the next day under middle heat (200 deg?). Cookies should rise.
Berliner Brot (print view)From: Liesel Steindl
Mix everything together, spread onto a buttered cookie sheet (with sides) using a knife, depth of roughly ½ cm. Bake at 325 degrees. When done baking, immediately brush with cold water and cut (otherwise gets too hard later).
(Alternative version listed - ¼ lb cocoa, 400g sugar, 100g butter, 3 eggs, 200g peeled almonds, ½ teaspoon ground cloves, 1 teaspoon cinnamon, pinch pepper, 300g flour, 2 teaspoons baking powder)
Sahnekringel (print view)From: Liesel Steindl
Cream together. Use two glasses to cut them out.
Lebkucken (Oblaten) (print view)From: Helga Spiller
Beat eggs with sugar until foamy. Add all spices. Grind half the almonds, cut the other half into pieces. Add to egg-mixture along with Zitronat. Put finger-thickness of dough on oblaten on a buttered cookie sheet. Bake for 20 minutes at 325 degrees, until they are light brown. Cover with sugar or chocolate icing while still warm.
Gingerbread cookies (print view)From: Annemarie Spiller (Sunset Magazine Nov 1992)
Beat butter and sugar until light and fluffy. Beat in molasses. Combine remaining ingredients, gradually mix in until blended. Half dough; flatten into 1" thick rounds. Chill in plastic wrap, until firm (2 hours in 'fridge or 30 min in freezer). On lightly floured board roll dough to ¼ inch thickness. Cut with floured cookie cutter. Place 1" apart on ungreased cookie sheets. Chill and re-roll scraps. Bake 350 10-12 minutes, until edges are lightly browned. Cool 2 minutes, then transfer to wire rack to cool completely. About 3 dozen.
Icing: Beat powdered sugar, oil, water, vanilla and salt until smooth. Add water to thin. Decorate.
Pinwheel Cookies (print view)From: Joy of Cooking via Annemarie Spiller
(Ingredients in parentheses are from the older version of the joy of cooking.)
Whisk together flour, baking powder, and salt. Separately, beat the butter and sugar on medium speed until very fluffy and well blended. Add the egg, vanilla, and lemon zest, and beat until well combined.
Stir the flour mixture into the butter mixture until well blended and smooth. Cover and refrigerate until slightly firm, 20 to 30 minutes. Place the dough on one end of a long sheet of wax or parchment paper. With lightly greased hands, shape into an even, 11-inch-long log. Roll up in the paper, twisting the ends of the paper to prevent unrolling. Place on a baking sheet and freeze until completely frozen, at least 3 hours. Use immediately or transfer to a sealable plastic bag and freeze for up to one month. (To make the pinwheel version, roll out two sheets of the dough, put one on top of the other, and then roll into a "pinwheel log").
To bake, position a rack in the upper third of the oven, and preheat to 375 degrees. Grease cookie sheets. Gently peel the paper off the log and cut the log crosswise into 1/8-inch-thick slices. Transfer the slices to the cookie sheets, spacing about 2 inches apart. Sprinkle a little bit of extra sugar on top, and press in lightly to make it stick. Bake, 1 sheet a time, until the cookies are golden all over and just slightly darker at the edges, 7 to 10 minutes. The longer the baking time, the crisper the cookies. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool.
Russian Tea Cakes (print view)From: Cindy Miller, via Mark Miller
Mix butter, sugar and vanilla thoroughly. Blend flour and salt; stir in nuts; chill; heat oven to 400. Place on ungreased baking sheet. Bake 10-12 minutes. While still warm, roll in confectioners sugar. Cool, roll in sugar again. Makes 3-4 dozen 1" cookies.
Note: double-layer cookie sheets prevent the cookies from getting very dark on the bottom...
Snickerdoodle Cookies 1 (print view)URL: http://dede.essortment.com/snickerdoodlesc_rsru.htm
Cream butter and sugar; add eggs and mix. Mix flour, cream of tartar, soda and salt in second bowl. Add dry ingredients to egg mixture; let stand in refrigerator until cool (1-2 hours). Roll into small (1 inch, or walnut sized) balls. Roll balls in cinnamon and sugar mixture (½ c sugar and 3 tbsp cinnamon). Bake in 400 degree oven 8 to 10 minutes (or until set, or until slightly brown). Let cool a few minutes, then move to cooling rack.
Snickerdoodle Cookies 2 (slightly different proportions, + chocolate) (print view)From: Various web sites
Preheat oven to 400°. In a large bowl, combine 1½ cups sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, cocoa, cream of tartar, baking soda and salt; mix well.
Spritzegebäck (print view)From: Annemarie Spiller
Cream butter, add part of sugar and then eggs. Add rest, then flour. Stir as long as you can, then knead on board. Cool dough in 'fridge before putting in the machine, so that it doesn't stick so much. Cook at 350, figure out when looks good.
Vanillahörnchen (aka Vanillakipfel, Almond Cresents) (print view)From: Annemarie Spiller (Liesel Steindl)
Mix everything together into one dough, form crescents (e.g., cream butter with sugar, then add almonds and flour). Bake at 350.
When they come out of the oven and are still warm, roll in sugar + vanilla sugar.
Apple and black currant crepes (print view)
To make the crepe batter, place the flour in a mixing bowl and make a well in the center. Add a little of the milk with the egg and the oil. Whisk flour into the liquid, then gradually whisk in the rest of the milk, keeping the batter smooth. Cover the batter and put in the refrigerator while you prepare the filling.
Quarter, peel and core the apples. Slice them into a pan and add the black currants and water. Cook over gentle heat for 10-15 minutes, until the fruit is soft. Stir in enough demerara sugar to sweeten. Lightly grease a pan. Heat the pan, pour in about 2 tablespoons batter, swirl it around and cook for about 1 minute. Flip the crepe over with a spatula and cook the other side. Keep the crepe hot while cooking the remaining crepes.
Fill the crepes with the apple and black currant mixture and fold or roll them up. Serve with a dollop of creme fraiche, if using, and sprinkle with nuts or sesame seeds, if you like.
Blueberry Breakfast Cake (print view)From: Betty Gedney
Combine the biscuit mix, sugar, sour cream, and eggs. Add the blueberries, and spread the mixture in an 8x8 buttered pan. Mash topping ingredients on a plate with a fork. Sprinkle over mixture. Bake in a 400 degree F oven for 30 minutes. Serve with side dishes of vanilla or plain yogurt or both.
Gries Brei (print view)From: Matthias Gries
Heat milk, while mixing all the other components seperately with a little milk. Add to milk after it comes to a boil, turn down the heat, stir until stiff. Makes 2 bowls/portions.
Kaiserschmarrn (print view)From: Allrecipes.com
Millet Muffins (print view)From: Maria D'Agostino
Preheat oven to 375 degrees. Butter 24 cups, or use paper cups - makes two dozen. Sift flour, baking powder, salt, and baking soda together in a large bowl. Then, stir in toasted millet.
In a small bowl, wisk together the eggs, milk, and vanilla.
In a third bowl, beat butter and sugar (in a mixer or by hand) until light and fluffy. Add flour mixture, alternating with egg mixture. Begin and end with flour, blend until JUST mixed.
Spoon batter into prepared cups. Bake 15-20 minutes, rotating upper and lower trays halfway through. Cool in pan 5 minutes, remove from pan and let cool a bit longer... maybe!
Pancakes - Blueberry Buttermilk (print view)From: The Spillers
Combine both flours, the sugar, baking powder, and baking soda in a bowl. In another small bowl, whisk together the buttermilk, eggs, and butter. Pour into the dry ingredients, stirring to form a smooth batter. Fold in the berries. For each pancake, pour about ¼ cup batter onto the griddle. Cook for about 2 minutes, or until many bubbles appear on the surface and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn and cook for 1 to 2 minutes more, or until undersides are golden brown.
Pancake - German Apple (print view)From: Annemarie Spiller
Preheat oven to 375. Whisk together milk, eggs, flour, and 2 tablespoons sugar. In a large, heavy ovenproof skillet over medium-high heat, melt the butter. Add the apples, cinnamon, and remaining 1 tablespoon sugar. Reduce the heat to medium and cook, stirring occasionally, for 2-3 minutes, or until apples are softened slightly. Remove the pan from the heat, and pour the batter over the apples in the pan. Place the pan in the oven and bake for 30-35 minutes, or until the pancake is lightly browned and puffy. Cut into wedges, dust with powdered sugar, and serve with lemon wedges if desired.
Pancake - Oven-baked Dutch Apple (print view)From: Williams of Sonoma "Breakfasts and Brunches" book (8/18/2004)
Preheat oven to 400. Start with the filling - melt the butter in a 10-inch ovenproof frying pan over medium-high heat. Add the apples, sugar, and cinnamon and saute, stirring constantly, until the apples begin to soften and brown lightly, 3-5 minutes. Remove from the heat.
To make the pancake, in a bowl, using an electric mixer set on medium speed, beat the eggs. Add all of the other ingredients and beat until just smooth. Immediately pour over the apples in the hot pan, and place in oven. Bake until nicely puffed and golden brown, ~25 minutes. Lightly dust with powdered sugar, serve.
Raspberry Hazelnut Scones (print view)From: Shirley Spiller / Bon Appetit
Combine flour, sugar, baking powder, and salt in processor, blend briefly. Add butter and pulse until mixture resembles coarse meal. Add cream, pulse until dough comes together. Turn dough out onto lightly floured surface. Sprinkle with ½ cup nuts. Gently knead with 4 or 5 turns to mix in nuts.
Preheat oven to 400 degrees F. Divide dough into 4 equal pieces; shape each into ball. Press out each to 6-inch round (~¼ inch thick). Spread preserves over 2 rounds, leaving ½ inch plain border. Place 1 plain dough round atop each preserve-covered round; seal edges.
Butter backing sheet (or use silmat). Brush tops with cream, sprinkle with remaining nuts, pressing to adhere. Cut each round into wedges of the desired size and arrange on the baking sheet with 1-inch spacing. Bake until puffed and deep golden, about 16 minutes. Serve warm or at room temperature, or freeze and re-heat in toaster oven.
You can make and shape the dough one day ahead - just wrap in plastic and chill. You can also make and shape the scones one day ahead, and just transfer from fridge to oven 20 minutes before serving.
Scones (print view)From: Joy of Cooking
Preheat oven to 425F. Whisk together thoroughly in a large bowl the flour, sugar, baking powder, and salt. Drop in the butter, and cut with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them until the largest pieces are the size of peas and the rest resemble breadcrumbs. Do not allow the butter to melt or form a paste with the flour.
Stir in the fruit. Whisk together the egg, ½ cup cream, and zest, and add all at once to the dried ingredients. Mix with a rubber spatula or wooden spoon until the dry ingredients are moistened. Gather the dough into one mass and knead it against the bowl for 5-10 times (MDS - or maybe more times...), pressing any loose pieces into the mass each time until they stick and the bowl is fairly clean (MDS - this works for dried fruit, but I was never able to get it to work with fresh fruit so far... ). Break into 8 or 12 balls, press into baking sheet (so that each is about ¾ inch thick, and each is separated each by at least ½ inch).
Brush tops with 2-3 teaspoons of cream or milk, sprinkle on cinnamon or milk if desired, and then bake until the tops are golden brown, 12 to 15 minutes.
Zest: Joy of Cooking recommends orange zest with dried cranberries or apricots and lemon zest with blueberries or ginger. I used lemon with mango and blueberries + white chocolate (adding a half cup of both), and both were nice.
Cream Scones variation: Omit the egg and butter, increase heavy cream from ½ to 1 1/4 cups.
Stahl-Reich Frühstück (print view)From: Peter Stahl
etwas Zitronensaft in eine Schüssel pressen, eine Banane darin zerquetschen, jeweils ca. 70 g Hirse- und Haferflocken dazugeben, Milch dazugeben, ca. 100 g fettreichen Quark (mind. 40 % Fett) dazugeben, alles verrühren, einen Apfel schälen und hineinreiben, alles vermischen, etwa 100 g Sahne schlagen und unterheben. Mit gemahlener Vanille und Walnußstücken verfeinern. Nach Bedarf weiteres Obst (z. B. Weintrauben) dazugeben. Rezept ist für 2 bis 3 Personen. Guten Appetit. >Peter
Waffles - Apple Oatmeal (print view)From: John Hutson
Beat egg white in a small bowl until stiff and set aside. Mix together dry ingredients and set aside. Combine egg yolk, juice, honey, and butter, add to dry ingredients. Add apple, nuts and raisins. Fold in beaten egg white until just mixed. Do not over-beat batter. (John found that instant hot spiced apple juice works well with this)
Waffles - Basic (print view)From: Waffle Machine Manual
Sift dry ingredients together in a bowl. Add egg yolk, milk and melted butter to the dry ingredients and beat together thoroughly. Beat egg white until stiff, stir ¼ into the batter to lighten it and then gently fold in the remaining egg white. Pour ~1/2 cup of batter onto the heated waffle mold. Makes about 6 waffles.
Waffles - Basic Malted (print view)From: Malted flour cannister
Mix everything except egg white in a bowl. Beat egg white until stiff (optional - beat in one tablespoon of sugar per egg white when stiff, to stabilize the egg whties), then fold the egg whites into the batter.
Waffles - Mark's modified (print view)From: Malted flour cannister + URL below
Mix everything except egg whites & sugar in a bowl. Beat egg white until stuff, beat in sugar to stabilize, then fold into the batter.
Waffles - Buttermilk (print view)From: The Spillers
In a medium-size bowl, combine both flours, brown sugar, baking soda, cinnamon, nutmeg, and salt. In another medium-size bowl, whisk together the buttermilk, egg yolks, butter, and honey. Pour this mixture into the dry ingredients, stiffing with a few quick strokes to form a lumpy batter. In a small bowl beat the egg whites, and then fold them into the batter. Cook the waffles ~ 1.5-2 minutes, until golden brown or their edges look dry & they do not stick to the grids. Transfer them to the oven (200 degrees), placing them directly on the rack so they will stay crisp until serving time.
Waffles - Oatmeal (print view)From: John Hutson
Beat egg white in a small bowl until stiff and set aside. Mix together dry ingredients and set aside. Combine egg yolk, milk, and butter, add to dry ingredients. Fold in beaten egg white until just mixed. Do not over-beat batter. ( these will power you for a while )
Waffles - Poppy Seed with Lemon Cream (print view)From: The Spillers
Lemon cream: In a medium-size bowl, whisk together the egg, egg yolks, and sugar. Slowly add the lemon juice, whisking until well-blended. Transfer to a saucepan and cook over medium heat, whisking constantly, for 8-10 minutes, or until the mixture begins to thicken. Remove from heat and stir in lemon zest. Transfer to shallow bowl and let cool to room temperature. Refrigerate for 2 hours, or until thoroughly chilled.
In another bowl, beat the cream with an electric mixer on high, until soft peaks form. Use a rubber spatula to gently and thoroughly fold the whipped cream into the lemon mixture. Refrigerate until ready to serve.
Waffles: Sift together both flours, the sugar, baking powder, and baking soda. Stir in the poppy seeds. In another bowl, whisk together the sour cream, milk, egg yolks, butter, and almond extract. Pour into dry ingredients, stirring with a few quick strokes to form a lumpy batter. Beat the egg whites, and fold into the batter. Cook for 2-3 minutes or golden brown, edges dry, and they do not stick.
Waffles - Spice (print view)From: John Hutson
Beat egg white in a small bowl until stiff and set aside. Mix together dry ingredients and set aside. Combine egg yolk, milk, and butter, add to dry ingredients. Fold in beaten egg white until just mixed. Do not over-beat batter.
Alabama Slammer (print view)
Chocolate Raspberry Delight (print view)
Chocolate Hazelnut Delight (print view)
Feuerzangenbowle (print view)From: German folks via Sharad Agarwal
There is a lot of freedom for variations. To make it less alcoholic, and also because the spices should be extracted while boiling and it's not good to boil the wine, I actually begin with a base made of tea (usually Assam), which was not in the original recipe. On New Years Eve we had maybe 0.5 liter tea, strained, then added the spices and brought it almost to a boil. Then I added the wine and warmed it up again on the stove. For the rum you need more than 50% alcohol to burn, so we had 151proof Bacardi; in Germany I get 54% (=108proof). You need a metal holder for the sugar cone and a metal ladle for the rum.
German version: Zur Zubereitung einer Feuerzangenbowle benötigt man Rotwein, Rum, Orangen oder Orangensaft, Zitronen oder Zitronensaft, Zimt und Gewürznelken. Variationen sind natürlich möglich. Orangen und Zitronen werden ausgepreßt und als Fruchtsaft zum Rotwein in einen Feuerzangenbowle-Kessel oder einen Punschtopf gegossen. Zimt und Nelken werden ebenfalls dem Rotwein beigefügt. Das Ganze wird erhitzt, jedoch nicht zum Kochen gebracht. Alternativ können statt Orangensaft und Zitronensaft die Orangenschalen und Zitronenschalen dünn geschält und dem Rotwein beigegeben werden. Nach dem Erhitzen werden sie wieder aus der Bowle herausgefischt.
Frozen Mudslide (print view)
Nutty Irishman (print view)
Old-Fashioned Hot Chocolate (print view)From: My First Kitchen Blog (no longer online)
Heat up milk, cream, and sugar until sugar is dissolved and mixture is hot (but not boiling). Mix in salt, chocolate chips and vanilla, and stir until chocolate has melted.
Sourdough starter (print view)URL: http://allrecipes.com/recipe/sourdough-starter/
Paratha (print view)URL: www.vegrecipesofindia.com/paratha-recipe-plain-paratha-recipe/
Murtabak (print view)URL: http://allrecipes.asia/recipe/3447/mum-s-chicken-murtabak--indian-stuffed-pancake-.aspx
Murtabak #2 (print view)URL: http://www.singaporelocalfavourites.com/2009/09/singaporemalaysian-murtabak-making-clip.html
Baked grapefruit (print view)URL: http://www.food.com/recipe/kellymacs-baked-grapefruit-366501
Baked grapefruit (print view)URL: http://cal.spoonuniversity.com/2014/07/17/baked-grapefruit/
Rainbow fruit popsicles (print view)URL: http://eatlocalgrown.com/article/14011-rainbow-whole-fruit-popsicles-recipe.html
Crock Pot Ham and Beans (print view)URL: http://www.food.com/recipe/crock-pot-ham-and-beans-96347
Gluten Free Blueberry Peach Crumble (print view)URL: http://www.texanerin.com/2013/08/blueberry-peach-crumble.html
Gluten Free Strawberry Nectarine Crisp (print view)URL: http://minimalistbaker.com/gluten-free-strawberry-nectarine-crisp/