Stick to your hips!

If you love peanut butter...you might, maybe, sorta like this...

2011-08-25T17:31:00.000-07:00

PEANUT BUTTER PIE

It's not a secret that I'm in love with peanut butter - seriously, dangerously, in love. Swooooooon.

The posts all over the FoodBlogLand in response to the death of a husband/father/friend and his wife's request for everyone to make a peanut butter pie and feed it to those we love, reminded me of a recipe I'd not made for a long while.

I can't imagine...and don't want to. I have no words - I don't know her, but my heart goes out to anyone dealing with this kind of loss. So in the kinship of bakers, bloggers, wives, and friends, here's my entry.

The photo is ancient - taken long ago for another forum. Doesn't matter - the pie is fab and those I love love it.

I do have a no sugar added version of this recipe HERE.

~~~~

Crust:
1 1/2 cup vanilla wafer cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter
Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.
Filling:
One 8-ounce pkg. cream cheese
1 cup creamy peanut butter
3/4 cup powdered sugar
1 tablespoon vanilla extract
One 12-ounce container (3 cups) frozen whipped topping, thawed OR 3 cups sweetened whipped cream
Chopped peanuts or cookie crumbs
Stir together cream cheese, peanut butter, sugar, and vanilla until well mixed. Fold in thawed whipped topping or whipped cream. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight.
Mostly I freeze this in individual portions...you know...for PORTION CONTROL!! This stuff is dangerous!

Yes. Please.

2011-06-04T08:06:00.000-07:00

PUMPKIN-CRUNCH GRANOLA

I love granola. Period.

My dad was the granola maker in my family growing up. Huge vats of the stuff every week or so. Fragrant, golden chunks bathing in cold milk, or tossed on top of warm, cinnamon-applesauce, sprinkled over a fruit crisp, or simply in a baggie, eaten with grubby hands, outside in a swing.

Granola means homey-comfort, to me.

And what's so great about any recipe is the chance to do whatever you want with it. The add-in's are endless. Go as down-home or gourmet as you feel! Breakfast (lunch, dinner, brunch, linner, midnight snack, or just-because) is better for it.

~~~~

1/4 cup pure pumpkin puree

1/4 cup maple syrup

1/2 cup brown sugar

2 tablespoons butter

2 teaspoons Pumpkin Pie Spice (OR 1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves, 1/8 t. nutmeg)

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups old-fashioned oats

1 cup chopped pecans (OR walnuts, macadamia nuts, coconut, etc)

In a medium bowl combine the pumpkin, maple syrup, brown sugar, butter, spice, vanilla, and salt. Stir in the oats and nuts until every flake is coated.

Preheat oven to 300 degrees. Coat an 11-inch baking sheet with vegetable cooking spray and spread the oat mixture evenly. Bake for 45 minutes (stirring every 15 minutes) or until deep brown. Allow to cool completely on the baking sheet. Store in an airtight container. Makes approx 15 (1/4-cup) servings.

Lovin' from your oven!

2011-02-22T18:03:00.000-08:00

CHOCOLATE CHIP MERINGUE BARS

Cookie jar a little lonely? Need a quick yum for a weeknight dessert? Gotcha covered with this one.

Adore these little things! Shortbread style crust, smooth chocolate, chewy meringue topping...what's not to love?

(I made these a long time ago and left off the chocolate...instead spread blackberry jam over the crust. Or keep the chocolate AND the blackberry jam. Wow!)

In these photos I only had half a package of chips, so there will actually be more than it looks like in mine!

~~~~

3/4 cup shortening

1/4 cup brown sugar

1/8 teaspoon salt

2 large egg yolks

1 teaspoon vanilla extract

1 1/2 cups flour

One 12-ounce package chocolate chips

2 large egg whites

1/2 cup brown sugar

Optional: 1 cup blackberry, raspberry, strawberry jam

Preheat oven to 350 degrees.

In a large bowl cream the shortening and sugar. Beat in the salt, egg yolks, and vanilla. Gradually blend in the flour. Spread the mixture evenly in the bottom of an ungreased 9x13 inch baking pan. Bake for 15 minutes. Set aside.

In a medium bow, beat the egg whites until stiff peaks form. Gradually beat in the brown sugar.

(Add the jam, now, if you want.) Sprinkle the chips over the crust. Carefully spread the meringue over the chips. Return to oven for 20 minutes, or until meringue is set and golden.

Allow to cool and cut into bars.

The best of two worlds!

2010-02-12T13:21:00.000-08:00

PUMPKIN BANANA BREAD

I love pumpkin bread...I love banana bread...what's a girl to do? Oh, how will we choose?!

Don't have to. This recipe will give you the taste of both. Slice it thick, toast nice and warm and smear some cream cheese or butter on top...you'll be glad you did!

~~~~

Recipe adapted from Country Inns and Bed & Breakfast Cookbook

5 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

4 medium-sized bananas, mashed

1 cup pure pumpkin puree

1 1/2 cups sugar

3 large eggs

1 cup oil

Preheat oven to 325 degrees. Coat 3 regular-sized loaf pans with vegetable cooking spray - or 6 mini pans - or can be done as muffins. (I do this in mini pans or as muffins. They freeze great.)

In a medium bowl combine the flour, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl beat the bananas, pumpkin, and sugar. Beat in the eggs and oil. Stir in the flour mixture, JUST until moistened. Pour into prepared pans and bake for 45-50 minutes for the large pans, or until a toothpick inserted in the middle comes out with large moist crumbs.

Cool on a wire rack. Remove bread from pans and wrap tightly. This gets better the next day!!

Dark and Lovely!

2010-01-10T17:11:00.000-08:00

MOCHA CAKE with CHOCOLATE WHIPPED CREAM FROSTING

I can not get enough of this cake! Which isn't necessarily a good thing...

This is the cake that is requested most from my arsenal and for a reason. It's moist, dark, very chocolaty, and easy. It always turns out great, and gets better the next day.

I've used it for berry "shortcake", simply dusted with powdered sugar as a snack, and it will even make an appearance at my daughter's wedding. How special is that?!

I've paired it here with gorgeous whipped cream and cocoa powder - and no one would ever think it was anything less than gourmet!

(The photo is actually half a recipe - baked in two 8-inch rounds, and then split. It's tall like that...imagine what you could do with the whole batch!!)

~~~~

2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

2 cups sugar

2 eggs

1 cup oil

1 cup milk

1 1/2 cups hot brewed coffee

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Coat two 9 or 10-inch pans, or a 9x13-inch pan, with vegetable cooking spray and set aside.

In a large bowl whisk together the flour, salt, baking powder, baking soda, cocoa powder, and sugar. Whisk in the eggs and then the oil, milk, hot coffee, and vanilla, until smooth. Batter will be thin.

Divide evenly between pans (they will be full...you could use twice as many pans!) and bake for 25-30 minutes or JUST until a toothpick comes out with large moist crumbs attached. DO NOT over bake, and don't wait till it starts to pull away from the pans. Remove to wire rack and cool completely, place plastic wrap over cake when it's still slightly warm - this will make it even more moist. Run a knife around the edge and invert to release cake. Frost as desired.

COCOA WHIPPED CREAM

2 cups heavy whipping cream

3-4 tablespoons unsweetened cocoa powder - depending on how chocolaty you want it

1/3-1/2 cup powdered sugar

1 teaspoon vanilla extract

In a medium bowl whip the cream until frothy and slightly thickened. Add in the cocoa powder, sugar, and vanilla. Beat until firm peaks form.

Store cake, covered, in the fridge.

So Easy-Good!

2009-12-01T11:44:00.000-08:00

SPAGHETTI WITH BROWNED BUTTER & MYZITHRA

Oh. my. gosh.

If you've ever been to the Old Spaghetti Factory you've no doubt ordered this. If not...WHY not?! It's so good.

As a teenager on a date with my future husband to the Spaghetti Factory in Seattle for the first time, I ordered this thinking it would be pasta in a cheese sauce - which sounded great in itself! When the plate was placed in front of me I was less than impressed.

But one bite cured me and quick. Amazing!

It's super easy to make and kids love it. The hardest part is waiting for the butter to brown...

~~~~

1 pound thin or regular spaghetti (try it with whole wheat or quinoa pasta!)

1 cup butter

1 cup finely grated myzithra cheese (see below)

Freshly cracked black pepper

Cook spaghetti according to directions on package. While pasta is cooking brown the butter in a small saucepan over medium heat. Just add it to the pan and let it go, don't stir or anything. It will melt, foam, and right after foaming start to brown. (Takes a few minutes.) You will see the color rising from the bottom. Remove from heat immediately and pour over warm pasta, scraping out and including the browned bits.

Toss with the cheese and black pepper. Serve.

~~~~

Myzithra is Greek cheese and comes in three varieties. For this you want the aged, hard one, usually sold in small rounded wedges in bigger grocery stores. It grates into fine, almost powdery shards, but doesn't melt, and will keep it's shape and appearance in this dish.

Photo: Springbank Cheese Co

Not your ordinary cornbread...and not for purists!

2009-11-10T12:22:00.000-08:00

CORNBREAD CAKE

I grew up with this as the only cornbread we ever had, and ate it with soup, chili, chowder...so, of course, it's cornbread to me. But most who try it say it's more cake-like because it's very light and sweet with a touch of cinnamon.

Doesn't matter...it's all semantics! But one thing is for sure - it does have corn in it. Chewy bits that add to the sweetness and flavor...so, there.

I've made this in a long pan, two cake pans, or as muffins and always with lots of butter melting over the hot pieces....no matter the shape, each is wonderful in it's own way.

~~~~

2 cups flour

1 1/2 cups yellow cornmeal

4 eggs

1 1/2 cups sugar

1/2 cup brown sugar, packed

1 cup oil

1 teaspoon vanilla

One 15-ounce can whole kernel corn, undrained

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

3/4 teaspoon baking powder

Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray.

In a large bowl whisk together the flour and cornmeal. Set aside.

To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, undrained corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible).

Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.

(I always rub the top while it's hot with butter...just 'cause. You don't have to do this!)

This freezes great, too. Just wrap tightly with plastic wrap and then foil and freeze.

The need to knead...

2009-10-28T20:15:00.000-07:00

OATMEAL-HONEY BREAD

Every once in awhile I need baking therapy and yeast bread is just the cure!

This one has been making appearances in my home for years - it's my daughter's favorite and yesterday it rewarded me, even though I took out my frustrations on it, with some soft, tender, slightly sweet, golden loaves that disappeared very quickly.

There's nothing like the smell of yeast...watching that dough rise high above the bowl and whoooooosh down when you touch it. The way it yields and molds to your touch and settles into a pan with a contented sigh, ready for it's warm nap.

The homey goodness that is represented in a loaf of homemade bread is precious and rare, these days.

Do your family a favor and give to them a labor of love!

(I have kneaded bread for years - I like to feel the dough, and know when it's ready to rest. But I've also got a big KitchenAid mixer and sometimes that is the way to go. Throw the ingredients in and mix for three minutes with the bread hook. PRACTICALLY INSTANT!!)

~~~~

1 cup boiling water

1/2 cup whole wheat flour

1/2 cup quick-cooking oatmeal

3 tablespoons honey

2 tablespoons molasses or brown sugar

2 teaspoons salt

1/4 cup butter, softened

Two 1/4-ounce packages active dry yeast (the "quick rise" ones are wonderful)

Drizzle of honey

1/2 cup warm water (warmer than lukewarm, but not hot-hot)

1 egg

3-3 1/2 cups all purpose flour

In a large bowl (or bowl of your big mixer) stir together the boiling water, whole wheat flour, oatmeal, molasses, honey, salt, and butter.

In a small bowl dissolve the yeast and drizzle of honey in the 1/2 cup of warm water. Let rest for one minute.

Mix the dissolved yeast and egg into the oatmeal mixture until well combined. Add one cup of flour and stir in until incorporated. Add another cup and repeat. Repeat for the third cup. At this point, if you aren't using a mixer, you will start kneading by hand.

Flour your hands and pull the dough to one side of the bowl. Add 1/2 cup of flour to the bottom of the bowl and lay the dough on it. Bring up one side of the dough and fold it over, pushing down with the heel of your hand, hard.

Turn the bowl 1/4 turn and pull the top edge of the dough up and fold it over, pushing down with the heel of your hand. Continue doing this, adding flour as needed, until the dough is very elastic - about 6-10 minutes.

(If you do it in the mixer, add the three cups of flour and mix on medium until incorporated. Feel the dough. If it's very sticky, add the other 1/2 cup. Mix for 2 minutes on medium speed. Dough will still be slightly sticky.)

Drizzle some oil into a big bowl. Gather the dough into a ball and roll in the oil, coating the surface. Place in a warm place, covered. (I turn on the oven just until the elements are red. Turn it off and place the bowl in there.) Let rise until doubled and very light.

Lightly grease two large loaf pans, or 4 mini pans. Set aside.

Punch the dough down, removing as much air as possible. Form into loaves and let rise until doubled again. Preheat oven to 350 degrees during this rising. Bake for 35-45 minutes for the big loaves, 25-30 minutes for the minis, or until golden brown.

Remove from pans to a wire rack and brush the tops with oil while still warm. Cool completely and store in plastic bags.

These are adorable little mini loaves...

just pretending to be bigger!

Falling in love with you...

2009-10-16T14:32:00.001-07:00

PUMPKIN COOKIES with CREAM CHEESE FROSTING

Fall is my favorite time of year, simply for the smells that come from the kitchen! Spicy, warm, sugary, comforting...all leave you feeling loved and cared for.

These cookies are super soft and rich. I added more spices than the original recipe, and topped them with simple cream cheese fluffiness.

I split some of them and made pumpkin whoopie pies with the filling-topping and those were a big hit, although not as gorgeous.

When I don't have a lot of time, spreading the dough into a 9x13 pan and baking into bars is quick and easy. Frost and sprinkle with spice - you're out the door to a potluck or party with a pan of homemade deliciousness bar none!

~~~~

adapted from the Libby's recipe

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons Linda's Pumpkin Pie Spice

OR 1 teaspoon cinnamon and 1/2 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

1/2 cup brown sugar

1 cup pure pumpkin puree

1 egg

1 teaspoon vanilla extract

Frosting/Filling:

8 ounces cream cheese, softened

1 teaspoon vanilla or maple extract

3 cups sweetened whipped cream

Preheat oven to 350 degrees.

In a small bowl combine the flour, baking powder, baking soda, spices, and salt. Set aside.

In a large bowl cream the butter, sugar, and brown sugar until fluffy. Beat in the pumpkin, egg, and vanilla. Beat in the flour mixture just until combined.

Drop by very rounded tablespoons onto a lightly greased cookie sheet and bake for 13-15 minutes, or until golden and set. Remove from sheet and allow to cool completely on a wire rack.

For the filling:

In a medium bowl whip the cream cheese and the extract until fluffy. Beat in the whipped cream, just until combined.

Either frost the cookies with the cream cheese mixture or split the cookies and fill. They must be refrigerated if frosted/filled. I kept the filling in the fridge and used it as needed.

Lemony Lovliness!

2009-10-12T17:01:00.000-07:00

LEMON BREAD

Luscious, lemony, speckled with zest and very moist.....

This started out as cranberry lemon loaf...but when it came time to fold in the ruby-red, dried cranberries, alas I was out. So, into the oven it went - without a key ingredient.

It would have been nice to see those chewy little bits snug in their bed of moist, tender crumbs...but the flavor was still bright and tangy, and I don't have much to complain about!

This bread gets better as it sits - cakey and the flavor more pronounced. I'll give you the recipe as it should be - but even alone and lonely....it'll do just fine!

~~~~

2/3 cup butter, softened

1 1/2 cups sugar

3 tablespoons lemon juice

2 tablespoons freshly grated lemon zest

4 eggs

1/4 teaspoon vanilla

3 cups flour

2 teaspoons baking powder

1 1/2 teaspoons salt

1 cup milk

2 cups diced, dried cranberries or fresh or frozen blueberries, raspberries, blackberries - go wild!

Glaze:

1/2 cup powdered sugar

1/2 cup lemon juice

Preheat oven to 350 degrees. Coat 4 mini loaf pans (or 2 regular size) with vegetable cooking spray.

In a large bowl cream the butter and sugar until fluffy. Beat in the lemon juice, zest, and eggs, and vanilla until well combined.

In another bowl stir together the flour, baking powder, and salt. Add alternately with the milk to the egg mixture, beating just until combined after each addition. Fold in berries, if using.

Divide batter among prepared pans and bake for 30-40 minutes if making mini-loaves. Remove to a wire rack, but leave in the pans.

In a small bowl combine the glaze ingredients. Pour over the hot loaves and allow to cool completely before removing from pans. Wrap tightly to store.

Twirling-swirling...

2009-10-07T18:20:00.000-07:00

CREAM CHEESE CINNAMON SWIRLS

Cookies and milk...cookies and coffee...cookies and cookies for all I care - nothing is more comforting than a homemade COOKIE!

The cream cheese in this dough makes it flaky-tender and very easy to work with. I swirled mine with cinnamon-sugar, but adding finely chopped nuts or chocolate would be wonderful.

(The dough itself has no sugar, so using it for savory fillings would be great. Leave out the vanilla and add garlic and parmesan, maybe? How about a little cayenne or chipotle? )

But back to sweet cookies...these would be beautiful on your holiday platters - and made larger and filled with chopped raisins or cranberries could be eaten for breakfast!!

What? That's within the realm of possibilities!

~~~~

adapted from Taste of Home

1 cup butter, softened

One 8-ounce pkg cream cheese, softened

1 teaspoon vanilla extract

2 cups flour

1/4 teaspoon salt

1 cup sugar

2 teaspoons cinnamon

In a large bowl beat the butter, cream cheese, and vanilla until fluffy. Combine the flour and salt and gradually beat it into the butter mixture.

Divide dough in two and wrap each tightly in plastic wrap. Chill for 1 hour. Combine cinnamon and sugar and set aside.

On a lightly floured surface, roll each portion into a rectangle - about 1/4 inch thick. Spread the sugar mixture to within 1/2 inch of the edge. Roll up tightly - starting at either the short or long edge. (Starting at the short edge will give you a fatter log, and bigger cookies.) Wrap log tightly and chill for 30 minutes.

Preheat oven to 375 degrees.

Slice logs into 3/8 inch slices and place two inches apart on a lightly greased baking sheet. Bake for 14-16 minutes, or until lightly browned. Cool on a wire rack.

TIP: I like to take a 12-inch piece of sewing thread and use that to cut things like this - keeps them from being squished with the knife. Simply hold the thread in both hands and slide it under the log. Bring both ends up and cross them, pulling until it cuts through the dough. Perfect!

Ready for an oven nap...

Spice-spice, Baby!

2009-10-01T10:45:00.000-07:00

PUMPKIN PIE SPICE

There are few spice blends that I use more than Pumpkin Pie. It's so good in everything - from my Pumpkin Protein Shake, to Greek-style yogurt, cheesecake, quick breads, spice cookies, sprinkled on oatmeal...the list goes on and on.

The one that you can buy is good in a pinch...but nothing beats the hand-picked cinnamon, freshly grated nutmeg, high-quality ginger and all the LOVE that goes into making your own!

I know there are higher-end places you can buy spices, but I love Penzey's. They are super fresh and affordable, and have a big variety.

(I like to be on a budget, but if you know of great finds that you can't live without...let ME know, too. A girl's gotta network, right?!)

Making your own blend means you can choose the flavors you love to dominate, add just a touch of this or that and go heavy on something else. This recipe is the ratios that I love - add, subtract...use a stronger or milder cinnamon - whatever makes you happy in your heart!

~~~~

For the standard, Libby's-everybody-loves-it pumpkin pie recipe (two pie-big can) I use 3 1/2 teaspoons of the mix.

12 teaspoons China Cassia cinnamon

6 teaspoons ground ginger

3 teaspoons cloves - grind your own if you can

1/4 teaspoon allspice- grind if you want

1/4 rounded teaspoon freshly grated nutmeg

Combine all and store in an airtight container, if you don't use it all at once. (Like jumping in and wallowing around...ooops...sorry. Got carried away.)

Simply Elegant!

2009-09-28T16:42:00.000-07:00

ALMOND CHEESECAKE

WOW! Just lovely, aren't we?

This cheesecake is so easy, but the reward is great. Rich, decadent, and utterly divine...a perfect addiction (ha! a typo...but I'll leave it, because it will probably be true!)....the perfect addition to your Holiday dessert table.

I posted this as a sugar free version in my other blog - but we don't mess around here at Stick to Your Hips! Fully fatted cream cheese, and real sugar is the way we roll. (If you want the more figure-friendly recipe, you'll find it here. It's just as good, and no one will ever know it's sugar free...guaranteed!)

~~~~

Crust:

Vegetable cooking spray

1 1/2 cups graham cracker crumbs

1/4 cup ground almonds

1/3 cup butter, melted

Filling:

Four 8-ounce pkgs cream cheese, softened

1 1/4 cups sugar

1 1/2 teaspoons almond extract

1 teaspoon vanilla extract

4 eggs

1/4 cup heavy whipping cream

1 tablespoon flour

Topping:

2 cups sour cream

1/4 cup sugar

1 teaspoon vanilla extract

Cherry Topping:

1 can cherry pie filling

2 tablespoons Amaretto or Amaretto flavored syrup such as DaVinci or Torani

Preheat oven to 325 degrees.

Spray a 10 inch spring-form pan with vegetable cooking spray and place on a baking sheet.

In a medium bowl combine the cracker crumbs, almond flour and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes. Allow to cool while making the filling.

In a large bowl whip the softened cream cheese until smooth. Beat in the sugar, vanilla and almond extracts. Beat in the eggs one at a time just until blended. Beat in the heavy cream and flour just until combined.

Pour into cooled crust and bake for 1 hour or until set on the edges and jiggly in the very center 2-inches. Keep oven on.

In a small bowl whisk together the sour cream, 1/4 cup sugar, and vanilla extract. Spread to the very edges of the baked cheesecake. Return to the oven for 5 minutes.
Allow to cool on a wire rack for 10 minutes. Run a sharp knife around the edge and cool completely BEFORE removing the sides of the pan. Wrap tightly and chill overnight.
In a small bowl combine the pie filling and the amaretto of syrup. Pour over entire cake just before serving, or spoon on individual slices, if preferred.

Nuttier than...well...just about anything!

2009-09-27T12:36:00.000-07:00

NUTTY GRANOLA

I LOVE THIS GRANOLA!!

The combinations are absolutely endless and you can add, or subtract till you're...NUTS!

Okay...enough with the puns. But it's so good. I have a huge, pretty glass container of it on my counter at all times. Almost. It empties quickly...but it's easy to mix up and freezes great, if you need to do that.

This makes a lot - but sometimes I double the batch because it's not double the work. Stored in the freezer in ziploc bags it's ready and waiting when you are!

Sprinkle on yogurt, use as a crust for fruit crisp, eat out of hand, or in a big bowl of icy milk, or make into trail mix with added M&M's or dried fruit - any way is fabulous.

My dad used to make the granola in our house...brings back great memories of him in the kitchen. He-man baker...yep, he was. I miss those days, but can relive them through every batch. As my house wakes up to the smell of cinnamon and maple syrup and the toasty scent of nuts and oats, it sends me straight back to childhood.

I hope this becomes a favorite in your house, too...

~~~~

I have one of the BIG stainless bowls - two and a half feet across, maybe. I mix it AND bake it in that - works great. I'm not kidding when I say it makes a LOT. Halve the recipe if you don't want to OD on granola!

~~~~

Vegetable Cooking Spray
6 cups old-fashioned oats OR 3 cups old-fashioned and 3 cups quick
1 cup almonds (sliced, or slivered)
1 cup cashew halves OR macadamias (roasted, salted)
1 cup sunflower seeds (raw or roasted)
1 cup peanuts (roasted, salted OR honey or toffee roasted)
1 cup pecan halves
1 cup coconut
1 cup wheat germ
1 cup sesame seeds or flax seeds
1 cup vegetable oil
6 tablespoons butter
1 cup brown sugar OR combo of white and brown

1 cup honey or maple syrup (pancake syrup is fine)
1 cup peanut butter
1/2 teaspoon salt
2 teaspoons vanilla extract (try almond or maple or...)
2 teaspoons cinnamon

Preheat oven to 275 degrees.

In a large bowl, coated with vegetable cooking spray, combine oats, almonds, cashews, sun seeds, peanuts, pecans, coconut, wheat germ, and sesame or flax seeds. In a small saucepan, over medium heat, stir together until melted the oil, butter, brown sugar, syrup or honey, peanut butter, salt, vanilla, and cinnamon. Pour over the oat mixture and stir very well, until all is coated.

If the bowl you are mixing it in is metal put it directly into the oven. (Spread it up the sides so more of the surface is getting toasted.) If not, spread mixture into a large roasting pan or a large baking sheet. (May have to bake in two batches if using a baking sheet.) Place in oven and bake, stirring every 25 minutes, until golden brown and the oats lose their 'raw' taste. (Takes 2 1/2 hours or longer when I use the bowl. The pan will be more like 1 1/2-2 hours.)

**A half batch won't take as long to bake. The thinner it's spread out, the faster it toasts.

Don't be a scaredy-cat, doggone it! Make elephant ears!

2009-09-21T18:29:00.000-07:00

ELEPHANT EARS

Remember going to the fair - the scones, the cotton candy, the hot dog on a stick...

My very favorite though, will always be the elephant ears - simply for the memories.

When my daughter was about 3 or 4 years old we were at our big state fair. We'd had plenty of the other healthy stuff - you know , corn dogs, three or four kinds of burgers and mountains of curly fries - and were going for some dessert. Okay... dessert in yet one more form!

We asked girlie if she'd like an elephant ear. Now, this is a kid who is very literal, even as a grown woman...but back then...WOW.

The look on her face....

Imagine being asked to taste the most disgusting thing you can think of....she just had as far as she was concerned.

Poor little lamby!

This recipe is actually from my youngest daughter and is so easy it's ridiculous. You can make them as big or little as you want, and in any shape. Traditionally topped with cinnamon-sugar, but equally scrumptious with jam or honey. (I made them about 4 inches across. Of course, bigger - the size of a dinner plate - they actually look like...well...elephant ears! Imagine that...)

~~~~

2 cups flour

4 tablespoons sugar

1 teaspoon baking powder

1 teaspoon salt

6 tablespoons butter, melted

2/3 cup milk

Toppings: melted butter, cinnamon-sugar, powdered sugar, jam, honey

In a large pot heat 1 inch vegetable oil over medium heat. (Turn down if it starts to smoke.)

In a medium bowl stir together the flour, sugar, baking powder, and salt. Stir in the melted butter and milk just until combined. On a liberally floured counter or board gently knead the dough 10 times. Pat and roll out into 1/8th inch thickness (or as thick as pie crust). Cut into any shape or size.

Test oil with a small piece of dough...it should sizzle and start turning brown with in 20 seconds or so.

Drop 3-4 pieces into the hot oil and turn when golden brown. Drain on wire rack or on brown paper or paper towels. Brush with melted butter and sprinkle with sugar or spread with jam.

Wake up, Sleepy Head...

2009-09-16T16:59:00.000-07:00

Special-Morning Coffee Cake

Snoozing along, under a warm quilt, snug as a bug and oblivious to the world...when the sweet scent of sugar, cinnamon, and vanilla gently wakes you.

Yawning and stretching, gratefully accepting a cream-laced, steaming cup of coffee and sinking into the generous pillows behind your back.

A gorgeous tray is lovingly placed over your lap and the site of golden, melting butter atop a wedge of cloud-like cake - melted nuggets of brown sugar and spice sunk into it's depths, greets you.

Ah, Heaven on a lazy Sunday morning!

Now, if only we could find a benevolent baker and server to bring to life this fabulous dream....

~~~~

Vegetable cooking spray

1/4 cup butter, softened

1/4 cup flour

1/4 cup brown sugar

1/4 cup sugar

1 teaspoon cinnamon

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

3/4 cup sugar

1/3 cup butter, melted

1/2 cup milk

1 1/4 teaspoons vanilla

Preheat oven to 350 degrees. Coat an 8x8 inch baking pan or a 9-inch springform pan with the cooking spray and set aside.

In a small bowl, with a fork, mash together the softened butter, 1/4 cup flour, brown sugar, sugar, and cinnamon. (It will be more creamy instead of dry like a traditional streusel. But this will cause the clumps to fall into the cake instead of sit on top. Yay!)

In a small bowl combine the 1 1/2 cups flour, baking powder, and salt. Set aside.

In a large bowl beat the egg and sugar until fluffy. Beat in the melted butter, milk, and vanilla. Add the flour mixture all at once and stir together just until incorporated. Don't overmix.

Pour into prepared pan and dot the surface with the brown sugar mixture. Bake for 25-30 minutes or until moist crumbs cling to a toothpick inserted in the middle. Best served toasty warm.

You spicy little thing, you!

2009-09-10T10:35:00.000-07:00

GINGER-MOLASSES COOKIES

Pour yourself a cup of Chai tea and slip one of these beauties onto your saucer - sit back, soothe your soul, and overdose on spices. The perfect way to spend a drizzly almost-Autumn afternoon.

My husband's favorite cookies are anything molassesy and gingery - so I couldn't wait to try these.

I have to thank the Del Sisters for the inspiration on this little sweetie. Soft, very gingery, rich, and just-right-sweet, these are really pretty FABulous!

I added brown sugar for moisture, thought I had whole wheat flour, but didn't, so used all white, and chilled the dough for 30 minutes to keep them from spreading all over creation. I really wanted a soft, chewy cookie this day instead of a crispy one.

These did not disappoint. Kind of chewy on the outside, but fluffy and cakey on the inside.

(I love to make BIG cookies - the bigger the better...and this seems to suit my family just fine.

At least no one has ever said, "Sheesh, mom...make smaller cookies, for gosh sakes." Nope. Have not once heard those words.)

UPDATE! - It's been a week and a half since I made this batch and kept them wrapped. They get better and BETTER as they age!! So moist, and the spices get more pronounced.

I think this may be my favorite molasses -ginger-spicey cookie ever. So far. For now....

~~~~

1/2 cup butter, softened

1/4 cup cream cheese, softened (I used reduced fat...worked great)

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 tablespoon water

1/4 cup mild molasses

2 cups flour

1 tablespoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

In a large bowl beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Beat in the egg, water, and molasses.

In a small bowl combine the flour, ginger, cinnamon, cloves, nutmeg, soda, and salt. Add all at once to the butter mixture and beat just until combined. Cover and chill dough for 30 minutes.

Preheat oven to 350 degrees. Drop dough by a tablespoon or 1/2 cup - I don't care! - onto a baking sheet and sprinkle with sugar. Bake for 10-12 minutes depending on the size, or until just set. (I made almost-1/3-cup size and baked for exactly 12 minutes. Perfect! I also re-sprinkled with sugar while still hot...just cause.) Cool on a wire rack.

I got 16 big, thick cookies.

Cake Emergency?

2009-09-08T16:23:00.000-07:00

MAYONNAISE CAKE

My mom passed away almost 4 months ago, and I was fortunate enough to get to go through all of her cookbooks. A bittersweet task, for sure.

After all...my love of cooking, and especially baking, came directly from her kitchen. Growing up and being without extra cash for groceries other than beans, potatoes, and protein, dessert was a once-a-week specialty item, if that. (The cookie jar, however was continually full to the brim. Apparently cookies were not considered dessert. I'll not argue the point...a higher authority has spoken...we'll leave it be.)

Mom had shelves and shelves of books. I quickly learned - leafing through them - that tucked inside each would be several handwritten recipes, or clippings, or tearing-out-of-magazines, and I was discovering what her favorite types of dishes, or secret passions, were:

Zucchini - a whole sweet little notebook filled with recipes taped to the pages. Mushrooms - big circles around every recipe that contained them. Bread - yeast, mostly - gorgeous, giant, country loaves, or dainty rolls that looked like birds.

And amongst all the traditional Betty Crocker, Better Homes & Gardens, and every single Taste of Home ever published were scattered cookbooks picked up from all the places she traveled. Far or near - from Texas to Massachusetts - she snatched one up. Often times, two. And within a few days back from her vacation, I'd get a package in the mail. A loving gift to a fellow cook.

I brought armloads of them back to my house and found one from Sturbridge, Mass. Inside was a recipe for mayonnaise cake. I'd heard of this, but had never made one, so yesterday was the time.

I changed it a little - added some chocolate chips, coffee crystals, and a touch of cinnamon. It's very moist and definitely unique. I have a favorite chocolate cake recipe, and nothing will ever usurp it...so this will be a "snack cake" and it will know it's place - but shall show up, cooling on my counter, several times in the future, I'm sure! (Hon called it Brownies - whatever...doesn't matter in the least!)

What I found entertaining was the commentary beneath the recipe: "This is a wonderful cake to make if you don't have eggs and need a cake for an emergency."

I love it.

Finally, someone is ready to admit there is such a thing...and thankfully, gave a solution to remedy it!!

So...for YOUR next cake emergency - here ya go...

~~~~

Vegetable cooking spray

1 cup mayonnaise

1 cup sugar

1 teaspoon vanilla

2 cups flour

1/4 cup unsweetened cocoa powder

1 teaspoon instant coffee crystals

2 teaspoons baking powder

1/2 teaspoon salt

1/8 teaspoon cinnamon

1 cup water OR 1 cup leftover coffee, but omit the crystals

3 tablespoons chocolate chips

Preheat oven to 350 degrees. Coat a 9 inch baking pan with cooking spray and set aside.

In a large bowl whip the mayonnaise, sugar, and vanilla until fluffy. In a small bowl combine the flour, cocoa powder, coffee crystals, baking powder, salt, and cinnamon. Alternately add the flour mixture and the water to the mayo mixture, beating well after each addition. Fold in chocolate chips.

Pour into prepared pan and bake for 25-35 minutes or until large moist crumbs are attached to a toothpick when inserted in the middle. Cool on a wire rack and frost if desired.

I served it with Chocolate Whipped Cream: 2 cups sweetened whipped cream with 2 tablespoons chocolate sauce stirred in.

Sweet Summer!

2009-09-06T21:09:00.000-07:00

FRESH STRAWBERRY CHEESECAKE

(No-Bake)

Oh, good gosh...I thought I'd put this on the blog earlier this summer. I hope you can still find strawberries, but if not, and you want to make this, try ANY other fresh fruit.

Absolutely gorgeous, with a filling that's light and fluffy, not dense or cakey like a baked cheesecake.

I say it's no-bake, although I did use a pastry crust. A graham cracker or cookie one would be just as great.

Life doesn't get much better! Seriously...if it does, tell me how!

If you're looking for a no-sugar-added version of this very recipe...I have it HERE.

~~~~

One pastry pie crust, baked and cooled completely OR graham crumb crust, baked, cooled
2 cups heavy whipping cream OR One 8-ounce container Cool Whip, thawed
Two 8-ounce pkgs reduced-fat cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups chopped fresh strawberries
Enough whole berries, cut in half to cover the pie
1/3 cup strawberry jam, melted

If using heavy whipping cream, in a medium bowl, beat cream and into soft peaks and set aside in the refrigerator.

In a large bowl, beat cream cheese until smooth. Beat in sugar, vanilla, and almond extract. Fold in whipped cream OR Cool Whip and chopped strawberries. Spoon and mound filling into cooled crust. Garnish with strawberry halves.

Brush melted jam over berries and chill until set. Cover loosely and store in fridge.

Speak French to me...

2009-09-04T14:00:00.000-07:00

PLUM CLAFOUTIS

Silk pajamas, gauzy curtains, a sweet morning breeze through the window...a sleeping kitty, a captivating book, a cup of coffee laced with cream - and a gorgeous Clafouti studded with ruby jewels...sigh...

I'm not sure if it's supposed to be a dessert, but I like it for breakfast. With a little warm cream drizzled over - what a way to start the day!

I've taken out some of the heavy flour and added satiny sour cream for a lighter, softer, richer version. So, so fabulous!

Any fruit is welcome to star in this recipe. Berries, pears, nectraines - whatever your little heart desires.

~~~~

Vegetable cooking spray

2 eggs

1/3 cup + 2 tablespoons sugar, divided

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

3 tablespoons flour

1/8 teaspoon salt

2/3 cup sour cream

1/3 cup milk

3-6 plums - depending on the size

3 tablespoons butter, melted

Preheat oven to 350 degrees. Coat six 4-ounce ramekins, or a pie plate with cooking spray and set aside. (If using ramekins, place on a baking sheet.)

In a large bowl whisk the eggs with the 1/3 cup of sugar until combined. Whisk in the vanilla and almond extracts, flour, and salt until smooth. Whisk in sour cream and milk. Set aside to rest for at least 10 minutes.

Cut plums in half and remove pits. You may quarter or dice them or leave each half whole. Place enough in each ramekin to cover the bottom. Divide the egg batter amongst the cups and bake for 20-25 minutes (30-40 minutes for a pie plate) or until set. (They will be pale.) Remove from the oven and turn on the broiler.

Drizzle the melted butter over clafouti and sprinkle with the reserved 2 tablespoons of sugar. Return to the oven, under the broiler, for 1-2 minutes or until golden brown. Serve warm.

Gimme some sugar...

2009-09-03T20:34:00.000-07:00

SUGAR DONUT MUFFINS

I have to give a sweet thank-you to Karly at Buns In My Oven for inspiration of these delicious gems! There are lots of versions out there, but I happened upon hers.

Moist, cakey, slightly spicy, buttery, and rolled in sugar - I mean, really, now...how much more wonderful do we need?!

I agree with Karly - these are better as they sit. They get more dense and do have the feel of a cake donut.

I added a little lemon zest, but didn't have fresh nutmeg to grate - GASP (forgot to make my order from Penzey's one of my favorite places on earth!) so I used mace. Subtle, but very good. And I left off the cinnamon...but the butter was flowing freely.

Life is delectable!

~~~~

3/4 cup sugar

1 egg

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg or mace

3/4 cups milk

1/4 cup oil

1 teaspoon vanilla

1/4 teaspoon lemon zest

1/4-1/2 cup butter, melted

1/2 cup sugar

Preheat oven to 350 degrees. Coat 24 mini muffin cups or 12 regular-sized muffin cups with vegetable cooking spray and set aside.

In a large bowl beat the sugar and egg until light and fluffy. In a small bowl combine the flour, baking powder, salt, and spice. In another small bowl whisk together the milk, oil, vanilla and zest.

Add 1/2 of the flour mixture to the sugar mixture and stir just till combined. Stir in 1/2 the milk mixture and stir to combine. Repeat. Don't overmix.

Divide among muffin cups and bake for 12-17 minutes, depending on the size, or when moist crumbs are attached to a toothpick when inserted in the middle.

Allow to cool for a few minutes and dip tops (or the whole thing!) into the melted butter. Let absorb for a couple minutes and then roll in sugar. Cool completely. Store in an airtight container or wrap in plastic wrap.

Need a little comfortin'?

2009-08-31T20:05:00.000-07:00

PIE CRUST COOKIES

Pastry crust is one thing - as good as it gets, actually! But coax that dough into thin, flaky cookies and you've got a recipe for home-grown comfort, bar none.

Glistening with sugar crystals and cinnamon specks - baked to perfectly golden gorgeousness, these cookies were traditionally made from the 'scraps' after mom or gramma made pies.

I remember hoping and praying that there would be some left over dough and that we could feast on these rare treats long before the pie was ever cut and served.

When my kids were little, I started making these for no good reason except the love of watching children smile and thank me for the gift from my oven.

Do try them - not only at the holidays or when you make your pies, but just because you can.

~~~~

One recipe for Perfect Pie Crust, chilled (Or half... it does make enough for 4 crusts!)

1/2 cup sugar

2 teaspoons cinnamon or any other sweet spice you'd like

Handling as lightly as possible, and on a floured surface, roll one-fourth of the whole batch (or 1/2 of a half batch) of the chilled dough into 1/8th inch thickness. Not too thick...not too thin. We don't want them terribly fragile. Lightly dust dough with flour when needed.

Cut into strips, circles, diamonds...whatever you like and place on a cookie sheet. Sprinkle liberally with cinnamon-sugar. Bake at 350 for 10 minutes or until just turning golden. Allow to cool completely.

(You may notice a faint vinegar smell right as they are baked. This will dissipate very quickly and you won't taste the vinegar at all.)

Lying in wait...

2009-08-31T15:42:00.000-07:00

PERFECT PIE CRUST

So innocent looking...so safe and unassuming...

But beware! A perfect pastry crust does nothing but patiently waits - for the perfect filling, the careful handling, the beautiful adornments...waits - for the oven and the chance to become golden and puffy, presenting layers of air and a flaky texture that melts in the mouth.

It beckons - tempts and teases...glowing with sugar crystals and wafting it's scent through the kitchen, the house, the neighborhood, even.

One taste and you succumb, forever spoiled to any other. Nothing will be the same after that forkful. There will be no peace, no rest - you will always strive for perfection and be content only when you've lovingly and tenderly brought forth a pie that needs do nothing but simply...

...wait.

~~~~

I love doing this in the food processor as it takes, literally, seconds. But if you do it by hand, only mix til barely combined and never knead pie crust.

This recipe makes enough for two double-crust pies. I usually make a 1/4 of it into pie crust cookies - you know, the ones Gramma used to make. Strips of pastry crust sprinkled with cinnamon-sugar and baked until golden brown and flaky. Yes...those!

~~~~

4 cups flour

2 teaspoons salt

1 tablespoon sugar

1 3/4 cups shortening, in chunks

1/2 cup water

1 egg

1/2 tablespoon white vinegar

In food processor: Add flour, salt, and sugar; whirl for a couple seconds until combined. In a small bowl whisk together the water, egg, and vinegar.

Add shortening chunks to processor and pulse just until large crumbs form.

Add egg mixture all at once and pulse just until combined and it starts to form a ball. Remove from processor, form into a ball while working dough as little as possible. Dough may be somewhat sticky. Place on a piece of plastic wrap and wrap tightly. Chill for at least an hour. Roll or use as normal. 1/4 of ball will make one crust - bottom or top.

(This dough is very soft. Roll on a well-floured surface and dust with flour as needed while rolling.)

If baking by itself for a no-bake pie, prick the crust all over - even on the sides - with a fork. This will allow the steam to release instead of it puffing up. Bake in a 350 oven for about 15 minutes, or until the crimped edges are turning golden. Cool compeltely if using a cold filling.

If using in a pumpkin or fruit pie - bake according to the pie recipe.

By hand: Combine flour, salt, and sugar. Cut in shortening until large pieces form.

In a small bowl whisk water, egg, and vinegar. Drizzle over flour mixture and toss with a fork, just until combined. Be careful not to overwork. Follow remaining directions above.

2009-08-31T13:01:00.000-07:00

Emeralds uncovered...

2009-08-30T11:57:00.000-07:00

ZUCCHINI BREAD

Luxuriating in this sweet, rich quick bread are green jewels that make it even more moist and full of nutritious goodness.

I've made this recipe for years - nothing new or innovative, just really good!

~~~~

3 eggs

2 cups sugar

2 cups shredded zucchini

1 cup oil

2 teaspoons vanilla

3 cups flour

1 1/2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

Preheat oven to 350 degrees. (This next step is optional...I learned it from my Grandmother and have been doing it for years, so continue to do so!) Line two regular loaf pans with foil and coat with vegetable cooking spray. Can also be done as muffins.

In a large bowl beat the eggs with the sugar until creamy. Beat in zucchini, oil, and vanilla.

In a small bowl combine the flour, cinnamon, salt, soda, and baking powder. Stir into the zucchini mixture, just until moistened. Divide between prepared pans and bake for 45-60 minutes or until large moist crumbs come out on a toothpick inserted in the middle. (May need to cover loosely with foil after 30 minutes, to keep it from getting too dark.)

Allow to cool in pans for 10 minutes and then lift out with the foil and cool completely.

What have we here...?

2009-08-28T11:20:00.001-07:00

OREO CHEESECAKE

Two of our favorite things snuggled up together - how scandalous. Let's just look the other way, and let it be though, shall we?

Creamy white and packed with crunchy bits of cream-filled wafer cookies this cake will make a huge splash whenever you serve it!

~My sugar free version of this exact recipe HERE

~~~~

Vegetable cooking spray
1 pkg Oreos, divided
1/4 cup butter, melted
Four 8-ounces pkgs regular or reduced-fat cream cheese, softened
1 1/4 cups sugar
2 teaspoons vanilla extract
3/4 cups sour cream
1/4 cup heavy whipping cream
4 eggs

Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil, so that the butter doesn't seep out and burn in the oven, and place on a baking sheet. Set aside.

Finely crush 3/4 of the pkg of the Oreo cookies and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.

In a large bowl whip the softened cream cheese just until smooth. Beat in the sugar, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice.

(Cheesecakes will be creamy-soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest!) Makes 18 servings.

Macaroni Salad for my Loverly!!

2009-08-23T14:30:00.000-07:00

MACARONI SALAD

This is my daughter's favorite salad so I made it today for her birthday party.

Pasta salads always look so good right out of the gate, but as time goes by they tend to be dry - the pasta soaking up all the goodies and leaving less than gorgeousness behind.

One thing that seems to help a bit is to cook the pasta a day ahead. Let it cool and then I spray it with olive oil cooking spray fairly liberally and then cover and chill overnight. Just an fyi, if you're interested in trying it.

All of these measurements are to taste, basically. Add, subtract, stand on your head - whatever you like.... Sometimes I add frozen peas - just throw them into the hot pot of pasta right before you drain it - that's good, too.

This is not fancy...not gourmet...not nouvelle cuisine...just old-fashioned good.

~~~~

6 cups cooked macaroni - if you don't have the salad size don't fret

1 1/2 cups small cubes of cheddar cheese

1 cup mayonnaise

1/3 cup whipping cream or half & half

2 tablespoons dill pickle juice - right out of the jar

1 1/2 tablespoons prepared yellow mustard

3 tablespoons sweet pickle relish

1/2 tablespoon dried dill weed - fresh is great, if it's handy

Salt & freshly cracked black pepper to taste

In a large bowl combine the macaroni and cheese. Add the mayonnaise, cream, pickle juice, mustard, pickle relish, and dill; mix well. Add salt and pepper to taste. Add more mayo or cream as needed for creaminess. Chill for at least an hour. (May seem too wet at first, but it will soak up some of that...)

Have a lonely main dish? This'll keep it company just fine...

2009-08-20T17:09:00.000-07:00

ALMOND ORZO

How comforting - a quick dish full of fragrant lovelies like sweet onions, garlic, Parmesan, and toasted almonds.

Perfect with your roasted chicken, broiled salmon, or all by itself with a fork for a moment of contented joy.

I got the inspiration from Sweet Bird...thanks, you! I didn't have any fresh basil, so used dried in the cooking process - good...but fresh would be fab...

~~~~

1 tablespoon butter

1 cup sweet onion, diced

1 clove garlic, minced

3/4 cup orzo

1 1/2 cups chicken broth

1 teaspoon dried basil

3 tablespoons finely grated Parmesan

1/4 cup sliced almonds

2 tablespoons green onions

In a saucepan, over medium heat, saute the onion and garlic in the butter until just golden. Add the orzo and cook for a minute longer. Stir in the chicken broth and basil. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed.

In a small skillet, over medium heat, toast the almonds, stirring frequently.

Gently stir Parmesan, almonds, and green onions into cooked orzo.

How very lovely!

2009-08-19T08:00:00.001-07:00

CASSATA CAKE

A friend - who's NOT a baker by any stretch of the imagination - asked me for a recipe for a Cassata Cake that she could make for another friend for her birthday. (I'm not Italian - I'd never heard of it, sorry to say!)

This is what I came up with - and not knowing the difference - think it's pretty darn wonderful.

Miss T also wanted me to come to Florida (I live in Washington Sate) to help her bake it... girlfriends slumber party weekend! I can't be there...but I sent her step by step photo instructions and I think (hope) it will be fine.

I'm sure it will be.....maybe I can still make that flight....

(In searching and learning about this, I've seen them frosted only on the top or all over - filled with fruit and nuts, or just cream - so I guess it's whatever you love, put it in there! These are Miss S's favorite flavors...you do what you wish.

I also used a 4 inch cookie cutter and made individual cakes. This was actually genius on my part....I wanted more to work with if for some reason it turned into a huge mess before getting a photo - which has happened more times than I care to admit. See? Genius, I say....)

~~~~

Genoise:

Vegetable cooking spray

3/4 cup Softaskilk brand cake flour, plus additional for dusting pans

1/4 rounded teaspoon table salt (not Kosher)

6 large eggs

3/4 cup sugar

1 1/2 teaspoon vanilla

Preheat oven to 350 degrees. Generously grease three 8-inch cake pans with cooking spray. Dust with flour on bottom and sides, tapping out extra.

Sift together the flour and salt into a small bowl. Set aside.

In a large bowl beat together the eggs, sugar, and vanilla for 10 minutes or until pale, tripled in volume and forms a ribbon when the beaters are lifted. (See photo below)

Very carefully, with a spatula, fold in the flour/salt just until moistened. Divide evenly between the prepared pans and bake for 10-13 minutes, or until golden and they don’t indent when you touch them in the middle. Allow to cool on wire rack for 10-15 minutes. Run a sharp knife around the edge and invert onto rack. (May need to run a cake/pie server under the cake if it wants to stick to the pan.) Cool completely.

Raspberry Sauce:

2 cups fresh raspberries

1/2 cup sugar

Pinch of salt

1 teaspoon fresh lemon juice

In a medium saucepan place raspberries, sugar, salt, and lemon juice. Bring to boil over medium heat, stirring occasionally. Cook for 5 minutes. Remove from heat and allow to cool completely. (May be made 2 days in advance and kept in the fridge.)

Ricotta Filling:

One 15-ounce container ricotta cheese

1 teaspoon Fiori de Scilia (if you don’t have that use 1 teaspoon pure vanilla extract plus 2 teaspoons fresh lemon or orange zest)

2/3 cup sugar

In a food processor combine ricotta, Fiori (or vanilla and zest), and sugar until smooth and silky. Transfer to a bowl, cover and chill, if not using right away. (May be made 2 days in advance and kept in the fridge. Remove from fridge to set at room temp for 30 minutes before assembling the cake.)

To assemble cake:

Additional ingredients needed:

1/2-3/4 cup Chambord

2-(5) cups homemade sweetened whipped cream – if completely frosting the cake you will need the (5) cups…1 (2 2/3) cup heavy whipping cream, 2 (5) tablespoon sugar, 1/2 (2) teaspoon vanilla extract

1 cup fresh raspberries

Mint leaves, if desired, for garnish, lemon zest

Remove Ricotta Filling from the refrigerator and allow to set at room temperature for 30 minutes for easier assembly.

Place one layer of the cake on a plate or cake stand. Brush or drizzle enough Chambord (about 3 tablespoons) over the cake to become moist, but not soggy, allowing it to soak in for a couple minutes.

Carefully spread half of the Ricotta Filling over the cake layer. Carefully spread half of the Raspberry Sauce over the ricotta layer.

Repeat with second cake layer, Chambord, remaining Ricotta Filling, and Raspberry Sauce. Place final cake layer on the top and brush with remaining Chambord.

Spread whipped cream over the top layer of cake (or frost entire cake with whipped cream) and scatter whole berries. Garnish with fresh mint leaves and fresh lemon zest, if desired.

Chill for at least two hours.

Crispy little savory cookie...

2009-08-18T17:31:00.000-07:00

PEPPERY CHEDDAR SHORTBREAD

I love the flavor of these - the sharp bite of the cheddar and chunks of black pepper...the flakey, crispy crunch. They are a perfect little cracker-cookie for a soup or salad lunch.

It doesn't matter what kind of cheese you use - white cheddar, montery jack, swiss - any and all would be wonderful. Make them as thin as you like...in balls, flattened, slices or roll the whole thing out and score before baking - does not matter.

All that counts is that you get them in your mouth ASAP!!

~~~~

8 ounces cheese - finely shredded (white cheddar, swiss, colby jack)

1/2 cup butter

1 1/2 cups flour

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon sugar

Sea or Kosher salt for sprinkling

In a large bowl place the finely shredded cheese, butter, flour, salt, pepper, and sugar. Cover with plastic wrap and let sit at room temperature for 40 minutes.

Beat with an electric mixer until well blended. Should be coarse textured and not sticking together. Use your hands to form it into a log. Wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 350 degrees. Slice the roll into 1/4 inch slices (or roll into balls and flatten, or roll the whole thing into a square and score). Place on an ungreased baking sheet. Sprinkle with flaky salt. Bake for 20 minutes or until lightly golden and set. Makes 20 'cookies'.

A sweet with your tea...

2009-08-18T10:29:00.000-07:00

CINNAMON-CHOCOLATE TEA BREAD

Don't you just love to make quick breads?! The variations are completely endless and it's so comforting to know they can be whipped up in moments and cooling on the counter not much longer than that! LOVE IT.

This one is soft and buttery - and that ribbon of goodness running through it makes it perfect for an afternoon with a cup of tea (or iced latte, as I'm known to do more often than not!) and a good book...a sleeping, purring kitty on your lap is nice, too - if you can find one to cooperate.

I cut the recipe in half here to make two mini loaves...just enough...not too much. (Okay...so you can eat the whole loaf and no one will care!)

~~~~

Topping:
1/3 cup sugar
2 tablespoons butter, softened
1/2 teaspoon cinnamon
1/3 cup chopped dark chocolate (milk choc would be fine, too)

Bread:
1 cup flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons butter, softened
1/2 cup sugar
1 egg
2 tablespoons milk
1/2 teaspoon vanilla
1/4 cup sour cream

Preheat oven to 350 degrees. Coat 2 mini loaf pans with vegetable spray.

For the topping:
In a small bowl cut the softened butter into the sugar and cinnamon with a fork. Stir in the chopped chocolate and set aside.

For the bread:
In a small bowl stir together the flour, salt, baking powder, and baking soda. Set aside. In a medium bowl cream the butter with the sugar until fluffy. Beat in the egg, milk, vanilla, and sour cream. Stir the dry ingredients into the egg mixture just until combined. Pour 1/4 of the batter into each prepared pan (or 1/2 of the batter into an 8x8 pan). Sprinkle 1/4 of the topping onto the batter in each pan. Divide the remaining batter between the pans and sprinkle the remaining topping over the top. Bake for 20-25 minutes or until a tester comes out with large, moist crumbs when inserted into the middle.

Remove from the oven to a wire rack. Run a sharp knife around the edge and allow to cool for 10 minutes. Remove from pans and allow to cool on wire rack. Slice and eat while slightly warm or wrap each mini loaf tightly with plastic wrap.

The darker...the better!

2009-08-17T12:32:00.000-07:00

DARK MOCHA CAKE

This cake isn't just moist - it's SUPER moist. I know there are a thousand versions of it going around, but it's on here because this has to be the most requested cake I make...so far. Life's not over, yet!!

I love to use it for everything - it stands up to stacking and frosting, but my favorite way is as a 'shortcake' for berries. Straw, raz, black...any berry is a star with this cake! Lots of creamy, white whipped cream and I can be happy.

~~~~

2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup oil
1 1/2 cups hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract

Peheat oven to 350 degrees. Coat a 9x13 or two 8-inch rounds with vegetable cooking spray.

Combine flour, salt, baking powder, baking soda, and cocoa in a small bowl and set aside. Combine the sugar, oil, coffee, milk, eggs, and vanilla in a large bowl; beat at medium speed for about 2 minutes. Batter will be thin.

Pour into prepared pans and bake for 25 to 30 minutes, until a toothpick comes out clean near the center.

Do not overbake by waiting until cake comes away from the sides of the pan. Cool in pan on a wire rack and when almost cool place some toothpicks randomly into the cake and cover loosely with plastic wrap or foil. This will keep it even more moist.

Butter makes it better. Do I hear an Amen?

2009-08-14T15:33:00.001-07:00

CHIPOTLE BUTTER

A dab of this spicy, creamy butter on a tender steak, burger, or corn on the cob is all you'll need for super flavor! Even slather on crusty bread and grill or broil until golden for your family - they'll love it.

I use this on everything. Fish, veggies...and just got a brainstorm to put it on popcorn. Woohoo!

(Adjust the heat by adding or taking away some of the pepper.)

~~~~

1 stick butter, softened
1-2 canned chipotle peppers, minced (seeded if desired)
2 tablespoons of the chipotle sauce that comes with the peppers
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped cilantro
Pinch garlic powder

In a small bowl whip the butter, with an electric mixer, until smooth and fluffy. Add the minced peppers, chipotle sauce, lime juice, cilantro, and garlic powder. Whip until incorporated. Transfer to a serving bowl, cover and chill. (The longer it sits, the deeper the color and richer the flavor.) Just before serving put a teaspoon of the cold butter on cooked steak or burgers and allow it to melt over the top. For bread, leave softened for easier spreading. Makes 24 servings.

Hello, Gorgeous!!

2009-08-12T16:35:00.000-07:00

BLUEBERRY-RICOTTA-ALMOND MUFFINS

Wow, wow! Beautiful little beauties just waiting for that cup of coffee and a lazy Sunday morning...

Sigh...

~~~~

1/4 cup butter, softened
1/2 cup sugar
1 whole egg
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup ricotta cheese
3/4 cup flour
1/2 cup almond flour (Bob's Red Mill brand is great)
1/4 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen blueberries
Sugar

Preheat oven to 350 degrees. Grease 12 regular muffin cups and set aside.
In a large bowl cream the butter and NS crystals. Beat in whole egg, egg white, vanilla extract, almond extract, and ricotta cheese. In a small bowl mix the flour, almond flour, salt, and baking powder. Stir into the ricotta mixture just until moistened. Fold in 1 1/4 cup berries.

Fill muffin cups with batter. Press the remaining berries on the top of the batter and sprinkle with sugar. Bake for 18-20 minutes or until golden on the edges and a tester comes out with moist crumbs. Makes 12 regular-sized muffins.

Again with the coffee flavored desserts....!

2009-08-12T15:59:00.000-07:00

HAZELNUT LATTE PANNA COTTA

Silky, cool, light YUM! Flavored with rich coffee and the scent of hazelnut...your favorite latte in a cold cup of decadence!

You could use any flavored coffee sryup, actually - butter rum, French vanilla, Irish Cream...use your imaginations, kids!

~~~~

1/2 cup milk

1 1/2 teaspoons powdered gelatin

1 1/4 cups half & half

1/4 cup hazelnut flavored syrup (the sweetened kind to flavor coffee)

3 1/2 teaspoons instant coffee crystals

1 tablespoon sugar

Pinch salt

Pinch cinnamon

In a small saucepan stir together the milk and gelatin powder. Allow to stand for 5 minutes to soften. Stir over medium heat for one minute to dissolve gelatin. Add fat free half & half, syrup, coffee, sugar, salt, and cinnamon. Stir and heat through, just until warm. Remove from heat and allow to cool slightly, gently stirring every couple of minutes to make sure the coffee crystals are dissolved.

Pour into 4 glasses and chill completely, at least overnight. Garnish with cinnamon scented whipped cream and chopped hazelnuts, if desired. Makes 4 servings.

Beautiful inside and out!

2009-08-11T21:54:00.001-07:00

PECAN CHOCOLATE TORTE

A beautiful cake! Crushed berries would be perfect to nestle between the layers, too.

Take a peek at the inside, below…

(As always, see my sugar-free version of this recipe at Eating Well...Living Thin)

~~~~

Cake:

Vegetable Cooking Spray

1 cup broken pecans or walnuts

2 tablespoons flour

Pinch of salt

2 1/2 teaspoons baking powder

4 eggs

3/4 cup sugar

1/2 teaspoon vanilla

1/8 teaspoon cinnamon

1/4 cup hazelnut syrup (such as DaVinci or Torani)

Frosting:

1 1/2 cups heavy whipping cream

1/2 cup plus 1 tablespoon sugar

6 tablespoons unsweetened cocoa powder

1/4 teaspoon cinnamon

Preheat oven to 350 degrees. Coat two 8-inch round cakes pans with vegetable cooking spray and set aside. Place a medium bowl and electric mixer beaters in the freezer.

In a small bowl combine pecans, flour, salt, and baking powder. In a blender or food processor, add eggs, sugar, and vanilla. Process for 30 seconds. Add the nut mixture. Cover and process until smooth; about 1 1/2 minutes. Divide batter between prepared cake pans. (It will seem like a very little amount of batter.)

Bake for 15-25 minutes or until top springs back when lightly touched. (Centers may appear fallen slightly.) Cool in pans on wire racks for 10 minutes and then loosen cakes and remove from pans. Return to racks and cool completely.

In the chilled bowl whip the heavy cream until soft mounds form. Add the sugar, unsweeted cocoa powder, and cinnamon. Beat until just combined. Return to the fridge until ready to use.

To assemble the cake: Split each layer in half, horizontally, with a serrated knife. Brush at least two of the layers with the hazelnut syrup. Place one on a plate and spread 1/3 cup of frosting. Repeat until you've used all the layers. Frost the top and sides of the cake. Garnish with berries, or chocolate curls if desired. Makes 16 servings.

Come over for coffee...you'll be glad you did!

2009-08-10T15:50:00.001-07:00

CAPPUCCINO CHEESECAKE

Rich, creamy, velvety-smooth with that bite from the coffee and wonderfulness of deep, dark chocolate....what a way to go!

(One thing that I think is super important in regards to cheesecakes: They are best made at least one day before serving. They actually get better and better the longer they are allowed to chill. I leave mine for two days.)

~~~~

1 1/4 cups chocolate cookie crumbs
1/8 teaspoon cinnamon
4 tablespoons butter, melted

Four 8-ounce pkgs cream cheese, room temperature
1 1/4 cups sugar
4 1/2 teaspoons instant coffee crystals (decaf is fine)
1 1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
1 tablespoon cornstarch
4 eggs

Ganache
1/2 cup heavy cream
1/2 teaspoon instant coffee crystals
4 ounces dark chocolate, cut into chunks

Preheat oven to 325 degrees. Spray a 9-inch springform pan with vegetable cooking spray and set aside.
In a medium bowl combine cookie crumbs, cinnamon, and butter. Mix well. Pat into the bottom of the prepared pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and allow to cool while making the filling.

In a large bowl beat the cream cheese until smooth. Beat in sugar, coffee crystals, vanilla, cream, and cornstarch. Add in eggs, one at a time, just until combined. Pour filling into baked crust. Return to oven and bake for 55-60 minutes or until just set on edges, but the middle is still slightly jiggly. Turn off oven and open the door. Allow the cheesecake to remain in the oven for 1 hour. Cool completely on a wire rack. Wrap and place in fridge to chill (overnight is best).

When cake is very cold run a sharp knife around the edge to loosen sides. Remove pan and place cake on serving plate.

Place chocolate chunks into a small bowl. Simmer heavy cream and 1/2 teaspoon coffee crystals just until scalded, but not boiling. Pour over chocolate and allow to sit for 5 minutes. Stir melted chocolate into cream mixture until very smooth. It should be thin enough that when you lift the spoon it drizzles easily. If it's too thick add a tablespoon or more of cream until it's the right consistency. Pour over cooled cake and spread causing some to drip down over the edges. Return to fridge until chocolate is set and then serve. Makes 20 servings.

Oh. My. Gosh.

2009-08-10T13:22:00.000-07:00

CHOCOLATE-CHERRY CREAM PUFFS

Don't be traumatized by the length of the recipe... it's not as hard as it looks! And the ooohs and aahhs that will come from those you serve them to will have you making them again and again. Experiment with the flavors of the filling if you wish...it's easy when you use a different syrup each time! (DaVinci or Torani have every flavor imaginable...LOVE them!)

These are best eaten the same day they are made. You can make the filling and ganache a couple days ahead and chill. (Slowly reheat the ganache in the microwave, stir and use when ready to serve.)

Find a fabulous sugar free version of this recipe at Eating Well...Living Thin

~~~~

Pastry:
1/2 cup butter
1 cup water
1 cup flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 tablespoons sugar
4 eggs

Filling:
One-half of an 8-ounce pkg cream cheese, softened
1/2 teaspoon vanilla
1/4 cup cherry syrup, such as Torani, DaVinci
1 cup heavy whipping cream, whipped with 1 tablespoon Splenda

Ganache:
4 ounces 70% cacao chocolate
1/2 cup whipping cream
1/3 cup cherry syrup

Cream Puffs:
Preheat oven to 400 degrees. Grease a baking sheet with vegetable cooking spray and set aside.
In a medium saucepan heat the water and butter to boiling. Reduce heat; with a wooden spoon stir in flour, cocoa powder, salt, and sugar. Cook, stirring constantly until the mixture forms a ball. Remove from heat and allow to cool for 10 minutes. With the wooden spoon beat in eggs, one at a time, until no longer glossy. Place 2 tablespoons of dough onto greased baking sheet about 2 inches apart. (May need to do in two batches.) Bake for 15-20 minutes or until puffed and dry to the touch. (Pierce one of the puffs with a sharp knife and make sure it is dry on the inside. If gummy, return to oven for 1 more minute.) Remove puffs to a wire rack to cool completely.

For Filling:
In a medium bowl beat the softened cream cheese until fluffy. Beat in the vanilla and cherry syrup. Fold in whipped cream. Cover with plastic wrap and allow to chill.

For Ganache:
In a microwave safe bowl place the chocolate and whipping cream. On 50% power heat for 1 minute. Stir and heat for another minute. Repeat until chocolate is soft, but not completely melted. Add cherry syrup and, with a whisk, incorporate the cream and syrup into the chocolate until it is very smooth. Set aside. (May need to gently reheat when ready to use.)

To assemble:
When puffs are cool, cut in half with a serrated knife. Remove any moist dough in the middle. Place on a plate and fill the bottom with 2 tablespoons cherry filling. Dip the tops of the puffs into the warm ganache. Serve. Makes 14 mini puffs.

(The leftover ganache makes wonderful truffles when left in the fridge. Simply scoop out with a teaspoon or melon baller.)

Could this be any more beautiful on a hot summer day?!

2009-08-06T22:12:00.000-07:00

COCONUT PANNA COTTA with BLACKBERRY SAUCE

Soft, delicate, silky, light - Panna Cotta is so easy, but it's so impressive. I've flavored this with coconut milk and added a sparkling, deep purple sauce that puts it over the top!

~~~~

Panna Cotta
One 1/4-ounce packet of unflavored powdered gelatin
2 cups milk
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon salt
One 13.5-ounces can unsweetened coconut milk

1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

Sprinkle the gelatin over 1/4 cup of the milk and set aside for 10 minutes. Combine the remaining 1 3/4 cups milk, the sugar, and the salt in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove the pan from the heat. Whisk first the gelatin mixture, then the coconut milk, into the pan. Strain the panna cotta mixture through a fine sieve then pour it into eight 4-ounce ramekins or fancy glasses and chill overnight.

Blackberry-Lemon Sauce
2 cups frozen unsweetened blackberries, divided
1/2 cup sugar
Pinch salt
Juice and zest of one lemon

Place 1 1/2 cups berries into a saucepan. Add sugar, salt and zest and juice from the lemon. Bring to a boil over medium heat and cook for 5 minutes, stirring occasionally and breaking up berries. Remove from heat and allow to cool. When lukewarm stir in remaining berries, keeping them whole. Cool and serve over panna cotta or as a syrup.

Coffee in anything is just fine with me!

2009-08-06T22:05:00.000-07:00

CAPPUCCINO CUSTARD

These are not too sweet and a touch of cinnamon brings out the warm coffee flavor. Top with a mound of whipped cream and a sprinkle of unsweetened cocoa.

~~~~

4 eggs, beaten
Pinch of salt
2 1/2 cups milk (replace 1/4 cup of the milk with 1/4 cup chocolate sauce for a mocha!)
1/2 cup sugar
1/2 teaspoon vanilla
2 tablespoons instant coffee granules (use decaf crystals if you prefer)
1/8 teaspoon cinnamon

Preheat oven to 325 degrees. Place six 4-ounce custard cups into a 9x13 inch baking pan and set aside.

Whisk together the eggs, salt, milk, sugar, vanilla, coffee granules, and cinnamon. Pour, through a sieve, into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.) Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill.

Simply Gorgeous!

2009-08-06T21:49:00.001-07:00

BLUEBERRY-ORANGE CUSTARD

I don't know why I waited so many years to make custard! Now I can't get enough - and the variations and combinations can be endless.

This one is even good for breakfast. I've only made it with the blueberries, but I'm sure other fruits would be just as good!

~~~~

1 cup blueberries

1 tablespoon orange zest

4 eggs, beaten

Pinch of salt

2/3 cup sugar

1 teaspoon vanilla

1/3 cup half & half

1 cup milk

Preheat oven to 325 degrees. Place six 4-ounce ramekins in a 9x13 baking pan. Divide the blueberries and orange zest between them and set aside.

In a medium bowl whisk the eggs, salt, sugar, vanilla, half & half, and milk until well combined. Pour, through a fine meshed sieve (to remove the stringy egg thingy!) evenly amoung the cups.

Carefully pour hottest tap water into the baking pan until it's halfway up the custard cups. Bake for 25-40 minutes, or until just set, but still jiggly in the middle, or a sharp knife inserted in the middle comes out clean. Remove to a wire rack and allow to cool.

My favorite banana cake...sure...I'll share!

2009-08-06T18:43:00.001-07:00

MY FAVORITE BANANA CAKE

I've been making this for years...and sometimes use it as my banana 'bread'. It's very moist, and has great banana flavor.

I love to let my bananas get black and throw them in the freezer so I can make this anytime I want.

My family doesn't care for nuts in baked goods that much, but some chopped walnuts or pecans would be wonderful in this.

(A no-sugar-added version is on my blog Eating Well...Living Thin, if you're interested in that.)

~~~~

Vegetable cooking spray

2 teaspoon lemon juice

2/3 cup milk

2 1/3 cups flour

1 2/3 cups sugar

1 1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2/3 cup shortening

2/3 cup mashed, very ripe bananas

2 eggs

Preheat oven to 350 degrees. Coat two 8 or 9-inch cake pans with the vegetable cooking spray and set aside.

In a small bowl stir together the lemon juice and milk and let sit for a minute.

In large bowl combine the flour, sugar, baking powder, baking soda, and salt. Beat in the shortening, banana, and milk mixture for 2 minutes. Beat in the eggs for another 2 minutes. Pour into prepared pans and bake for 25-35 minutes or until when a toothpick is inserted in the middle, moist crumbs are attached. Allow to cool in pans on wire rack for 10 minutes. Turn out, and cool completely. Frost if desired.

Banana + Chocolate = well...let's just say it's FAB!

2009-08-06T18:06:00.000-07:00

BANANA CHOCOLATE CHUNK BARS

Oh, gosh these are good!

Quick to throw together and good right out of the oven, but even better if they sit overnight. I love that they make a big pan and they are great for lunch boxes, picnics, sharing, or hoarding all to yourself.

They are called Banana-CHIP bars, but I like the bigger chunks you get when you chop your own chocolate. Use whatever...just MAKE THEM!

(A no-sugar-added version may be found at Eating Well...Living Thin.)

~~~~

adapted from 201 Brownies and Bars

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup butter

1 cup sugar

1/4 cup packed brown sugar

1 large egg

1 teaspoon vanilla

1 cup mashed, very ripe bananas

1-2 cups chopped semi-sweet chocolate

Preheat oven to 350 degrees. Coat a 9x13 inch baking pan with vegetable cooking spray and set aside.

In a small bowl combine the flour, baking powder, and salt. In a large bowl cream the butter with the sugar and brown sugar. Beat in the egg and vanilla. Beat in the bananas. Stir in the flour mixture just until moistened, and fold in the chocolate.

Bake for 25 minutes or until a tester comes out with moist crumbs attached. Allow to cool in for 10 minutes before cutting. Makes 15 bars.

Black IS Beautiful

2009-08-06T17:51:00.000-07:00

BLACK CHOCOLATE SAUCE

Silky, velvety, satiny...wait...are we talkin' chocolate sauce? YES!

This is so easy and so good. It will keep well in the fridge for a week at least - if it lasts that long. You can stir a spoonful into your coffee for an instant mocha, or drizzle over plain yogurt or ricotta, or dip your favorite cookies or fruit, or bathe in it...!

~~~~

1 cup water

1 1/2 cups sugar

1 cup unsweetened cocoa powder

1/8 teaspoon instant coffee crystals

Pinch of salt

1 tablespoon vanilla

In a medium saucepan whisk together the water, sugar, unsweetened cocoa powder, coffee crystals, and salt. Bring to a boil over medium heat, stirring constantly. Boil for 3-4 minutes, or until thick. Remove from heat and whisk in the vanilla.

An old classic...with a new 'do...

2009-08-06T11:56:00.000-07:00

WATERGATE SALAD

A beautiful, light salad that is incredibly popular in home-town cooking. I'm sure you've seen it in every church/community fundraiser cookbook EVER written! And it is wonderful.

It's easy to put together and is great to take to pot-lucks, picnics or bar-b-ques. The pudding flavor can be varied to suit your mood, but pistachio is the traditional one.

(I updated it with the added lime. Such a chef I am!)

~~~~

One 4-serving size package regular or sugar free instant Pistachio pudding powder
One 8-ounce can crushed pineapple, undrained
One 16-ounce container small curd cottage cheese
One 8-ounce container Cool Whip, thawed OR 3 cups sweetened whipped cream
Juice and zest of one large lime
3-4 drops green food coloring, if desired

In a large bowl, combined the pudding mix, pineapple, and cottage cheese and mix thoroughly. Fold in the Cool Whip or whipped cream, lime juice and zest, and the food coloring if using. Cover and chill for at least one hour.

Makes 10 servings.