Sweet with a little hot bite.
Servings: About 2 cups
2 tablespoons vegetable oil
1/2 cup chopped onion
3/4 cup tomato paste
1 1/2 cups water
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons molasses
2 tablespoons honey
1/2 cup peach preserves
1/2 cup peach bourbon (such as Southern Comfort)
1/2 cup brown sugar
1 teaspoon garlic powder
1 teaspoon liquid smoke
1 teaspoon mustard powder
1/2 tablespoon cayenne pepper (add less if you don't like it hot)
In medium saucepan, heat oil on medium high heat. Add onions and saute until softened, about 5 minutes.
Add the rest of the ingredients, stirring to combine. Heat until bubbly. Reduce heat and simmer uncovered for one hour to one hour and fifteen minutes, or until mixture has thickened.
If desired, puree barbeque sauce in blender until smooth.
Sunday, February 28, 2010
Saturday, February 27, 2010
Isabel's Stove-top Glazed Carrots
Isabel is a great cook... with that being said, these fabulous carrots are NOT low-cal. Sorry. They are WONDERFUL!
1.5 lbs, baby carrots
1 stick butter
handful of brown sugar
Melt the butter over low heat.. add the carrots (no water) and cook on low for about 1 1/2 hours until they are done. About 15 minutes before eating, add a handful of brown and turn up the heat, to let them carmelize.
Yum!
1.5 lbs, baby carrots
1 stick butter
handful of brown sugar
Melt the butter over low heat.. add the carrots (no water) and cook on low for about 1 1/2 hours until they are done. About 15 minutes before eating, add a handful of brown and turn up the heat, to let them carmelize.
Yum!
Olive Parmesan Beer Bread Recipe
• 2 2/3 cups self-rising flour
• 12 ounces beer, freshly opened,chilled or room temperature
• 1 cup pitted olive, coarsely chopped (black or kalamata)
• 1/2 cup grated parmesan cheese
• 1 1/2 teaspoons italian seasoning
1. Preheat oven to 375 degrees.
2. Lightly grease a 9x5x3 loaf pan.
3. In a medium bowl, mix flour with olives cheese and seasoning.
4. Add beer, and stir with a rubber spatula just until moistened completely.
5. Scrape into a prepared pan.
6. Bake 50-55 minutes until top is lightluy browned, sides pull away from pan and pick inserted in middle comes out clean.
7. Cool in pan on wire rack for 5 minutes, then turn out onto rack to cool.
8. To serve, cut into 1/2 inch slices with a serrated bread knife.
Variation - use green olives
• 12 ounces beer, freshly opened,chilled or room temperature
• 1 cup pitted olive, coarsely chopped (black or kalamata)
• 1/2 cup grated parmesan cheese
• 1 1/2 teaspoons italian seasoning
1. Preheat oven to 375 degrees.
2. Lightly grease a 9x5x3 loaf pan.
3. In a medium bowl, mix flour with olives cheese and seasoning.
4. Add beer, and stir with a rubber spatula just until moistened completely.
5. Scrape into a prepared pan.
6. Bake 50-55 minutes until top is lightluy browned, sides pull away from pan and pick inserted in middle comes out clean.
7. Cool in pan on wire rack for 5 minutes, then turn out onto rack to cool.
8. To serve, cut into 1/2 inch slices with a serrated bread knife.
Variation - use green olives
Skillet Chicken Stew
This is a wonderful one dish recipe -comfort food. Serve with some hot crusty bread .
50 min
SERVES 4
• 1/3 cup flour
• 1 1/2 lbs boneless skinless chicken breasts
• salt and pepper
• 3 tablespoons butter
• 1 clove minced garlic
• a little sage, crushed rosemary, and thyme
• 1 medium onion, sliced
• 3 medium potatoes, peeled and cubed
• 3 carrots, sliced
• 1 (14 ounce) can chicken broth
• 3 tablespoons flour
• 1 cup frozen peas or corn
1. Cut chicken into bite size pieces, about 1".
2. Salt and pepper chicken and dredge in flour.
3. In a large skillet, melt the butter and brown chicken.
4. Add onion and garlic and cook until softened.
5. Stir in potatoes and carrots.
6. Add flour and stir, then add broth and bring to a boil.
7. Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.
8. Stir in peas and heat through.
50 min
SERVES 4
• 1/3 cup flour
• 1 1/2 lbs boneless skinless chicken breasts
• salt and pepper
• 3 tablespoons butter
• 1 clove minced garlic
• a little sage, crushed rosemary, and thyme
• 1 medium onion, sliced
• 3 medium potatoes, peeled and cubed
• 3 carrots, sliced
• 1 (14 ounce) can chicken broth
• 3 tablespoons flour
• 1 cup frozen peas or corn
1. Cut chicken into bite size pieces, about 1".
2. Salt and pepper chicken and dredge in flour.
3. In a large skillet, melt the butter and brown chicken.
4. Add onion and garlic and cook until softened.
5. Stir in potatoes and carrots.
6. Add flour and stir, then add broth and bring to a boil.
7. Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.
8. Stir in peas and heat through.
Wednesday, February 24, 2010
Maple Coffee Butter
This is from the Folger's web site... I think this could replace Nutella for me! It's great on pancakes too!
2 teaspoons Folgers® Instant Coffee Crystals granules
1/2 cup maple syrup
2 sticks unsalted butter, softened
1. Stir the instant coffee crystals into the syrup in a heatproof glass measuring cup.
2. Heat in the microwave until hot (a minute or two).
3. Stir until the coffee is dissolved.
4. Cool and chill until cold.
5. Whip the butter in the food processor or with an electric mixer.
6. Drizzle in the maple-coffee mixture and whip until the mixture is smooth and fluffy.
7. Spread onto hot waffles, pancakes, bagels, English muffins, toast, or bread.
2 teaspoons Folgers® Instant Coffee Crystals granules
1/2 cup maple syrup
2 sticks unsalted butter, softened
1. Stir the instant coffee crystals into the syrup in a heatproof glass measuring cup.
2. Heat in the microwave until hot (a minute or two).
3. Stir until the coffee is dissolved.
4. Cool and chill until cold.
5. Whip the butter in the food processor or with an electric mixer.
6. Drizzle in the maple-coffee mixture and whip until the mixture is smooth and fluffy.
7. Spread onto hot waffles, pancakes, bagels, English muffins, toast, or bread.
Sunday, February 21, 2010
Chocolate Pot Oatmeal Cookies
What wouldn't be delish dipped in this smooth chocolate sauce?
And just in time for St Paddy's day...... perhaps a little Irish coffee to go with this?! My grandmother came from County Clare, Ireland but she never made us the chocolate pots....
This extraordinarily rich, smooth chocolate dessert is complemented by crunchy Irish oatmeal cookies.
Chocolate Pots:
5 oz. semi-sweet chocolate
1 c. heavy cream
1 lg. egg
1 tbsp. vanilla
5 oz. semi-sweet chocolate
1 c. heavy cream
1 lg. egg
1 tbsp. vanilla
Break up the chocolate and place in food processor. Heat cream to almost boiling. Add to the chocolate. Blend until chocolate has melted and the mixture is smooth. Add the egg and vanilla and blend again until smooth. Pour into individual dishes and chill for at least 24 hours. Serve with crunchy oatmeal cookies.
Crunchy Irish Oatmeal Cookies:
8 oz. Kerrygold Irish Butter
1-1/2 c. fine granulated sugar
1 egg
1 tsp. vanilla extract
1-3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1-1/4 c. McCann's Quick Cooking Irish Oatmeal
8 oz. Kerrygold Irish Butter
1-1/2 c. fine granulated sugar
1 egg
1 tsp. vanilla extract
1-3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1-1/4 c. McCann's Quick Cooking Irish Oatmeal
Oven 350F
Using electric mixer, cream the butter and sugar. Add the egg and vanilla and beat until fluffy. Stir in the flour, baking soda, baking powder and oatmeal. Line a baking sheet with non-stick paper. Drop teaspoons full onto the sheet, leaving space between. Bake for 12 minutes until golden, but not brown. Remove from baking sheet and cool. Yield: 4 dozen
Dip each cookie into the chocolate pot for a delicious combination of flavors.
New Orleans Bourbon Bread Pudding with Bourbon Sauce
I love, love, love bread puddings with any type of "booze" sauce...........
Check out this great blog and her recipe for New Orleans Bourbon Bread Pudding with Bourbon Sauce
Check out this great blog and her recipe for New Orleans Bourbon Bread Pudding with Bourbon Sauce
Croque Monsieur
Have you seen the movie, "It's Complicated"? They're eating Croque Monsieur in the movie which reminded me just how long it's been since I've made these!
MAKES 4 SERVINGS
1 tablespoon butter
1 tablespoon flour
3/4 cup milk
Pinch each of salt, pepper and nutmeg
8 slices French, Italian or sourdough bread, 1/2-inch thick
4 slices deli ham, 1/8-inch-thick
8 to 10 ounces shredded Gruyere or Swiss cheese (2 to 2 1/2 cups), divided
Softened butter, for buttering bread
Melt butter in a small saucepan over medium heat. Add the flour and cook, stirring, until bubbly. Add the milk and cook, stirring constantly, until the sauce thickens. Add salt, pepper and nutmeg, to taste. Remove from heat.
Place 4 slices of bread on a baking sheet. Top each with a slice of ham and about 1/4 cup of cheese. Top with remaining bread.
Preheat broiler (to low setting, if possible) and position rack 6 inches from the heat. Butter the outside of the sandwiches on both sides.
Place them on a baking sheet sprayed with cooking spray. Broil sandwiches until golden, flipping halfway through, about 2 minutes per side. Watch closely to prevent burning.
Spoon 1/4 of the sauce (about 3 tablespoons) over each sandwich. Top each sandwich evenly with the remaining cheese. Return them to the broiler and cook until cheese starts to brown, about 2 minutes.
Adapted from The Food Nanny
Rescues Dinner
Nutrition facts per serving: 457 calories, 25 g fat, 14 g saturated fat, 83 mg cholesterol, 30 g carbohydrates, 27 g protein, 804 mg sodium, 2 g fiber
Food Woman Baked Veggies
MAKES 8 SERVINGS
3/4 cup olive oil
1 tablespoon balsamic vinegar
1 small red pepper, finely chopped
2 cloves fresh garlic, finely chopped
1 large or 2 medium onions, finely chopped
Dash ground cloves
1/2 teaspoon salt
Ground black pepper, to taste
1 medium eggplant, cut into 1/4-inch slices, rinsed in salted water and patted dry
Basil leaves, chopped finely
4 to 6 zucchini, sliced in half, then sliced
lengthwise
2 large tomatoes, sliced
Unseasoned bread crumbs (enough to sprinkle on
casserole, about 1 cup)
1 to 1-1/2 cups mozzarella cheese, grated
Heat oven to 400 degrees. Mix together oil, balsamic vinegar, red pepper, garlic, onions, cloves, salt and pepper.
Lightly coat the bottom of a 9x13-inch baking dish with olive oil. Place a layer of eggplant in the baking dish, brush with seasoned oil-and-vinegar mixture. Sprinkle with basil.
Add a layer of zucchini; brush with seasoned oil-and-vinegar mixture. Add a layer of tomato slices; brush with seasoned oil-and-vinegar mixture.
Sprinkle with bread crumbs. Cover the stacks of vegetables with whatever of the mixture is left. Sprinkle lightly with bread crumbs.
Bake until fork-tender, about 20 minutes. Remove from oven and sprinkle mozzarella cheese on top. Return to the oven and bake until cheese is melted, about 5 minutes.
From A Cup of Comfort
Nutrition facts per serving: 354 calories, 26 g fat, 6 g saturated fat, 11 mg cholesterol, 24 g carbohydrates, 10 g protein, 385 mg sodium, 5 g fiber
Peanut butter - Caramel - Banana nut Salad
Lettuce leaf
1 small banana cut in half length-wise
spread inside of cut area with JIF peanut butter or caramel
drizzle with caramel sauce
Top with cool whip
sprinkle with sugared pecans
1 small banana cut in half length-wise
spread inside of cut area with JIF peanut butter or caramel
drizzle with caramel sauce
Top with cool whip
sprinkle with sugared pecans
Artichoke Crostini Appetizer
MAKES 4 SERVINGS
1 (15-ounce) can artichoke hearts, packed in water, drained and rinsed
1 cup fresh flat-leaf parsley, coarsely chopped
Zest of 1 lemon, finely grated
2 garlic cloves, coarsely chopped
1/4 cup extra virgin olive oil
1/4 cup Parmesan cheese, shredded (optional)
CROSTINI:
1 loaf sourdough French, rye or three-cheese bread, sliced 1-inch thickExtra virgin olive oil
1 large garlic clove, halved lengthwise
1 heaping tablespoon Artichoke Crostini Topping
Place all topping ingredients in food processor; pulse until combined. Place large non-stick skillet over medium heat. Brush both sides of bread slices with olive oil; place a few in hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub cut side of garlic on bread toasts to infuse a subtle flavor. Top each piece of toast with heaping tablespoon of stopping; serve immediately.
Panera Bread
Nutrition facts per serving: 416 calories, 18 g fat, 3 g saturated fat, 4 mg cholesterol, 54 g carbohydrates, 13 g protein, 658 mg sodium, 10 g fiber
Almost Festival Sausage
MAKES 8 SERVINGS
2 pounds mild or hot Italian sausage links
1/2 cup light brown sugar, loosely packed
4 tablespoons tarragon or apple cider vinegar
3 tablespoons honey
4 tablespoons soy sauce
4 tablespoons Dijon mustard
Splash of water
Cayenne pepper, to taste (optional)
Preheat oven to 350 degrees.
In a large frying pan, saute sausage over medium-high heat until
lightly browned. Place in a baking pan.
In a medium bowl, combine brown sugar, vinegar, honey, soy sauce,
mustard, water and cayenne. Pour mixture over sausage. Bake for one
hour.
Serve hot as desired.
Nutrition facts per serving: 466 calories, 36 g fat, 13 g saturated fat, 86 mg cholesterol, 18 g carbohydrates, 17 g protein, 1366 mg sodium, 0 g fiber
Twice-Grilled Stuffed Zucchini
Vegetarians need not subsist on potato salad and coleslaw alone at cookouts, as this recipe from "Veggie Life" columnist Deborah Geering
Total time: 25 minutes Serves: 4
Ingredients:
- 1/4 cup sun-dried tomatoes packed in oil, drained and chopped 4 ounces goat cheese 1 clove garlic, minced 1/2 cup fresh bread crumbs 2 tablespoons pine nuts 1 tablespoon each chopped fresh basil and thyme 4 small zucchini, halved lengthwise 2 teaspoons olive oil Salt and pepper
Instructions:
Prepare a medium fire in the grill. In a small bowl, combine tomatoes, cheese, garlic, bread crumbs, pine nuts, basil and thyme. Set aside. Using a spoon, scoop out a trough down the center of each zucchini half. Brush lightly with oil; season with salt and pepper. Grill, cut side down, until grill marks form, about 5 minutes; turn and grill lightly on other side. Remove from grill. Stuff each zucchini half with 1/8 of filling. Wrap in foil; return to grill. Cook about 15 minutes, until zucchini is soft and filling is warm.
Nutrition:
Per serving, based on 4: 231 calories (percent of calories from fat, 59), 13 grams protein, 12 grams carbohydrates, 3 grams fiber, 16 grams fat (8 grams saturated), 30 milligrams cholesterol, 153 milligrams sodium.
Steve's Bean Bake
2004 Golden Whisk Awards
(Our top 10 recipes of the year)
Our tasters had no trouble seeing why these beans have earned Steve Boerrigter fame among his family and friends. His recipe was a favorite among the contributions we've received to the "What Can I Bring?" feature we introduced this year. It's a sure-fire crowd-pleaser.
Hands on time: 20 minutes Total time: 1 hour and 10 minutes Serves: 15
- 1 (1-pound) tube regular or spicy Jimmy Dean Sausage
4 (15- to 16-ounce) cans different types of beans (dark red kidney, black beans, navy beans, pinto beans, etc.)
1 (31-ounce) can pork and beans
1/2 cup brown sugar
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 large onion, chopped
1 (10-ounce) can regular or spicy Ro-tel chopped tomatoes, drained
1 teaspoon liquid smoke
1 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 to 8 strips bacon
Preheat oven to 350 degrees. In large skillet, brown sausage, breaking up into pieces as it cooks. When cooked through, remove from skillet; drain fat. In very large bowl, mix sausage with beans, pork and beans, brown sugar, barbecue sauce, ketchup, onion, tomatoes, liquid smoke, mustard, salt and pepper. Transfer mixture to a 13-by-9-inch baking pan. Place bacon on top and bake for 1 hour. If necessary, run under broiler to make bacon crisp before serving.
Per serving: 343 calories (percent of calories from fat, 39), 14 grams protein, 39 grams carbohydrates, 9 grams fiber, 15 grams fat, 27 milligrams cholesterol, 1,231 milligrams sodium.
Onion Souffle Dip
2004 Golden Whisk Awards
(Our top 10 recipes of the year)
We have Kathy Meuter of Marietta to thank for submitting this winning candidate for our "What Can I Bring?" feature. She calls it the "three-day onion souffle" because she first enjoyed it at a meeting for the three-day breast cancer walk in Atlanta. Everyone, she said, "begged for the recipe." Those of us who've tried it get similar reactions from our guests.
Hands on time: 10 minutes Total time: 1 hour and 5 minutes Serves: 16
- 2 (8-ounce) packages low-fat cream cheese
1 cup regular or low-fat mayonnaise
1 1/2 cups grated Parmesan cheese
1 tablespoon white wine Worcestershire sauce
1 teaspoon Tabasco
1 teaspoon garlic powder
1 1/2 cups chopped onions (fresh or frozen; thaw and squeeze out excess liquid)
1 tablespoon chopped chives or green onions
Preheat oven to 350 degrees. In a large bowl, combine the cream cheese, mayonnaise, Parmesan cheese, Worcestershire, Tabasco, garlic powder and chopped onions until well-combined. Pour into a 2- or 3-quart casserole dish. Sprinkle with the chives and press lightly so they adhere to the mixture. Bake 50 to 55 minutes, until the middle is set. Serve warm with crackers and chips.
Per serving, using low-fat mayonnaise: 148 calories (percent of calories from fat, 69), 6 grams protein, 5 grams carbohydrates, trace fiber, 11 grams fat (5 grams saturated), 27 milligrams cholesterol, 424 milligrams sodium.
Coca-Cola Glazed Wings
2005 Golden Whisk Awards
(Our top 10 recipes of the year)
These nouveau Southern wings, created by Atlanta cooking teacher Virginia Willis for a story she wrote on wings for Super Bowl parties, are by no means traditional, but they are lip-smacking good. The sweetness of the Coke combined with the heat of the peppers is incredible.
(Our top 10 recipes of the year)
These nouveau Southern wings, created by Atlanta cooking teacher Virginia Willis for a story she wrote on wings for Super Bowl parties, are by no means traditional, but they are lip-smacking good. The sweetness of the Coke combined with the heat of the peppers is incredible.
Hands on time: 10 minutes Total time: 30 minutes Serves: 4
- 1 cup Coca-Cola
Juice of 2 limes
1 1/2 cups light brown sugar, firmly packed
3 jalapeno peppers, chopped
3 pounds chicken wings (12 to 14)
Coarse salt and freshly ground black pepper
2 jalapeno peppers, sliced, for garnish
In a small saucepan over high heat, bring Coca-Cola, lime juice, brown sugar and chopped jalapeno peppers to a boil; reduce heat to medium-low and simmer until syrupy, about 10 minutes.
Cut off the chicken wing tips, reserving for another use, and halve chicken wings at the joint. Place the halved wings in a large bowl. Season with salt and pepper. Pour about half the sauce over the wings and toss to coat. Keep the remaining sauce warm in the small saucepan.
Place the oven rack 4 inches below the broiler. Heat the oven to broil 30 minutes before cooking. Line a rimmed baking sheet with aluminum foil. Place an ovenproof rack on the lined baking sheet.
Place the glazed wings on the prepared baking sheet. Transfer the wings to the oven and broil for 10 minutes per side, brushing with the reserved glaze every 5 minutes. Transfer to a heated platter, garnish with the sliced jalapeno peppers and serve immediately.
Cut off the chicken wing tips, reserving for another use, and halve chicken wings at the joint. Place the halved wings in a large bowl. Season with salt and pepper. Pour about half the sauce over the wings and toss to coat. Keep the remaining sauce warm in the small saucepan.
Place the oven rack 4 inches below the broiler. Heat the oven to broil 30 minutes before cooking. Line a rimmed baking sheet with aluminum foil. Place an ovenproof rack on the lined baking sheet.
Place the glazed wings on the prepared baking sheet. Transfer the wings to the oven and broil for 10 minutes per side, brushing with the reserved glaze every 5 minutes. Transfer to a heated platter, garnish with the sliced jalapeno peppers and serve immediately.
Per serving: 438 calories (percent of calories from fat, 28), 19 grams protein, 61 grams carbohydrates, trace fiber, 14 grams fat (4 grams saturated), 59 milligrams cholesterol, 81 milligrams sodium.
Sala Sabor de Mexico's Red Sangria
(Our top 10 recipes of the year)
All the recipes from our story on the perfect summer drink, sangria, were winners. This recipe from Sala-Sabor de Mexico was just different enough to single it out.
Hands on time: 20 minutes Total time: 3 hours and 20 minutes Serves: 20
- 2 (750-milliliter) bottles shiraz or other red wine
3/4 cup Gran Torres liqueur
1/2 cup triple sec
3/4 cup simple syrup (equal parts granulated sugar and water, boiled until dissolved, then cooled)
1/2 cup orange juice
Lemon, lime and orange slices for garnish
In a large pitcher, combine wine, Gran Torres Liqueur, triple sec, simple syrup and orange juice. Cover and refrigerate for 3 to 24 hours.
Before serving, stir well to combine, then pour over ice. Garnish.
Before serving, stir well to combine, then pour over ice. Garnish.
Per serving: 220 calories, trace protein, 14 grams carbohydrates, trace fiber, no fat, no cholesterol, 98 milligrams sodium.
Fabulous Pecan Bars
2006 Golden Whisk Awards
(Our top 10 recipes of the year)
These incredibly delicious little cookies are like an American version of baklava, with pie dough instead of phyllo and pecans for the nuts.
(Our top 10 recipes of the year)
These incredibly delicious little cookies are like an American version of baklava, with pie dough instead of phyllo and pecans for the nuts.
Hands on time: 35 minutes Total time: 3 hours Serves: 60
- 1 1/2 cups all-purpose flour
Pinch salt
1 1/2 cups (3 sticks) cold unsalted butter, divided
1/4 cup ice-cold water
1 1/2 cups packed light brown sugar
1/3 cup granulated sugar
1/2 cup honey
1 pound pecan pieces
1/4 cup whipping cream
Instructions:
Place the flour and salt in a large bowl. Cut 1/2 cup (1 stick) of chilled butter into 1-inch pieces and add to the flour. Use a pastry blender to cut the butter into the flour. When the mixture resembles coarse crumbs, add the water and toss with a fork. (Alternative instructions: Place the flour and salt in the bowl of a food processor. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Add the cold water all at once and pulse until just blended.) Gather the dough into a ball, wrap in plastic and refrigerate for 1 hour or longer.
Grease a 9-by-13-inch baking pan. Line the bottom of the pan with parchment paper, allowing the paper to come up to the edges of two sides of the pan (for ease in handling the baked cookies). Grease the parchment paper.
Roll the chilled dough between 2 pieces of parchment or wax paper into a rectangle about 11 by 15 inches. Remove the top sheet of paper and then flip the rolled dough into the prepared pan. Remove the remaining sheet of paper. Adjust the dough as necessary to make sure it comes up about 1 inch on all sides of the pan. Pierce the dough with a fork; chill pan in the freezer while making the filling.
Preheat oven to 400 degrees. In a heavy saucepan over medium heat, combine the remaining 1 cup (2 sticks) butter, brown sugar, granulated sugar and honey. Stirring, bring the mixture to a boil. Stirring constantly, cook until it is thick and dark, about 4 minutes. Remove the mixture from the heat; stir in the pecan pieces and whipping cream. Pour the mixture into the dough-lined pan, spreading it evenly. Bake the cookies for 25 minutes, checking at 15 minutes to make sure the cookies are not browning too much (if so, reduce the heat to 375 degrees and continue baking). Cool the pan on a wire rack. When it's completely cool,
Grease a 9-by-13-inch baking pan. Line the bottom of the pan with parchment paper, allowing the paper to come up to the edges of two sides of the pan (for ease in handling the baked cookies). Grease the parchment paper.
Roll the chilled dough between 2 pieces of parchment or wax paper into a rectangle about 11 by 15 inches. Remove the top sheet of paper and then flip the rolled dough into the prepared pan. Remove the remaining sheet of paper. Adjust the dough as necessary to make sure it comes up about 1 inch on all sides of the pan. Pierce the dough with a fork; chill pan in the freezer while making the filling.
Preheat oven to 400 degrees. In a heavy saucepan over medium heat, combine the remaining 1 cup (2 sticks) butter, brown sugar, granulated sugar and honey. Stirring, bring the mixture to a boil. Stirring constantly, cook until it is thick and dark, about 4 minutes. Remove the mixture from the heat; stir in the pecan pieces and whipping cream. Pour the mixture into the dough-lined pan, spreading it evenly. Bake the cookies for 25 minutes, checking at 15 minutes to make sure the cookies are not browning too much (if so, reduce the heat to 375 degrees and continue baking). Cool the pan on a wire rack. When it's completely cool,
The tricky part is rolling out the dough, which is much simpler if it is rolled between two sheets of wax paper or parchment paper. Be sure to let the baked bars cool completely before cutting them.
Per serving: 132 calories (percent of calories from fat, 66), 1 gram protein, 11 grams carbohydrates, 1 gram fiber, 10 grams fat (4 grams saturated), 14 milligrams cholesterol, 5 milligrams sodium.
Beer-braised Barbecued Beef With Cider Slaw
2006 Golden Whisk Awards
(Our top 10 recipes of the year)
Catering consultant Nancy Lutz provided this recipe, a sure-fire crowd-pleaser, for our Super Bowl story.
Hands on time: 1 hour Total time: 4 hours Serves: 20
Ingredients:
- 2 tablespoons olive oil, divided
1 large onion, cut into 1/4-inch-thick rounds
2 tablespoons brown sugar
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 small garlic cloves, minced
1 tablespoon dried thyme
1 tablespoon dried rosemary
6 pounds chuck roast, well-trimmed
3 1/2 cups low-sodium beef broth
Cider Slaw:
1 (16-ounce) package coleslaw mix
1 medium red onion, quartered and thinly sliced
1 cup granulated sugar
1 cup apple cider vinegar
3/4 cup vegetable oil
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon dill weed
1 (12-ounce) bottle stout
1/4 cup cider vinegar
1 bay leaf
1 1/4 cups barbecue sauce
20 kaiser rolls
Instructions:
In a large Dutch oven over medium heat, add 1 tablespoon olive oil. Add onion and sprinkle with brown sugar. Saute for 10 minutes, or until soft and lightly browned. Remove onion from pan and set aside.
In a large zip-top bag, combine flour, salt, pepper, garlic, thyme and rosemary. Add meat and shake until all sides are well-covered.
Add remaining tablespoon olive oil to pan and sear the meat until brown on all sides. Remove roast from pan and set aside.
In a bowl, combine beef broth, stout, vinegar and bay leaf. Place in Dutch oven and bring to a boil for about 3 minutes, scraping off any bits that have stuck to the bottom of the pan. Return the meat to pan and cover with onions. Increase heat to high and bring to a boil (the liquid should not cover the meat). Reduce heat to low, cover and simmer until meat is fork tender, about 2 1/2 to 3 hours. Remove meat and set aside to cool. Discard cooking liquid.
When cool enough to handle, shred with fingers or 2 forks. Discard any excess fat. You should have about 10 cups of meat. In a large saucepan over low heat, combine barbecue sauce and 1/2 cup water. Add meat and stir to rewarm. If necessary, add more water or barbecue sauce. Serve on kaiser rolls.
Cider Slaw:
In a large bowl, combine the coleslaw mix and onion.
In a saucepan, bring sugar, vinegar, vegetable oil, salt, dry mustard, celery seed and dill weed to boil for about 3 minutes, stirring constantly. Pour hot dressing over slaw mix and toss well. Cool, cover and refrigerate. Drain excess liquid before serving.
In a large zip-top bag, combine flour, salt, pepper, garlic, thyme and rosemary. Add meat and shake until all sides are well-covered.
Add remaining tablespoon olive oil to pan and sear the meat until brown on all sides. Remove roast from pan and set aside.
In a bowl, combine beef broth, stout, vinegar and bay leaf. Place in Dutch oven and bring to a boil for about 3 minutes, scraping off any bits that have stuck to the bottom of the pan. Return the meat to pan and cover with onions. Increase heat to high and bring to a boil (the liquid should not cover the meat). Reduce heat to low, cover and simmer until meat is fork tender, about 2 1/2 to 3 hours. Remove meat and set aside to cool. Discard cooking liquid.
When cool enough to handle, shred with fingers or 2 forks. Discard any excess fat. You should have about 10 cups of meat. In a large saucepan over low heat, combine barbecue sauce and 1/2 cup water. Add meat and stir to rewarm. If necessary, add more water or barbecue sauce. Serve on kaiser rolls.
Cider Slaw:
In a large bowl, combine the coleslaw mix and onion.
In a saucepan, bring sugar, vinegar, vegetable oil, salt, dry mustard, celery seed and dill weed to boil for about 3 minutes, stirring constantly. Pour hot dressing over slaw mix and toss well. Cool, cover and refrigerate. Drain excess liquid before serving.
Notes:
You'll probably need 2 or 3 roasts to total 6 pounds. Trim excess fat well. If you want to use a slow cooker after browning meat and heating the liquid, transfer the mixture to the cooker, cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours. You can freeze some cooked meat for later and add the sauce separately. For each cup of meat, heat 1/4 cup barbecue sauce thinned with 2 tablespoons water. Figure 1/2 cup meat per sandwich.
Per serving: 411 calories (percent of calories from fat, 49), 24 grams protein, 27 grams carbohydrates, 2 grams fiber, 22 grams fat (8 grams saturated), 66 milligrams cholesterol, 540 milligrams sodium.
Cider Slaw:
Per serving: 30 calories (percent of calories from fat, 61), trace protein, 3 grams carbohydrates, 1 gram fiber, 2 grams fat (trace saturated), no cholesterol, 31 milligrams sodium.
Cider Slaw:
Per serving: 30 calories (percent of calories from fat, 61), trace protein, 3 grams carbohydrates, 1 gram fiber, 2 grams fat (trace saturated), no cholesterol, 31 milligrams sodium.
Chocolate Bruschetta
(Our top 10 recipes of the year)
Savory/sweet versions of this classic Italian meal starter are showing up in the best restaurants as a fun tapas dish, Meridith Ford noted in a February story about chocolate. What makes it even more fun is it's easy to produce at home.
Hands on time: 10 minutes Total time: 15 minutes Serves: 12
Ingredients:
- 12 ( 3/4-inch) slices baguette (about half a loaf)
1 tablespoon extra-virgin olive oil
8 ounces high-quality bittersweet chocolate, melted
1 tablespoon fleur de sel (or other coarse-grained sea salt)
Mint leaves for garnish
Brush bread with the olive oil. Toast on a grill or under a broiler until golden brown. Remove from heat and spread a generous amount of melted chocolate over each slice. Sprinkle with fleur de sel and garnish with a mint leaf.
Per serving: 160 calories (percent of calories from fat, 60), 4 grams protein, 15 grams carbohydrates, 3 grams fiber, 12 grams fat (6 grams saturated), no cholesterol, 583 milligrams sodium.i
Deep in the Woods Chicken
(Our top 10 recipes of the year)
Reader Pat Nugent paid tribute to a World War II buddy of his father's by passing along his specialty to our Southern Recipe Restoration Project. Atlanta cooking instructor Virginia Willis tried it and quickly understood why it's worth preserving. It's ultra-simple, yet loaded with flavor.
45 minutes Total time: 1 hour Serves: 8
Season the chicken with salt and pepper. Take a few paper towels and moisten them with a little oil. Using a pair of tongs, oil the grill grate with the paper towels. Place the chicken on the grill, leaving plenty of space between each piece. Grill until seared, about 1 to 2 minutes per side for legs and thighs and 3 minutes or so for breasts. Reduce heat to medium or move chicken to medium-low fire; continue to grill, turning occasionally and squirting with barbecue sauce, until the juices run clear when chicken is pierced, 12 to 18 minutes.
Ingredients:
- 1 cup water
1 cup apple cider vinegar
1/2 cup peanut oil, more for the grill grate
6 tablespoons hot sauce, preferably Texas Pete
3 tablespoons Worcestershire sauce
2 tablespoons coarse salt
2 whole chickens, cut up
Salt and freshly ground black pepper
Instructions:
Heat a grill to high. To make the barbecue sauce: Combine the water, vinegar, peanut oil, hot sauce, Worcestershire sauce and salt in a squirt bottle. Set aside.
Season the chicken with salt and pepper. Take a few paper towels and moisten them with a little oil. Using a pair of tongs, oil the grill grate with the paper towels. Place the chicken on the grill, leaving plenty of space between each piece. Grill until seared, about 1 to 2 minutes per side for legs and thighs and 3 minutes or so for breasts. Reduce heat to medium or move chicken to medium-low fire; continue to grill, turning occasionally and squirting with barbecue sauce, until the juices run clear when chicken is pierced, 12 to 18 minutes.
Remove the pieces from the grill as they cook and transfer to a warm platter. Give them a final squirt of sauce for flavor and serve immediately.
Nutrition:
Per serving (based on 6): 454 calories (percent of calories from fat, 60), 41 grams protein, 4 grams carbohydrates, no fiber, 30 grams fat (6 grams saturated), 119 milligrams cholesterol, 1,769 milligrams sodium.
Chef Yves Samake's Enlightened Hummus
2006 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
John Kessler discovered that chef Yves Samake of the Ritz-Carlton Atlanta makes the lightest hummus you'll ever taste. His great trick? Crushed ice, which keeps the puree smooth and creamy as it incorporates just enough oil and tahini (sesame paste) to give it flavor.
Hands on time: 5 minutes Total time: 5 minutes Serves: 12
- 2 1/4 cups cooked chickpeas or 2 (14-ounce) cans, drained, divided 2 tablespoons tahini, divided 1/2 teaspoon crushed garlic (optional) About 1 cup crushed ice, divided 2 tablespoons olive oil, plus more for drizzling Juice of 1 lemon Salt and freshly ground black pepper to taste Paprika for garnishing
Puree half the chickpeas with half the tahini, the garlic and 1/2 cup crushed ice in bowl of a food processor. Puree until completely smooth, at least 2 minutes. Remove to a bowl. If texture is too thin, puree the second batch of chickpeas and tahini with less ice. Combine 2 batches in a bowl and add olive oil, lemon juice, salt, pepper and paprika. Chill well before serving.
Nutrition:
Per serving: 92 calories (percent of calories from fat, 47), 3 grams protein, 9 grams carbohydrates, 1 gram fiber, 5 grams fat (1 gram saturated), no cholesterol, 5 milligrams sodium.
Magnolia Grill's Sweet Tea Brined Pork Chops
Top recipe: 
(Our top 10 recipes of the year)
Southern Recipe Restoration Project
Chef Ben Barker of the award-winning Magnolia Grill in Durham, N.C., likes to use sweet tea as a brine for pork loins and chops. Atlanta cooking instructor Virginia Willis tried it with chops, with excellent results. "The tea brine makes them tender, moist and succulent, " she says. "The sweetened mixture caramelizes nicely on the grill, creating beautiful (and tasty!) grill marks."
Total time: 25 minutes Serves: 4
- 1 quart water
2 orange pekoe tea bags, preferably Luzianne or Lipton
2 tablespoons kosher salt
1 tablespoon molasses
1/2 small onion, thinly sliced
2 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
6 whole allspice berries
6 whole cloves
4 cloves garlic, mashed flat with the back of a knife
4 sprigs thyme
2 sprigs rosemary
1 bay leaf, preferably fresh
2 cups ice
4 (10- to 12-ounce) bone-in pork loin chops
Instructions:
In a large pot over medium high heat, combine the water, tea bags, salt, molasses, onion, coriander, peppercorns, allspice, cloves, garlic, thyme, rosemary and bay leaf. Bring to a boil. Remove from heat. Transfer to a sealable container. Add ice and let cool to room temperature.
Remove tea bags. Add pork chops, seal and refrigerate for 24 hours. Remove the pork chops from the brine. Pat dry with paper towels; set aside at room temperature while preheating the grill.
Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
Place the pork chops on the prepared grill and cook until an instant-read thermometer reaches 145 degrees, 5 to 7 minutes per side.
Remove tea bags. Add pork chops, seal and refrigerate for 24 hours. Remove the pork chops from the brine. Pat dry with paper towels; set aside at room temperature while preheating the grill.
Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
Place the pork chops on the prepared grill and cook until an instant-read thermometer reaches 145 degrees, 5 to 7 minutes per side.
Notes:
This recipe includes 24 hours of brining time.
Nutrition:
Per serving: 323 calories (percent of calories from fat, 44), 36 grams protein, 9 grams carbohydrates, 1 gram fiber, 15 grams fat (5 grams saturated), 28 milligrams cholesterol, 319 milligrams sodium.
Pasta With Tomato Cream Sauce
GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
5:30 Challenge
Ruth Finnegan of Powder Springs used the "5:30 Challenge" philosophy to adapt a cookbook recipe and came up with this winner. Finnegan writes: "I'm a registered dietitian and diabetes educator, so I'm always looking to make recipes healthier and less caloric. The original recipe sauteed tomatoes and garlic in olive oil before simmering them, plus had twice the amount of heavy cream. I cut out the oil and just simmered the tomatoes in the wine and reduced the amount of cream. Unfortunately, there's no substitute for heavy cream in a tomato cream sauce!"
Finnegan substituted grape tomatoes for Roma tomatoes, because their taste and quality are dependable year-round. She also eliminated extraneous ingredients to streamline the recipe.
The results are a fresh-tasting, vibrant sauce that can be served any season. She definitely knows her calling. She writes, "Call me a realistic dietitian who's in the field because I love food!"
(Our top 10 recipes of the year)
5:30 Challenge
Ruth Finnegan of Powder Springs used the "5:30 Challenge" philosophy to adapt a cookbook recipe and came up with this winner. Finnegan writes: "I'm a registered dietitian and diabetes educator, so I'm always looking to make recipes healthier and less caloric. The original recipe sauteed tomatoes and garlic in olive oil before simmering them, plus had twice the amount of heavy cream. I cut out the oil and just simmered the tomatoes in the wine and reduced the amount of cream. Unfortunately, there's no substitute for heavy cream in a tomato cream sauce!"
Finnegan substituted grape tomatoes for Roma tomatoes, because their taste and quality are dependable year-round. She also eliminated extraneous ingredients to streamline the recipe.
The results are a fresh-tasting, vibrant sauce that can be served any season. She definitely knows her calling. She writes, "Call me a realistic dietitian who's in the field because I love food!"
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
- 8 ounces penne or other pasta
1 pint grape tomatoes
1/2 cup white wine
1 to 2 tablespoons chopped fresh basil
1/2 cup heavy cream
Instructions:
Prepare pasta according to package directions.
Meanwhile, in a large saucepan, combine tomatoes and wine and bring to a boil. Reduce heat and simmer for 4 to 5 minutes, or until the tomato skins begin to burst. Remove from heat and add chopped basil. Transfer tomato mixture to a blender or food processor and blend until smooth. Return sauce to the pan, add cream and season with salt and pepper. When sauce begins to simmer, add drained pasta and toss well to combine.
Meanwhile, in a large saucepan, combine tomatoes and wine and bring to a boil. Reduce heat and simmer for 4 to 5 minutes, or until the tomato skins begin to burst. Remove from heat and add chopped basil. Transfer tomato mixture to a blender or food processor and blend until smooth. Return sauce to the pan, add cream and season with salt and pepper. When sauce begins to simmer, add drained pasta and toss well to combine.
Notes:
Feel free to add minced garlic or crushed red pepper to the tomatoes and wine. For variety, you can top the pasta with shredded Parmesan cheese or, for special occasions, with grilled or pan-fried shrimp.
Nutrition:
Per serving: 349 calories (percent of calories from fat, 33), 8 grams protein, 47 grams carbohydrates, 2 grams fiber, 12 grams fat (7 grams saturated), 41 milligrams cholesterol, 23 milligrams sodium.
Scott Peacock's Buttermilk Blancmange
- 1 envelope unflavored gelatin
2 tablespoons milk or cold water
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup creme fraiche or sour cream
1 cup buttermilk
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Finely grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
Heat, while stirring, the cream and sugar in a small saucepan over medium heat until the sugar is completely dissolved and the cream just comes to a simmer. Remove immediately from the heat and whisk in the softened gelatin until completely dissolved. Set aside and let cool for 5 minutes.
Add the creme fraiche or sour cream and whisk until well-blended. Whisk in the buttermilk, salt, vanilla, lemon zest and lemon juice.
Spoon into 4 teacups, ramekins or parfait glasses, cover with plastic wrap and refrigerate until set, 2 hours or overnight. (If you want to unmold the blancmange, just before filling, dip the teacups or ramekins in cold water and do not dry. Dip the teacups or ramekins in hot water for a few seconds just before serving to loosen.)
Delicious served with fresh sliced peaches and blueberries.
Thai Beef Noodle Salad
2007 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
In a "Fit to Eat" column touting the benefits of vitamin B-12, registered dietitian Chris Rosenbloom provides this recipe, which she notes is also a good source of vitamin B-6, zinc and selenium -- nutrients needed by older adults to enhance immune function.
Hands on time: 15 minutes Total time: 2 hours and 45 minutes Serves: 4
Ingredients:
- 1 pound beef top round steak, cut 3/4 inch thick
For the marinade:
6 tablespoons orange juice
3 tablespoons rice wine vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons minced fresh ginger
2 cloves minced garlic
2 teaspoons dark sesame oil
1 1/2 teaspoons chili paste
7 ounces uncooked spaghetti
2 teaspoons canola or vegetable oil, divided
1 cup shredded carrots
1 medium red bell pepper, cut into 1/8-inch strips
1/2 cup sliced green onions
Salt and pepper, if desired
1/4 cup unsalted peanuts, chopped
Instructions:
Cut the steak lengthwise in half, then crosswise into 1/8-inch strips. In a small bowl, combine juice, vinegar, soy sauce, ginger, garlic, sesame oil and chili paste. Place beef and 1/4 cup marinade in large plastic food bag; turn beef to coat. Close bag securely and marinate in refrigerator for 1 to 2 hours. Reserve remaining marinade for dressing.
Cook spaghetti according to package directions; drain and place in serving bowl. Add reserved marinade and toss; set aside.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add carrots, bell pepper and green onions; stir-fry 1 to 2 minutes or until crisp-tender. Remove from skillet; add to noodles. Set aside to cool.
Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet until hot. Add half the beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef. Season with salt and pepper, if desired. Add beef to noodle mixture. Top with peanuts.
Cook spaghetti according to package directions; drain and place in serving bowl. Add reserved marinade and toss; set aside.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add carrots, bell pepper and green onions; stir-fry 1 to 2 minutes or until crisp-tender. Remove from skillet; add to noodles. Set aside to cool.
Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet until hot. Add half the beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef. Season with salt and pepper, if desired. Add beef to noodle mixture. Top with peanuts.
Notes:
Total recipe time includes one-hour plus of marinating time.
Gecko's Oreo Brownies
Hands on time: 20 minutes Total time: 1 hour Serves: 96
Ingredients:
- For the Oreo layer:
1 (18-ounce) package Oreo cookies
1/2 cup pecans
1 cup (2 sticks) unsalted butter, melted
For the chocolate layer:
6 ounces bittersweet chocolate
3/4 cup heavy cream
1 1/2 tablespoons confectioners' sugar
5 tablespoons Kahlua
For the white chocolate layer:
6 ounces white chocolate
6 tablespoons heavy cream
1 1/2 tablespoons confectioners' sugar
For the chocolate ganache:
6 ounces bittersweet chocolate
3/4 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter
Instructions:
To prepare the Oreo layer: Crush Oreos and pecans in blender until smooth. Add melted butter. Press into bottom of a 12-by-8-inch pan. Freeze while you prepare the next layer.
To prepare the chocolate layer: In a double boiler (or in the microwave, in 30-second intervals), melt chocolate with cream, sugar and Kahlua. Stir well. Spread the mixture on the Oreo layer and freeze for 15 minutes.
To prepare the chocolate ganache: In double boiler, melt chocolate in cream and butter. Spread over the white chocolate layer and freeze for 15 minutes or chill in refrigerator until set.
Cut into 1-inch squares. Store in the refrigerator until serving time, or freeze before transporting so the squares are slightly thawed but still cold at serving time.
To prepare the chocolate layer: In a double boiler (or in the microwave, in 30-second intervals), melt chocolate with cream, sugar and Kahlua. Stir well. Spread the mixture on the Oreo layer and freeze for 15 minutes.
To prepare the chocolate ganache: In double boiler, melt chocolate in cream and butter. Spread over the white chocolate layer and freeze for 15 minutes or chill in refrigerator until set.
Cut into 1-inch squares. Store in the refrigerator until serving time, or freeze before transporting so the squares are slightly thawed but still cold at serving time.
Notes:
Parker likes to serve tiny squares of these super-rich treats on a plate with fresh strawberries.
Nutrition:
Per serving: 107 calories (percent of calories from fat, 73), 1 gram protein, 7 grams carbohydrates, 1 gram fiber, 9 grams fat (5 grams saturated), 15 milligrams cholesterol, 39 milligrams sodium.
Banana Peanut Butter Cream Pie - from Rathbun's in Atlanta
For the pastry
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup shortening
1/4 cup ice-cold water
For the vanilla cream
2 cups heavy whipping cream
1/2 vanilla bean
1 1/2 tablespoons cornstarch
3 tablespoons water
2/3 cup granulated sugar
6 large egg yolks (reserve whites for meringue)
For the meringue
6 large egg whites
1 1/2 cups granulated sugar
For the tarts or pie
1/2 cup Skippy creamy peanut butter
2 bananas, sliced 1/4 inch thick
Preheat oven to 325 degrees.
To prepare the pastry: Sift the flour, sugar and salt together in a mound. Using your fingers, crumble the shortening into the flour mixture until the shortening is in pea-size pieces. Make a well in middle of the mixture and add the water; mix until the dough just comes together. Wrap in plastic and refrigerate for 5 minutes. Roll the dough out on a floured surface (or between 2 pieces of parchment paper) to about 1/8-inch thickness. Use a 4-inch ring cutter to cut out 8 circles, and line the bottom and sides of the tart pans. (Alternately, use the whole sheet of rolled pastry to line a 9-inch pie pan. Freeze for 10 minutes. Line the pastry with foil and fill with dry beans; bake for 45 minutes or until golden brown.)
To prepare the vanilla cream: Place the cream and vanilla bean in a heavy saucepan and bring to a boil. Turn off the heat and let the bean steep for 30 minutes, then scrape the seeds from the bean. Prepare an ice bath by nesting a dry bowl inside another bowl that is filled partway with ice water. In a small bowl or cup, stir together the cornstarch and water and set aside. Stir 2/3 cup sugar into the cream and return to a boil. Whisk a small amount of the hot cream into the egg yolks, and then whisk the yolk mixture back into the cream. Whisk the cornstarch mixture into the cream. Cook until the mixture is thick and just starts to bubble on the sides, about 2 minutes. Pour it through the strainer into the bowl set in the ice bath. Let the vanilla cream cool to room temperature, stirring a couple of times to bring the temperature down quickly. Refrigerate until needed.
To make the meringue: Place the egg whites and sugar into the top of a double boiler set over boiling water. Whisk the mixture until the sugar is dissolved and the temperature of the egg whites reaches 165 degrees. Pour the hot whites into the bowl of a mixer with a whisk attachment and whip on high speed until the meringue is thick, stiff and cooled to about room temperature. Place the meringue in a pastry bag with a star tip.
To assemble the tarts: Spread equal amounts of peanut butter into the tart shells. Arrange the sliced bananas on top of the peanut butter. Fill the shell to the top with the vanilla cream. Pipe large stars of meringue in concentric circles over the surface of the vanilla cream. (Alternately, mound the meringue over the vanilla cream and smooth with a flat spatula.) If desired, brown the meringue with a propane torch.
Get ready to pull out all the stops - and many of your kitchen tools. You'll need 8 3 1/2-inch fluted tart shells or one 9-inch pie pan, a rolling pin, a saucepan, a strainer, a whisk, a double boiler and a candy thermometer to execute this recipe. Parchment paper, a stand mixer with whisk attachment, a pastry bag with large star tip and a kitchen propane torch will come in handy, too - although they aren't absolutely necessary.
And here's some good news: If you don't happen to own fluted tart shells, a double boiler, a pastry bag and a kitchen propane torch, Parks is happy to make whole pies for anyone who cares to order them. Per serving: 805 calories (percent of calories from fat, 52), 13 grams protein, 87 grams carbohydrates, 2 grams fiber, 47 grams fat (20 grams saturated), 241 milligrams cholesterol, 279 milligrams sodium.
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup shortening
1/4 cup ice-cold water
For the vanilla cream
2 cups heavy whipping cream
1/2 vanilla bean
1 1/2 tablespoons cornstarch
3 tablespoons water
2/3 cup granulated sugar
6 large egg yolks (reserve whites for meringue)
For the meringue
6 large egg whites
1 1/2 cups granulated sugar
For the tarts or pie
1/2 cup Skippy creamy peanut butter
2 bananas, sliced 1/4 inch thick
Preheat oven to 325 degrees.
To prepare the pastry: Sift the flour, sugar and salt together in a mound. Using your fingers, crumble the shortening into the flour mixture until the shortening is in pea-size pieces. Make a well in middle of the mixture and add the water; mix until the dough just comes together. Wrap in plastic and refrigerate for 5 minutes. Roll the dough out on a floured surface (or between 2 pieces of parchment paper) to about 1/8-inch thickness. Use a 4-inch ring cutter to cut out 8 circles, and line the bottom and sides of the tart pans. (Alternately, use the whole sheet of rolled pastry to line a 9-inch pie pan. Freeze for 10 minutes. Line the pastry with foil and fill with dry beans; bake for 45 minutes or until golden brown.)
To prepare the vanilla cream: Place the cream and vanilla bean in a heavy saucepan and bring to a boil. Turn off the heat and let the bean steep for 30 minutes, then scrape the seeds from the bean. Prepare an ice bath by nesting a dry bowl inside another bowl that is filled partway with ice water. In a small bowl or cup, stir together the cornstarch and water and set aside. Stir 2/3 cup sugar into the cream and return to a boil. Whisk a small amount of the hot cream into the egg yolks, and then whisk the yolk mixture back into the cream. Whisk the cornstarch mixture into the cream. Cook until the mixture is thick and just starts to bubble on the sides, about 2 minutes. Pour it through the strainer into the bowl set in the ice bath. Let the vanilla cream cool to room temperature, stirring a couple of times to bring the temperature down quickly. Refrigerate until needed.
To make the meringue: Place the egg whites and sugar into the top of a double boiler set over boiling water. Whisk the mixture until the sugar is dissolved and the temperature of the egg whites reaches 165 degrees. Pour the hot whites into the bowl of a mixer with a whisk attachment and whip on high speed until the meringue is thick, stiff and cooled to about room temperature. Place the meringue in a pastry bag with a star tip.
To assemble the tarts: Spread equal amounts of peanut butter into the tart shells. Arrange the sliced bananas on top of the peanut butter. Fill the shell to the top with the vanilla cream. Pipe large stars of meringue in concentric circles over the surface of the vanilla cream. (Alternately, mound the meringue over the vanilla cream and smooth with a flat spatula.) If desired, brown the meringue with a propane torch.
Get ready to pull out all the stops - and many of your kitchen tools. You'll need 8 3 1/2-inch fluted tart shells or one 9-inch pie pan, a rolling pin, a saucepan, a strainer, a whisk, a double boiler and a candy thermometer to execute this recipe. Parchment paper, a stand mixer with whisk attachment, a pastry bag with large star tip and a kitchen propane torch will come in handy, too - although they aren't absolutely necessary.
And here's some good news: If you don't happen to own fluted tart shells, a double boiler, a pastry bag and a kitchen propane torch, Parks is happy to make whole pies for anyone who cares to order them. Per serving: 805 calories (percent of calories from fat, 52), 13 grams protein, 87 grams carbohydrates, 2 grams fiber, 47 grams fat (20 grams saturated), 241 milligrams cholesterol, 279 milligrams sodium.
Chicken Piccata from The Dinner Doctor
f you prefer shrimp to chicken, feel free to substitute peeled and deveined large shrimp for the chicken tenders. As I mention in the book, fresh bread crumbs you make are preferable to those that come from the can. I keep hamburger buns in the freezer. When I need 1 cup of toasted bread crumbs, I toast the frozen bun, tear it into pieces and pulse it in the food processor with the salt, pepper and clove of garlic until chopped.
from The Dinner Doctor, page 164
Makes 4 servings
Preparation time: 8 minutes
Cooking time: 9 to 12 minutes
1 cup toasted bread crumbs
Salt and black pepper to taste
1 clove garlic, crushed in a garlic press
1 pound chicken tenders (about 12), rinsed and patted dry
3 tablespoons vegetable oil
2 tablespoons butter
1/3 cup canned low-sodium chicken broth
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
1 tablespoon drained capers
1. Place the bread crumbs in a shallow bowl. Season them with salt and pepper and add the garlic. Dredge the chicken tenders in the bread crumb mixture and set them aside.
2. Place 2 tablespoons of the oil and 1 tablespoon of the butter in a large skillet and heat over medium-high heat. When the butter has melted, add half of the chicken tenders and cook until they are well browned and cooked through, 2 to 3 minutes per side. Transfer the cooked tenders to a platter. Add the remaining tablespoon each of oil and butter to the skillet and, when the butter has melted, add the remaining tenders and cook them until they are well browned and cooked through, 2 to 3 minutes per side. Transfer these tenders to the platter.
3. Add the chicken broth and lemon juice to the skillet. Scrape up the browned bits from the bottom of the skillet and cook until the juices reduce to a glaze, 1 to 2 minutes. Pour the hot glaze over the chicken tenders and garnish with the parsley and capers. Serve at once.
from The Dinner Doctor, page 164
Makes 4 servings
Preparation time: 8 minutes
Cooking time: 9 to 12 minutes
1 cup toasted bread crumbs
Salt and black pepper to taste
1 clove garlic, crushed in a garlic press
1 pound chicken tenders (about 12), rinsed and patted dry
3 tablespoons vegetable oil
2 tablespoons butter
1/3 cup canned low-sodium chicken broth
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
1 tablespoon drained capers
1. Place the bread crumbs in a shallow bowl. Season them with salt and pepper and add the garlic. Dredge the chicken tenders in the bread crumb mixture and set them aside.
2. Place 2 tablespoons of the oil and 1 tablespoon of the butter in a large skillet and heat over medium-high heat. When the butter has melted, add half of the chicken tenders and cook until they are well browned and cooked through, 2 to 3 minutes per side. Transfer the cooked tenders to a platter. Add the remaining tablespoon each of oil and butter to the skillet and, when the butter has melted, add the remaining tenders and cook them until they are well browned and cooked through, 2 to 3 minutes per side. Transfer these tenders to the platter.
3. Add the chicken broth and lemon juice to the skillet. Scrape up the browned bits from the bottom of the skillet and cook until the juices reduce to a glaze, 1 to 2 minutes. Pour the hot glaze over the chicken tenders and garnish with the parsley and capers. Serve at once.
Lemon Lovers' White Chocolate Cake - Cake Doctor
When I offered my husband, John, a piece of this lemon cake after dinner one night, he said with a grin, This is incredible, but too bad you can't use it in the chocolate book. Well, of course I can. Here it is-lemon, white chocolate (the unexpected secret ingredient), and all. This is just the delicious sort of cake to serve on birthdays and special occasions like christenings and showers. Lemon curd is sandwiched between white chocolate layers and all is covered with a lemon—flavored white chocolate frosting.
from Chocolate from the Cake Mix Doctor, page 93
Serves: 16
Preparation time: 10 Minutes
Baking time: 28 to 32 Minutes
Assembly time: 12 Minutes
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
6 ounces white chocolate, coarsely chopped
1 package (18.25 ounces) plain white cake mix
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 large egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
Lemony White Chocolate Cream Cheese Frosting (see below)
1/2 cup store-bought lemon curd (half of a 10-ounce jar)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is smooth.
3. Place the cake mix, water, oil, whole eggs, egg whites, lemon juice, and lemon zest in a large mixing bowl. Pour in the slightly cooled white chocolate. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
4. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
5. Meanwhile, prepare the Lemony White Chocolate Cream Cheese Frosting (recipe follows).
6. Place one cake layer, right side up, on a serving platter. Spread the top with the lemon curd. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with frosting.
Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then store it, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Lemony White Chocolate Cream Cheese Frosting
6 ounces white chocolate, coarsely chopped
1 package (8 ounces)cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
3 cups confectioners' sugar, sifted
1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the lemon juice, lemon zest, and melted white chocolate, and blend on low speed until just combined, 30 seconds. Add the confectioners' sugar and blend on low speed until the sugar is incorporated, 30 seconds. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute or more.
3. Use to frost the top and sides of the cake of your choice.
Looking for the perfect Easter cake? Look no further!
Incredible Melted Ice Cream Cake from The Cake Doctor
from The Cake Mix Doctor, page 163
Pillsbury test kitchen home economists have heard it all. When they told me some people were adding melted ice cream to a cake mix, I couldn't believe it. Well, that's precisely what I did with this fun recipe. Choose your flavor and let the ice cream melt. The only trick is that you must have 2 cups of melted ice cream. For super-premium ice creams with little overrun, that's 1 pint frozen. But for less expensive brands with a lot of air piped in, you'll need to begin with more than a pint. I made this cake with several flavors of ice cream and our favorite was a super-premium from Ben & Jerry's Cherry Garcia. With cherry and chocolate pieces and the cream and the eggs in the ice cream, you need little else. Your liquid, your fat, and your flavorings are all in the melted ice cream. This recipe works well, too, in a 13- by 9-inch pan.
Serves 16
Preparation Time: 5 to 7 minutes
Baking Time: 38 to 42 minutes
Assembly Time: 10 minutes
vegetable oil spray for misting the pan
flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
2 cups melted ice cream, your choice of flavor
3 large eggs
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
2. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
3. Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
4. Place the pan in the oven.
5. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.
6. Meanwhile prepare the Chocolate Marshmallow Frosting, or another frosting that would go well with the flavor of the ice cream in the cake. Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes.
Chocolate Marshmallow Frosting
2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows
4 tablespoons (1/2 stick) butter
1/3 cup plus 1 tablespoon milk
1 teaspoon pure vanilla extract
1. Sift the sugar and cocoa powder together into a large mixing bowl. Set aside.
2. Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
3. Use at once to frost the top of the cake of your choice.
Mexican Lasagna Pie
To prep and cook: 15 minutes
To bake: 20-25 minutes
Serves: 6 to 8
Now, here’s one clever and downright simple dish. I wish I could take credit for it, but this recipe has made the circuit. The only trick is to find corn tortillas the same size as your glass pie pan. And actually, that’s no trick either—you can always cut to fit. I use a 10-inch pie pan, but a 9-incher works well, too. With it’s Mexican flavors, the “lasagna” is comforting.
I discovered that substituting reduced-fat sour cream and fat-free refried beans does not reduce the flavor, so I’m all for using them.
Vegetable oil cooking spray for misting the skillet 1 pound ground beef round (see Tip)
1 jar (12 ounces) chunky salsa 6 corn tortillas (10 inches each)
1 can (16 ounces) refried beans, fat free if possible
1 cup reduced-fat sour cream 1 package (8 ounces; 2 cups)
pre-shredded Mexican-style four-cheese blend
Chopped fresh tomato and chopped scallions, for garnish (optional)
Tip: I enjoy cooking with lean ground beef because for most recipes it isn’t necessary to fuss with draining off the fat. But should you have a fattier beef, brown it, then rinse it in a colander under running hot water. Return it to the skillet, stir in the salsa, and continue with the recipe.
1. Preheat the oven to 400°F.
2. Mist a large skillet with vegetable oil cooking spray, and place over medium-high heat. Crumble in the ground beef and cook, stirring and breaking up the lumps with a wooden spoon, until the beef browns all over and is cooked through, 4 to 5 minutes. Stir in 1⁄2 cup of the salsa. Set the beef mixture aside.
3. Spread the remaining salsa in the bottom of a 10-inch glass pie pan. Top it with 3 of the tortillas. Spread half of the beans over the tortillas, then half of the meat mixture, then 1⁄2 cup of the sour cream, then 1 cup of the cheese. Top with the remaining 3 tortillas and repeat the layers, ending with all but 1⁄4 cup of the remaining cheese. Cover the pie pan loosely with aluminum foil.
4. Bake the “lasagna” until it is hot throughout and the cheese has melted, 20 to 25 minutes. Remove the “lasagna” from the oven, let it rest for 5 minutes, then cut it into wedges or spoon servings onto plates, garnished with the remaining 1⁄4 cup cheese and the chopped tomato and scallions, if desired.
To bake: 20-25 minutes
Serves: 6 to 8
Now, here’s one clever and downright simple dish. I wish I could take credit for it, but this recipe has made the circuit. The only trick is to find corn tortillas the same size as your glass pie pan. And actually, that’s no trick either—you can always cut to fit. I use a 10-inch pie pan, but a 9-incher works well, too. With it’s Mexican flavors, the “lasagna” is comforting.
I discovered that substituting reduced-fat sour cream and fat-free refried beans does not reduce the flavor, so I’m all for using them.
Vegetable oil cooking spray for misting the skillet 1 pound ground beef round (see Tip)
1 jar (12 ounces) chunky salsa 6 corn tortillas (10 inches each)
1 can (16 ounces) refried beans, fat free if possible
1 cup reduced-fat sour cream 1 package (8 ounces; 2 cups)
pre-shredded Mexican-style four-cheese blend
Chopped fresh tomato and chopped scallions, for garnish (optional)
Tip: I enjoy cooking with lean ground beef because for most recipes it isn’t necessary to fuss with draining off the fat. But should you have a fattier beef, brown it, then rinse it in a colander under running hot water. Return it to the skillet, stir in the salsa, and continue with the recipe.
1. Preheat the oven to 400°F.
2. Mist a large skillet with vegetable oil cooking spray, and place over medium-high heat. Crumble in the ground beef and cook, stirring and breaking up the lumps with a wooden spoon, until the beef browns all over and is cooked through, 4 to 5 minutes. Stir in 1⁄2 cup of the salsa. Set the beef mixture aside.
3. Spread the remaining salsa in the bottom of a 10-inch glass pie pan. Top it with 3 of the tortillas. Spread half of the beans over the tortillas, then half of the meat mixture, then 1⁄2 cup of the sour cream, then 1 cup of the cheese. Top with the remaining 3 tortillas and repeat the layers, ending with all but 1⁄4 cup of the remaining cheese. Cover the pie pan loosely with aluminum foil.
4. Bake the “lasagna” until it is hot throughout and the cheese has melted, 20 to 25 minutes. Remove the “lasagna” from the oven, let it rest for 5 minutes, then cut it into wedges or spoon servings onto plates, garnished with the remaining 1⁄4 cup cheese and the chopped tomato and scallions, if desired.
Mulberry Garden casserole of Kentucky
also known as Kentucky Chicken and Wild Rice Casserole
To Prep: 15 minutes
To Bake: 25-30 minutes
Serves: 8
4 cups shredded cooked chicken
1 package (6 ounces) Uncle Ben’s Long Grain and Wild Rice Original Recipe
1 can (10.75 ounces) cream of celery soup (see Tips)
2⁄3 cup Miracle Whip salad dressing (see Tips)
1 can (8 ounces) sliced water chestnuts, drained
1 jar (2 ounces) sliced pimiento peppers, drained
1 package (9 ounces) frozen French-cut green beans, thawed and drained (see Tips)
11⁄2 cups low-sodium chicken broth (from one 14- to 14.5-ounce can) or water
2 tablespoons pre-grated Parmesan cheese
1. Preheat the oven to 400 °F.
2. Combine the chicken, rice with its seasonings, celery soup, salad dressing, water chestnuts, pimientos, green beans, and chicken broth in a large bowl. Transfer the mixture to a 13-by-9-inch (3-quart) glass or ceramic baking dish and top with the Parmesan cheese. Cover the baking dish with aluminum foil.
3. Bake the casserole until it is bubbling and the rice has cooked, 25 to 30 minutes. Let cool 5 minutes, then serve.
Tips: It is important for the flavor of the casserole not to substitute another type of soup for the cream of celery or mayonnaise for the sweeter Miracle Whip.
To quickly thaw the green beans, follow the microwave directions on the package, then drain them well. Or substitute a drained can of French-cut green beans for the frozen ones.
This casserole freezes well, either baked or unbaked, and it can be doubled or tripled for feeding a crowd. If you freeze it unbaked, don’t add the Parmesan cheese. Sprinkle it on before baking.
Chunky Chocolate Peanut Butter Bars - Cake Doctor
(as seen on Al Roker's show!)
Makes: 48 bars
Preparation Time: 20 Minutes
Baking Time: 25 to 30 Minutes
1 package (18.25 ounces) plain yellow cake mix
1 cup chunky peanut butter
8 tablespoons (1 stick) butter, melted
2 large eggs
1 package (12 ounces; 2 cups) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
1 cup frozen unsweetened grated coconut, thawed, or sweetened flaked coconut
2 teaspoons pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 325 degrees F. Set aside an ungreased 13-by-9-inch baking pan.
2. Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the pan. Using your fingertips, press the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.
3. For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3 to 4 minutes. Remove the pan from the heat and stir in the coconut and vanilla until well distributed. Pour the chocolate mixture over the crust, and spread it evenly with the rubber spatula so that it reaches the sides of the pan. Using your fingertips, crumble the reserved crust and scatter it evenly over the chocolate. Place the pan in the oven.
4. Bake the cake until it is light brown, 25 to 30 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
5. Cut the cake into 48 bars. Remove the bars from the pan with a metal spatula and serve.
Store these bars, covered in plastic wrap, at room temperature for up to three days or in the refrigerator for up to one week. Or freeze them, unwrapped in aluminum foil, for up to six months. Thaw the bars overnight in the refrigerator before serving.
Makes: 48 bars
Preparation Time: 20 Minutes
Baking Time: 25 to 30 Minutes
1 package (18.25 ounces) plain yellow cake mix
1 cup chunky peanut butter
8 tablespoons (1 stick) butter, melted
2 large eggs
1 package (12 ounces; 2 cups) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
1 cup frozen unsweetened grated coconut, thawed, or sweetened flaked coconut
2 teaspoons pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 325 degrees F. Set aside an ungreased 13-by-9-inch baking pan.
2. Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the pan. Using your fingertips, press the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.
3. For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3 to 4 minutes. Remove the pan from the heat and stir in the coconut and vanilla until well distributed. Pour the chocolate mixture over the crust, and spread it evenly with the rubber spatula so that it reaches the sides of the pan. Using your fingertips, crumble the reserved crust and scatter it evenly over the chocolate. Place the pan in the oven.
4. Bake the cake until it is light brown, 25 to 30 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
5. Cut the cake into 48 bars. Remove the bars from the pan with a metal spatula and serve.
Store these bars, covered in plastic wrap, at room temperature for up to three days or in the refrigerator for up to one week. Or freeze them, unwrapped in aluminum foil, for up to six months. Thaw the bars overnight in the refrigerator before serving.
Grandma's Coconut Icebox Cake - Cake Doctor
Preparation time: 5 to 7 minutes
Baking time: 27 to 29 minutes
Assembly time: 15 minutes
Cake:
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 1/3 cups water
2 tablespoons vegetable oil, such as canola, corn, safflower, soybean, or sunflower
3 large eggs
Coconut frosting:
2 cups sugar
2 cups (16 ounces) sour cream
1 package (12 ounces, 3 1/2 cups) frozen unsweetened grated coconut, thawed
1. Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes.
4. Meanwhile, prepare the frosting. Combine the sugar, sour cream, and thawed coconut in a medium bowl. Let the mixture rest in the refrigerator until the sugar dissolves, 1 hour, stirring occasionally.
5. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
6. When the sugar has dissolved in the frosting, begin to assemble the cake. Carefully slice the cake layers in half horizontally, using a large, sharp serrated bread knife or a long piece of unflavored dental floss. You will have four layers. Place the bottom half of a cake layer on a serving platter, cut side up. Spread with some of the coconut frosting. Top the bottom half with the matching top of the layer, cut side down. Spread with frosting. Next, add the bottom half of the second layer, cut side up, and spread with frosting. Top the bottom half with the matching top of the layer, cut side down. Spread the top and sides of the entire cake with all of the remaining coconut frosting, using clean, smooth strokes. The frosting should be nice and thick and not run off the sides.
7. Chill the cake, uncovered, until the frosting is firm, 1 hour.
Note: Store this cake covered with waxed paper taped down along the underside of the platter to keep it snug. It will keep in the refrigerator for up to 1 week.
Best Red Velvet Cake from the Cake Doctor
Solid vegetable oil shortening, for greasing the pans
Flour, for dusting the pans
1 (18.5-ounce) package plain butter recipe golden cake mix
2 ½ tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1 (1-ounce) bottle red food coloring
8 tablespoons (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 tablespoon distilled white vinegar
Cream Cheese Frosting (recipe follows)
1. Place rack in the center of the oven and preheat oven to 350 F. Lightly grease 3 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside.
2. Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among 3 prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold 3 pans on center rack, place 2 on that rack and one in the center of the rack above.
3. Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first.
4. Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack, then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting.
5. To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes.
Makes 16 servings.
Cream Cheese Frosting:
Place 1 (8-ounce) package reduced-fat cream cheese and 1 stick (8 tablespoons) of room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes.
Stop machine and scrape down side of bowl with rubber spatula.
Add 1 teaspoon vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.
Flour, for dusting the pans
1 (18.5-ounce) package plain butter recipe golden cake mix
2 ½ tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1 (1-ounce) bottle red food coloring
8 tablespoons (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 tablespoon distilled white vinegar
Cream Cheese Frosting (recipe follows)
1. Place rack in the center of the oven and preheat oven to 350 F. Lightly grease 3 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside.
2. Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among 3 prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold 3 pans on center rack, place 2 on that rack and one in the center of the rack above.
3. Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first.
4. Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack, then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting.
5. To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes.
Makes 16 servings.
Cream Cheese Frosting:
Place 1 (8-ounce) package reduced-fat cream cheese and 1 stick (8 tablespoons) of room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes.
Stop machine and scrape down side of bowl with rubber spatula.
Add 1 teaspoon vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.
Warm Chocolate Pudding Cake from the Cake Doctor
For the cake:
1 package (18.25 ounces) plain chocolate-cake mix
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
For the topping:
1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate chips
1 teaspoon instant coffee granules
2 1/4 cups boiling water
Place a rack in the center of the oven and preheat oven to 325 degrees.
For the cake: Place the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium-low and beat until the batter is smooth, 1 1/2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter in a 9- by 13-inch glass or ceramic baking dish.
For the topping: Mix the brown sugar, cocoa powder, chocolate chips and coffee granules in a small bowl and sprinkle the topping evenly over the batter in the baking pan. Pour the boiling water over the batter and carefully place the pan in the oven.
Bake the cake until the edges are firm but the center still jiggles when you shake the pan, 30 to 35 minutes. Remove the cake pan from the oven and spoon the warm pudding cake into bowls. Serve with ice cream.
Note: Store this cake, covered with plastic wrap, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the completely cooled cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter before serving.
Makes 16 to 20 servings.
– “The Cake Mix Doctor Returns!” by Anne Byrn (Workman, 2009)
1 package (18.25 ounces) plain chocolate-cake mix
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
For the topping:
1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate chips
1 teaspoon instant coffee granules
2 1/4 cups boiling water
Place a rack in the center of the oven and preheat oven to 325 degrees.
For the cake: Place the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium-low and beat until the batter is smooth, 1 1/2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter in a 9- by 13-inch glass or ceramic baking dish.
For the topping: Mix the brown sugar, cocoa powder, chocolate chips and coffee granules in a small bowl and sprinkle the topping evenly over the batter in the baking pan. Pour the boiling water over the batter and carefully place the pan in the oven.
Bake the cake until the edges are firm but the center still jiggles when you shake the pan, 30 to 35 minutes. Remove the cake pan from the oven and spoon the warm pudding cake into bowls. Serve with ice cream.
Note: Store this cake, covered with plastic wrap, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the completely cooled cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter before serving.
Makes 16 to 20 servings.
– “The Cake Mix Doctor Returns!” by Anne Byrn (Workman, 2009)
Saturday, February 20, 2010
Very Berry Pie - Best Pie East of the Mississippi
Created by Marilyn Pearson, founder of Marilyn’s Bakery in Hobart, Indiana, this pie was named the Best Pie East of the Mississippi during the 2007 Sustainable Table’s Eat Well Guided Tour of America in 2007. While many pastry chefs might want to keep such a great pie a “trade secret”, Marilyn is sharing her recipe and reminds everyone to use fresh, Indiana, in-season berries for the best flavor.
For the filling:
1 cup fresh strawberries
1 cup fresh blueberries
½ cup fresh red raspberries
½ cup fresh blackberries
1 cup white granulated sugar
1/3 cup all purpose flour
½ teaspoon salt
2 tablespoons fresh lemon juice
For the pie dough:
4 cups flour (regular or wheat)
2 teaspoons salt
1 tablespoons white granulated sugar
1 ¾ cups solid shortening (or can use butter or palm oil)
1 egg ½ cup water
1 tablespoon white vinegar
Combine the berries and the rest of the ingredients for the filling in a large bowl and set aside while you make the crust. Preheat oven to 425 degrees F. To make the crust-- mix together flour, salt, and sugar with a fork.
Cut in shortening with a fork until the dough resembles corn meal.
Whip egg in a small bowl. To the egg, add water and vinegar separately and whisk to thoroughly combine.
Stir the egg mixture into the flour mixture and gently combine until well moistened.
Mold dough into two equally sized balls, wrap in plastic wrap, and chill in fridge for an hour.
Flour board or counter, unwrap the dough balls, and flatten each with your hand a bit. Then roll out each ball with a rolling pin to about 1/8 inch thick.
Carefully place one of the rolled pie dough pieces into a 9-inch pie pan. Gently press the pie dough down so that it fits snuggly into the bottom and sides of the pie pan. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
Add filling to the pie. Use your fingers to gently and evenly distribute the filling around the bottom of the pan. Roll out the second disk of dough in the same manner as the first one.
Gently place the second rolled piece of dough onto the top of the filling in the pie. Pinch the top and bottom of dough rounds firmly together with your fingers or a fork and use the kitchen scissors to trim any overhanging dough.
Score the top of the pie with four 1-inch long cuts, so that the steam from the cooking fruit can escape. Place the pie on a cookie sheet lined with foil so that any drips will be made onto the foil and not the floor of your oven.
Place the pie in the oven and bake at 425 for 15 minutes. Lower the oven temperature to 350 and bake for another hour. Remove the pie from the oven and place the pie on a cooling rack while you impatiently wait for it to cool before serving.
akes one 9 inch pie.
For the filling:
1 cup fresh strawberries
1 cup fresh blueberries
½ cup fresh red raspberries
½ cup fresh blackberries
1 cup white granulated sugar
1/3 cup all purpose flour
½ teaspoon salt
2 tablespoons fresh lemon juice
For the pie dough:
4 cups flour (regular or wheat)
2 teaspoons salt
1 tablespoons white granulated sugar
1 ¾ cups solid shortening (or can use butter or palm oil)
1 egg ½ cup water
1 tablespoon white vinegar
Combine the berries and the rest of the ingredients for the filling in a large bowl and set aside while you make the crust. Preheat oven to 425 degrees F. To make the crust-- mix together flour, salt, and sugar with a fork.
Cut in shortening with a fork until the dough resembles corn meal.
Whip egg in a small bowl. To the egg, add water and vinegar separately and whisk to thoroughly combine.
Stir the egg mixture into the flour mixture and gently combine until well moistened.
Mold dough into two equally sized balls, wrap in plastic wrap, and chill in fridge for an hour.
Flour board or counter, unwrap the dough balls, and flatten each with your hand a bit. Then roll out each ball with a rolling pin to about 1/8 inch thick.
Carefully place one of the rolled pie dough pieces into a 9-inch pie pan. Gently press the pie dough down so that it fits snuggly into the bottom and sides of the pie pan. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
Add filling to the pie. Use your fingers to gently and evenly distribute the filling around the bottom of the pan. Roll out the second disk of dough in the same manner as the first one.
Gently place the second rolled piece of dough onto the top of the filling in the pie. Pinch the top and bottom of dough rounds firmly together with your fingers or a fork and use the kitchen scissors to trim any overhanging dough.
Score the top of the pie with four 1-inch long cuts, so that the steam from the cooking fruit can escape. Place the pie on a cookie sheet lined with foil so that any drips will be made onto the foil and not the floor of your oven.
Place the pie in the oven and bake at 425 for 15 minutes. Lower the oven temperature to 350 and bake for another hour. Remove the pie from the oven and place the pie on a cooling rack while you impatiently wait for it to cool before serving.
akes one 9 inch pie.
Roast Pork - 6 hours in SLOW oven
The fresh herbs and spice paste form a wonderful crispy "crust" on this roast, while the interior remains meltingly tender. An added bonus...the fresh herbs smell wonderful during the slow roasting process!
SERVES 6
2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 cloves garlic
1 tablespoon fennel seed
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 lbs boneless boston pork roast (not tied)
kitchen twine
2 tablespoons fresh rosemary
10 cloves garlic
1 tablespoon fennel seed
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 lbs boneless boston pork roast (not tied)
kitchen twine
Preheat oven to 275.
Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms.With motor running, add wine and oil and blend until combined well.
If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat.
Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste.
Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
Put pork, fat side up, in a roasting pan - add 1 cup hot water - roast 6 hours
Transfer roast to cutting board and let stand 15 minutes.
Discard string and cut pork roast (with an electric knife if you have one) into thick slices.
Garlic Prime Rib
Prime Rib is definitely the king of meats! This is a simple, yet elegant and impressive entree for your Christmas feast.
1¾ hours | 10 min prep
SERVES 15
10 lbs prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Place the roast in a roasting pan with the fatty side up.
Loosen the fat from the meat by cutting with a sharp knife.
In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.
Spread the mixture under the fatty side and over it as well.
Secure with kitchen twine.
Let the roast sit out at room temperature, no longer than one hour.
Preheat the oven to 500 degrees.
Bake the roast in the preheated oven for 20 minutes, then reduce the oven temperature to 325 and continue roasting for an additional 60 to 75 minutes.
The Internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices.
Chocolate-Lovers Oatmeal Delights
These gems substitute chocolate and peanut butter flavored chips instead instead of raisins.
48 cookies
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/4 cup water
- 1 teaspoon vanilla
- 3 cups quick-cooking rolled oats
- 1 cup semisweet chocolate piece
- 1 cup peanut butter chip
In a medium mixing bowl, combine flour, cocoa powder, baking soda and salt.
Set aside.
In a very large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
Add the sugar and beat mixture till combined, scraping sides of bowl occasionally.
Beat in egg, water and vanilla till combined.
Beat in as much of the flour mixture as you can.
Using a wooden spoon, stir in any remaining flour mixture and the rolled oats.
Stir in chocolate pieces and peanut butter pieces.
Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet.
Bake in a 350 oven for 10 to 12 minutes or till the edges are set.
Transfer cookies to a wire rack and cool.
Set aside.
In a very large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
Add the sugar and beat mixture till combined, scraping sides of bowl occasionally.
Beat in egg, water and vanilla till combined.
Beat in as much of the flour mixture as you can.
Using a wooden spoon, stir in any remaining flour mixture and the rolled oats.
Stir in chocolate pieces and peanut butter pieces.
Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet.
Bake in a 350 oven for 10 to 12 minutes or till the edges are set.
Transfer cookies to a wire rack and cool.
Quick Swiss Cheese Bread
This bread is so rich and cheesy! So addictive, bet you can't eat just one slice!
SERVES 18 -24
- 1 loaf French bread (18-20 inches)
- 1 cup butter or margarine, softened
- 2 cups shredded swiss cheese (8 ounces)
- 3/4 teaspoon celery seed
- 3/4 teaspoon garlic powder
- 3 tablespoons dehydrated parsley flakes
Make diagonal cuts, 1 inch thick, through the bread but not through the bottom.
Combine all remaining ingredients. Spread half the butter mixture between bread slices.
Use remaining mixture to frost top and sides of bread.
Place bread in foil boat; cover loosely with another sheet of foil.
Bake at 425°F for 20-30 minutes. For last 5 minutes, remove foil to allow bread to brown
Leo's Fabulous Oven Pancakes
20 min | 2 min prep
SERVES 1 -2 , 1 pancake
Pancake
2 tablespoons butter1/2 cup flour
1/2 cup milk
3 eggs
Topping
2 teaspoons powdered sugar1 teaspoon lemon juice
Melt butter in a medium sized bowl.
Stir in flour.
Add milk and stir.
Beat in three eggs.
Pour into one large, well-greased, ovenproof skillet. (Cast iron works well).
Bake at 450 degrees for 18 minutes.
Top with powdered sugar and a drizzle of lemon juice.
Stir in flour.
Add milk and stir.
Beat in three eggs.
Pour into one large, well-greased, ovenproof skillet. (Cast iron works well).
Bake at 450 degrees for 18 minutes.
Top with powdered sugar and a drizzle of lemon juice.
Super Easy Oven Baked Bacon
I use a 10"x15" jelly roll pan or the bottom of a broiling pan. I buy parchment paper for baking in rolls in bulk online, but you can get it at the supermarket or any cooking supply store.
I bake 3 pounds of bacon at a time ( not all at once - in batches) and freeze it in individual servings.
Preheat oven to 400 degrees F.
Line a 10"x15" jelly roll pan with parchment paper for cooking/baking.
Place 8 slices of bacon across the short side of the jelly roll pan flat on top of the parchment paper.
When the oven comes up to temperature, place the pan with the bacon on the middle shelf of the oven and bake for 15 minutes. When the 15 minutes is up, check the bacon.
Sometimes, I like to have it a little limp (for things like potato soup) , but if you like it crispy, add more time, rechecking it every 1-2 minutes for desired doneness. ( crisp is usually about 20 minutes)
Remove finished bacon to paper towels or brown paper and blot excess grease off bacon with paper towels.
Drain bacon grease into a can.
Repeat process until entire 3-pounds of bacon is cooked.
Freeze in portion sized bags.
Subscribe to:
Posts (Atom)