Friday Recipes

Enjoy!

CHERRY-WALNUT RUGELACH

This recipe comes from Kathy Kingsley, About.com's American Food guide. She wrote, “These rugelach with a cherry, walnut and cinnamon filling and flaky cream cheese dough are simple to make and absolutely delicious.” I agree!

Prep time: 20 minutes; Cook Time: 20 minutes; Plus Chilling: 1 hour; Total Time: 1 hour, 40 minutes; Yield: Makes about 64 minutes

To view this online, click here.

Ingredients:

Rugelach Dough

2 sticks (1 cup) unsalted butter, at room temperature

1 8-ounce package cream cheese or Nuefchatel, at room temperature

1/2 cup granulated sugar, plus extra for sprinkling

2 1/2 cups all-purpose flour

1 teaspoon salt

Egg wash: 1 large egg beaten with 1 tablespoon water 


Cherry-Walnut Filling

3/4 cup sugar

1/2 cup dried cherries, finely chopped

1/2 cup finely chopped walnuts, toasted

1 stick (1/2 cup) unsalted butter, melted

2 teaspoons ground cinnamon

1/8 teaspoon grated nutmeg

1/8 teaspoon ground ginger

Preparation:

To make the dough: In a large bowl using an electric mixer, beat the butter and cream cheese on medium-high speed until light and fluffy. Add the sugar and beat until well blended. Reduce the mixer speed to low, and beat in the flour and salt.

Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide the dough into 8 equal pieces. Gather each piece into a ball, then flatten into disks. Cover the disks with plastic wrap and refrigerated for at last 1 hour, or up to 24 hours.

Make the filling: In a medium bowl, mix the sugar, cherries, walnuts, butter, cinnamon, nutmeg and ginger.

Preheat the oven to 350°F. Working with one disk of dough at a time, roll it our on a lightly floured work surface into a 8 inch round. Sprinkle about 3 tablespoons of the filling over the dough, leaving a 1/2 inch boarder around the edge. Cut the dough into 8 equal wedges. Starting at the wide edge, roll up each wedge. Arrange the rolled cookies on a ungreased baking sheets, forming them into crescent shapes, placing them point side down and about 1 inch apart. Repeat with the remaining disks of dough.

Brush the rugelach with the egg wash and sprinkle with sugar. Bake until golden brown, about 20 minutes. Set the baking sheet on a wire rack to cool for about 5 minutes, then transfer the rugelach to the rack to cool completely.

Recipe Notes

Store the baked rugleach in an airtight container between layers of wax paper at room temperature up to 5 days, or freeze up to 1 month. The rich dough freezes well for up to 4 months. You can also freeze the unbaked rugelach on a baking sheet until they are firm, then transfer to a resealable plastic freezer bags; there's no need to defrost them before baking.

Dried cherries taste great in these rugelach, but you could also use raisins or chopped dried cranberries or apricots.

ALMOND CAKE WITH RASPBERRIES & CHOCOLATE GANACHE

From Seattle's Macrina Bakery. The recipe states, “This combination of toasted almonds in a buttery cake, accompanied by fresh raspberries and bittersweet chocolate ganache is our best-selling wedding cake. It satisfies everyone's taste with nuts, fruit, and of course, chocolate. This recipe makes individually sized cakes that are baked in a jumbo muffin pan. Once they've cooled, you remove the paper liner, invert the cakes so the tapered side is up, fill with sweetened cream and raspberries, and top with chocolate ganache.” Makes 8 Jumbo cupcakes.

For the batter:

1/2 cup raw almonds (skins on), toasted

1-1/2 cups cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup plus 2 tablespoons low-fat plain yogurt, divided

2 large eggs

1/2 teaspoon pure almond extract

1/4 teaspoon pure vanilla extract

3/4 cup (1-1/2 sticks) unsalted butter

1 cup plus 2 tablespoons sugar

For the whipped cream filling:

1 pint fresh raspberries (about 24 berries)

1/2 cup heavy cream

2 tablespoons sugar

For the chocolate ganache:

1/2 cup heavy cream

1/2 cup semisweet chocolate chips

1/2 cup bittersweet chocolate chips

Position a rack in the center of the oven and preheat to 400°F. Lightly grease the top of a jumbo muffin pan with canola oil to prevent any stray batter from sticking, and line 8 cups with jumbo cupcake liners.

To make the batter, first grind the toasted almonds in a food processor until they are very fine and powdery. (Alternatively, grind them by hand: chop the nuts as finely as you can with a chef's knife, then use the flat side of the knife to crush the chopped nuts into a powder.) Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Add the almonds and toss with your hands to evenly distribute. Set aside.

Whisk 2 tablespoons of the yogurt, eggs, and almond and vanilla extracts in a small bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar; start on low speed and increase to medium, stopping to scrape down the bowl with a rubber spatula as needed to fully incorporate the ingredients. The mixture will be light, fluffy, and pale. Add the flour mixture and the remaining 1/2 cup yogurt, slowly mixing for 1 minute. Once the flour is incorporated, increase to medium speed and mix for 1 minute more, then scrape down the bowl again. Add the egg mixture in 3 additions, mixing for 20 seconds after each addition, then scraping down the bowl.

Using a large spoon or #30 ice cream scoop, fill the cupcake liners three-quarters full with batter. Smooth the tops for even baking. Place the pan on a rimmed baking sheet and bake for 30 minutes, or until the cupcakes are deep golden brown and a skewer inserted into the center comes out clean. (Note that these cupcakes will rise only to the top of the muffin pan as they bake.) Cool them in the pan for 45 minutes, then remove them and peel off the cupcake liners. Invert the cakes onto a plate, so the bottoms are up and using a teaspoon, scoop out a 1-1/2 inch ball from the center of each cake and discard (or eat!) the cake.

To make the filling, pick through the raspberries, reserving 8 beauties for garnish. Whisk the heavy cream and sugar in a small bowl, whipping until they form medium-firm peaks, then fold in the raspberries. You want the berries to break up a bit—but don't let them get soupy. Spoon the raspberry whipped cream into the hole in the cakes, piling in as much as you can and leveling the top.

To make the ganache, pour the heavy cream into a small saucepan. Over medium heat bring the cream to a froth just before it boils. Turn off the heat and add the semisweet and bittersweet chocolate chips. Using a rubber spatula, stir until the chocolate completely melts, then remove the pan from the heat and set aside to cool for about 10 minutes. The ganache will thicken as it cools.

To assemble, top each cake with 1 tablespoon of the ganache; spread it evenly, but leave a little of the golden cake showing around the edges. Garnish with a raspberry.

These cakes taste best the day they are made. You can prepare them up to the point of making the filling and store, covered, at room temperature for 2 days.

CHICKEN PARMESAN

This comes from Giada De Laurentiis, star of The Food Network's Everyday Italian. Total Time: 1 hour 40 min; Prep: 20 min; Cook: 1 hour 20 min; Yield: 4 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-parmesan-recipe.print.html?oc=linkback

Ingredients

3 tablespoons olive oil

1 teaspoon chopped fresh rosemary leaves

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

Eight 3-ounce chicken cutlets

1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce

1/2 cup shredded mozzarella

16 teaspoons grated Parmesan

2 tablespoons unsalted butter, cut into pieces

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

Two 32-ounce cans crushed tomatoes

4 to 6 fresh basil leaves

2 dried bay leaves

4 tablespoons unsalted butter, optional

Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:

In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

PAT AND GINA'S OVEN FRIED CHICKEN

This comes from Patrick and Gina Neely of The Food Network's Down Home with the Neelys. Total Time: 55 min; Prep: 10 min; Cook: 45; Yield: 8 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/pat-and-ginas-oven-fried-chicken-recipe.print.html?oc=linkback

Ingredients

Olive oil nonstick cooking spray

2 large eggs, beaten

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon hot sauce

Kosher salt and freshly ground black pepper

2 1/2 cups panko bread crumbs

2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1 (3-pound) chicken cut into 8 pieces, skin removed

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.

Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.

Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.

Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

SKINNY MEXICAN CHICKEN CASSEROLE

This comes from the Tablespoon e-newsletter. It begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5

To view this online, click here.

Ingredients

1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce

2 cups cubed cooked chicken breast

1 can (10 oz) Old El Paso™ enchilada sauce

1/4 cup chopped green onions (4 medium)

1/4 cup chopped fresh cilantro

1 small red bell pepper, chopped

3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)

1 cup shredded lettuce

1 tomato, chopped

Directions

Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.

Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.

SLOW COOKER SAVORY POT ROAST

This comes from GE Appliances, and starts off, “Slow cooking this tender pot roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results. Put it together in the morning, and when it's time for dinner, it's done!” Time: 6 hours; makes 6 servings.

To view this online, click here.

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 envelope (about 1 ounce) dry onion soup and recipe mix

6 (3-inch diameter) red potatoes, cut in half

3 cups baby-cut carrots

1 boneless beef chuck pot roast (3 to 3 1/2 pounds)

Directions

Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.

Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.

Notes:

Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies. Cooking Basics:True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.

Cooking Tips:

Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.