Friday Recipes

Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!

4-INGREDIENT CHOCOLATE RASPBERRY CAKE

This is from Cheeky Kitchen, who blogs for Tablespoon.com, as well as a few other sites. She wrote, “This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious!” Prep Time: 15 minutes; Total Time: 1 hour 15 minutes; makes 8 servings.

To view this online, click here.

Ingredients

1 (13 oz) package dark chocolate chips

3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting

8 eggs, room temperature

1 cup raspberries

1/4 cup powdered sugar for garnish (optional)

Directions

Preheat oven to 325ºF.

In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined.

Spoon into a 7" cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1" of water. Be careful to not get any water inside your cake pan.

Bake for 50-60 minutes, or just until the center of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. Sprinkle with powdered sugar and top with raspberries just before serving.

CHICKEN-TARRAGON POT PIE

Who doesn’t love pot pies? This one comes from Julia Moskin in The New York Times cooking e-newsletter. (Hint: If you haven’t signed up for the Times’s newsletter yet, I highly recommend it.)

Julia wrote, “This recipe, which is adapted from ‘Julia and Jacques at Home’ by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.” Time: 1 hour 30 minutes; makes 8 servings.

To view this online, click here.

Ingredients

For the Crust:

2 cups all-purpose flour

14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into pieces

1 tablespoon cold vegetable shortening

Scant 1/2 teaspoon salt

Scant 1/2 teaspoon sugar

1 egg

For the Filling:

5 tablespoons unsalted butter

1 cup chopped carrot

1 cup chopped celery

1 cup thinly sliced leeks

1 tablespoon chopped fresh tarragon

1 cup frozen baby green peas

4 tablespoons all-purpose flour

2 1/2 cups chicken broth

1 cup heavy cream

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3 cups leftover roast chicken, cut into 1/2-inch chunks

Preparation

To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.

Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.

To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.

Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.

Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.

Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.

Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.

Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.

STRAWBERRY LEMONADE CUPAKES

This comes from The Baker Chick (otherwise known as Audra). She also has a great e-newsletter that I highly recommend. If you haven’t signed up for her e-newsletter (or that of the Times), go ahead, I’ll wait. (Imagine the Final Jeopardy music from the show Jeopardy while I tap my foot.) Okay, great!

This can be viewed online by clicking here.

Author: Audra

Yield: 20-24 cupcakes

Ingredients

Cupcakes:

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, room temperature

Zest of 3 lemons, plus 2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 cup buttermilk

Frosting:

12 tablespoons unsalted butter, room temperature

8 oz cream cheese

1 1/2-2 cups freeze dried strawberries, crushed into a coarse powder *

3-4 cups powdered sugar

juice and zest of 1 lemon

Strawberries for garnish.

Instructions

Preheat oven to 350F. Fill a cupcake tin with paper liners, set aside.

In a medium sized bowl combine the flour, baking powder, and salt. Set aside.

In a large bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the vanilla, zest, lemon juice and the eggs, one at a time beating in between each addition.

Add the flour mixture in 3 parts, alternating with the buttermilk. Beat on low speed until just combined, making sure not to over-mix.

Spoon the batter into the cupcake tins – filling 3/4 of the way.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.

For the Frosting:

Cream together the butter and cream cheese. Add the strawberry "powder" and mix well, add the powdered sugar, a little at a time, until well combined. Mix in the lemon juice and zest. Beat on high for 1-2 minutes until super fluffy.

Spread or pipe frosting onto the cooled cupcakes. Garnish with a fresh strawberry.

Notes: *This will yield about 1/2 cup of strawberry "powder"

Cake recipe adapted from Martha Stewart.

EASY CHICKEN AND BROCCOLI CASSEROLE

This is from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “This quick and easy chicken recipe is a snap to prepare and bake. Serve this chicken and broccoli casserole with hot cooked noodles or rice and a tossed salad or fresh sliced tomatoes.” Prep Time: 5 minutes;Cook Time: 25 minutes; Total Time: 30 minutes; Yield: Serves 4

To view this online, click here.

Ingredients

1 can (10 3/4 ounces) condensed cream of mushroom soup

1/3 cup milk or half-and-half

2 cups cooked chicken, cubed

2 tablespoons melted butter

dash nutmeg

dash black pepper

1 1/2 to 2 cups frozen chopped broccoli, cooked and drained

1/3 cup grated Parmesan cheese

Preparation

Lightly butter a 1 1/2- to 2-quart baking dish or casserole. Heat oven to 375°.

In a large bowl combine the cream of mushroom soup, milk or half-and-half, cubed chicken, butter, nutmeg, pepper, and broccoli. Blend ingredients thoroughly.

Turn the mixture into the prepared baking dish and sprinkle Parmesan cheese over the top.

Bake for about 25 minutes, or until hot and bubbly.

SAVORY CHICKEN POT PIE

This also comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “From the rich, creamy gravy to the beautiful lattice crust, this chicken pot pie is fancy enough for a Sunday dinner. Purchased puff pastry makes the crust an easy preparation.

“Partially freezing the pastry strips makes them easier to handle when forming the lattice crust.” Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Yield: Serves 6

To view this online, click here.

Ingredients

The Chicken

4 boneless chicken breast halves

2 1/2 cups chicken broth

1 chicken bouillon cube or equivalent granules or base

bay leaf

1/2 teaspoon dried thyme

1/4 teaspoon garlic powder

1/4 teaspoon dried rosemary

a few fresh parsley leaves

Filling

1 cup diced potatoes

1 1/2 cups frozen peas and carrots or mixed vegetables, thawed

1/2 cup butter

1/2 cup flour

1 cup chopped onion

1/2 cup heavy cream

Crust

1 sheet puff pastry

1 large egg mixed with 1 teaspoon water

sesame seeds

Preparation

Put the boneless chicken breasts in a medium saucepan and cover with the chicken broth. Add the chicken bouillon or base, a bay leaf, the garlic powder, thyme, rosemary, and a few parsley leaves. Bring to a boil. Cover, reduce heat, and simmer for about 15 minutes, or until the chicken is cooked through and no longer pink in the center. Strain and reserve the chicken broth. Dice the chicken. Refrigerate the diced chicken until it's time to add it to the pie filling.

Put the potatoes in a small saucepan and cover with salted water. Bring to a boil over medium high heat. Cover, reduce heat to low, and simmer for about 10 minutes, or until the potatoes are just tender. Add the peas and carrots or mixed vegetables and cook for 1 minute longer. Drain and set aside.

In the same saucepan used for cooking the chicken, melt the butter over medium heat. Add the chopped onion and saute until the onion is translucent. Add the flour and cook, stirring, for 2 minutes. Gradually add the chicken broth. Continue cooking, stirring, until thickened. Add the heavy cream, the reserved cooked vegetables, and the diced chicken. Cook, stirring, until hot. Taste and add salt and pepper, as needed.

Transfer the filling mixture to a 2- to 2 1/2-quart baking dish and let cool.

Thaw the puff pastry following package directions.

Heat the oven to 375° F (190° C/Gas 5).

Cut the puff pastry into long strips and lay on a parchment-lined baking sheet. Put in the freezer for about 5 minutes, or until very cold but still flexible.

Arrange the strips over the pie filling, weaving to form a lattice crust.

Whisk the egg with 1 tablespoon of water. Brush over the strips. Sprinkle the pastry strips with sesame seeds.

Bake for 30 to 40 minutes, until the pastry is golden brown and the filling is bubbly.

RATATOUILLE

This comes from Allyson Kramer, About.com’s Vegan Food expert. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings

To view this online, click here.

Ingredients

2 large tomatoes, green tops removed

1 garlic bulb/head, tip cut off to expose the cloves

1 Japanese eggplant or 2 to 3 baby eggplants

1 unpeeled yellow zucchini

1 unpeeled green zucchini

1 red bell pepper, seeds removed

1 very large carrot, orange is best, but any color will do

3 tablespoons tomato paste

1/2 teaspoon salt

2 tablespoon olive oil + additional for drizzling

2 tablespoons fresh thyme

1 tablespoon fresh oregano

Black pepper to taste

Salt to taste

Preparation

Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.

Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.

Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.

In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.

Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.

Top with fresh thyme, oregano, black pepper and salt.

Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.