Here are today's six recipes to help you through the day. Enjoy!
LEMON POTATO SALAD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
BARBECUED BEEF RIBS
This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.
To view this online, click here.
Ingredients
For the Ribs:
Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
For the Glaze:
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Preparation
For the Ribs:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
WARM BUTTERSCOTCH-BANANA PUDDING
This is from the September 2003 issue of Vegetarian Times, and begins, “This luscious, rich-tasting pudding contains bits of melted butterscotch, giving added texture to the dessert. Note that it thickens as it cools, and is equally good thoroughly chilled or still warm.” Serves 5 to 6 in 30 minutes or less.
To view this online, click here.
2 1/2 cups vanilla soymilk
1/4 cup cornstarch
1/4 cup instant tapioca pearls
2 bananas, peeled and sliced
1 Tbs. vanilla extract
1 cup butterscotch chips
3 Tbs. brown sugar
Mix 1 cup soymilk with cornstarch and tapioca pearls, and set aside. Place banana slices into 11/2-qt. dish. Set aside.
Heat remaining 11/2 cups soymilk over medium heat, and stir in cornstarch-tapioca mixture, vanilla extract, butterscotch chips and brown sugar. Continue cooking and stirring until mixture thickens, about 4 minutes. Remove from heat, and pour over bananas. Refrigerate until ready to serve.
nutritional information Per Serving: Calories: 300; Protein: 4 g; Total Fat: 10 g; Saturated Fat: 7 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 70 mg; Fiber: 1 g; Sugar: 14 g; Vegan
BEEF CHILI WITH PINTO BEANS
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “This hearty chili gets extra heat and flavor from jalapeno peppers and garlic. Top this chili with a little shredded Cheddar cheese or sliced green onions and serve it along with your favorite cornbread.
“This chili can be cooked in the slow cooker or on the stovetop. The recipe is easily doubled for a crowd.” Prep Time: 20 minutes; Cook Time: 300 minutes (5 hours); Total Time: 320 minutes; Yield: Makes 6 to 8 servings
To view this online, click here.
Ingredients
2 pounds ground beef, 85% lean, or use part ground pork
1 cup chopped onion
3 cloves garlic, minced
1 can (4 ounces) chopped green chili peppers
3 tablespoons minced jalapeno peppers
1 large can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes
3 tablespoons tomato paste, about half of a 6-ounce can
1 can (15 ounces) pinto beans, drained
3 tablespoons chili powder
1 teaspoon granulated sugar, optional
3/4 teaspoon ground cumin
dash cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon salt, or to taste
Preparation
In a large skillet, brown the ground beef with the onion until no longer pink and the onion is tender. Add the bell pepper and garlic and continue cooking, stirring, for 2 minutes. Add the canned chili peppers and jalapeno peppers and cook for 1 minute more.
Transfer to the slow cooker* and add the crushed tomatoes, diced tomatoes, tomato paste, pinto beans, chili powder, sugar, cumin, cayenne and black pepper, and salt, to taste.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 4 hours.
Serve with fresh baked buttermilk cornbread or Tex-Mex cornbread.
*This can also be cooked on the stovetop. Use a Dutch oven to brown the meat and vegetables as above. Add the remaining ingredients, cover, and simmer over low heat for about 1 1/2 hours.
APPLE AND PEAR CRISP
This comes from the Food Network's Ina Garten, of the Barefoot Contessa. This yummy recipe yields 8 servings and can be viewed online at http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.print.html?oc=linkback. Total Time: 1 hr 25 min; Prep: 30 min; Cook: 55 min; Level: Easy
Ingredients
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
SWEET CORNMEAL MUFFINS
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Recipe yields 12 muffins.
1 cup milk, at room temperature
1 egg, beaten
1/4 cup solid vegetable shortening, melted
1 cup yellow corn meal
3/4 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 degrees.
Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.
Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.
Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”
Showing posts with label Sweet Cornmeal Muffins. Show all posts
Showing posts with label Sweet Cornmeal Muffins. Show all posts
Wednesday, July 13, 2016
Friday, March 6, 2015
Friday Recipes
Finally, it's Friday. Enjoy!
HOTCAKES WITH DELICIOUS BLUEBERRY COMPOTE
This is from Curtis Stone, on The Food Network's show The Best Thing I Ever Made. Total Time: 40 minutes; Prep: 15 minutes; Cook: 25 minutes; Yield: 4 servings; Level: easy
Recipe courtesy Curtis Stone. Read more at: http://www.foodnetwork.com/recipes/hotcakes-with-delicious-blueberry-compote-recipe.print.html?oc=linkback
Ingredients
Blueberry Compote:
18 ounces fresh blueberries
1/3 cup sugar
Grated zest and juice of 1 lemon
1/4 cup coarsely chopped fresh mint leaves, optional
Hotcakes:
1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk, shaken
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
Pinch salt
1/2 cup fresh blueberries
About 3 tablespoons unsalted butter, plus more for serving
Directions
For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm.
For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined.
Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.
Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side.
Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.
PEFRECT VANILLA CUPCAKES
I found this in an email from The Baker Chick; the cupcake recipe is originally from Georgetown Cupcakes. I've posted several recipes from The Baker Chick in the past; seriously, if you haven't signed up for her emails, you should. Yield: 20-24 cupcakes
To view this online, click here.
Ingredients
2 1/2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 stick of butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/2 tsp. vanilla
1 1/4 cups whole milk, at room temperature
For the Frosting:
2 sticks of unsalted butter, soft
4 oz of cream cheese
3-5 cups of powdered sugar
2 teaspoons vanilla extract
Instructions
Preheat oven to 350F. Line two muffin tins with cupcake liners. Set aside.
In a medium sized bowl whisk together the flour, baking powder and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and smooth. Mix in the eggs, one at a time.
Stir the vanilla into the milk.
With the mixer on low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.
Fill liners about 2/3 of the way. Bake for 16-18 minutes or until a toothpick interred into one of the cupcakes comes out clean. Allow cupcakes to cool on a wire rack. Always cool 100% before frosting.
To make the frosting:
Cream together the butter and cream cheese. Mix in the vanilla. Add the powdered sugar, one cup at a time. Start with 3 cups and add more depending on how stiff you want it to be. Add food coloring if desired and frost cooled cupcakes.
BAKED MACARONI & CHEESE WITH SPINACH & RED PEPPERS
This recipe, which serves 8, comes from The Kitchn, one of my favorite sites and emailing lists. If you haven't checked it out (as well as Apartment Therapy), you really should. Yes, now. I'll wait. Ooooh, all right, you can check on them later. But please do. You won't regret it.
To view this recipe online, click here.
12 ounces macaroni (2 1/2 cups dry macaroni)
12 to 16 ounces baby spinach (7 to 8 large handfuls)
2 large eggs
2 1/2 cups shredded cheddar cheese, divided
1 1/2 cups cottage cheese
3/4 cup sour cream
1 teaspoon salt
2 (12-ounce) jars roasted red peppers, drained and diced
Fresh pepper, to taste
Heat the oven to 350°F. Spray a 3-quart casserole dish with nonstick coating.
Bring a large pot of water to boil. Salt the water generously and add the macaroni. Cook until the pasta until it's just barely al dente — a little bit of chew is fine here. Drain and immediately transfer the hot pasta to a large mixing bowl.
Add the spinach and toss to combine. Cover the bowl with plastic wrap or a dinner plate and let the spinach wilt in the heat of the pasta for about 10 minutes. Shake the bowl occasionally to mix up the pasta and spinach — some of the spinach may not completely wilt; this is fine.
Whisk the eggs until well-combined, then whisk in 2 cups of the cheese, cottage cheese, sour cream, and salt. Pour the egg mixture over the pasta and wilted spinach. Add the diced red peppers and gently stir until combined and all the ingredients are evenly coated with sauce.
Transfer the macaroni and cheese to the baking dish. Cover tightly with foil. At this point, the casserole can be refrigerated for up to 24 hours before baking.
Bake, covered, for 30 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the casserole. Bake, uncovered, for another 15 to 20 minutes, until the cheese has melted and you can hear the casserole bubbling. (If baking straight from the fridge, extend the covered baking time to 45 minutes.)
Let the casserole cool for a few minutes before serving. Leftovers will keep, covered and refrigerated, for up to a week.
Recipe Notes:
Substitute low-fat (1% or 2%) cottage cheese and sour cream if desired. Non-fat substitutes can also be used, but the casserole will be looser.
To freeze: The entire casserole can be frozen, baked or unbaked, but cook the pasta very al dente so it doesn't get mushy. Warm baked casseroles in the microwave or a low oven until warmed through. Cook unbaked casseroles straight from the freezer for an hour, then uncover, top with cheese, and continue baking until bubbly.
EASY LEMON MERINGUE PIE
This comes from Brett Moore, About.com's Gourmet Food guide. He writes, “Love lemon meringue pie? Try this recipe with a delicious, tangy lemon curd and loads of billowing meringue piled high.” Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
Lemon Filling:
4 egg yolks (save the whites for meringue)
1/3 cup cornstarch 3 tablespoons
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter 2 tablespoons
1/2 cup lemon juice 2 lemons, juiced and zested
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar 6 tablespoons
Preparation
Make the Lemon Filling:
Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a saucepan over medium heat, combine cornstarch, water, sugar, and salt. Whisk to combine. Stir frequently and bring mixture to a boil. Boil for 1 minute.
Remove from heat and, while whisking briskly, add 1/2 cup of the hot mixture at a time to egg yolks until you have added at least half of the mixture.
Return egg mixture back to the saucepan. Reduce heat to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
Pour mixture into pre-baked pie shell. Spoon meringue (see below) over the top while filling is still hot. Meringue should completely cover the lemon mixture. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Make the Meringue Topping:
Whisk egg whites in the bowl of a stand mixer until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
APPLE AND PEAR CRISP
This comes from the Food Network's Ina Garten, of the Barefoot Contessa. This yummy recipe yields 8 servings and can be viewed online at http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.print.html?oc=linkback. Total Time: 1 hr 25 min; Prep: 30 min; Cook: 55 min; Level: Easy
Ingredients
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
SWEET CORNMEAL MUFFINS
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Recipe yields 12 muffins.
1 cup milk, at room temperature
1 egg, beaten
1/4 cup solid vegetable shortening, melted
1 cup yellow corn meal
3/4 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 degrees.
Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.
Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.
Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”
HOTCAKES WITH DELICIOUS BLUEBERRY COMPOTE
This is from Curtis Stone, on The Food Network's show The Best Thing I Ever Made. Total Time: 40 minutes; Prep: 15 minutes; Cook: 25 minutes; Yield: 4 servings; Level: easy
Recipe courtesy Curtis Stone. Read more at: http://www.foodnetwork.com/recipes/hotcakes-with-delicious-blueberry-compote-recipe.print.html?oc=linkback
Ingredients
Blueberry Compote:
18 ounces fresh blueberries
1/3 cup sugar
Grated zest and juice of 1 lemon
1/4 cup coarsely chopped fresh mint leaves, optional
Hotcakes:
1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk, shaken
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
Pinch salt
1/2 cup fresh blueberries
About 3 tablespoons unsalted butter, plus more for serving
Directions
For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm.
For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined.
Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.
Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side.
Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.
PEFRECT VANILLA CUPCAKES
I found this in an email from The Baker Chick; the cupcake recipe is originally from Georgetown Cupcakes. I've posted several recipes from The Baker Chick in the past; seriously, if you haven't signed up for her emails, you should. Yield: 20-24 cupcakes
To view this online, click here.
Ingredients
2 1/2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 stick of butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/2 tsp. vanilla
1 1/4 cups whole milk, at room temperature
For the Frosting:
2 sticks of unsalted butter, soft
4 oz of cream cheese
3-5 cups of powdered sugar
2 teaspoons vanilla extract
Instructions
Preheat oven to 350F. Line two muffin tins with cupcake liners. Set aside.
In a medium sized bowl whisk together the flour, baking powder and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and smooth. Mix in the eggs, one at a time.
Stir the vanilla into the milk.
With the mixer on low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.
Fill liners about 2/3 of the way. Bake for 16-18 minutes or until a toothpick interred into one of the cupcakes comes out clean. Allow cupcakes to cool on a wire rack. Always cool 100% before frosting.
To make the frosting:
Cream together the butter and cream cheese. Mix in the vanilla. Add the powdered sugar, one cup at a time. Start with 3 cups and add more depending on how stiff you want it to be. Add food coloring if desired and frost cooled cupcakes.
BAKED MACARONI & CHEESE WITH SPINACH & RED PEPPERS
This recipe, which serves 8, comes from The Kitchn, one of my favorite sites and emailing lists. If you haven't checked it out (as well as Apartment Therapy), you really should. Yes, now. I'll wait. Ooooh, all right, you can check on them later. But please do. You won't regret it.
To view this recipe online, click here.
12 ounces macaroni (2 1/2 cups dry macaroni)
12 to 16 ounces baby spinach (7 to 8 large handfuls)
2 large eggs
2 1/2 cups shredded cheddar cheese, divided
1 1/2 cups cottage cheese
3/4 cup sour cream
1 teaspoon salt
2 (12-ounce) jars roasted red peppers, drained and diced
Fresh pepper, to taste
Heat the oven to 350°F. Spray a 3-quart casserole dish with nonstick coating.
Bring a large pot of water to boil. Salt the water generously and add the macaroni. Cook until the pasta until it's just barely al dente — a little bit of chew is fine here. Drain and immediately transfer the hot pasta to a large mixing bowl.
Add the spinach and toss to combine. Cover the bowl with plastic wrap or a dinner plate and let the spinach wilt in the heat of the pasta for about 10 minutes. Shake the bowl occasionally to mix up the pasta and spinach — some of the spinach may not completely wilt; this is fine.
Whisk the eggs until well-combined, then whisk in 2 cups of the cheese, cottage cheese, sour cream, and salt. Pour the egg mixture over the pasta and wilted spinach. Add the diced red peppers and gently stir until combined and all the ingredients are evenly coated with sauce.
Transfer the macaroni and cheese to the baking dish. Cover tightly with foil. At this point, the casserole can be refrigerated for up to 24 hours before baking.
Bake, covered, for 30 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the casserole. Bake, uncovered, for another 15 to 20 minutes, until the cheese has melted and you can hear the casserole bubbling. (If baking straight from the fridge, extend the covered baking time to 45 minutes.)
Let the casserole cool for a few minutes before serving. Leftovers will keep, covered and refrigerated, for up to a week.
Recipe Notes:
Substitute low-fat (1% or 2%) cottage cheese and sour cream if desired. Non-fat substitutes can also be used, but the casserole will be looser.
To freeze: The entire casserole can be frozen, baked or unbaked, but cook the pasta very al dente so it doesn't get mushy. Warm baked casseroles in the microwave or a low oven until warmed through. Cook unbaked casseroles straight from the freezer for an hour, then uncover, top with cheese, and continue baking until bubbly.
EASY LEMON MERINGUE PIE
This comes from Brett Moore, About.com's Gourmet Food guide. He writes, “Love lemon meringue pie? Try this recipe with a delicious, tangy lemon curd and loads of billowing meringue piled high.” Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
Lemon Filling:
4 egg yolks (save the whites for meringue)
1/3 cup cornstarch 3 tablespoons
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter 2 tablespoons
1/2 cup lemon juice 2 lemons, juiced and zested
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar 6 tablespoons
Preparation
Make the Lemon Filling:
Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a saucepan over medium heat, combine cornstarch, water, sugar, and salt. Whisk to combine. Stir frequently and bring mixture to a boil. Boil for 1 minute.
Remove from heat and, while whisking briskly, add 1/2 cup of the hot mixture at a time to egg yolks until you have added at least half of the mixture.
Return egg mixture back to the saucepan. Reduce heat to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
Pour mixture into pre-baked pie shell. Spoon meringue (see below) over the top while filling is still hot. Meringue should completely cover the lemon mixture. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Make the Meringue Topping:
Whisk egg whites in the bowl of a stand mixer until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
APPLE AND PEAR CRISP
This comes from the Food Network's Ina Garten, of the Barefoot Contessa. This yummy recipe yields 8 servings and can be viewed online at http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.print.html?oc=linkback. Total Time: 1 hr 25 min; Prep: 30 min; Cook: 55 min; Level: Easy
Ingredients
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
SWEET CORNMEAL MUFFINS
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Recipe yields 12 muffins.
1 cup milk, at room temperature
1 egg, beaten
1/4 cup solid vegetable shortening, melted
1 cup yellow corn meal
3/4 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 degrees.
Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.
Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.
Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”
Friday, October 3, 2014
Yummy Friday Recipes
Ahhh...Friday – and the weekend – never seems to get here fast enough. And yet, the weekend seems to fly by too fast. Go figure. If anyone can figure out how to make the weekend get here quicker, and the weekend last a little longer, please let the rest of us know! In the meantime, here are some recipes for your weekend meals. Enjoy!
BAKED MACARONI & CHEESE WITH SPINACH & RED PEPPERS
This recipe, which serves 8, comes from The Kitchn, one of my favorite sites and emailing lists. If you haven't checked it out (as well as Apartment Therapy), you really should. Yes, now. I'll wait. Ooooh, all right, you can check on them later. But please do. You won't regret it.
To view this recipe online, click here.
12 ounces macaroni (2 1/2 cups dry macaroni)
12 to 16 ounces baby spinach (7 to 8 large handfuls)
2 large eggs
2 1/2 cups shredded cheddar cheese, divided
1 1/2 cups cottage cheese
3/4 cup sour cream
1 teaspoon salt
2 (12-ounce) jars roasted red peppers, drained and diced
Fresh pepper, to taste
Heat the oven to 350°F. Spray a 3-quart casserole dish with nonstick coating.
Bring a large pot of water to boil. Salt the water generously and add the macaroni. Cook until the pasta until it's just barely al dente — a little bit of chew is fine here. Drain and immediately transfer the hot pasta to a large mixing bowl.
Add the spinach and toss to combine. Cover the bowl with plastic wrap or a dinner plate and let the spinach wilt in the heat of the pasta for about 10 minutes. Shake the bowl occasionally to mix up the pasta and spinach — some of the spinach may not completely wilt; this is fine.
Whisk the eggs until well-combined, then whisk in 2 cups of the cheese, cottage cheese, sour cream, and salt. Pour the egg mixture over the pasta and wilted spinach. Add the diced red peppers and gently stir until combined and all the ingredients are evenly coated with sauce.
Transfer the macaroni and cheese to the baking dish. Cover tightly with foil. At this point, the casserole can be refrigerated for up to 24 hours before baking.
Bake, covered, for 30 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the casserole. Bake, uncovered, for another 15 to 20 minutes, until the cheese has melted and you can hear the casserole bubbling. (If baking straight from the fridge, extend the covered baking time to 45 minutes.)
Let the casserole cool for a few minutes before serving. Leftovers will keep, covered and refrigerated, for up to a week.
Recipe Notes:
Substitute low-fat (1% or 2%) cottage cheese and sour cream if desired. Non-fat substitutes can also be used, but the casserole will be looser.
To freeze: The entire casserole can be frozen, baked or unbaked, but cook the pasta very al dente so it doesn't get mushy. Warm baked casseroles in the microwave or a low oven until warmed through. Cook unbaked casseroles straight from the freezer for an hour, then uncover, top with cheese, and continue baking until bubbly.
EASY LEMON MERINGUE PIE
This comes from Brett Moore, About.com's Gourmet Food guide. He writes, “Love lemon meringue pie? Try this recipe with a delicious, tangy lemon curd and loads of billowing meringue piled high.” Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
Lemon Filling:
4 egg yolks (save the whites for meringue)
1/3 cup cornstarch 3 tablespoons
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter 2 tablespoons
1/2 cup lemon juice 2 lemons, juiced and zested
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar 6 tablespoons
Preparation
Make the Lemon Filling:
Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a saucepan over medium heat, combine cornstarch, water, sugar, and salt. Whisk to combine. Stir frequently and bring mixture to a boil. Boil for 1 minute.
Remove from heat and, while whisking briskly, add 1/2 cup of the hot mixture at a time to egg yolks until you have added at least half of the mixture.
Return egg mixture back to the saucepan. Reduce heat to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
Pour mixture into pre-baked pie shell. Spoon meringue (see below) over the top while filling is still hot. Meringue should completely cover the lemon mixture. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Make the Meringue Topping:
Whisk egg whites in the bowl of a stand mixer until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
APPLE AND PEAR CRISP
This comes from the Food Network's Ina Garten, of the Barefoot Contessa. This yummy recipe yields 8 servings and can be viewed online at http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.print.html?oc=linkback. Total Time: 1 hr 25 min; Prep: 30 min; Cook: 55 min; Level: Easy
Ingredients
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
APPLE CIDER POUND CAKE
This comes from Rebecca Franklin, About.com's French Food guide. She writes, “Take one bite of this apple cider pound cake recipe and you'll be transported to the orchard country of Quebec. This deliciously spiced quatre quarts cake was inspired by a drive on La Route des Cidres, in Quebec's Monteregie region, which is dotted with apple orchards, cider houses, and picturesque inns. Serve this tender cider cake with a latte for a mellow, effortless snack.” She ends with, “This apple cider pound cake recipe makes 12 to 14 servings.” Prep Time: 50 minutes; Cook Time: 70 minutes; Total Time: 120 minutes.
This recipe can be viewed online here.
Ingredients
3 cups apple cider
2 tablespoons maple syrup
2 cups sugar
1 1/2 cups butter, room temperature
2 teaspoons vanilla extract
6 eggs, room temperature
3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Preparation
Bring the apple cider to a boil in a medium saucepan over medium-high heat. Continue boiling the apple cider for 25 to 35 minutes, until it has reduced to slightly less than 1 cup in volume, about 7/8 cup. Remove the cider from the heat and add the maple syrup; set the mixture aside.
Preheat and oven to 325F. Lightly grease a 10-inch bundt cake pan and set it aside.
Cream the butter, sugar, and vanilla until the mixture is light and fluffy. Add the eggs, one at a time, to the mixture, beating for a few seconds after each addition. Stir together the remaining dry ingredients (flour, spices, baking powder, and salt) and then add half of the dry ingredients to the creamed butter-egg mixture and beat until most of the flour is incorporated.
Add the cooled apple cider-maple syrup reduction to the batter, beat it for 30 seconds, and then beat in the remainder of the dry ingredients. Spread the batter into the prepared pan and bake it in a 325F oven for 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes. Shake it from side to side to loosen the cake from the pan (you should hear and feel a light thumping), and use a small rubber spatula to loosen any stubborn sides. Place a serving platter over the top of the cake and invert it, removing the pan form the top of the cake to allow it to cool completely.
SWEET CORNMEAL MUFFINS
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Recipe yields 12 muffins.
1 cup milk, at room temperature
1 egg, beaten
1/4 cup solid vegetable shortening, melted
1 cup yellow corn meal
3/4 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 degrees.
Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.
Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.
Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”
BAKED APPLES
This is a Weight Watcher recipe from several changes ago. At the time, each serving was worth 3 points.
4 apples, small
1 C applesauce, unsweetened
1/4 tsp ground cinnamon
1Tbsp brown sugar
1/4 C water
2 C vanilla nonfat yogurt
1/4 ground cinnamon
4 tsp pecans or walnuts, toasted & chopped
Core apples, leaving bottom intact so they can be filled. Place upright in small glace microwaveable baking dish. Stir applesauce, cinnamon & brown sugar. Spoon mixture into apples. Pour water into bottom of baking dish. Cover dish & microwave at medium for 12-15 minutes until apples are soft. Remove from microwave & allow to cool. Spoon yogurt over each apple, garnish with a sprinkle of cinnamon & toasted pecans or walnuts.
BAKED MACARONI & CHEESE WITH SPINACH & RED PEPPERS
This recipe, which serves 8, comes from The Kitchn, one of my favorite sites and emailing lists. If you haven't checked it out (as well as Apartment Therapy), you really should. Yes, now. I'll wait. Ooooh, all right, you can check on them later. But please do. You won't regret it.
To view this recipe online, click here.
12 ounces macaroni (2 1/2 cups dry macaroni)
12 to 16 ounces baby spinach (7 to 8 large handfuls)
2 large eggs
2 1/2 cups shredded cheddar cheese, divided
1 1/2 cups cottage cheese
3/4 cup sour cream
1 teaspoon salt
2 (12-ounce) jars roasted red peppers, drained and diced
Fresh pepper, to taste
Heat the oven to 350°F. Spray a 3-quart casserole dish with nonstick coating.
Bring a large pot of water to boil. Salt the water generously and add the macaroni. Cook until the pasta until it's just barely al dente — a little bit of chew is fine here. Drain and immediately transfer the hot pasta to a large mixing bowl.
Add the spinach and toss to combine. Cover the bowl with plastic wrap or a dinner plate and let the spinach wilt in the heat of the pasta for about 10 minutes. Shake the bowl occasionally to mix up the pasta and spinach — some of the spinach may not completely wilt; this is fine.
Whisk the eggs until well-combined, then whisk in 2 cups of the cheese, cottage cheese, sour cream, and salt. Pour the egg mixture over the pasta and wilted spinach. Add the diced red peppers and gently stir until combined and all the ingredients are evenly coated with sauce.
Transfer the macaroni and cheese to the baking dish. Cover tightly with foil. At this point, the casserole can be refrigerated for up to 24 hours before baking.
Bake, covered, for 30 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the casserole. Bake, uncovered, for another 15 to 20 minutes, until the cheese has melted and you can hear the casserole bubbling. (If baking straight from the fridge, extend the covered baking time to 45 minutes.)
Let the casserole cool for a few minutes before serving. Leftovers will keep, covered and refrigerated, for up to a week.
Recipe Notes:
Substitute low-fat (1% or 2%) cottage cheese and sour cream if desired. Non-fat substitutes can also be used, but the casserole will be looser.
To freeze: The entire casserole can be frozen, baked or unbaked, but cook the pasta very al dente so it doesn't get mushy. Warm baked casseroles in the microwave or a low oven until warmed through. Cook unbaked casseroles straight from the freezer for an hour, then uncover, top with cheese, and continue baking until bubbly.
EASY LEMON MERINGUE PIE
This comes from Brett Moore, About.com's Gourmet Food guide. He writes, “Love lemon meringue pie? Try this recipe with a delicious, tangy lemon curd and loads of billowing meringue piled high.” Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
Lemon Filling:
4 egg yolks (save the whites for meringue)
1/3 cup cornstarch 3 tablespoons
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter 2 tablespoons
1/2 cup lemon juice 2 lemons, juiced and zested
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar 6 tablespoons
Preparation
Make the Lemon Filling:
Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a saucepan over medium heat, combine cornstarch, water, sugar, and salt. Whisk to combine. Stir frequently and bring mixture to a boil. Boil for 1 minute.
Remove from heat and, while whisking briskly, add 1/2 cup of the hot mixture at a time to egg yolks until you have added at least half of the mixture.
Return egg mixture back to the saucepan. Reduce heat to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
Pour mixture into pre-baked pie shell. Spoon meringue (see below) over the top while filling is still hot. Meringue should completely cover the lemon mixture. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Make the Meringue Topping:
Whisk egg whites in the bowl of a stand mixer until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
APPLE AND PEAR CRISP
This comes from the Food Network's Ina Garten, of the Barefoot Contessa. This yummy recipe yields 8 servings and can be viewed online at http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.print.html?oc=linkback. Total Time: 1 hr 25 min; Prep: 30 min; Cook: 55 min; Level: Easy
Ingredients
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
APPLE CIDER POUND CAKE
This comes from Rebecca Franklin, About.com's French Food guide. She writes, “Take one bite of this apple cider pound cake recipe and you'll be transported to the orchard country of Quebec. This deliciously spiced quatre quarts cake was inspired by a drive on La Route des Cidres, in Quebec's Monteregie region, which is dotted with apple orchards, cider houses, and picturesque inns. Serve this tender cider cake with a latte for a mellow, effortless snack.” She ends with, “This apple cider pound cake recipe makes 12 to 14 servings.” Prep Time: 50 minutes; Cook Time: 70 minutes; Total Time: 120 minutes.
This recipe can be viewed online here.
Ingredients
3 cups apple cider
2 tablespoons maple syrup
2 cups sugar
1 1/2 cups butter, room temperature
2 teaspoons vanilla extract
6 eggs, room temperature
3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Preparation
Bring the apple cider to a boil in a medium saucepan over medium-high heat. Continue boiling the apple cider for 25 to 35 minutes, until it has reduced to slightly less than 1 cup in volume, about 7/8 cup. Remove the cider from the heat and add the maple syrup; set the mixture aside.
Preheat and oven to 325F. Lightly grease a 10-inch bundt cake pan and set it aside.
Cream the butter, sugar, and vanilla until the mixture is light and fluffy. Add the eggs, one at a time, to the mixture, beating for a few seconds after each addition. Stir together the remaining dry ingredients (flour, spices, baking powder, and salt) and then add half of the dry ingredients to the creamed butter-egg mixture and beat until most of the flour is incorporated.
Add the cooled apple cider-maple syrup reduction to the batter, beat it for 30 seconds, and then beat in the remainder of the dry ingredients. Spread the batter into the prepared pan and bake it in a 325F oven for 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes. Shake it from side to side to loosen the cake from the pan (you should hear and feel a light thumping), and use a small rubber spatula to loosen any stubborn sides. Place a serving platter over the top of the cake and invert it, removing the pan form the top of the cake to allow it to cool completely.
SWEET CORNMEAL MUFFINS
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Recipe yields 12 muffins.
1 cup milk, at room temperature
1 egg, beaten
1/4 cup solid vegetable shortening, melted
1 cup yellow corn meal
3/4 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 degrees.
Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.
Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.
Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”
BAKED APPLES
This is a Weight Watcher recipe from several changes ago. At the time, each serving was worth 3 points.
4 apples, small
1 C applesauce, unsweetened
1/4 tsp ground cinnamon
1Tbsp brown sugar
1/4 C water
2 C vanilla nonfat yogurt
1/4 ground cinnamon
4 tsp pecans or walnuts, toasted & chopped
Core apples, leaving bottom intact so they can be filled. Place upright in small glace microwaveable baking dish. Stir applesauce, cinnamon & brown sugar. Spoon mixture into apples. Pour water into bottom of baking dish. Cover dish & microwave at medium for 12-15 minutes until apples are soft. Remove from microwave & allow to cool. Spoon yogurt over each apple, garnish with a sprinkle of cinnamon & toasted pecans or walnuts.
Wednesday, October 1, 2014
Weekday Autumn Food
It's been raining a lot the past week or so where I live. And while Florida (also known as the Sunshine State) doesn't have a cold, snowy winter to look forward to, the rain has been cooling things off a bit, making it feel sort-of fall-like. That always helps me get into the mood for fall foods. So, in honor of autumn-like food, here are today's offerings. Enjoy!
SQUASH GRATIN
This recipe comes from the Food Network Magazine. It can be viewed online here. Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 to 8 servings; Level: Easy
Ingredients
3 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 small kabocha squash, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1 cup low-sodium chicken or vegetable broth
1/2 cup heavy cream
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup grated gruyere cheese (about 2 ounces)
Directions
Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
How to break down butternut squash:
Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
Hold the squash against your body and remove the skin with a vegetable peeler; chop.
How to break down kabocha squash:
Quarter the squash with a chef's knife, then scoop out the seeds.
Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
CURRIED BUTTERNUT SQUASH & APPLE SOUP
This comes from Food.com. The recipe states, "A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative." Personally, I prefer brown rice to the white rice that the recipe calls for, but feel free to use either white or brown. Prep Time: 20 mins; Total Time: 6 hrs 26 mins; Servings: 6
This recipe can be viewed online here.
Ingredients
2 tablespoons unsalted butter
2 cups onions, chopped
1/2 cup celery, thinly sliced
1 tablespoon curry powder
1/2 teaspoon ginger
3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)
1 lb apple, peeled, cored &, cut into wedges
1/4 cup white rice
6 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Directions
In a skillet, melt butter over medium heat.
Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
Place butternut squash, apples, and rice in slow cooker (in that order).
Add chicken stock, salt and pepper.
Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
Puree the soup to a completely smooth texture with hand blender or blender.
Nutrition Facts: Servings Per Recipe: 6; Amount Per Serving: Calories 318.5; Calories from Fat: 65; Total Fat 7.3 g; Saturated Fat: 3.3 g; cholesterol: 17.3 mg; sugars: 19.1 g; sodium: 653.8 mg; total carbohydrate: 58.2 g; dietary fiber: 7.8 g; protein: 9.8 g
RASPBERRY ALMOND SHORTBREAD BARS
This comes from Janet A. Zimmerman, About.com's Cooking for two guide. (Actually, this recipe comes from her final email. She's leaving About.com; Janet, if you're reading this, good luck in your future endeavors!)
Anyway, Janet writes, “I got the idea for these bars from a tart recipe in the book Tender at the Bone by Ruth Reichl. It's a good recipe, but very time-consuming with a finicky crust that didn't seem worth the effort. It's also very rich, so a tart slice is almost too much of a good thing. I find a bar to be a much better serving size, and since the simpler crust cuts the prep time almost in half, I hope it's a much easier recipe.” Yields 6 bars
To view this online, click here.
Ingredients
Crust:
2 tablespoons granulated sugar
1/2 cup all purpose flour
2 teaspoons cornstarch
3 tablespoons softened unsalted butter
1/4 teaspoon vanilla extract
Filling:
1/2 cup blanched slivered almonds, toasted (see note)
1/2 cup + 1 tablespoon granulated sugar, divided use
2 tablespoons very soft unsalted butter
2 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 ounces fresh raspberries, washed and patted dry (about 1-1/2 cups)
Preparations
Preheat the oven to 350F. Line a 6-inch square baking pan with foil, extending the foil up over at least two of the sides. Brush sides and bottom with melted butter or spray with cooking spray.
For the crust, whisk the sugar, flour and cornstarch together in a small bowl. Using a hand mixer, blend in the butter and vanilla and beat on low speed for a couple of minutes until dough holds together. It should be a little crumbly but not dry. Scrape the dough into the prepared pan and press it evenly over the bottom. Use a small spatula to smooth the top as much as possible, but don't worry if it's not perfectly even. Prick the surface of the dough all over with a fork.
Bake the crust for 8 to 10 minutes, or until it's set and just beginning to turn light brown around the edges. Remove from the oven and let cool.
For the filling, place the toasted almonds and 2 tablespoons of the sugar in the bowl of a small food processor or small blender jar and pulse until the almonds are completely crushed and the mixture is powdery. The sugar will keep the almonds from turning into almond butter, but stop processing if the mixture starts to get gummy. Set aside.
In a small bowl, mix 6 tablespoons (1/4 cup + 2 tablespoons) of the remaining sugar with the butter until mostly smooth. Add the egg yolks and the extracts and beat until smooth. Add the ground almond-sugar mixture and stir to combine.
Spread the almond-egg mixture over the crust, smoothing it as evenly as you can (don't worry if it's not perfect). Place the raspberries evenly in a single layer over the top of the almond mixture. Try to cover most of the area -- if the berries are very large, slice them lengthwise so they fit better.
Place the pan back in the oven and bake for 40 to 50 minutes, or until golden brown in most spots and set (you can use a cake tester to make sure the middle is baked through if you're not sure). Remove from the oven and let cool for 90 minutes to 2 hours. (Seriously -- if you try to slice them warm, they'll fall apart.)
When completely cool, remove from the pan using the foil extensions. Carefully peel the foil off the sides of the shortbread and slide it off the foil. Cut into 6 bars (or 9 if you prefer a smaller size).
Notes:
To toast the almonds, spread them out on a small sheet pan and bake at 350 for 8 to 10 minutes, or until most of them are light to medium tan and they smell toasty. (I usually put them in the oven while it's preheating for the crust, then let the almonds cool while I bake the crust.)
The bars will keep for several days in an airtight container in the refrigerator.
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable, 1 Fat
SWEET CORNMEAL MUFFINS
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Recipe yields 12 muffins.
1 cup milk, at room temperature
1 egg, beaten
1/4 cup solid vegetable shortening, melted
1 cup yellow corn meal
3/4 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 degrees.
Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.
Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.
Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”
EGGPLANT-RICOTTA BAKE
This was on a since-forgotten cooking show on the local PBS station (WEDU).
1 eggplant
1 C parmesan grated cheese
15 oz ricotta cheese
3 eggs
16 oz marinara sauce
Cut eggplant into 1-inch slices. Drizzle with olive oil, sprinkle with salt & pepper. Bake for 20-30 minutes until cooked through & wilted. Take out of oven.
Mix ricotta, half the parmesan & eggs. In 8 X 8 or 9 X 9 inch pan layer as follows: 4 pieces of eggplant in a square, half the marinara sauce, 4 pieces of eggplant, half the ricotta mix; repeat. Bake at 350 degrees for 30 minutes.
SQUASH GRATIN
This recipe comes from the Food Network Magazine. It can be viewed online here. Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 to 8 servings; Level: Easy
Ingredients
3 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 small kabocha squash, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1 cup low-sodium chicken or vegetable broth
1/2 cup heavy cream
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup grated gruyere cheese (about 2 ounces)
Directions
Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
How to break down butternut squash:
Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
Hold the squash against your body and remove the skin with a vegetable peeler; chop.
How to break down kabocha squash:
Quarter the squash with a chef's knife, then scoop out the seeds.
Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
CURRIED BUTTERNUT SQUASH & APPLE SOUP
This comes from Food.com. The recipe states, "A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative." Personally, I prefer brown rice to the white rice that the recipe calls for, but feel free to use either white or brown. Prep Time: 20 mins; Total Time: 6 hrs 26 mins; Servings: 6
This recipe can be viewed online here.
Ingredients
2 tablespoons unsalted butter
2 cups onions, chopped
1/2 cup celery, thinly sliced
1 tablespoon curry powder
1/2 teaspoon ginger
3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)
1 lb apple, peeled, cored &, cut into wedges
1/4 cup white rice
6 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Directions
In a skillet, melt butter over medium heat.
Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
Place butternut squash, apples, and rice in slow cooker (in that order).
Add chicken stock, salt and pepper.
Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
Puree the soup to a completely smooth texture with hand blender or blender.
Nutrition Facts: Servings Per Recipe: 6; Amount Per Serving: Calories 318.5; Calories from Fat: 65; Total Fat 7.3 g; Saturated Fat: 3.3 g; cholesterol: 17.3 mg; sugars: 19.1 g; sodium: 653.8 mg; total carbohydrate: 58.2 g; dietary fiber: 7.8 g; protein: 9.8 g
RASPBERRY ALMOND SHORTBREAD BARS
This comes from Janet A. Zimmerman, About.com's Cooking for two guide. (Actually, this recipe comes from her final email. She's leaving About.com; Janet, if you're reading this, good luck in your future endeavors!)
Anyway, Janet writes, “I got the idea for these bars from a tart recipe in the book Tender at the Bone by Ruth Reichl. It's a good recipe, but very time-consuming with a finicky crust that didn't seem worth the effort. It's also very rich, so a tart slice is almost too much of a good thing. I find a bar to be a much better serving size, and since the simpler crust cuts the prep time almost in half, I hope it's a much easier recipe.” Yields 6 bars
To view this online, click here.
Ingredients
Crust:
2 tablespoons granulated sugar
1/2 cup all purpose flour
2 teaspoons cornstarch
3 tablespoons softened unsalted butter
1/4 teaspoon vanilla extract
Filling:
1/2 cup blanched slivered almonds, toasted (see note)
1/2 cup + 1 tablespoon granulated sugar, divided use
2 tablespoons very soft unsalted butter
2 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 ounces fresh raspberries, washed and patted dry (about 1-1/2 cups)
Preparations
Preheat the oven to 350F. Line a 6-inch square baking pan with foil, extending the foil up over at least two of the sides. Brush sides and bottom with melted butter or spray with cooking spray.
For the crust, whisk the sugar, flour and cornstarch together in a small bowl. Using a hand mixer, blend in the butter and vanilla and beat on low speed for a couple of minutes until dough holds together. It should be a little crumbly but not dry. Scrape the dough into the prepared pan and press it evenly over the bottom. Use a small spatula to smooth the top as much as possible, but don't worry if it's not perfectly even. Prick the surface of the dough all over with a fork.
Bake the crust for 8 to 10 minutes, or until it's set and just beginning to turn light brown around the edges. Remove from the oven and let cool.
For the filling, place the toasted almonds and 2 tablespoons of the sugar in the bowl of a small food processor or small blender jar and pulse until the almonds are completely crushed and the mixture is powdery. The sugar will keep the almonds from turning into almond butter, but stop processing if the mixture starts to get gummy. Set aside.
In a small bowl, mix 6 tablespoons (1/4 cup + 2 tablespoons) of the remaining sugar with the butter until mostly smooth. Add the egg yolks and the extracts and beat until smooth. Add the ground almond-sugar mixture and stir to combine.
Spread the almond-egg mixture over the crust, smoothing it as evenly as you can (don't worry if it's not perfect). Place the raspberries evenly in a single layer over the top of the almond mixture. Try to cover most of the area -- if the berries are very large, slice them lengthwise so they fit better.
Place the pan back in the oven and bake for 40 to 50 minutes, or until golden brown in most spots and set (you can use a cake tester to make sure the middle is baked through if you're not sure). Remove from the oven and let cool for 90 minutes to 2 hours. (Seriously -- if you try to slice them warm, they'll fall apart.)
When completely cool, remove from the pan using the foil extensions. Carefully peel the foil off the sides of the shortbread and slide it off the foil. Cut into 6 bars (or 9 if you prefer a smaller size).
Notes:
To toast the almonds, spread them out on a small sheet pan and bake at 350 for 8 to 10 minutes, or until most of them are light to medium tan and they smell toasty. (I usually put them in the oven while it's preheating for the crust, then let the almonds cool while I bake the crust.)
The bars will keep for several days in an airtight container in the refrigerator.
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable, 1 Fat
SWEET CORNMEAL MUFFINS
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Recipe yields 12 muffins.
1 cup milk, at room temperature
1 egg, beaten
1/4 cup solid vegetable shortening, melted
1 cup yellow corn meal
3/4 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 degrees.
Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.
Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.
Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”
EGGPLANT-RICOTTA BAKE
This was on a since-forgotten cooking show on the local PBS station (WEDU).
1 eggplant
1 C parmesan grated cheese
15 oz ricotta cheese
3 eggs
16 oz marinara sauce
Cut eggplant into 1-inch slices. Drizzle with olive oil, sprinkle with salt & pepper. Bake for 20-30 minutes until cooked through & wilted. Take out of oven.
Mix ricotta, half the parmesan & eggs. In 8 X 8 or 9 X 9 inch pan layer as follows: 4 pieces of eggplant in a square, half the marinara sauce, 4 pieces of eggplant, half the ricotta mix; repeat. Bake at 350 degrees for 30 minutes.
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