Gumbo Ya-Ya
from Mr. B's Bistro
Making a roux is tricky business. Some pointers to keep in mind: cook your roux over moderately low heat because too high heat will cause the roux to speckle and if that happens you’ll have to throw it away and start over; add the flour gradually to the butter or oil; you must stir the roux constantly with a wooden spoon, your arm will get a workout; and never, but never leave your roux unattended.
This recipe makes a lot of gumbo, 6 quarts, so you’ll have enough for a big party or you can freeze some for later.
1 lb. (4 sticks) unsalted butter
3 cups all-purpose flour
2 red bell peppers, in medium dice
2 green bell peppers, in medium dice
2 medium onions, in medium dice
2 celery stalks, in medium dice
1 1/4 gallon (20 cups) chicken stock
2 tablespoons Creole seasoning
1 teaspoon ground black pepper
1 teaspoon dried hot red pepper flakes
1 teaspoon chili powder
1 teaspoon dried thyme
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons kosher salt
1 lb. andouille sausage, cut into 1/4 inch-thick slices
3 1/2 lb. chicken, roasted and boned
hot sauce to taste
boiled rice as accompaniment
In a 12-quart stockpot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and stir constantly 30 seconds. Add remaining third of flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour.
Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Add the stock to roux, stirring constantly to prevent lumps. Add all remaining ingredients except chicken, rice, and hot sauce and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes. Adjust seasoning with hot sauce. Serve over rice.
Yield: about 6 quarts
CREOLE SEASONING
1 1/2 cups paprika
3/4 cup ground black pepper
1/2 cup kosher salt
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
1/4 cup cayenne
In a bowl combine all ingredients. Store in an airtight container.
Yield: 4 cups
Saturday, May 31, 2008
Mr. B's Creole Bread Pudding.
Creole Bread Pudding with Irish Whiskey Sauce
from Mr. B's Bistro
Forever thrifty in the kitchen, New Orleans cooks would never dream of wasting good, but stale French bread. Over the years, bread pudding has become our city’s favorite dessert. It’s on every menu in town and every restaurant makes it differently. Some add chocolate, some dried fruit and nuts, some soufflé them. But ours is traditional and delicious.
New Orleans bread is light and airy with a very tender crust that softens in this bread pudding. We could recommend other breads, but the bread pudding won’t be like the one we serve at Mr. B’s. Different breads absorb custard differently—your final result could be more custard-y or drier.
For bread pudding:
3/4 pound light, airy French bread, cut into 1 1/2-inch-thick slices
1 cup dark raisins
2 dozen large eggs
1 1/2 quarts heavy cream
2 1/2 cups sugar
1 tablespoon plus 1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/4 cup (1/2 stick) unsalted butter, chopped
For whiskey sauce
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
7 large egg yolks
1/4 cup Irish whiskey
Preheat an oven to 250 degrees.
Make pudding: Arrange half of the bread in a 13- by 9- inch baking pan and sprinkle with raisins. Arrange the remaining half of bread over top. In a large bowl whisk together eggs, cream, 2 cups sugar, 1 tablespoon cinnamon, and nutmeg until smooth. Pour half of custard over bread and gently press down bread. Let sit until bread soaks up custard, about 15 minutes (depending on bread). Pour remaining half of custard over bread and gently press down bread. In a small bowl combine remaining 1/2 cup sugar and teaspoon cinnamon and sprinkle over bread. Dot bread with butter and bake 1 1/2 to 2 hours, or until custard is just set in the center.
Make whisky sauce: In a medium saucepan bring cream and milk to a boil. In a medium bowl whisk together sugar and yolks until combined well and gradually whisk in hot milk mixture. Transfer mixture to a double boiler and cook over just simmering water, stirring gently but constantly with a rubber spatula or wooden spoon, until thick, about 12 minutes. Pour sauce through a fine sieve and stir in whiskey. Serve sauce warm or cold. If chilling sauce, let sauce become completely cold before covering, as condensation will cause it to thin. The sauce can be covered and chilled for up to 3 days. Makes 2 3/4 cups sauce.
Serve pudding warm drizzled with whiskey sauce. Makes one 13 X 9 inch baking pan, serving 12.
from Mr. B's Bistro
Forever thrifty in the kitchen, New Orleans cooks would never dream of wasting good, but stale French bread. Over the years, bread pudding has become our city’s favorite dessert. It’s on every menu in town and every restaurant makes it differently. Some add chocolate, some dried fruit and nuts, some soufflé them. But ours is traditional and delicious.
New Orleans bread is light and airy with a very tender crust that softens in this bread pudding. We could recommend other breads, but the bread pudding won’t be like the one we serve at Mr. B’s. Different breads absorb custard differently—your final result could be more custard-y or drier.
For bread pudding:
3/4 pound light, airy French bread, cut into 1 1/2-inch-thick slices
1 cup dark raisins
2 dozen large eggs
1 1/2 quarts heavy cream
2 1/2 cups sugar
1 tablespoon plus 1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/4 cup (1/2 stick) unsalted butter, chopped
For whiskey sauce
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
7 large egg yolks
1/4 cup Irish whiskey
Preheat an oven to 250 degrees.
Make pudding: Arrange half of the bread in a 13- by 9- inch baking pan and sprinkle with raisins. Arrange the remaining half of bread over top. In a large bowl whisk together eggs, cream, 2 cups sugar, 1 tablespoon cinnamon, and nutmeg until smooth. Pour half of custard over bread and gently press down bread. Let sit until bread soaks up custard, about 15 minutes (depending on bread). Pour remaining half of custard over bread and gently press down bread. In a small bowl combine remaining 1/2 cup sugar and teaspoon cinnamon and sprinkle over bread. Dot bread with butter and bake 1 1/2 to 2 hours, or until custard is just set in the center.
Make whisky sauce: In a medium saucepan bring cream and milk to a boil. In a medium bowl whisk together sugar and yolks until combined well and gradually whisk in hot milk mixture. Transfer mixture to a double boiler and cook over just simmering water, stirring gently but constantly with a rubber spatula or wooden spoon, until thick, about 12 minutes. Pour sauce through a fine sieve and stir in whiskey. Serve sauce warm or cold. If chilling sauce, let sauce become completely cold before covering, as condensation will cause it to thin. The sauce can be covered and chilled for up to 3 days. Makes 2 3/4 cups sauce.
Serve pudding warm drizzled with whiskey sauce. Makes one 13 X 9 inch baking pan, serving 12.
Mr. B's Jumbo Crab Cakes.
Jump Lump Crabcakes
from Mr. B's Bistro
There are crabcakes, and then there are Mr. B’s crabcakes. Ours are so good because they’re primarily crabmeat, with a just enough breadcrumbs and mayonnaise to hold the mixture together. We serve them all day long—they’re brunch under poached eggs with hollandaise, they’re lunch with a salad, and they make a great starter for dinner.
We recommend using Japanese breadcrumbs called panko here for their incredible lightness. You can find them in specialty food markets and Asian markets. Fine dried breadcrumbs can be used in their place, but the cakes won’t be as light.
1 pound jumbo lump crabmeat, picked over
1/2 medium red bell pepper, diced fine
1/2 medium green bell pepper, diced fine
1/3 cup mayonnaise
1/4 cup Panko breadcrumbs
3 scallions, sliced thin
juice of 1/4 lemon
1/4 teaspoon Crystal hot sauce
1/4 teaspoon Creole seasoning
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
ravigote sauce as accompaniment
In a large bowl combine crabmeat, bell peppers, mayonnaise, breadcrumbs, scallions, lemon juice, hot sauce, and Creole seasoning, being careful not to break up crabmeat lumps. Using a round cookie cutter (2 1/2 inches by 1 inch), fill cutter with mixture and form into cakes. Place on a baking sheet. Chill cakes, uncovered, 1 hour to help set.
Combine flour, salt, and pepper on a plate and lightly dust cakes in flour.
In a large skillet melt 1 tablespoon butter. Add half of cakes and cook over moderate heat until golden brown, about 1 1/2 minutes each side. Cook the remaining cakes in the same manner. Serve cakes with ravigote.
Yield: Makes 8 cakes.
Ravigote Sauce
This sauce is New Orleans through and through. It can be served with all sorts of seafood—boiled shrimp and crab, crawfish, fried oysters, and crabcakes.
2 1/2 teaspoons fresh lemon juice
1/2 teaspoon dry mustard
1 1/4 cups mayonnaise
1/2 red bell pepper, diced fine
1/2 large Anaheim chile pepper or green bell pepper, diced fine
1 hard-boiled egg, diced
1 tablespoon finely chopped flat leaf parsley
2 3/4 teaspoons prepared horseradish
1 1/4 teaspoon Dijon mustard
3/4 teaspoon dried tarragon
3/4 teaspoon hot sauce
kosher salt and white pepper to taste
In a medium bowl whisk together lemon juice and dry mustard. Whisk in mayonnaise, bell pepper, chile, egg, parsley, horseradish, mustard, tarragon, hot sauce, salt, and pepper.
Yield: Makes 1 1/2 cups
from Mr. B's Bistro
There are crabcakes, and then there are Mr. B’s crabcakes. Ours are so good because they’re primarily crabmeat, with a just enough breadcrumbs and mayonnaise to hold the mixture together. We serve them all day long—they’re brunch under poached eggs with hollandaise, they’re lunch with a salad, and they make a great starter for dinner.
We recommend using Japanese breadcrumbs called panko here for their incredible lightness. You can find them in specialty food markets and Asian markets. Fine dried breadcrumbs can be used in their place, but the cakes won’t be as light.
1 pound jumbo lump crabmeat, picked over
1/2 medium red bell pepper, diced fine
1/2 medium green bell pepper, diced fine
1/3 cup mayonnaise
1/4 cup Panko breadcrumbs
3 scallions, sliced thin
juice of 1/4 lemon
1/4 teaspoon Crystal hot sauce
1/4 teaspoon Creole seasoning
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
ravigote sauce as accompaniment
In a large bowl combine crabmeat, bell peppers, mayonnaise, breadcrumbs, scallions, lemon juice, hot sauce, and Creole seasoning, being careful not to break up crabmeat lumps. Using a round cookie cutter (2 1/2 inches by 1 inch), fill cutter with mixture and form into cakes. Place on a baking sheet. Chill cakes, uncovered, 1 hour to help set.
Combine flour, salt, and pepper on a plate and lightly dust cakes in flour.
In a large skillet melt 1 tablespoon butter. Add half of cakes and cook over moderate heat until golden brown, about 1 1/2 minutes each side. Cook the remaining cakes in the same manner. Serve cakes with ravigote.
Yield: Makes 8 cakes.
Ravigote Sauce
This sauce is New Orleans through and through. It can be served with all sorts of seafood—boiled shrimp and crab, crawfish, fried oysters, and crabcakes.
2 1/2 teaspoons fresh lemon juice
1/2 teaspoon dry mustard
1 1/4 cups mayonnaise
1/2 red bell pepper, diced fine
1/2 large Anaheim chile pepper or green bell pepper, diced fine
1 hard-boiled egg, diced
1 tablespoon finely chopped flat leaf parsley
2 3/4 teaspoons prepared horseradish
1 1/4 teaspoon Dijon mustard
3/4 teaspoon dried tarragon
3/4 teaspoon hot sauce
kosher salt and white pepper to taste
In a medium bowl whisk together lemon juice and dry mustard. Whisk in mayonnaise, bell pepper, chile, egg, parsley, horseradish, mustard, tarragon, hot sauce, salt, and pepper.
Yield: Makes 1 1/2 cups
Mr. B's BBQ Shrimp.
New Orleans Barbequed Shrimp
from Mr. B's Bistro
Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees
from Mr. B's Bistro
Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees
Sunday, May 25, 2008
Miss Johnnie's Macaroni & Cheese.
Miss Johnnie's Macaroni & Cheese
from Consuming Passions, by Michael Lee West
2 cups elbow macaroni
2 TBSP salt.
Boil macaroni according to package directions. Meanwhile, assemble the following:
1/4 cup unsalted butter, at room temp.
2 cups evaporated milk
2 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
3 eggs, beaten
dash of Tabasco
2 pounds sharp cheddar, grated
Paprika
Heat oven to 350. Drain macaroni & transfer into a large bowl. Add butter and stir. In another bowl, pour the evaporated milk and whisk in the mustard, salt, & pepper. SLowly add the beaten eggs & tabasco. Pour macaroni into a greased 9X13 pan and sprinkle with grated cheese. Add the milk & egg mixture, lightly stirring until everything is blended. Dust with paprika. Bake for around 50 minutes.
Optional topping:
1/2 cup bread crumbs
3/4 cup grated cheddar
1 TBSP butter
Mix together, and add about 25 minutes before macaroni is ready to remove from oven.
from Consuming Passions, by Michael Lee West
2 cups elbow macaroni
2 TBSP salt.
Boil macaroni according to package directions. Meanwhile, assemble the following:
1/4 cup unsalted butter, at room temp.
2 cups evaporated milk
2 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
3 eggs, beaten
dash of Tabasco
2 pounds sharp cheddar, grated
Paprika
Heat oven to 350. Drain macaroni & transfer into a large bowl. Add butter and stir. In another bowl, pour the evaporated milk and whisk in the mustard, salt, & pepper. SLowly add the beaten eggs & tabasco. Pour macaroni into a greased 9X13 pan and sprinkle with grated cheese. Add the milk & egg mixture, lightly stirring until everything is blended. Dust with paprika. Bake for around 50 minutes.
Optional topping:
1/2 cup bread crumbs
3/4 cup grated cheddar
1 TBSP butter
Mix together, and add about 25 minutes before macaroni is ready to remove from oven.
Wednesday, May 21, 2008
Lefse.
This is a Norwegian potato bread that is cooked more like a crepe. Alexandrea & Lorraine loved this on our last couple of trips to Walt Disney World, but it was usurped by the school bread on this latest trip. These are wonderful when spread with a little butter & cinnamon sugar. Or any kind of fruit preserves. The traditional Norwegian fruit is lingonberry.
Lefse
8 cups riced or mashed potatoes
1/2 cup cream
1/4 cup butter
1 tbsp. salt
2 cups flour
1/4 cup sugar
1/4 cup vegetable oil
Rice or mash hot boiled potatoes.
Add all other ingredients except flour.
Cool. (Set in fridge several hours or overnight.)
Add flour to cooled potato mixture. (Mix in with your hands works best.)
Form lefse dough into golf ball size (or larger) portions.
Poll out thin.
Use flour as needed on rolling pin and pastry cloth.
Cook on hot, dry lefse griddle or non-stick pan, cooking once each side.
Lefse
8 cups riced or mashed potatoes
1/2 cup cream
1/4 cup butter
1 tbsp. salt
2 cups flour
1/4 cup sugar
1/4 cup vegetable oil
Rice or mash hot boiled potatoes.
Add all other ingredients except flour.
Cool. (Set in fridge several hours or overnight.)
Add flour to cooled potato mixture. (Mix in with your hands works best.)
Form lefse dough into golf ball size (or larger) portions.
Poll out thin.
Use flour as needed on rolling pin and pastry cloth.
Cook on hot, dry lefse griddle or non-stick pan, cooking once each side.
School Bread #2
I saw this one that claims to be the recipe from Disney. I thought I would add it to the collection as well.
School Bread
Kringla Bakery
Norway Pavilion, Epcot
2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard
Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.
Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.
Vanilla Custard
1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch
In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.
School Bread
Kringla Bakery
Norway Pavilion, Epcot
2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard
Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.
Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.
Vanilla Custard
1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch
In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.
Norwegian School Bread.
We fell in LOVE with the School Bread served at the Kringla Bakery at Norway in Epcot when we were at WDW last month. Here's a recipe I found for it. If you are Epcot, be sure to try one. It's huge, and it's only around $3!! It's one of the best treats, and best deals, in the park!
Norwegian School Bread
Filled with rich vanilla cream or vanilla pudding, Norwegian School Bread is a special treat to include in your children's lunches or to prepare for a special school gathering.
Prep Time: 2 hours
Cook Time: 15 minutes
Ingredients:
1 1/2 cups milk
1/4 cup butter
1 pkg. active dry yeast (2 1/4 tsp.)
1/2 cup sugar
2 tsp. freshly ground cardamom
4 cups flour
1 pkg. (5.1 oz) instant vanilla pudding mix
1 egg, well-beaten
6 Tbsp. powdered sugar plus 1 Tbsp. water, mixed to form a light glaze
Shredded coconut
Combine milk and butter and heat in saucepan over medium-high heat just until milk is scalded (when small bubbles rise uniformly across the surface of the liquid). Remove from heat and cool until "finger-warm."
Stir yeast and sugar into lukewarm milk and allow to sit for 10 minutes. The surface should begin to bubble as the yeast proofs. After 10 minutes, stir in cardamom and flour until the dough pulls away from the sides of the mixing bowl. Cover bowl with a clean kitchen towel and allow to rise until doubled, about 1 hour.
When dough has risen, punch it down, remove to a floured surface, and knead until smooth and shiny. Use your hands to roll dough into a thick 18"-long "snake," then cut this length into 20 equal pieces. Roll each piece between your hands into a spherical bun and place on a lightly greased baking sheet. Cover the buns again with the towel and allow to rise until doubled, about 30 minutes.
Prepare pudding mix as directed, only reducing milk to 2 1/2 cups. Allow pudding to thicken at room temperature while your buns rise.
Preheat oven to 375º. When the buns have risen, gently press down the center of each one to form a well. Fill with 1 to 1 1/2 Tbsp. pudding (you'll probably have some pudding left over). Allow to rise an additional 10 minutes.
Brush well-beaten egg on to the edges and sides of the buns. Place in heated oven and bake for 15 minutes, until golden brown.
Remove from oven and allow to cool. Brush sugar glaze on the top of the buns, around but not over the pudding "eye." Dip into shredded coconut.
Yield: 20 buns.
Norwegian School Bread
Filled with rich vanilla cream or vanilla pudding, Norwegian School Bread is a special treat to include in your children's lunches or to prepare for a special school gathering.
Prep Time: 2 hours
Cook Time: 15 minutes
Ingredients:
1 1/2 cups milk
1/4 cup butter
1 pkg. active dry yeast (2 1/4 tsp.)
1/2 cup sugar
2 tsp. freshly ground cardamom
4 cups flour
1 pkg. (5.1 oz) instant vanilla pudding mix
1 egg, well-beaten
6 Tbsp. powdered sugar plus 1 Tbsp. water, mixed to form a light glaze
Shredded coconut
Combine milk and butter and heat in saucepan over medium-high heat just until milk is scalded (when small bubbles rise uniformly across the surface of the liquid). Remove from heat and cool until "finger-warm."
Stir yeast and sugar into lukewarm milk and allow to sit for 10 minutes. The surface should begin to bubble as the yeast proofs. After 10 minutes, stir in cardamom and flour until the dough pulls away from the sides of the mixing bowl. Cover bowl with a clean kitchen towel and allow to rise until doubled, about 1 hour.
When dough has risen, punch it down, remove to a floured surface, and knead until smooth and shiny. Use your hands to roll dough into a thick 18"-long "snake," then cut this length into 20 equal pieces. Roll each piece between your hands into a spherical bun and place on a lightly greased baking sheet. Cover the buns again with the towel and allow to rise until doubled, about 30 minutes.
Prepare pudding mix as directed, only reducing milk to 2 1/2 cups. Allow pudding to thicken at room temperature while your buns rise.
Preheat oven to 375º. When the buns have risen, gently press down the center of each one to form a well. Fill with 1 to 1 1/2 Tbsp. pudding (you'll probably have some pudding left over). Allow to rise an additional 10 minutes.
Brush well-beaten egg on to the edges and sides of the buns. Place in heated oven and bake for 15 minutes, until golden brown.
Remove from oven and allow to cool. Brush sugar glaze on the top of the buns, around but not over the pudding "eye." Dip into shredded coconut.
Yield: 20 buns.
Monday, May 19, 2008
Meatloaf.
Meatloaf
2 pounds ground chuck
1 pound lean ground pork
2 eggs
2-2 1/2 cups bread crumbs
1/4 cup ketchup
1/4 cup A1 Steak Sauce
1 package dry onion soup mix
1/2 cup chopped green peppers
1/2 cup chopped celery
1 teaspoon minced garlic
1 small can tomato sauce
1 teaspoon salt
1/2 teaspoon red pepper
Mix it all up in a pan, shape into a loaf. If it's too moist, add more bread crumbs. Bake at 350 degrees for about an hour or until juices run clear.
2 pounds ground chuck
1 pound lean ground pork
2 eggs
2-2 1/2 cups bread crumbs
1/4 cup ketchup
1/4 cup A1 Steak Sauce
1 package dry onion soup mix
1/2 cup chopped green peppers
1/2 cup chopped celery
1 teaspoon minced garlic
1 small can tomato sauce
1 teaspoon salt
1/2 teaspoon red pepper
Mix it all up in a pan, shape into a loaf. If it's too moist, add more bread crumbs. Bake at 350 degrees for about an hour or until juices run clear.
Pasta e Fagioli.
Pasta e Fagioli
1-1½ pounds ground round
1 onion, diced
1 large carrot, diced (about 1 cup)
1 large carrot, diced (about 1 cup)
2 large stalks celery, diced
1 tablespoon minced garlic
1 28-ounce can Italian tomatoes, chopped
1 15-ounce can light red kidney beans (with juice)
1 15-ounce can great northern beans (with juice)
1 15-ounce can tomato sauce
1 15-ounce can beef broth
1 12-ounce can V-8 juice
2 tablespoons white vinegar
1 teaspoon red pepper flakes
1 tablespoon Italian seasoning
1-2 bay leaves
Salt to taste
4-6 ounces ditali pasta
Brown meat in a large Dutch oven. Add onions, carrots and celery and cook for about 10 minutes. Add garlic and cook 1-2 more minutes.
Add remaining ingredients, except for the pasta, and simmer for 30-45 minutes.
Cook pasta and drain. Add cooked pasta to pot and stir to incorporate. Cook for a few more minutes and serve.
Remember to use a light hand with the pasta.
This dish doesn't really require any sort of side dishes, it's pretty much all you need for a good meal in one big pot. But a chunk of garlicky French bread and a Caesar salad on the side will make it a complete dining experience.
1-1½ pounds ground round
1 onion, diced
1 large carrot, diced (about 1 cup)
1 large carrot, diced (about 1 cup)
2 large stalks celery, diced
1 tablespoon minced garlic
1 28-ounce can Italian tomatoes, chopped
1 15-ounce can light red kidney beans (with juice)
1 15-ounce can great northern beans (with juice)
1 15-ounce can tomato sauce
1 15-ounce can beef broth
1 12-ounce can V-8 juice
2 tablespoons white vinegar
1 teaspoon red pepper flakes
1 tablespoon Italian seasoning
1-2 bay leaves
Salt to taste
4-6 ounces ditali pasta
Brown meat in a large Dutch oven. Add onions, carrots and celery and cook for about 10 minutes. Add garlic and cook 1-2 more minutes.
Add remaining ingredients, except for the pasta, and simmer for 30-45 minutes.
Cook pasta and drain. Add cooked pasta to pot and stir to incorporate. Cook for a few more minutes and serve.
Remember to use a light hand with the pasta.
This dish doesn't really require any sort of side dishes, it's pretty much all you need for a good meal in one big pot. But a chunk of garlicky French bread and a Caesar salad on the side will make it a complete dining experience.
Coconut and White Chocolate Dream Brownies.
Coconut and White Chocolate Dream Brownies
1 cup bleached all-purpose flour
½ cup bleached cake flour
2 tablespoons unsweetened al kalized cocoa powder
1/8 teaspoon baking powder
1/8 teaspoon baking powder
1/8 teaspoon salt
½ pound (2 sticks) unsalted butter, melted and cooled to tepid
4 ounces unsweetened chocolate, melted and cooled to tepid
4 large eggs
1 cups plus 1 tablespoon granulated sugar
1½ teaspoons vanilla extract
4 bars (1.9 ounces each) chocolate-covered coconut candy (such as Peter Paul Mounds), cut into ½-inch chunks
1 cup sweetened flaked coconut
1 cup white chocolate chips (or chunks)
Sift the all-purpose flour, cake flour, cocoa powder, baking powder and salt onto a sheet of waxed paper.
In a medium-size mixing bowl, whisk the melted butter and melted chocolate until well blended. In a large mixing bowl, whisk the eggs until blended, about 15 seconds.
Add the sugar and whisk until combined, about 30 seconds. Blend in the vanilla extract and melted butter-chocolate batter, mixing thoroughly until the particles of flour are absorbed, using a whisk or flat wooden paddle.
Stir in the chunks of candy, flaked coconut and white chocolate chips (or chunks).
Scrape the batter into the prepared pan and spread evenly. Smooth the top with a rubber spatula.
Bake the brownies in the preheated oven for 35-40 minutes, or until set. Let the brownies stand in the pan on a cooling rack for 3 hours. Refrigerate for 45 minutes.
With a small, sharp knife, cut the brownies into quarters, then cut each quarter into four squares. Remove the brownies from the baking pan, using a small offset spatula. Store in an airtight tin. Serve within three days.
Note: Another name for alkalized cocoa powder is Dutch-processed cocoa. It has been treated with alkali to help neutralize the acidity.
1 cup bleached all-purpose flour
½ cup bleached cake flour
2 tablespoons unsweetened al kalized cocoa powder
1/8 teaspoon baking powder
1/8 teaspoon baking powder
1/8 teaspoon salt
½ pound (2 sticks) unsalted butter, melted and cooled to tepid
4 ounces unsweetened chocolate, melted and cooled to tepid
4 large eggs
1 cups plus 1 tablespoon granulated sugar
1½ teaspoons vanilla extract
4 bars (1.9 ounces each) chocolate-covered coconut candy (such as Peter Paul Mounds), cut into ½-inch chunks
1 cup sweetened flaked coconut
1 cup white chocolate chips (or chunks)
Sift the all-purpose flour, cake flour, cocoa powder, baking powder and salt onto a sheet of waxed paper.
In a medium-size mixing bowl, whisk the melted butter and melted chocolate until well blended. In a large mixing bowl, whisk the eggs until blended, about 15 seconds.
Add the sugar and whisk until combined, about 30 seconds. Blend in the vanilla extract and melted butter-chocolate batter, mixing thoroughly until the particles of flour are absorbed, using a whisk or flat wooden paddle.
Stir in the chunks of candy, flaked coconut and white chocolate chips (or chunks).
Scrape the batter into the prepared pan and spread evenly. Smooth the top with a rubber spatula.
Bake the brownies in the preheated oven for 35-40 minutes, or until set. Let the brownies stand in the pan on a cooling rack for 3 hours. Refrigerate for 45 minutes.
With a small, sharp knife, cut the brownies into quarters, then cut each quarter into four squares. Remove the brownies from the baking pan, using a small offset spatula. Store in an airtight tin. Serve within three days.
Note: Another name for alkalized cocoa powder is Dutch-processed cocoa. It has been treated with alkali to help neutralize the acidity.
Christmas Gumbo.
Christmas Gumbo
12-15 servings
16 chicken pieces or two whole fryers
1 quart oysters, with liquid
half-pound fresh okra, sliced
2 cups celery, minced
2 cups onion, minced
half-cup green onions, minced
1 gallon chicken broth
half-cup dark roux
1 tablespoon file
Salt and pepper, to taste
Boil chicken pieces and celery in enough water to leave 1 gallon of broth. Remove chicken from broth when tender. Cool, debone and remove skin. Return to broth.
In a large skillet combine roux, onions and okra. Cook over medium heat until tender. Add to chicken and broth and bring to a boil. Reduce head and cover.
Simmer for 30 minutes. Add oysters, salt and pepper; return to a boil. Reduce heat and simmer for 15 minutes.
Check consistency of liquid; if too thin, add more roux; if too thick add broth or water.
Turn off heat and add filet. Allow to cool, uncovered. Reheat to simmering point only. Serve over fluffy white rice.
12-15 servings
16 chicken pieces or two whole fryers
1 quart oysters, with liquid
half-pound fresh okra, sliced
2 cups celery, minced
2 cups onion, minced
half-cup green onions, minced
1 gallon chicken broth
half-cup dark roux
1 tablespoon file
Salt and pepper, to taste
Boil chicken pieces and celery in enough water to leave 1 gallon of broth. Remove chicken from broth when tender. Cool, debone and remove skin. Return to broth.
In a large skillet combine roux, onions and okra. Cook over medium heat until tender. Add to chicken and broth and bring to a boil. Reduce head and cover.
Simmer for 30 minutes. Add oysters, salt and pepper; return to a boil. Reduce heat and simmer for 15 minutes.
Check consistency of liquid; if too thin, add more roux; if too thick add broth or water.
Turn off heat and add filet. Allow to cool, uncovered. Reheat to simmering point only. Serve over fluffy white rice.
Very Berry Bread Pudding French Toast.
Very Berry Bread Pudding French Toast
1 cup sugar
1 TBSP vanilla extract
1 pint milk
1 pint heavy cream
4 eggs
1/2 tsp. salt
1 pound brioche and/or croissant, diced - fresh or day-old
1 & 1/2 cups mixed berries (raspberry, strawberry, blueberry, and/or blackberry)
Combine all ingredients (except bread & berries) and mix all of the liquid thoroughly, then add the bread & berries. Mix again. Allow to soak at least 1 hour; overnight is better. Preheat oven to 300 degrees. Bake 1 hour in loaf pans (3X7) set in a water bath.
Cool, then slice into 1-inch thick pieces and place into batter. If bread pudding is very cold, it can sit in the dip for an hour or so. Pan-fry both sides of the dipped bread pudding in a medium-hot pan with vegetable oil. Place the French toast in 300-degrree oven to ensure it is reheated all the way through.
Batter:
2 cups heavy cream
4 eggs
1 tsp. vanilla extract
2 TBSP sugar
Combine all of the ingredients and mix thoroughly.
1 cup sugar
1 TBSP vanilla extract
1 pint milk
1 pint heavy cream
4 eggs
1/2 tsp. salt
1 pound brioche and/or croissant, diced - fresh or day-old
1 & 1/2 cups mixed berries (raspberry, strawberry, blueberry, and/or blackberry)
Combine all ingredients (except bread & berries) and mix all of the liquid thoroughly, then add the bread & berries. Mix again. Allow to soak at least 1 hour; overnight is better. Preheat oven to 300 degrees. Bake 1 hour in loaf pans (3X7) set in a water bath.
Cool, then slice into 1-inch thick pieces and place into batter. If bread pudding is very cold, it can sit in the dip for an hour or so. Pan-fry both sides of the dipped bread pudding in a medium-hot pan with vegetable oil. Place the French toast in 300-degrree oven to ensure it is reheated all the way through.
Batter:
2 cups heavy cream
4 eggs
1 tsp. vanilla extract
2 TBSP sugar
Combine all of the ingredients and mix thoroughly.
Louisiana Rice Pudding.
Louisiana Rice Pudding
1 cups uncooked rice
1 quart milk
1 stick butter
3/4 cup sugar
1 tsp. vanilla extract
1/2 cup raisins
5 eggs, beaten
1/2 tsp. cinnamon
Combine rice and milk. Bring to a boil; cover and cook over low heat until rice is tender and has absorbed most of the milk. Add butter, sugar, vanilla, raisins, & eggs. Turn into a buttered two-quart casserole and sprinkle with cinnamon. Bake at 350 for 25 minutes.
1 cups uncooked rice
1 quart milk
1 stick butter
3/4 cup sugar
1 tsp. vanilla extract
1/2 cup raisins
5 eggs, beaten
1/2 tsp. cinnamon
Combine rice and milk. Bring to a boil; cover and cook over low heat until rice is tender and has absorbed most of the milk. Add butter, sugar, vanilla, raisins, & eggs. Turn into a buttered two-quart casserole and sprinkle with cinnamon. Bake at 350 for 25 minutes.
Friday, May 16, 2008
Quick Pimento Cheese.
Quick Pimento Cheese
1 jar of kraft pimento spread (I found it with the rotel stuff)
3 cups of shredded sharp cheddar cheese
1 package of cream cheese
1/2 cup of mayo (more according to taste)
1/2 - 1 TBSP hot sauce
onion powder, to taste
Combine & refrigerate for at least two hours. Gets better as it ages......
1 jar of kraft pimento spread (I found it with the rotel stuff)
3 cups of shredded sharp cheddar cheese
1 package of cream cheese
1/2 cup of mayo (more according to taste)
1/2 - 1 TBSP hot sauce
onion powder, to taste
Combine & refrigerate for at least two hours. Gets better as it ages......
Naman's Crab Bisque.
Crab Bisque Recipe
by Alec Naman, Naman's Market
6 quarts whipping cream
2 quarts half & half
1 gal whole milk
1 pouns seafood base
1/2 pound chicken soup base
2 tablespoons white pepper
2 tablespoons granulated garlic
1 pound solid butter
5 pouns fresh chopped onion
5 diced red bell peppers
3 bunches green onions chopped
1 box corn starch
1 gallon cold water
5 pounds lump crab meat
Heat milk, cream, and half&half at medium heat until very hot in a large steam kettle. IN a seperate pot saute onion and red pepper with the butter until about half done. Add chicken and seafood bases along with garlic and pepper and blend well. Add to hot milk and stir. Whisk together the cornstarch and the water, add to milk mixture. Stir occasionally until thick fold in crabmeat. Stir for about 2 minutes, add green onions. Remove from heat, cool properly and refigerate. Do not Freeze.
by Alec Naman, Naman's Market
6 quarts whipping cream
2 quarts half & half
1 gal whole milk
1 pouns seafood base
1/2 pound chicken soup base
2 tablespoons white pepper
2 tablespoons granulated garlic
1 pound solid butter
5 pouns fresh chopped onion
5 diced red bell peppers
3 bunches green onions chopped
1 box corn starch
1 gallon cold water
5 pounds lump crab meat
Heat milk, cream, and half&half at medium heat until very hot in a large steam kettle. IN a seperate pot saute onion and red pepper with the butter until about half done. Add chicken and seafood bases along with garlic and pepper and blend well. Add to hot milk and stir. Whisk together the cornstarch and the water, add to milk mixture. Stir occasionally until thick fold in crabmeat. Stir for about 2 minutes, add green onions. Remove from heat, cool properly and refigerate. Do not Freeze.
Wednesday, May 14, 2008
Easy Coconut Cake.
(Note from Lorraine: Coconut Cake was one of my father's favorites. He loved it, and he was willing do anything (even break & shred fresh coconut) to help make one. This recipe is from one of his neighbors, Joyce Sanford. She brought this delicious cake to us when we were still in shock over Dad's death. We will be forever grateful. There was something tremendously comforting about eating one of Dad's favorite foods, despite the fact that he wasn't there to share it with us.
Isabelle had this in Starkville, and requested it for her birthday. It is a LOT simpler than the traditional southern coconut cake.
This cake must be prepared in a 9x13 cake pan. It can not be made into a layer cake.
Ingredients:
1 box of white cake mix, prepared
1 can of coconut creme (Coco Lopez, typically found in the drink mixers section)
sugar, optional (some recipes use 1/2 cup to 1 cup, but I find none works just fine)
1 container of cool whip
1 package of shredded coconut, thawed
To prepare:
Make the white cake mix in the 9x11 pan according to the instructions. Let it completely cool (do not rush it). Once it is completely cool, stab the cake many times all over. It's very important that you do this several times. You can use a toothpick, but I prefer a skewer like the ones you would use for shish-ka-bobs. Warm the coconut creme in the microwave for a few seconds and then add the sugar, IF YOU CHOOSE TO ADD SUGAR. Once the sugar has dissolved in the coconut creme, pour the syrup over the cake. (It will seep into all of those holes you made.) After you have done this, cover the cake and let it sit overnight in the refrigerator. The next day, take the cool whip and spread it over the top of the cake. Sprinkle the shredded coconut on top of that. Keep in the fridge until completely gone (usually just a couple of hours, but I kept one for 8 days once and it was better every day!)
Isabelle had this in Starkville, and requested it for her birthday. It is a LOT simpler than the traditional southern coconut cake.
This cake must be prepared in a 9x13 cake pan. It can not be made into a layer cake.
Ingredients:
1 box of white cake mix, prepared
1 can of coconut creme (Coco Lopez, typically found in the drink mixers section)
sugar, optional (some recipes use 1/2 cup to 1 cup, but I find none works just fine)
1 container of cool whip
1 package of shredded coconut, thawed
To prepare:
Make the white cake mix in the 9x11 pan according to the instructions. Let it completely cool (do not rush it). Once it is completely cool, stab the cake many times all over. It's very important that you do this several times. You can use a toothpick, but I prefer a skewer like the ones you would use for shish-ka-bobs. Warm the coconut creme in the microwave for a few seconds and then add the sugar, IF YOU CHOOSE TO ADD SUGAR. Once the sugar has dissolved in the coconut creme, pour the syrup over the cake. (It will seep into all of those holes you made.) After you have done this, cover the cake and let it sit overnight in the refrigerator. The next day, take the cool whip and spread it over the top of the cake. Sprinkle the shredded coconut on top of that. Keep in the fridge until completely gone (usually just a couple of hours, but I kept one for 8 days once and it was better every day!)
Tuesday, May 13, 2008
Chocolate Orange Biscotti
Chocolate Orange Biscotti
This recipe features the irresistible combination of orange, chocolate, and pecans. Make this sweet snack for your next coffee break bite.
Ingredients:
2 cups all-purpose flour, spooned in and leveled
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, slightly firm
2 teaspoons navel orange zest (freshly grated)
1/2 teaspoon orange oil
1/2 cup sugar
2 large eggs
1 cup (about 5 ounces) finely chopped, fine-quality bittersweet chocolate, such as Lindt
1 cup lightly toasted pecans, coarsely chopped
Position the rack in the middle of the oven. Heat the oven to 325° F. Lightly butter the corners of a rimmed cookie sheet and line the bottom with baking parchment.
In a large bowl, thoroughly whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, orange zest, and orange oil on medium speed until smooth. Add the sugar in a steady stream and mix until lightened in color. Blend in the eggs one at a time. Scrape down the side of the bowl as needed.
Reduce the mixer speed to low, and add the flour mixture in two separate portions, blending only to incorporate. Remove the bowl from the machine, and, using an oversized rubber spatula, fold in the chocolate and nuts.
Divide the dough in half. With well-floured hands, form each half of the dough into a log measuring 14 inches long and 1 1/2 inches wide, placing the logs about 4 inches apart on the prepared pan (the logs will expand). Flatten the logs slightly and square the ends to neaten them.
Bake for 25 to 30 minutes or until set and lightly browned. Remove the logs from the oven, and reduce the oven to 300 F. Allow the logs to cool on the pan for at least 20 minutes.
Using a spatula, gently loosen the logs from the parchment. Being careful to support the middle, transfer one log to a cutting board. (The logs are very tender and will crack if not moved carefully.) Using a serrated knife, cut 1/2-inch-wide diagonal slices. Return the slices to the pan placing them cut side down, and bake for 15 minutes or until lightly browned. Let rest on the pan for 5 minutes, and then transfer the slices to a cooling rack.
Storage: Store in an airtight container, layered between pieces of wax paper, for up to 2 weeks. These biscotti may be frozen.
This recipe was taken from Great Coffee Cakes, Sticky Buns, Muffins and More by Carole Walter. She is the author of numerous cookbooks, including Great Cookies and Great Cakes. For more great recipes, visit her website at www.carolewalter.com
This recipe features the irresistible combination of orange, chocolate, and pecans. Make this sweet snack for your next coffee break bite.
Ingredients:
2 cups all-purpose flour, spooned in and leveled
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, slightly firm
2 teaspoons navel orange zest (freshly grated)
1/2 teaspoon orange oil
1/2 cup sugar
2 large eggs
1 cup (about 5 ounces) finely chopped, fine-quality bittersweet chocolate, such as Lindt
1 cup lightly toasted pecans, coarsely chopped
Position the rack in the middle of the oven. Heat the oven to 325° F. Lightly butter the corners of a rimmed cookie sheet and line the bottom with baking parchment.
In a large bowl, thoroughly whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, orange zest, and orange oil on medium speed until smooth. Add the sugar in a steady stream and mix until lightened in color. Blend in the eggs one at a time. Scrape down the side of the bowl as needed.
Reduce the mixer speed to low, and add the flour mixture in two separate portions, blending only to incorporate. Remove the bowl from the machine, and, using an oversized rubber spatula, fold in the chocolate and nuts.
Divide the dough in half. With well-floured hands, form each half of the dough into a log measuring 14 inches long and 1 1/2 inches wide, placing the logs about 4 inches apart on the prepared pan (the logs will expand). Flatten the logs slightly and square the ends to neaten them.
Bake for 25 to 30 minutes or until set and lightly browned. Remove the logs from the oven, and reduce the oven to 300 F. Allow the logs to cool on the pan for at least 20 minutes.
Using a spatula, gently loosen the logs from the parchment. Being careful to support the middle, transfer one log to a cutting board. (The logs are very tender and will crack if not moved carefully.) Using a serrated knife, cut 1/2-inch-wide diagonal slices. Return the slices to the pan placing them cut side down, and bake for 15 minutes or until lightly browned. Let rest on the pan for 5 minutes, and then transfer the slices to a cooling rack.
Storage: Store in an airtight container, layered between pieces of wax paper, for up to 2 weeks. These biscotti may be frozen.
This recipe was taken from Great Coffee Cakes, Sticky Buns, Muffins and More by Carole Walter. She is the author of numerous cookbooks, including Great Cookies and Great Cakes. For more great recipes, visit her website at www.carolewalter.com
Monday, May 12, 2008
Gluten-Free Flourless Chocolate Cake
Gluten-Free Flourless Chocolate Cake
By Carol Fenster, Ph.D.
This recipe demonstrates the quick and easy principle of maximizing your effort through the use of time-saving appliances such as a food processor. The nuts are ground in the food processor and the remaining ingredients are then added and mixed in the same food processor—saving tons of time and leaving only one bowl to wash. Serve this cake with a dollop of whipped cream and your favorite fresh berries, a shaving of dark chocolate, or a few (gluten-free) chocolate-covered espresso beans.
2 cups whole almonds (measure before grinding)
1 cup packed light brown sugar
5 large eggs, at room temperature
½ cup canola oil
½ cup unsweetened Dutch process cocoa powder
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon salt
Preheat the oven to 350 F. Grease an 8-inch nonstick (gray, not black) springform pan. Line the bottom with wax paper or parchment paper and grease again; set aside.
Grind nuts in a food processor to a fine, mealy texture.
Add the brown sugar, eggs, oil, cocoa, vanilla extract, and almond extract and process 30 to 40 seconds. Scrape down the sides of bowl and process 30 more seconds.
Transfer the batter to the prepared pan. Bake 40 to 45 minutes or until a toothpick inserted into center comes out clean. (The cake rises as it bakes, then falls slightly as it cools.) Let cool 15 minutes in the pan on a wire rack. Cut around the edge to loosen the cake from pan edges. Release the pan side; remove the paper liner.
Carol Fenster Ph.D. is one of the world's most respected authorities on gluten-free cooking, and this recipe comes from her cookbook, GLUTEN-FREE Quick & Easy: From Prep to Plate Without the Fuss—200+ Recipes for People with Food Sensitivities. Gluten-intolerant for nearly 20 years, Carol offers hundreds of easy-to-prepare recipes and a collection of handy shortcuts, tips, and techniques for gluten-free cooking "the quick and easy way."
By Carol Fenster, Ph.D.
This recipe demonstrates the quick and easy principle of maximizing your effort through the use of time-saving appliances such as a food processor. The nuts are ground in the food processor and the remaining ingredients are then added and mixed in the same food processor—saving tons of time and leaving only one bowl to wash. Serve this cake with a dollop of whipped cream and your favorite fresh berries, a shaving of dark chocolate, or a few (gluten-free) chocolate-covered espresso beans.
2 cups whole almonds (measure before grinding)
1 cup packed light brown sugar
5 large eggs, at room temperature
½ cup canola oil
½ cup unsweetened Dutch process cocoa powder
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon salt
Preheat the oven to 350 F. Grease an 8-inch nonstick (gray, not black) springform pan. Line the bottom with wax paper or parchment paper and grease again; set aside.
Grind nuts in a food processor to a fine, mealy texture.
Add the brown sugar, eggs, oil, cocoa, vanilla extract, and almond extract and process 30 to 40 seconds. Scrape down the sides of bowl and process 30 more seconds.
Transfer the batter to the prepared pan. Bake 40 to 45 minutes or until a toothpick inserted into center comes out clean. (The cake rises as it bakes, then falls slightly as it cools.) Let cool 15 minutes in the pan on a wire rack. Cut around the edge to loosen the cake from pan edges. Release the pan side; remove the paper liner.
Carol Fenster Ph.D. is one of the world's most respected authorities on gluten-free cooking, and this recipe comes from her cookbook, GLUTEN-FREE Quick & Easy: From Prep to Plate Without the Fuss—200+ Recipes for People with Food Sensitivities. Gluten-intolerant for nearly 20 years, Carol offers hundreds of easy-to-prepare recipes and a collection of handy shortcuts, tips, and techniques for gluten-free cooking "the quick and easy way."
Tuesday, May 6, 2008
Spinach Parmesan.
2 packs frozen spinach (Thaw and Drain)
1 onion chopped (medium)
1 clove garlic (minced)
1 stick butter
8oz. cream cheese
1/2c. parmesan cheese (shredded or grated)
1/2c. cheddar (or other fav. cheese)
salt, pepper, cayenne (to taste)
Melt butter over medium heat, then saute onions & garlic for about five minutes. Add spinach and combine well. Add cream cheese and parmesan cheese. Once melted add salt, pepper, cayenne. Transfer to glass casserole dish with rest of cheese on top. Bake 30 minutes.
This is excellent as a dip or as topping for grilled chicken.
1 onion chopped (medium)
1 clove garlic (minced)
1 stick butter
8oz. cream cheese
1/2c. parmesan cheese (shredded or grated)
1/2c. cheddar (or other fav. cheese)
salt, pepper, cayenne (to taste)
Melt butter over medium heat, then saute onions & garlic for about five minutes. Add spinach and combine well. Add cream cheese and parmesan cheese. Once melted add salt, pepper, cayenne. Transfer to glass casserole dish with rest of cheese on top. Bake 30 minutes.
This is excellent as a dip or as topping for grilled chicken.
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