Thyme in the Kitchen

ALERT!!! ALERT!!! ALERT!!!

2009-09-30T10:14:00.000-07:00

Please, does anyone have a good "Hamburger Goulash" recipe. We had some on our trip that had tomatoes in it that was delicious. Thanks.

Diane

Swiss-French Salad Dressing

2009-07-19T13:53:00.000-07:00

This is my sister's French salad dressing. I post it here mostly for my own benefit as I will not lose it if the blog is keeping it for me. For those of you that have had her salad dressing and enjoyed it you may replicate it as well. The biggest problem that you are going to have is that it calls for Mirador or Aromat spice which as far as I know you can only get in Switzerland. I haven't tried it without.

1/3 cup vinegar
2/3 cup olive oil
1 teaspoon mustard
salt & pepper to taste
1 teaspoon of crushed garlic
1 teaspoon Mirador/Aromat
1 tablespoon beef bullion
1 tablespoon sour cream
1 teaspoon chives
1 teaspoon curry
1 teaspoon paprika
1-2 dashes of cayenne pepper
scallions and or green onions

I used the spring mix salad and pour the dressing in the bottom and add salad to top and mix right before you serve.

Candy Bar Fudge

2008-12-20T12:58:00.000-08:00

This is a favorite of ours to pass out on Christmas as a gift. My mother gave this recipe to me and I am hooked. (Tastes a lot like a snickers bar!)

1/2 c. butter
1/3 c. unsweetened baking cocoa (the good stuff)
1/4 c. packed brown sugar
1/4 c. milk
3 1/2 c. confectioners sugar
1 tsp van extract
30 caramel candies, unwrapped
1 Tbsp water
2 c. salted peanuts
1/2 c. semi sweet chocolate chips
1/2 c. milk chocolate chips

In microwave bowl put butter, cocoa, brown sugar and milk- put on high for 3 mins.
Stir in confectioners sugar and vanilla.
Pour into greased square baking pan.
In another bowl, heat caramels on high until melted with the 1Tbsp water.
Stir in peanuts and spread over chocolate layer.
Put chocolate chips (both semi and milk) in bowl and microwave with 1 Tbsp butter, until melted.
Spread over caramel layer.
Chill until firm.
Makes about 2 3/4 pounds of fudge!

Sorry I forgot to take a photo of the finished product but it is good! Merry Christmas!

Artisan Bread in 5 minutes a Day - Review

2008-05-06T11:02:00.000-07:00

In January I posted about this book and put it on hold at the library. It is obviously a popular book because it is now May and I finally got notice from the library. So I have done a quick read and tried the master recipe. I think it is fantastic and I highly recommend it. It makes good bread and the amount of time and effort is minimal.
The idea is to make up a large batch of dough and store it in the refrigerator using a chunk whenever you need it. The author is big on the minimal effort part so there is no kneading or or other fussy instructions.
I have stolen a review from Amazon and post it here.

From Publishers Weekly
While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and François it means five minutes. An intriguing concept—high-quality, fresh bread in less time than it takes to boil water. The authors' promises of no kneading, no starter, no proofing yeast and no need for a bread machine is based on the concept of mixed and risen high-moisture dough stored in the fridge for up to two weeks (dough is cut into pieces and popped in the oven for fresh loaves as desired). Note: for those tracking minutes, the five-minutes doesn't include the 20-minute resting time for dough or 30 minutes for baking. After concise, introductory chapters on ingredients, equipment, and tips and techniques, readers are presented with the master recipe, a free-form loaf of French boule that is the model for all breads in the book. Three main chapters—Peasant Loaves, Flatbreads and Pizzas and Enriched Breads and Pastries—are filled with tempting selections and focus on ethnic breads and pastries including Couronne from France; Limpa from Scandinavia; Ksara from Morocco; Broa from Portugal; and Chocolate-Raisin Babka from the Ukraine, but the basics (Oatmeal Bread, Bagels, White Bread) are all here, too. A smattering of companion recipes such as Tuscan White Bean Dip and Portuguese Fish Stew are peppered throughout. While experienced bakers and true gourmands will skip this one, those looking for an innovative approach to making bread just might find it in these recipes. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

I made the French boule and a baguette and they turned out very good and so easy. I do have a pizza stone I use for baking bread and I think that does help the crust quite a bit. One of the other interesting things that the author suggests is to check your oven with a thermometer to see how closely it matches what the dial says. we have 2 ovens one was off by about 5 degrees and the other was about 70 degrees off. No wonder things don't always work in that upper oven. I suppose the other downside to the idea is it takes up refrigerator space. We happen to have a spare in the garage so It really isn't too big of an deal. I am definitely sold on this idea and plan on making bread on the days I am home using this recipe.
My recommendation is to order the book from your library (it may take 6 months) or order from overstock.com or amazon.com (runs about 17-18$)

There is also a website:http://www.artisanbreadinfive.com/

Creamy Rice or Barley Chicken Soup

2008-03-09T20:36:00.000-07:00

Soups are always good for this time of year and I feel as if I have to get in all my soup recipes before the warmer season comes. This soup is one my dad made up (he is a gourmet chef) and it is delicious! We had it for dinner tonight.

2-3 boneless chicken breasts (cut up into 1/2 inch cubes)
2 T butter
1/2 cup each chopped onion, celery and carrots
1 qt. chicken stock (I like to use reduced fat and reduced sodium broth or my own homemade broth)
approximately 1/2 cup rice or barley (depends on how thick you want your soup)
1 pt. heavy cream or 1/2 and 1/2
chopped scallions to garnish on the top when serving

Melt butter in your soup pot. Put cubed chicken in and brown or sear for 4-5 mins. Then take it out and put aside. Put in your chopped onion, chopped celery and chopped carrots. Saute' until translucent. Add chicken stock and cook 10-15 minutes. Put the chicken back in. Put in rice or barley. Simmer 10-15 minutes. Add heavy cream. If need it thicker, you can add cornstarch mixed with a bit of water. When you are ready to serve, sprinkle some chopped scallions on top for presentation and taste.

SO DELICIOUS!!!!!!!

D-I-Y Popcorn!

2008-03-09T18:40:00.000-07:00

We try not to eat microwave popcorn anymore because of the partially hydrogenated everything...but sometimes (especially on a Sunday evening!) nothing sounds better than a big bowl of popcorn. So, guess what? You can make your own microwave popcorn. Here's how:

--Get a bunch of lunchbags--those brown kind like the cool kids had when I was in middle school
--dump a little bit of popcorn into a bag--I probably put in 1/8 cup, and it was a little bit too much.
--bend the end over and tape it good with scotch tape
--microwave it on high for 3 minutes, listening until the pops lessen.

That's it! It worked, and now we'll experiment with seasonings and so on. It's hardly even a recipe, but I thought I'd pass it along since we're excited to have this super-cheap, sorta healthy (hey, I'll dump *real* melted butter on it!) snack.

--heidi

Homemade Ginger Ale

2008-03-08T19:02:00.000-08:00

The kids and I have had fun making a few batches of ginger ale. It is very easy and in my opinion very good but if you think of it in comparison to other commercial ginger ales it is not going to tasste the same. It is a lot easier to make then root beer. Here is what you need:

1) Empty clean 2 ltr plastic bottle with cap
We use our left over 2 liter bottles from club soda for bottling our ginger ale. Wash them out and they are ready to go. It is not recommended to use glass because it is much harder to judge the fermentation. Exploding glass bottles are dangerous. You also need a funnel and a grater with fine teeth.

2) Ingredients for each 2 ltr bottle include:
-sugar 1 cup
-freshly ground ginger 1.5 to 2 tablespoons
-1/4 tsp of yeast
- cold fresh pure water
-optional juice of 1 lemon

3) Use the funnel and pour 1 cup of sugar into the bottle. Add 1/4 tspn of yeast. Cap and shake.

4) Use the funnel and add your ground ginger. If you add the lemon then you should add this to the ginger when you put it in the funnel.

5) Pour water into the funnel and the ginger will wash down the funnel into the bottle. It it gets stuck use a plunger (not from the bathroom it would be too big). I used a skewer to get the ginger moving. Add about half a bottles worth of water then cap and shake to mix the sugar yeast with the water. Continue to add cold fresh water until 1 inch from the top of the bottle.

6) Cap the bottle and let sit for as long as you dare. For the last batch I went about 10 hours or so but you can probably go 48 hours before it explodes. You can experiment. You can easily judge by squeezing the bottle to see hard hard it gets.

5) Open slowly and easily unless you like to clean up a mess. I like to strain off the major ginger sludge with a strainer and pour it back in the bottle. If you think it needs more fizz then you can let it sit out for 8 hrs and it will fizz back up. Put in the refrigerate and enjoy your homemade ginger ale.

Warning: this can contain some alcohol somewhere in the range of 0.4%.

You can experiment with the amount of sugar, ginger, lemon and also how long to ferment it. We haven't tried it yet but it would be fun to see how long it takes to explode the bottle.

Oatmeal Raisin Cookies

2008-01-22T15:09:00.000-08:00

I'm so glad that we are back on a roll posting recipes... I've just been cooking from the Deceptively Delicious cookbook, so that is where my recipes have been coming from. I'd like to say again how much I/we like the recipes. We've had the turkey burgers with cauliflower puree twice now and everyone likes them. I tried the oatmeal raisin cookies with banana and zucchini puree and they were great and the kids thought so too. I'll post the oatmeal raisin cookies to give you an idea of what the recipes are like..

Oatmeal Raisin Cookies
Deceptively Delicious Cookbook by Jessica Seinfeld
1 cup whole-wheat flour
1 cup old-fashioned oats
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
3/4 cup firmly packed brown sugar
6 Tbsp. trans-fat-free soft tub margarine spread, chilled (I just used butter)
1/2 cup banana puree
1/2 cup zucchini puree
1 large egg white
1/2 cup raisins
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a bowl combine the flour, oats, baking soda, salt, and cinnamon, and stir to mix. In a large bowl, beat the sugar and margarine with a wooden spoon until just combined; do not overmix. Add the banana and zucchini purees, and the egg white, and stir just to blend. Add the flour mixture, raisins, and walnuts, if using, and stir to combine. Drop the dough by heaping tablespoonsful onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, 12-15 minutes. Let the cookies cool on the baking sheets for 4-5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.

On another note... I REALLY like parchment paper. I just bought a roll of Reynold's Parchment Paper, not already cut sheets (which would be nice). I used it on the cookies above and it works awesome. No mess on the cookie sheets and the cookies don't stick to the paper either. I've used it for other cookies and for homemade rolls... I'm hooked.

Potato Sourdough Bread

2008-01-17T12:14:00.000-08:00

From ID with love.
This is a recipe from Auntie Pam and Shirley May
Unfortunately, I don't have the recipe to make the starter but I do have the starter and have given it out to others and if you are one of them this post is for you.

To make the bread:
1 cup starter
1.5 cups warm water
1 Tablespoon honey or molasses (I like the molasses)
1/4 cup vegetable oil
1 package yeast (2 1/4 teaspoons)
2 teaspoons salt
1 cup whole wheat flour (you can also add various grains which I like to do)
4 cups of flour

Mix. Knead. This is a very wet/sticky dough I find works best in the Kitchen Aid. Let raise 1 hour until double then shape and raise again and bake at 350 for 30-35 mins. Makes 2 regular size loaves.

I like this bread for breakfast as toast. I add sunflower seeds, raisins, oats, whatever I find that seems healthy in bulk at Winco.

Replenishing starter
3 Tablespoons mashed potato
1 cup water
3/4 cup sugar

Another bread book - Artisan Bread in 5 minutes a Day

2008-01-17T11:57:00.000-08:00

I guess you can tell who is not working today or even this week.
Here is another bread book I am interested in. I requested it from our library but there are 6 people in front of me so no review for a while but it sounds interesting. I heard about it on NPR the Splendid Table . Follow the link and go to Dec 15 and click Listen to hear the interview. By the way, those of you with an Ipod may enjoy subscribing to the podcast for the Splendid Table.

Monkey Bread - the easy way

2008-01-17T11:33:00.000-08:00

This is a great recipe that I think came from the Mossman's. It is easy and is a big hit.

1 package of frozen dinner rolls (from the frozen food section)
1/2 cup brown sugar
1/2 cups chopped nuts (if so desired)
1 package of vanilla or butterscotch pudding(not instant)
1 teaspoon cinnamon
1 stick butter

Evening before:
Place frozen rolls in greased tube/bundt pan. Mix sugar, cinnamon, nuts and pudding together and sprinkle over the frozen rolls. Melt butter and pour over the top. Cover and let stand on the counter overnight.

Next AM:
Bake at 350 for 20-30 mins.

Auntie's Sourdough Waffle Pancake Recipe

2008-01-17T09:51:00.000-08:00

I am posting this for those of you I have given starter to but anyone else with their own sourdough starter should give it a try. The recipe has been in the family for years as has the sourdough. We have good memories of sitting around my Aunt's table in the morning waiting for waffles. They are very good with maple syrup,or strawberries and whipped cream. We try to make them on the weekends either Sat or Sun.

On the night before:

1 cup flour
1/2 cup evaporated milk or regular works fine (it is what I use)
1/2 cup water
1/2 cup starter

Next morning:

1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1-2 tablespoon vegetable

Mix dry ingredients together, then oil, then egg. Add to starter.

This recipe really needs t be doubled to feed our hungry family of five so you may need to adjust accordingly. You can also freeze them and toast them later.

Book Recommendations

2008-01-17T09:25:00.000-08:00

I love bread and have found a book I really like. It gives very specific instructions and the limited bread I have made has been very good. The problem is that she makes all these suggestions of things you can buy to make it better (baking stone, silicone liners, kitchen scales, etc etc). So I keep trying to buy all of this extra stuff. Anyway, the book is called "The Bread Bible" by Rose Levy Beranbaum. She is famous for "The Cake Bible" and she also has a "Pie/Pastry Bible". I had got them from the library and decided I needed a copy for myself. I found them reasonably priced on Overstock.com for new at a price better then some used copies. So check it out if you are interested. You won't find a better price and shipping is 2.95 no matter how much stuff you buy.

Easy Chili

2008-01-16T16:05:00.000-08:00

1 - 1 1/2# lean gr. beef or gr. turkey

3 cans beans

2 cans tomatoes w/juice (the herb-seasoned is good)

1 6 oz. can tomato paste

2/3 c. chopped onion

1 garlic clove, crushed

1 1/2 tbsp. chili powder

1 1/2 tsp. salt

Brown meat, onion, garlic & drain. Add remaining ingredients. Simmer for 1 - 2 hours. Or put all in crock pot & put on low 3-4 hours.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

This is a good basic recipe for Chili taken from "Country Woman" magazine years ago, but I've tweaked it some for our taste since we like it with less meat & tomatoes, more beans & hotter.

1/2# ground turkey

4 cans beans (low sodium if you can find it

(I use 1 can kidney beans, 2 cans pinto beans, 1 can pork & beans

1 can diced tomatoes (no salt added

1/2 can tomato sauce (instead of paste)

2/3 c. chopped onion

1 garlic clove, crushed

2 tbsp. chili powder

(no added salt)

I also add 2-3 cups of low or no-sodium chicken broth

1/2 c. carrot puree (optional)

Peanut Butter & Honey on Celery

2008-01-12T18:44:00.000-08:00

This is the way I get myself to eat celery. I can eat lots of it this way and there's only 3 ingredients! The honey in the picture is purple - it's Huckleberry Honey from our last trip to Montana.

Put some peanut butter in a cup or small bowl.

Add honey (more or less, depending on individual taste).

Spread on celery - eat - enjoy.

We need updates!!!

2008-01-09T13:32:00.000-08:00

We need some updates badly... been awhile.
So, I am recommending a cookbook. Deceptively Delicious by Jessica Seinfeld. It is about sneaking vegetables into your normal food. I love it! I kind of reviewed it on my blog if you'd like to know more.

Pasta Salad

2007-06-20T09:52:00.000-07:00

1 ~ 16 oz. package pasta (suitable for pasta salad)
2 ~ 10oz. jars Trader Joe's Roasted Red Pepper & Artichoke Tapenade
1 ~ 6 oz. Trader Joe's Crumbled Feta

Cook pasta according to directions.
Drain pasta and rinse with cold water.
Toss in Tapenade and Feta gently.
Chill in the refrigerator and serve.

***I got this at our local Tader Joe's and it is so yummy. Next time I make it I think I will add some chicken and veggies to make a cold summer salad meal.

Chicken Enchiladas

2007-04-02T18:44:00.000-07:00

These are my favorite homemade enchiladas...
They seem to dirty every pan in the kitchen and aren't a quick dinner, but yummmm...
(From Light & Tasty)

1 pound boneless skinless chicken breasts
1/2 cup water
5 tsp. minced garlic, divided
1 cup finely chopped onion
4 tsp. canola oil
2 cans (4 oz. each) chopped green chilies
4 tsp. chili powder
1 1/4 tsp. salt
1 tsp. each ground cumin and dried oregano
1/4 tsp. pepper
1/2 cup all-purpose flour
1 1/2 cups reduced-sodium chicken broth, divided
1 cup fat-free milk
2 cups (8 oz.) shredded reduced-fat Mexican cheese blend, divided
12 corn tortillas (6 inch)
1 cup thinly sliced green onions, divided

In a saucepan, bring the chicken, water and 2 teaspoons garlic to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside.
In a nonstick skillet, saute onion in oil until tender. Add remaining garlic and saute for 1 minute. Add chilies and seasonings; saute 1 minute. Stir in flour until blended. Gradually stir in 1 cup chicken broth, milk and reserved liquid. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheese until melted. Combine 1 cup of cheese sauce and chicken; set aside.
In a large nonstick skillet, heat remaining chicken broth. Dip tortillas, one at a time, in hot broth just until limp, about 4 seconds on each side. Spoon about 1/4 cup chicken mixture down the center of each tortilla; sprinkle with 1 tablespoon green onion. Roll up and place seam side down in a 13x9 inch pan coated with nonstick cooking spray. Pour remaining sauce evenly over tortillas. Cover and bake at 400 degrees for 20-25 minutes or until heated through and bubbly. Sprinkle with remaining cheese; cover and let stand for 5 minutes. Garnish with remaining green onions. Yield: 6 servings.
Two enchiladas... 418 calories, 15g fat, 6g fiber

Red Velvet Cake...just in time for Valentines Day!

2007-02-13T20:27:00.000-08:00

I gave this recipe to my friend Meghan who is the dessert cook extraordinaire, she made this as cupcakes and said they were amazing! I am planning to try and bake one tomorrow in honor of the day of love!

RED VELVET CAKE
Preparation time: 30 minutes
Cooking time: 20 to 30 minutes
Makes: a 2-layer cake

Ingredients:

For cake:
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 tablespoon cocoa powder
1 cup buttermilk
2 eggs
1 teaspoon distilled white vinegar
1 1/2 cups vegetable oil
1 ounce red food coloring
1 teaspoon vanilla extract

For Frosting:
1 pound cream cheese (room temperature) [Meghan said they used ff cream cheese and it did not work]
1 pound butter (4 sticks), softened
4 cups confectioners' sugar
2 teaspoons vanilla extract

For Garnish (optional):
chopped pecans

Heat oven to 325
Sift together flour, sugar, baking soda, salt, and cocoa powder.
Combine remaining cake ingredients in the bowl of an electric mixer, and beat on medium speed until well incorporated.
Add dry ingredients - slowly! - to bowl, until fully combined.
Pour into 2 cake pans (9-inch round) greased with vegetable oil. Bake in oven for 20 to 30 minutes, until cake pulls away from pan. Cool for exactly 20 minutes.
Make frosting, meanwhile: Combine cream cheese and butter with an electric mixer set on medium. Slowly add confectioners' sugar until frosting is at desired sweetness and smoothness. Add vanilla.
Frost top of one layer. Cover with second layer; frost its top, then work your way down sides.
Garnish with chopped pecans. Serve.

*I belive this is off the charts for Weight Watchers points...but it could be an exchange for the chocolate you would probably eat. :)

Low Fat Bran Muffins

2007-02-12T11:53:00.000-08:00

These are yummy healthy muffins (2 points for the Weight Watchers)

1 cup all-purpose flour
1 1/2 teaspoons CALUMET Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 cups POST 100% Bran Cereal
1 1/4 cups 2% reduced-fat milk
1/3 cup firmly packed brown sugar
1 egg
1/2 cup applesauce
Heat oven to 400 degrees F.
Mix flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl; let stand 5 minutes. Stir in egg and applesauce. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Spoon batter into muffin pan which has been sprayed with no stick cooking spray, filling each cup 2/3 full.
Bake 18 to 20 minutes or until golden brown. Serve warm.

Egg Substitute

2007-02-12T11:44:00.000-08:00

I found this idea in the Light and Tasty magazine...
To make your own egg substitute:
In a small bowl, combine 3 egg whites, 2 tablespoons of instant nonfat dry milk powder, 1 teaspoon of water and 2 to 3 drops of yellow food coloring (this is optional). Mix well. One serving (1/2 cup) is equivalent to 2 eggs.

Thyme in the Kitchen goes low brow - Dirt Cake

2007-02-01T18:31:00.000-08:00

We have a restaurant here in Boise called Donnie Macs that features "Trailer Park Cuisine". We had an enjoyable "Friday Night Fun Night" a couple weeks ago. They have an old car hull in the middle of the restaurant with a table inside and we were lucky enough to get seated in the car. The kids loved it bouncing on the single wide seat w/o car seats or seat belts and hanging out the windows. By now you are wondering what my restaurant review has to do with Thyme in the Kitchen. Well, I thought I could add some low brow recipes to mix it up. Hopefully, I won't be banished from the blog but I suppose I might be chastised by Queen Dana. Sally Ryan gets credit for being my introduction to this Epicurean delight.

Flowerpot Cake (aka Dirt Cake)

Serves 10 to 12

1 medium-size flower pot (about 8 inches in diameter works well, or use two small pots about 6 inches in diameter)
1 garden trowel
3 large gummy or plastic worms
plastic flowers
1 16-ounce bag Oreo cookies
1/2 cup (1 stick) butter or margarine, softened
1 8-ounce package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla
2 4-serving-size boxes instant chocolate-fudge flavor pudding
3 cups milk1 12-ounce tub whipped topping, thawed

Crush cookies until they resemble potting soil, set aside. Cream butter, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine pudding mix and milk until well blended, then fold in the whipped topping. Gently fold cream cheese and pudding mixtures together.
To put the cake together, layer 1/3 of the cookie crumbs followed by 1/2 the pudding mixture, 1/3/ of the crumbs, the rest of the pudding mixture and topping with the remaining cookie crumbs. Refrigerate 10 to 12 hours. About 1/2 hour before serving, remove from refrigerator and decorate with flowers. Serve by digging out portions with the trowel.

I have a couple more up my sleeve so stay tuned.

CHOCOLATE ORBIT (IDIOT) CAKE

2007-01-30T07:22:00.000-08:00

This is another favorite of ours. It is easy to make, tastes great, and quests think you have outdone yourself. I have stolen the recipe from the Scharffenberger website and it appears they have stolen it from David Lebovitz. I was reading online about this cake. David Lebovitz wanted to name the cake in his book, Room for Dessert, the Chocolate Idiot Cake but he couldn't convince the editor. He argued that, "Any idiot could make it and it takes an idiot to mess it up."

It looks like there are a number of good recipes from the Scharffenberger website but this has been our tried and true. Obviously, the recipe calls for Scharffenberger chocolate which is a bit on the expensive side. I think they carry it at Trader Joes (we have yet to get one in Boise despite hundreds to thousands of Boisians lobbying for one). As I recall it was like 14$ worth of chocolate to make a cake. I have tried it with other chocolate and you can tell the difference. So, if you are feeling rich and decadent this is the recipe for you. A little bit goes a long way as it is very, well....... rich and decadent.

Recipe by David Lebovitz (from Room For Dessert)

9.75 ounces Scharffen Berger 62% Cacao Semisweet Chocolate
7 ounces (two sticks minus 1 tablespoon) butter
5 eggs
1 cup sugar

Position the oven rack in the center of the oven. Preheat the oven to 350 degrees. Butter a 9 by 2-inch round cake pan, and line the inside with a round of parchment paper.
Set a large bowl over a pan of simmering water to create a double boiler. Cut the butter and chocolate into small pieces and put them in the bowl to melt, whisking occasionally.
Whisk together the eggs and sugar in another bowl. Thoroughly whisk in the melted chocolate.
Pour the chocolate batter into the cake pan. Place it in a larger baking pan, and pour in warm water to reach halfway up the sides of the cake pan. Cover tightly with foil and bake for 1 hour and 15 minutes, until the cake appears to have set and when you touch the center, your finger comes away clean.
Remove the cake from the water bath and cool completely before serving, plain or with gently whipped cream. This cake can be refrigerated for several days.
Serves 12 -14.

P.S. You can also make this for a topping or a bottoming. I find it is extra work and I just do a dusting of powdered sugar on the top which makes a nice contrast. I have done the Creme Anglaise and it is good.

Crème Anglaise

1/2 vanilla bean, split
6 tablespoons sugar
2 cups milk
6 egg yolks
Pinch of salt

makes 2 1/2 cups

1. Scrape the vanilla bean seeds into the milk in a heavy saucepan. Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
2. Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it. Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly. Pour the mixture back into the saucepan.
3. Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
4. Immediately strain the cooked custard through a fine sieve into the bowl set in the ice. Stir the creme anglaise with a clean spatula to cool it down. Cover and refrigerate until ready to serve. Crème anglaise will keep in the refrigerator for up to three days.

Easy Hearty Corn Chowder

2007-01-29T20:06:00.000-08:00

This is an easy way to make great corn chowder, pair this with hot crusty bread for a winter warm up. I invented this recipe and fail to measure most things I invent, so make adjustments as you feel necessary...

1 box Imagine Creamy Sweet Corn soup (I get it at Trader Joe's)
1-1 1/2 lb bacon (depending on how bacon-y you want the soup)
1/2 med yellow onion
6-8 small yellow potatoes
1/2 bag frozen sweet corn
2 Tbs butter
salt and pepper to taste

Cube potatoes and put in a glass dish, slice butter over the top and season with salt and pepper. Cover and microwave 7 minutes on high.

Cut bacon into small pieces and chop onion, saute in stock pot while potatoes are cooking. Add potatoes and corn, to bacon and onions, saute until corn thaws, onions are translucent and bacon is cooked through. Season with salt and pepper to taste.

Add creamy corn soup and let simmer 15 minutes.

Serve with hot loaf of crusty bread.

2007-01-27T13:58:00.000-08:00

Hey Dana,
I think I'm in!!!!!!!!
Tina

Peanut Butter Surprise Cookies

2007-01-26T16:22:00.000-08:00

These are pretty good peanut butter cookies and the kiss inside adds a little surprise!

1 cup white sugar
1 cup brown sugar, packed
1 block (1/2 cup) butter
2 eggs
1 cup peanut butter (crunchy or smooth)
1 teaspoon vanilla
2 ½ cups flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 or 3 dozen Hershey’s Kisses (or your chocolate of choice, e.g. Droste pastilles)

Preheat oven to 350°F. Cream sugars, butter, eggs, peanut butter, and vanilla. Mix flour, baking soda, and salt together in a separate bowl. Add dry mix in little by little to sugar-peanut butter mix. Shape batter into little balls, burying a kiss in each (the batter will be soft and greasy). Roll in white sugar. Bake for 10 minutes, or until done. Cool on sheet one minute before transferring to wire racks

Chicken Parmesan

2007-01-26T15:56:00.000-08:00

This chicken is so good... it is from Weight Watchers. We used spaghetti sauce once instead of tomato sauce which added points, but gives it more flavor. We also use the chicken tenders from Costco which are much smaller than the whole breast. You also don't have to pound the tenders as they are already pretty thin. (for those of you who want to know the points it is 5 points for 1 4-oz. piece or 3 of the tenders)

1 pound uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces)
2 large egg white(s), lightly beaten
1/2 cup dried bread crumbs
1 Tbsp Italian seasoning
1 tsp olive oil
1 1/2 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
1 Tbsp grated Parmesan cheese

Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.
Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly.
Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.
Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.

Granola

2007-01-25T07:20:00.000-08:00

In my first year of college I lived with my mothers college roommate and her husband. One of the things I loved about living there was Marion's Granola. I have since been making my own from her recipe. It is healthy (better then Capt. crunch) and tasty. My sister has requested I post it

Mix together in a large bowl

4 cups oatmeal
1 cup raw sunflower seeds
1 cup sesame seeds
1 cup bran
1 cup wheat germ
1 1/2 cups walnuts chopped
1 1/2 cups almonds chopped

Mix in

1 cup powdered milk
1 cup raisins
1 cup oil (vegetable not motor) my first batch didn't turn out quite right
1 cup honey

You can add other things if you like but this is what I usually have in our Granola. It is handy if you have a store with the ingredients in bulk. I shop Winco and they do have everything in bulk or just about.

Place on cookie sheet. Bake at 250 for one hour and then turn granola put back in and cook until brown. It seems to be another 45 mins and check it. My wife likes the chunks so I let it cool before I take it off the pan. Don't let it cool too long or it is hard to get it off. I put it in a large zip lock bag. this recipe makes 2 3/4 full bags.

This granola is of course good as morning or anytime cereal. We also like it in yogurt, on ice cream, or as a snack by the handful. Warning in our household this lasts for at most 1 week.

Lemon Bars

2007-01-19T16:40:00.000-08:00

These are our favorite Lemon Bars ever! They are Susan Branch's from her Sweets to the Sweet cookbook...

1/2 c. butter, softened
1 c. unbleached flour
1/4 c. powdered sugar
1/4 tsp. lemon extract
pinch of salt

Preheat oven to 350 degrees. Thoroughly butter an 8" square pan. With an electric mixer, cream all ingredients till soft and smooth. (Or, in a food processor, till it forms a ball.) Press dough evenly into pan and bake 20 minutes. Meanwhile, make the topping.

2 eggs
1 c. sugar
1/4 tsp. lemon extract
juice and zest of 1 lemon
1/4 c. unbleached flour
1/2 tsp. baking powder
powdered sugar

With electric mixer, beat eggs well and gradually add sugar, until mixture is thick. Gradually add remaining ingredients, except powdered sugar. Continue beating till crust comes out of the oven. Pour lemon mixture over hot crust, return it to oven and reduce heat to 325 degrees. Bake 30-35 minutes till top is golden. Remove from oven and run a sharp knife around the edge. Cool 20 minutes; cut into squares, remove from pan and sift over powdered sugar. This recipe is easily doubled--use juice of 2 lemons, but zest from only 1. Second baking time should be increased 3-5 minutes.

Kitchen Tips .....

2007-01-16T16:42:00.000-08:00

The Tips are a good idea, too. The hard-boiled egg & grater works. I use a potato masher with my hard-boiled eggs & that works great, too.

Here's another: if you don't want to use flour for thickening in stews & soups, add 1 or 2 tbsp. of tapioca. Works good and it's never lumpy.

Lemon Blueberry Pancakes

2007-01-16T15:52:00.000-08:00

We're a small household here (2) and this makes only about 8 small pancakes. But they're quick & no leftovers. We have it alot.

(Picture & recipe from "Light & Tasty" magazine")

In a small bowl, whisk together:

1 egg

1/2 cup low-fat lemon yogurt

1/2 cup fat-fat milk

2 tbsp. canola oil

1 tsp lemon juice

Combine:

1 cup all-purpose flour

2 tbsp. sugar (or sugar substitute)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Make a well in the center of the dry ingredients; pour yogurt mixture into the well; stir until moistened. Gently fold in 1 cup blueberries.

Pour batter onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with more blueberries & lemon yogurt to put on top.

Croissant Chicken Salad Sandwiches

2007-01-16T12:27:00.000-08:00

Mix:

2 C chicken (or turkey), chopped
½ C celery, chopped
½ C cashews, chopped
½ C mayonnaise
1 ½ tsp lemon juice
1 tsp dill weed
salt (to taste)
grated parmesan cheese (to taste)
garlic salt (to taste)

(Spread between croissant halves not too far ahead of time so that the sandwiches aren’t soggy.)

Kitchen Tidbits...

2007-01-05T16:47:00.000-08:00

I thought we could also share kitchen tips here as well.
So, my first tip that I learned this week is from Marilyn D. We were making egg salad sandwiches and she grated the boiled eggs. Yes, she *grated* them! It worked like a dream and then it was all uniform and easy to work with...

Pumpkin Spice Bread

2007-01-05T16:43:00.000-08:00

Thanks Andrea for this recipe! Delicious! I am still in the mood for holiday baking and this fills the spot...
Originally from Cottage Living Magazine

1 2/3 c all-purpose flour

1 t baking soda

3/4 t cinnamon

1/4 t ginger

1/4 t cloves

1/4 plus 1/8 t salt

1 1/3 c sugar

1/3 c canola oil

1 c plus 1 1/2 T canned unsweetened pumpkin

1 large egg

Preheat oven to 350. Grease and flour loaf pan. Sift together first 5 ingredients; stir in salt. Combine sugar, oil, pumpkin in a large bowl; beat at medium speed until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at low speed until blended. Transfer batter to prepared pan. Bake at 350 for 1 hour 5 minutes or until loaf is golden and a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 15 minutes; remove from pan.

Potato Casserole

2006-12-31T13:06:00.000-08:00

6 large potatoes
3/4 pound sharp grated cheddar cheese
1/2 bunch green onions- chopped
1 pt. sour cream
1/2 pt. half and half or sweet cream
poppy seeds to taste
salt
pepper

Boil the potatoes with skins and let cool. After cooling, peel them and shred them with a grater into a large bowl. Add all the above ingredients and bake for 45 minutes at 300 degrees. Serves 10-12. Can be reheated, made several days in advance or frozen.

This was given to me by my lovely mother in law Judy who loves to cook and spend time in the kitchen as well. This casserole is usually made for a holiday meal but could be enjoyed all year round! Delicious!

Mexican Hot Chocolate

2006-12-28T08:14:00.000-08:00

This recipe is for lovers of chocolate. A little bit goes a long way. It is becoming a winter holiday tradition in our house. This can be made Mexican style or not. I will admit that I have made it American style because I did not have any cinnamon sticks.

Ingredients:

2/3 cup milk

1 cup heavy whip cream (or half and half if you want)

4 oz semisweet chocolate chopped (I use chocolate chips makes for less work)

1/8 of a vanilla bean (shop around Albertson's wanted $10 a bean but I found them for $3 elsewhere)

2/3 cinnamon stick

1/3 tsp almond extract

Directions:

Combine milk, cream, cinnamon sticks and vanilla in a 1 quart stainless steel pot and bring mixture to a boil. Have prepared chocolate in a mixing bowl. Allow the heated liquid to steep (rest off the heat) for 5 minutes, take out the vanilla bean, then pour over the top of the chopped chocolate. Stir the chocolate mixture until the chocolate is completely melted and smooth.
Pour the warm mixture through a strainer and it is ready to serve. Serve immediately or refrigerate. To reheat, place chocolate mixture in a 2 quart stainless steel pot on low heat -- do not let sit, or it will burn. Stir mixture until warm. Immediately serve and place in 4 oz. portions with a dollop of slightly sweetened, softly whipped cream and a light dusting of cinnamon.
Serves four.

This is the site the recipe was stolen from. You can listen to the story if you like.

P.S. If you have the idea that you want to make this for a large group and if you decide to keep it warm in say a crock pot for hours at a time be warned that as the milk steams off the hot chocolate turns from thick hot chocolate to ganache to pudding. It is still good but not quite the same.

Garlic-Herb Bread

2006-12-21T09:33:00.000-08:00

This is our favorite bread in the bread machine...

Large Loaf (1 1/2 pounds)

1 1/4 cups water
1 Tbsp. butter, softened
2 cloves garlic, crushed
3 1/4 cups flour
2 Tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. dried rosemary leaves
1/4 tsp. dried thyme leaves
1/4 tsp. dried basil leaves
2 3/4 tsp. regular active dry yeast
OR
2 1/4 tsp. bread machine yeast or quick-acting active dry yeast

Little Chedder Meatloaves

2006-12-14T17:29:00.000-08:00

My good friend gave me this great recipe!

1 egg
3/4 c. milk
1 c. shredded cheese
1/2 c. quick cooking oats
1 lb. ground beef

Mix that all together and make into little loaves or into balls. Put into 9X13 pan.

Sauce:
2/3 c. ketchup
1/4 c. brown suger
1 tsp mustard
Mix that and pour on top of meat.
Bake at 350 for 45 minutes.

Cranberry Bliss Bars

2006-12-14T13:01:00.000-08:00

Here are the Cranberry Bliss Bars we made this morning... I am a fan of Starbuck's Cranberry Bliss Bars and these are close, but not exactly the same.

Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger (crystallized ginger if you can find it)
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks

Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries

Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening

1. Preheat oven to 350°F.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.
From: http://www.cookingcache.com

Makes 16 bars.

Cheese Ball

2006-12-13T11:32:00.000-08:00

A lady I work with brought this homemade cheese ball in to share. Now you must understand I am not a cheese ball kinda gal, but this was YUMMY!!!

12 oz. Yellow Cheese
2 - 8 0z. packages of Cream Cheese
1 Med. Jar Spanish Olives - finely chopped
1 Green Pepper - finely chopped
6 Green Onions with tops - finely chopped
1 Jar Dried Beef (optional) - finely chopped
1/2 Cup Pecans or Almonds - finely chopped

Grate cheese, add cream cheese (allow to be room temperature to facilitate mixing), add veggies and beef (optional).

Mix using a bread beater or your hands. Form into 3 - 4 balls and roll each in nuts. Wrap cheese balls in waxed paper and refrigerate until use.

Serve with firm crackers (Wheat Thins were tasty)

Oreo Balls

2006-12-10T14:33:00.000-08:00

1 pkg Oreo cookies

1 - 8 oz. pkg cream cheese

Dipping Chocolate

Crush Oreo cookies til they become fine crumbs. (I put them in my food processor) Put into mixing bowl with softened cream cheese & beat til smooth. Shape into 1" balls. Place in a plastic container & freeze til firm. If you need to layer them, put wax paper or plastic wrap between layers.

Melt dipping chocolate on low heat. (I use Wilton's Candy Melts) Add 1-2 tsp shortening while melting. Dip ball into melted chocolate & place on wax paper to dry. Return balls to freezer or refrigerator. They soften quickly.

I get the colored Wilton Candy Melts from Michaels. Wal-Mart carries them also but usually only the white or brown chocolate. Wilton Candy Melts have the smoothest results.

Credit to "Genealogy Cuzin", Ellen in Illinois

Russian Tea Cakes

2006-12-08T15:08:00.000-08:00

By request... My grandma's Russian Tea Cakes/Snowballs/Mexican Wedding Cakes

Mix thoroughly:
1 cup soft butter
1/2 cup sifted powdered sugar
1 tsp. vanilla

Sift together and stir in:
2 1/2 cups flour
1/4 tsp. salt
1/2 cup chopped nuts (optional, and obviously don't sift the nuts!)

Chill dough. Roll into 1 inch balls. Place on an ungreased cookie sheet. Bake until set, but not brown. Roll in powdered sugar.
400 degrees for 10-12 minutes.

In memory of Margaret Faulkner (my grandma).
Credit to allrecipes.com for the picture.

Cookie Spree

2006-12-07T19:18:00.000-08:00

I have just made my 6th batch of cookies - it is one big party with the flower people - I have two more kinds to bake tomorrow morning - I will send on my Lemon Bars - ha - when I have a break. Tomorrow it is a Mexican theme - and I found one for Mexican Brownies - with chilies in it - will send it out if it works!!!!!
With flour dust - a sugar sprinkles
Thanks for the extended invitation.
zstrk-gram - or Shirley's Sweets

Kraft Fantasy Fudge

2006-12-02T17:30:00.000-08:00

This is the fudge my dad makes every year... we just made some last night--delish! We make it in the microwave and we use milk chocolate chips.

3 cups sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Thanks to Christmas-Cookie.com

Layered Pasta Salad

2006-12-02T16:56:00.000-08:00

3 cups cooked pasta: shells,macaroni,etc
1Tbsp.oil
2 cups shredded lettuce
3 hard boiled eggs, sliced thinly
8 oz ham, cubed
10 oz. peas, frozen
1 cup shredded cheese, Monterey jack, etc
1 cup mayonnaise, 1/2 cup sour cream, 1-2 tsp of dijon mustard ( or your choice)
2 Tbsp chopped parsley, 1/4 cup sliced green onions

Toss pasta with oil. In a straight sided glass bowl, layer pasta
lettuce, eggs, ham, peas, cheese
Combine mayonnaise, sour cream, mustard, and spread over cheese.
Sprinkle with green onions and parsley before serving. This salad may be
made a day ahead and refrigerated. Chill at least 6 hrs if serving same
day.
Thanks to Kathy Lewis.

Chicken or Turkey Stock

2006-11-28T15:15:00.000-08:00

Ready to use canned stocks contain approximately 1500 mg sodium a cup whereas this homemade stock contains only 15 mg sodium a cup. Stock freezes well, too.

3 qts water
3# uncooked chicken parts or cooked carcass (just breasts works well, too)
2 large onions, quartered
1 medium carrot, halved
2 celery ribs with leaves, halved
8-10 peppercorns

Herb bag (place in cheesecloth, add to stock, remove at end of cooking time)
1 tbsp parsley flakes
1/4 tsp dried marjoram
1/4 tsp dried basil
1/4 tsp whole THYME
1/4 tsp dried tarragon
1 bay leaf

In a large Dutch oven or stockpot, combine water, poultry parts, onions, carrot and celery. Bring to a boil; add herb bag and peppercorns. Reduce heat to low. Cover and simmer about 3 hours.

Aunt Diane

Brown Sugar Shortbread

2006-11-28T14:33:00.000-08:00

1 cup butter (no substitutes), softened
1/2 cup packed brown sugar
2 1/2 cups all-purpose flour

In a mixing bowl cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth--about 3 minutes. Pat into a 1/3 inch thick rectangle measuring 11 x 8 inches. Cut into 2 x 1 inch strips. Place 1 inch apart on an ungreased cookie sheet. Prick with a fork multiple times (to make them look like shortbread). Bake at 300 degrees for 25 minutes or until the bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely. Yield 3 1/2 dozen.

Thanks to my Aunt Leona

Somethin' New...

2006-11-11T16:29:00.000-08:00

I thought it would be fun to swap recipes with other people and put something different on our table at night... It seems we have the same 3 dinners every week. I have to give credit to my Aunt Diane for the idea--now she'd better contribute! If you'd like to be a contributer please leave a comment or contact me and I'll invite you in as an author...