Thursday, October 12, 2017

Apple Pie Recipe, never leave me again.

Combine 1/4 c apple juice, 1/2 brown sugar, 2 T corn starch, 1 tsp cinnamon

Add 4-5 large apples, cut into pieces, mix everything together and put in crust.

Dot with 4T butter (cut into pieces, room temperature)
Bake at 350 for 50-55 minutes.

Friday, January 13, 2017

Chocolate Pudding Cake



2 c. flour
1 1/2 c. sugar
4 T. cocoa (we like to use special dark)
4 t. baking powder
1/2 t. salt
1 c. milk
4 T. oil
2 t. vanilla
2 c. nuts (optional)
1 c. packed brown sugar
1/4 c. cocoa
3 1/2 c. hottest tap water
vanilla ice cream

Heat oven to 350°.
Mix flour, sugar, 4 T cocoa, baking powder and salt in ungreased 9x13 pan. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts, if using. Spread in pan.
Sprinkle with brown sugar and 1/4 c. cocoa. Pour hot water over batter.
Bake 40 minutes.
While warm, spoon into dessert dishes and top with ice cream. Spoon sauce from pan onto each serving.

Thursday, December 22, 2016

Gordon's Balsamic Glaze for vegetables

~1/3 to 1/2 bottle of balsamic vinegar
2 or 3 tablespoons sugar or honey or both
~1/2 t salt
~2 T orange juice (or maybe lemon w/ more sugar)

Mix together and cook on the stove until it's reduced to about 1/2 the starting volume. Taste as you go and adjust ratios until you like it. There's a good chance I underestimated how much sugar I put in. 

Sage:

Lightly brown a little butter (~1/2 T), then add a handful of whole fresh sage leaves, fry until they're crisp

Vegetables:

I used brussels sprouts and special selection baby sweet potatoes. Chop into roughly equal sized pieces, spread on a baking sheet, drizzle with olive oil and a little salt, stir so they're coated, and roast at 350 for 30-40 min until done, turning once midway through. Pour balsamic glaze on top, add the sage, and stir it all together. 

Friday, April 1, 2016

Basic Sweet Bread Dough

Rapid Mix Sweet Dough


Ingredients

  • 2 cups all-purpose flour, divided
  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup margarine, softened
  • 1 1/2 cups warm water (110 degrees F)
  • 2 eggs (room temperature)
  • 1 cup all-purpose flour
  • 2 cups all-purpose flour

Directions

  1. In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. Cut in margarine with a fork until mixture resembles coarse cornmeal. Add warm water to flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add eggs and 1 more cup of flour; beat until thick. Stir in the remaining flour 1/2 cup at a time until the dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover dough with a damp towel and let rest for 20 minutes.
  2. Punch down dough and form into desired shape. Cover and refrigerate dough for up to 48 hours. Let dough come to room temperature before baking in a 375 degree oven.

Saturday, June 20, 2015

Greek Panzanella

Delicious. Something about the way the toasted bread absorbs the dressing...We'll make it for you this summer sometime.

3/4 c. good olive oil
6 c diced rustic bread
kosher salt and fresh ground black pepper
1 cucumber, unpeeled, halved, sliced 1/2 inch thick
1 red bell pepper, seeded and diced
1 yellow bell pepper, same
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced in half rounds
1/4 c red wine vinegar
2 tsp minced garlic (2 cloves)
1 tsp dried oregano, crushed
1/2 tsp Dijon mustard
1/2 pound feta cheese, cut into 3/4 inch squares
1/2 cup kalamata olives

Heat 1/4 c of the olive oil in a large saute pan until hot. Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently for 5-10 minutes, until nicely browned. Set aside.

Toss the cucumber, bell peppers, tomatoes and onion in a large bowl, mix.

Vinaigrette: whisk together vinegar, garlic, oregano, mustard, 1 tsp salt and 1/2 tsp pepper together in a small bowl. Stirring constantly, add the remaining 1/2 c of olive oil to make an emulsion.

Add the feta, olives and bread to the vegetables in the bowl, add the dressing and toss lightly. Set aside 30 minutes for flavors to develop. Serve at room temperature.


Wednesday, December 10, 2014

Som Tam



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Ingredients:

2 cups of shredded green papaya (or rutabaga)
2 T roasted peanuts (unsalted probably)
2 cloves of peeled garlic
1-2 small Thai chili (optional)
½ piece of palm sugar
7 cherry tomatoes
juice of ½ lime
1 ½ Tbs fish sauce
5-10 fresh green beans, cut into 1 inch sticks

Directions:

1.     Roughly crush peanuts with mortar/pestle. Set aside.
2.     Peel and shred the papaya. Soak strips in cold water while you prepare the rest
3.     Smash chilies, garlic and palm sugar with mortar/pestle. There should still be large bits and pieces- not a puree.
4.     Add peanuts and papaya and continue bashing, just enough for the papaya to soak up the flavors.
5.     Add tomatoes, beans, lime juice and fish sauce. Continue to bash, shifting mixture with spoon to mix. You aren’t trying to break up the ingredients too much, just enough to release the flavors.

Thursday, November 27, 2014

Banana Cream Pie

Directions:


  1. 1
    Have baked 9-inch pie shell ready.
  2. 2
    In a large saucepan, scald the milk.
  3. 3
    In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
  4. 4
    Over medium heat, stirring constantly, cook until thickened.
  5. 5
    Cover and, stirring occasionally, cook for two minutes longer.
  6. 6
    In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
  7. 7
    Cook for one minute longer, stirring constantly.
  8. 8
    Remove from heat and blend in the butter and vanilla.
  9. 9
    Let sit until lukewarm.
  10. 10
    When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
  11. 11
    If desired, make whipped cream.