Blueberry Streusel Muffins

October 26, 2010 at 5:04 pm (all-purpose flour, baking powder, blueberries, butter, cinnamon, cornmeal, eggs, granulated sugar, lemon juice, light brown sugar, milk, oven, powdered sugar, salt, vegetable cooking spray)

Active time: 30 minutes
Total time: 70 minutes
Makes 6 jumbo muffins.

1 3/4 C all-purpose flour
1 C blueberries
1/4 C yellow cornmeal
2 t baking powder
1/2 t salt
3/4 C sugar
2 eggs
1/2 C milk
1/3 C (5 T + 1 t) unsalted butter, melted
3 T lemon juice
Streusel:
2/3 C all-purpose flour
1/3 C light brown sugar
1/2 t ground cinnamon
1/4 C (4 T) unsalted butter, softened
Drizzle:
1/2 C confectioners’ sugar
2 to 2 1/4 t milk
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1. Heat oven to 375 degrees. Line 6 jumbo-size muffin cups with paper liners or coat with nonstick cooking spray.

2. Make streusel: With fork or fingers, mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.

3. Place flour in medium bowl. Remove 1 T and toss with blueberries in a small bowl. To remaining flour, add yellow cornmeal, baking powder and salt; mix well. In another bowl, whisk sugar and eggs, milk, melted butter and lemon juice.

4. Stir wet ingredients into dry ingredients until just blended; fold in blueberries.

5. Spoon about 1/2 C batter into each muffin cup; crumble streusel on top. Bake 30 minutes or until wooden pick inserted in centers comes out clean. Let cool 5 minutes in pan, removed muffins from pan and cool on wire rack.

6. Make drizzle: Mix 1/2 C confectioners’ sugar and 2 to 2 1/4 t milk until smooth and pourable. Drizzle over muffins.

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Salted Caramel Bars

July 24, 2010 at 11:00 am (all-purpose flour, butter, cookies, egg yolks, granulated sugar, heavy cream, light brown sugar, light corn syrup, oven, salt, sea salt flakes, stovetop, vanilla)

Sea salt adds a surprising savory touch to creamy caramel.

Prep time: 30 minutes
Total time: 1 hour
Makes 36 squares.

10 T unsalted butter, melted
1/4 C sugar
1/2 t salt
1 egg yolk
1 2/3 C all-purpose flour
Caramel Topping
Sea salt flakes
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1. Heat oven to 350 degrees. Line a 9 x 9″ pan with a strip of foil or parchment, allowing edges to hang over opposite sides.

2. In a bowl, stir together the butter , sugar and salt. Whisk in egg yolk, then stir in flour. Transfer dough to pan and press the mixture evenly into the bottom, building up edges slightly. Prick dough all over with a fork, than freeze 5 to 7 minutes until firm. Bake until light brown, 25 to 30 minutes.

3. Prepare topping and pour evenly over shortbread; cool in pan at least 2 hours. Carefully lift bars from pan using parchment and transfer to a cutting board. Cut into squares and top with sea salt flakes.

Caramel Topping:

In a small, heavy saucepan over medium-high heat, combine 1/2 C unsalted butter, 1/2 C light brown sugar, 6 T light corn syrup, 1 t salt, 2 T sugar and 2 T heavy cream; cook and stir until sugar is dissolved. Bring to a boil. Once mixture bubbles, stir constantly until thickened, 5 minutes. Remove from heat and mix in 1/2 t vanilla. Pour on top of warm or cooled shortbread.

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General Tso’s Chicken

February 24, 2010 at 3:15 pm (Asian, boneless skinless chicken breast, brown rice, cornstarch, egg whites, fresh ginger, garlic, kosher salt, light brown sugar, Main Dish, pepper, red pepper flakes, snow peas, soy sauce, stovetop, vegetable oil)

Prep: 45 minutes
Total: 45 minutes
Serves 4

1 1/4 cups long-grain brown rice
1/4 cup cornstarch, divided
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil
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1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

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Apple-Cherry Crumble Bars

August 28, 2009 at 3:32 pm (all-purpose flour, apple cider, baking soda, butter, cinnamon, cookies, dried apples, dried cherries, light brown sugar, old-fashioned oats, oven, salt)

Makes 2 dozen

3 cups dried apples, about 7 ounces
3/4 cup dried cherries, about 4 1/2 ounces
1 3/4 cups apple cider
3/4 cup plus 2 tablespoons packed light-brown sugar
1 teaspoon ground cinnamon
2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces, plus more for dish
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1. Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened and plump, about 5 minutes. Drain, reserving 2 tablespoons liquid. Let cool.

2. Coarsely chop fruit. Combine with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid.

3. Whisk together oats, flour, baking soda, salt, remaining 3/4 cup sugar, and remaining 3/4 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbs range in size from peas to gum balls. Press 4 cups of oat mixture into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture on top.

4. Bake until golden brown, about 35 minutes. Let cool in dish on a wire rack. Cut into 24 bars. Bars can be stored in an airtight container for up to 3 days.

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Pork Egg Rolls

August 21, 2009 at 12:57 pm (Appetizers, Asian, carrots, coarse kosher salt, egg-roll wrappers, eggs, fresh ginger, garlic, ground pork, light brown sugar, napa cabbage, pepper, scallions, spicy mustard, stovetop, sweet-and-sour sauce, vegetable oil)

Prep: 45 minutes
Total: 1 hour
Serves 8

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving
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1. In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.

2. Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.

3. In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350. Working in batches of 4, and returning oil to 350 for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.

4. To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.

5. To Freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.

How to Roll an Egg Roll:

1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.

2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that’s closest to you over the pork mixture, and tuck under the filling.

3. Folding It In: Fold both side corners toward center of wrapper (they won’t meet in the center). It should look like an open envelope.

4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

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Blueberry Grunt

July 17, 2009 at 4:39 pm (all-purpose flour, baking powder, blueberries, cinnamon, Desserts, light brown sugar, milk, nutmeg, Quick Dishes, salt, stovetop, Summer, vanilla ice cream)

blueberries
Makes: 8 servings
Total Time: 30 min

4 cups blueberries, rinsed, stemmed and patted dry
1 cup light brown sugar, divided
1 cup unbleached flour
1/2 cup whole wheat pastry flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup milk
Vanilla ice cream
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In a large non-aluminum saucepan, combine berries and 1/2 cup brown sugar. Cook over medium heat, stirring occasionally, until berries come to a boil.

Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into a medium bowl. Add milk, mixing just enough to moisten the dry ingredients.

Drop dumplings by tablespoonfuls into boiling berries. Cover with a tight-fitting lid. Lower heat slightly. Cook without lifting the lid for about 15 minutes.

To serve, using a large spoon, transfer dumplings into a bowl. Surround with berries. Break dumplings open with two forks. Serve warm, topped with vanilla ice cream.

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Orange and Chipotle Pork Kabobs

June 26, 2009 at 7:00 pm (canned chipotle chiles, garlic, grill, light brown sugar, Main Dish, onion, orange juice, oranges, pork tenderloin, vegetable oil)

Work: 25 min
Total: 3 hr 35 min
Serves 6.

Sweet citrus balances the spicy punch of chipotle in this perfectly seasoned dish.

1 C orange juice
2 T light brown sugar
4 cloves garlic, minced
3 chipotle peppers in adobo, seeds removed, peppers minced
1/2 t kosher salt
2 T vegetable oil
1 1/2 lb pork tenderloin, silverskin removed, cut into 1″ pieces
1 small onion
1 orange
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1. Whisk together orange juice, sugar, garlic, peppers, salt and oil. Toss meat in marinade, cover and refrigerate in a glass or plastic dish, 3 hr or overnight.

2. When ready to cook, heat grill to medium. Cut onion and orange into 1″ pieces. Discard marinade and thread meat, onions and oranges onto skewers. Oil grill grates and cook kabobs, turning, until meat is done, 10 to 12 minutes.

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Petite Cherry Pies

May 26, 2009 at 3:20 pm (baking powder, butter, cinnamon, cornstarch, flour, frozen cherries, ground ginger, lemon juice, light brown sugar, old-fashioned oats, oven, pie, salt, Summer, vanilla ice cream)

Serves 5.

5 C fresh or frozen (thawed) pitted cherries
1 T cornstarch
1/2 C light brown sugar
2 T lemon juice
6 T flour
1 1/2 C old-fashioned oats
6 T light brown sugar
1/2 t baking powder
1/2 t salt
1/4 t ginger
1/4 t cinnamon
8 T unsalted butter
Vanilla ice cream, if desired
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1. Heat oven to 375 degrees. In a bowl, mix cherries, cornstarch, 1/2 C light brown sugar and lemon juice. Set aside.

2. In a nother bowl, whisk together flour, oats, 6 T light brown sugar, baking powder, salt, ginger and cinnamon. Cut in butter with a pastry blender or your hands until mixture looks like coarse crumbs (texture will be like crumbly cookie dough).

3. Fill 5 mini aluminum pie tins with cherry mixture; top with crumbs. (Use an 8×8″ pan if you don’t have pie tins.) Bake for 30 minutes (40 to 45 minutes if you use a pan) until topping is golden and juices are slightly thick. Serve warm with ice cream, if using.

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Warm Caramel Bananas

April 23, 2009 at 9:57 pm (7 ingredients or less, Aldi ingredients, bananas, butter, Desserts, light brown sugar, nondairy whipped topping, peanuts, semisweet chocolate, sour cream, stovetop)

Prep Time:5 min
Total Time:15 min
Makes:4 servings

2 Tbsp. butter
1/3 cup light brown sugar
1/3 cup sour cream
2 medium bananas, peeled
1/2 cup dry roasted peanuts
1 square semi-sweet chocolate, melted
1/2 cup thawed nondairy whipped topping, divided
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Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 min.

Cut bananas in half lengthwise and crosswise creating 4 half slices each. Add banana slices, cut sides down, and peanuts to skillet. Cook 1 min. or until bananas are evenly coated and tender, basting occasionally with sauce.

Spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle chocolate on top of bananas. Top each evenly with whipped topping.

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Individual Peach Tarts

January 17, 2009 at 6:27 pm (all-purpose flour, butter, cinnamon, cream cheese, graham cracker tart crusts, honey, light brown sugar, oranges, peaches, pie, refrigerator, slivered almonds, stovetop, yogurt)

Prep time: 20 minutes plus cooling time

Yogurt and Cream Cheese Topping:
4 oz plain yogurt
4 oz cream cheese
1 teaspoon orange zest, chopped fine
2 tablespoons fresh orange juice
1 teaspoon honey

Peach Filling:
1/4 cup butter
1/4 cup light brown sugar
2 tablespoons honey
1/4 teaspoon cinnamon (plus additional for garnish)
3 medium peaches, sliced 1/4″ thick (about 3 cups)
1 teaspoon all-purpose flour

6 single-serve graham cracker tart crusts
1 tablespoon slivered almonds, toasted
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1. For topping: In a small bowl, stir together yogurt, cream cheese, orange zest, orange juice and honey; refrigerate until ready to serve.

2. For filling: Melt the butter in large saute pan over medium heat; stir in brown sugar, honey and cinnamon.

3. Add peaches and cook, stirring frequently, until peaches are just tender, about 6 – 8 minutes. Stir in flour and cook 30 seconds. Remove from heat and let cool slightly.

4. Place tart crusts on a baking sheet and evenly distribute filling into tart crusts; let cool at least 30 minutes.

5. Dollop yogurt & cream cheese topping evenly over tarts; sprinkle tarts with cinnamon and almonds. Serve immediately.

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