March 27, 2011 at 5:26 pm (9" unbaked deep dish pie crust, all-purpose flour, almond extract, eggs, granulated sugar, milk, oven, pie, rhubarb, strawberries)
Makes 6 to 8 servings.
1 1/4 C sugar
1/2 C all-purpose flour
2 C diced fresh rhubarb
1 C sliced fresh strawberries
1 (9″) unbaked deep-dish pie shell
4 eggs
1/4 C skim or low-fat milk
1 t almond extract
Fresh strawberries, optional
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Preheat oven to 425 degrees. In medium bowl, stir together sugar and flour. Add rhubarb and strawberries. Gently toss until evenly coated. Spoon rhubarb mixture evenly into pie shell. In same bowl, beat together remaining ingredients, except fresh strawberries, until well blended. Pour over rhubarb mixture.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until knife inserted near center comes out clean, an additional 25 to 30 minutes. Cool on wire rack. Garnish with fresh strawberries, if desired..
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October 27, 2010 at 3:58 pm (all-purpose flour, bay leaf, beef broth, beef chuck roast, black pepper, canned diced tomatoes, carrots, dry red wine, French, garlic, kosher salt, Main Dish, olive oil, onion, slow cooker, stovetop, thyme, tomato paste, zucchini)
Chuck roast, a tough cut of meat, grows tender in the slow cooker. Serve this rustic stew with crusty bread.
Serves 6.
2 t olive oil
1 1/2 lb boneless chuck roast, trimmed and cut into 1″ pieces
1 1/2 t kosher salt, divided
1/2 t freshly ground black pepper, divided
2 T all-purpose flour
2 medium onions, each cut into 8 wedges
8 garlic cloves, crushed
1/4 C dry red wine
1 C fat-free, less-sodium beef broth
2 T tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14.5 oz) can diced tomatoes, drained
3 C (1″) slices zucchini
2 C (1″) slices carrots
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1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t salt and 1/4 t pepper; dredge in flour. Add beef to pan, saute 2 minutes, browning on all sides. Place beef in an electric slow cooker. Add onions and garlic to pan; saute 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker. Add broth, tomato paste, bay leaves, thyme and tomatoes to cooker; top with zucchini and carrots. Cover and cook on low 8 hours or until beef is tender. Stir in remaining 1 t salt and remaining 1/4 t pepper. Discard bay leaves and thyme sprigs.
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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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October 26, 2010 at 3:20 pm (all-purpose flour, blueberries, butter, eggs, food processor, granulated sugar, lemons, milk, oven, quick yeast, salt)
Active time: 20 minutes
Total time: 2 hours (includes rising)
Serves 12.
1/2 C sugar
1 T grated lemon zest
3 to 3 1/2 C all-purpose flour
1 packet (1/4 oz) rapid-rise active dry yeast
3/4 t salt
1 1/4 C whole milk
1 egg, lightly beaten
1/2 stick (1/4 C) unsalted butter, softened
2 C blueberries
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1. Pulse sugar and lemon zest in food processor until zest is finely ground and incorporated into the sugar. In a large bowl, whisk 1/3 C of the lemon sugar, 3 C of the flour, the yeast and salt until blended.
2. Heat milk in a 2-cup measure in microwave on high 1 1/2 minutes or until temperature registers 130 degrees on an instant-read thermometer, add to flour mixture with egg and butter. Mix with a rubber spatula until a soft, sticky dough forms, scrape dough into a floured surface. Using a dough scraper to assist, knead with some of the remaining 1/2 C flour to form a smooth and pliable dough, about 2 minutes. Cover the dough with the mixing bowl; let rest 10 minutes.
3. Line a large baking sheet with parchment paper. Divide dough in half. Working with 1 piece of dough at a time, stretch and pat out on parchment into a 12″ free-form rectangle, about 1/4″ thick. Scatter with half the blueberries and half of the remaining lemon sugar. On floured surface, pat out and stretch remaining dough slightly larger than the first piece and place over bottom dough. Press edges together and tuck under the loaf. Cover with a sheet of greased plastic wrap. Place baking sheet in a warm area. Let rise 1 hour.
4. Heat oven to 350 degrees. With floured fingers, dimple surface of loaf (pierce any bubbling with a knife tip to release air pockets). Scatter top of loaf with remaining blueberries and lemon sugar. Bake 25 to 30 minutes until golden brown. Slide focaccia onto a wire rack and cool slightly. Serve warm.
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October 26, 2010 at 3:02 pm (all-purpose flour, almond extract, baking powder, blueberries, butter, Desserts, eggs, granulated sugar, ground cardamom, heavy cream, lemons, oven, salt, vanilla)
Active time: 15 minutes
Total time: 1 hour (includes chilling)
Makes 16.
2 C all-purpose flour
1/3 C + 2 T sugar
1 T baking powder
1 1/2 t grated lemon zest
1/4 t ground cardamom
1/4 t salt
6 T cold unsalted butter, cut into small pieces
1 1/2 C blueberries
3/4 C + 1 T heavy cream
2 eggs
1/4 t almond or vanilla extract
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1. Line 2 small baking sheets with parchment paper. In large bowl, whisk flour, 1/3 C sugar, baking powder, zest, cardamom and salt until combined. Cut in butter with a pastry blender until mixture resembles coarse meal. Gently fold in blueberries.
2. In 2-cup glass measure, whisk 3/4 C cream, eggs and extract until blended. Slowly stir into dry ingredients just until a wet dough comes together. Divide in half.
3. With floured hands, transfer dough to each prepared baking sheet. Pat each into a 6 1/4″ round, a scant 1″ thick. With floured knife, cut each round into 8 wedges. Refrigerate 30 minutes.
4. Heat oven to 375 degrees. Brush dough with remaining 1 T cream and sprinkle with remaining 2 T sugar. Bake 24 minutes, or until scones are golden and a pick inserted into the center comes out clean. Serve warm.
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October 26, 2010 at 1:21 pm (all-purpose flour, baking powder, baking soda, Breakfast, canola oil, cinnamon, eggs, granulated sugar, honey, milk, oven, salt, vegetable cooking spray, whole wheat flour, zucchini)
These are something healthy you can grab for breakfast on the way out the door. You can add raisins, nuts or dried cranberries for variety.
Makes 12.
4.75 oz whole-wheat flour (about 1 cup)
3 oz all-purpose flour (about 2/3 cup)
1/2 C sugar
1 t ground cinnamon
1 1/4 t baking powder
1/2 t baking soda
1/4 t salt
1 1/3 C shredded zucchini
1/2 C milk
2 T canola oil
2 T honey
1 egg
Cooking spray
1 T sugar
1/4 t ground cinnamon
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1. Preheat oven to 400 degrees.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
3. Combine 1 T sugar and 1/4 t cinnamon; sprinkle over tops of muffins. Bake at 400 degrees for 15 minutes of until golden. Remove from pan immediately; cool on a wire rack.
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August 7, 2010 at 12:17 pm (all-purpose flour, Appetizers, black pepper, chives, fresh basil, fresh tomatoes, goat cheese, Main Dish, olive oil, oven, parsley, salt, Summer, vegetable cooking spray, yeast)
Serve with salad for a light lunch, or offer as an appetizer at your next outdoor party. Choose different colors of tomatoes for the most striking presentation.
Serves 12.
1 package dry yeast (about 2 1/4 t)
3/4 C warm water (100 to 110 degrees)
11.25 oz all-purpose flour (about 2 1/2 C)
1 1/4 t salt
1/2 t freshly ground black pepper
2 T olive oil
Cooking spray
3 medium heirloom tomatoes, cut into 1/8″ thick slices (about 1 1/4 lb)
1 C (4 oz) crumbled goat cheese
1 T chopped fresh chives
1 T chopped fresh parsley
8 basil leaves
Freshly ground black pepper to taste
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1. Dissolve yeast in 3/4 C warm water in a small bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt and 1/2 t pepper in a large bowl; make a well in center of mixture. Add yeast mixture to flour mixture; stir just until moist. Add oil, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
2. Punch dough down; cover and let rest 5 minutes. Roll dough into a 16 x 11″ rectangle; place dough on a jelly-roll pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.
3. While dough rises, arrange tomato slices in a single layer on several layers of paper towels; cover with additional paper towels. Lightly press down occasionally.
4. Preheat oven to 375 degrees.
5. Arrange tomato slices over dough. Sprinkle evenly with cheese. Bake at 375 degrees for 28 minutes or until lightly browned. Remove flatbread from pan; cool 5 minutes on a wire rack. Sprinkle with chives and parsley. Arrange basil over flatbread; sprinkle with additional pepper, if desired.
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August 7, 2010 at 11:55 am (Aldi ingredients, all-purpose flour, baking powder, brown sugar, butter, Desserts, eggs, granulated sugar, lemon juice, old-fashioned oats, oven, peaches, salt, vegetable cooking spray)
You can make this in individual ramekins with one dollop of dough on top of each. The baking time remains the same.
Serves 12.
Topping:
1/2 C granulated sugar
1/2 C brown sugar
1/2 C butter, softened
2 t vanilla extract
1 egg
4.5 oz all-purpose flour (about 1 C)
1 C old-fashioned rolled oats
1/2 t baking powder
1/2 t salt
Filling:
11 C sliced peeled peaches (about 5 lb)
1/3 C sugar
2 T all-purpose flour
2 T fresh lemon juice
Cooking spray
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1. Preheat oven to 350 degrees.
2. To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 C flour into a dry measuring cup; level with a knife. Combine 1 C flour, oats, baking powder and slat; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
3. To prepare fillings, combine sliced peeled peaches, 1/3 C sugar, 2 T flour and lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9″ baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350 degrees for 40 minutes or until lightly browned and bubbly.
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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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July 16, 2010 at 4:15 pm (all-purpose flour, baking powder, candied orange peel, canola oil, Desserts, eggs, extra virgin olive oil, granulated sugar, Holiday, honey, Italian, Moscato, orange juice, oranges, salt, stovetop, Vin Santo)
(Strufoli)
Prep Time: 45 minutes
Total Time: 2 hours (includes dough resting)
Makes 10 cups or 12 servings.
3 C all-purpose flour
1/2 C sugar
1 t baking powder
1/2 t salt
4 eggs
1/4 C extra-virgin olive oil
1 T grated orange zest
1 T plus 1/2 C sweet dessert wine (like Vin Santo or Moscato) OR orange juice, divided
4 C canola oil
24 oz honey (2 C)
Decorations:
White nonpareils
Diced candied orange peel
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1. In large bowl, whisk flour, sugar, baking powder and salt until blended; make a well in center of mixture. In a 2-cup measure, whisk eggs, olive oil, zest and 1 T wine until well blended; pour into center of well. With hands or large wooden spoon, gradually work flour into egg mixture until a soft, pliable dough forms. Turn dough out onto a lightly floured surface; with floured hands, knead dough 3 minutes or until smooth. Wrap in plastic; let stand at room temperature 1 hour.
2. Pull off small walnut-size clumps of dough; with lightly floured hands, roll between your palms into a thin rope, slightly less than 1/2″ thick. Repeat with remaining dough (keep ropes loosely covered with plastic wrap). Cut ropes into little nuggets, about 1/4 to 1/2″ wide.
3. Line a large baking sheet with paper towel. Heat canola oil in a 5-qt pot or electric deep fryer to 360 degrees. Place about 30 dough balls onto a large skimmer or spider; lower into the oil. Fry 2 minutes, stirring as they fry, until puffed and golden. Transfer to paper towel to drain. Repeat with remaining dough balls.
4. Place honey and 1/2 C wine in a 6-qt pot or Dutch oven and bring to a boil (the mixture will bubble up high in the pot). Boil 3 minutes; remove pot from heat. Add balls all at once to honey mixture; gently toss with a slotted spoon for several minutes until well coated. Let balls cool to room temperature, stirring several times.
5. Spoon the strufoli with honey onto a large serving platter or several smaller plates. With hands lightly oiled to prevent sticking, arrange balls in a pyramid shape. Sprinkle with nonpareils and candied orange peel.
Storage tip: Keep airtight at cool room temperature up to 1 week.
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