Thursday, October 29, 2009

Gingerbread biscotti


Preheat oven to 350 degrees.

In a mixing bowl, combine and mix well:
4 Tblsp. melted butter
1/4 cup vegetable oil
1 cup white sugar
1 tsp. vanilla
3 eggs
1/4 cup molasses

Mix dry ingredients (below) well and add to the butter/sugar mixture:
3-3/4 cups white flour
1 Tblsp. baking powder
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. allspice (I use Trader Joe's pumpkin pie spice)

Combine everything to make a stiff dough.*****
Divide into 4 parts. Lighty grease 2 baking sheets.
Roll each dough quarter into a thick rope, around 10" long and pat down to form a rectangle (1/2" thick) on the baking sheets - dimension should be approx. 10" x 3" x 1/2" high - 2 per sheet.

Bake for 20-25 minutes until the dough is firm, but not browned. Remove from oven and let rest for 5 minutes. Cut each rectangle into 1/2" slices and return to baking sheets. Bake for an additional 10-12 minutes or so, until golden, dry and crispy, depending on how crunchy you want them.

Once cooled completely, you could dip the ends in melted white chocolate or drizzle chocolate over the cooled biscotti.

*****You could also add nuts or dried cranberries (or whatever) to the dough before forming & baking.

Monday, October 26, 2009

Cinnamon scones

These are REALLY good!!!

Preheat oven to 400 degrees. Grease a baking sheet or spray with nonstick spray.

In a mixing bowl- add:
3 cups flour
1/3 cup sugar
1 Tblsp. baking powder

With a pastry blender, cut in:
1/2 cup COLD butter (cut into cubes)
and cut until it resembles coarse crumbs

Mix together:
1 Cup light cream (1/2 & 1/2)
1 egg
1 tsp. vanilla
and VERY LIGHTLY fold into the flour, butter mixture, being careful NOT to OVERmix the dough; handle gently and lightly.

Divide the dough in half; On a floured surface, pat each half into a 6" round (about 1/2" thick)
Cut each round into 8 wedges.
Place the wedges on prepared sheets, leaving 1" space between wedges.

Beat an egg white until frothy. Lightly brush the tops of each scone wedge with egg white. Sprinkle generously with cinnamon sugar (1/3 cup white sugar mixed with 2 teasp. cinnamon).

Bake for 12-15 minutes, or until the bottoms and tops of scones are golden. Remove from oven and cool completely.

If you'd like, drizzle a cinnamon glaze over the tops of the cooled scones. (1 Tblsp. butter mixed with 1 C. powdered sugar, 1/4 tsp. vanilla extract, 1/4 tsp. cinnamon and JUST ENOUGH cream to mix into a drizzly - not runny - consistency).

White chocolate cherry fudge


This 'faux fudge' is ridiculously quick and easy to make - no cooking's involved. The tartness from the cherries & lemon zest offsets the sweetness of the chocolate.

Line an 8" square baking pan with foil or waxed paper, making sure it extends to the top of the pan. Spray lightly with nonstick spray.

In a medium bowl, combine and blend together well:
4 oz. softened cream cheese
1/2 cup powdered sugar

Add: 12 oz. melted white chocolate
1/2 c. dried cherries OR cranberries (I used Montmorency dried cherries from Trader Joe's - they're chewy & tart)
1 teasp. grated lemon peel
(1 c. coarsely chopped walnuts, if desired)

Mix well and spread into prepared pan. Refrigerate for one hour, until firm. Remove fudge from pan by lifting foil. Cut into squares & serve chilled or at room temperature.

Sunday, October 25, 2009

Autumn Risotto



Ingredients:

1/2 cup extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice 1 cup dry white wine About 6 cups of HOT chicken stock
1 butternut squash: one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and sauteed in a Tblsp. oil and a Tblsp. butter until tender

1/2 cup grated Parmesan 4 tablespoons unsalted butter, cut into small pieces
salt
freshly ground pepper
shaved parmesan (for garnish/topping)

Directions:
In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed. Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed. Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Season with salt & fresh ground pepper. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls & garnish the top with shaved parmesan.

Thursday, October 22, 2009

Chocolate thumbprints



Heat oven to 350 degrees.

In a mixing bowl, cream together thoroughly:
1 cup softened butter with 1 cup powdered sugar.
Mix in 2 teasps. vanilla extract
Gradually stir in 2-1/2 cups flour

On parchment lined baking sheets, roll dough into balls (use 1 tblsp. or a bit more of dough), making balls around 1-1/4" rd. Place them at least an inch apart.

Bake the balls for 10 minutes. Remove from oven and using your thumb (I use the wooden handle of my pizza cutter, which is approx. 3/4" diam.), make a good sized dent in the center of each cookie ball - make sure you don't go all the way to the bottom!

Return the cookies to the oven and bake another 10 minutes. Remove from oven and slide parchment to counter or table top and allow cookies to cool completely.

For the filling:
In a heavy saucepan over LOW heat, melt:
1-1/4 cup semi sweet chocolate
2 tblsp. butter
2 teasp. corn syrup
Stir until melted - turn off heat immediately when the chocolate is fully melted, stir well and allow to cool slightly.

Using a small spoon, fill each cookie dent with chocolate filling. Cool completely - it'll take a while.

Broccoli cheese soup


In a large stockpot, melt 2 Tblsp. butter. Add 1 medium chopped onion, 1 cup diced celery, 2-3 cups diced broccoli stems (reserve the thinner stalks/tips) and 1 large grated carrot. Saute (covered) for 10 minutes, stirring occasionally, until wilted.

To the pot, add 2 quarts chicken (or vegetable) stock. Add 6 cups (more or less - depending on how much broccoli you have - chopped broccoli stalks/tips). Season with salt (to taste) and a generous tsp. (or more) of ground black pepper & bring to a simmer. Simmer, covered, for 45 minutes, or until broccoli is tender.

With a potato masher, an immersion blender (if you don't have one, GET one - they're fabulous!!!) or with a blender, mash the broccoli until it's pureed as thick or as smooth as you like.

To the broccoli soup, add approximately 1-1/2 cups heavy cream. Make sure the heat is low so it doesn't scorch on the bottom. Continue stirring. If you want the stock thicker, add a few Tblsp. (or more) of instant mashed potato flakes. When the consistency is to your liking, taste to see if it needs more salt/pepper. Add several cups of grated cheddar or co-jack cheese, stirring so that it melts evenly in the soup.

Monday, October 19, 2009

Italian Lemon Cookies


Preheat oven to 350 degrees.

In a mixing bowl, combine
1/2 cup softened butter
1/2 cup sugar
3 eggs
Beat together well, making sure eggs are totally incorporated.
Add:
1 Tblsp. grated lemon zest
2 Tblsp. fresh lemon juice

Mix together 3 cups flour with 3 teasp. baking powder and slowly add to the butter mixture, making a workable dough.

Scoop up dough to make balls approx. 1-1/2" in diameter and place 1" apart on lightly sprayed (nonstick spray) baking sheets.

Bake for 8-10 minutes until slightly firm but not golden. Cool cookies completely before spreading them with icing.

Icing:
4 Tblsp. soft butter
2-1/2 cups powdered sugar
1 Tblsp. grated lemon zest
enough fresh lemon juice to make a spreadable icing (be careful not to make it too runny- add a little bit at a time)

Spread over cooled cookies and let set until icing firms up.

Tuesday, October 13, 2009

Chocolate Cappuccino Shortbread




Preheat oven to 325 degrees - have ready 2 baking sheets lined with parchment paper.

Cream thoroughly:
1 cup soft butter
1 cup powdered sugar
1 teasp. vanilla

Mix dry ingredients (below) together and then add them to the butter mixture:
1-1/4 cup flour
1/3 cup cornstarch
1 heaping tsp. espresso powder OR instant coffee
1/3 cup unsweetened cocoa powder

Make sure everything is mixed thoroughly. Divide dough into 4 equal portions. Roll each portion into a ball. Between 2 sheets of waxed paper, pat the ball into a 5-6" circle (about 1/4-1/3" thick) - carefully transfer the rounds onto opposite sides of the baking sheets. Score the rounds into 8 wedges, using a sharp knife.

Bake at 325 degrees for 23-25 minutes, or until the shortbread feels firm to the touch. Score each round again, cutting them through. Let cool completely on the parchment paper (slide onto wire cooling racks). Cut or break apart the wedges once they're completely cooled.

Melt white chocolate (Ghirardelli or other white chocolate coating) - use as little or as much as you'd like, depending on how chocolate-y you want these wedges. You can also leave them plain. Either dip the ends of the wedges into the chocolate or with a spoon or pastry bag, drizzle chocolate over the wedges.

Sunday, October 11, 2009

Lasagna


This is a version for lazy days. You can go ahead and cook regular lasagna noodles (drain/dry them well) and layer them with ricotta filling if you prefer.

Have ready: a few quarts of your favorite sauce (marinara, meat...) and have it warmed & ready to use.

In a large pot, cook 1# ziti (or other similar pasta shape)- drain and add a cup of sauce to pasta- stir to coat.

While the pasta is cooking, make ricotta filling.

In a mixing bowl, combine all ingredients and mix together well:
4 lbs. ricotta
3 beaten eggs
a clove or 2 of crushed/minced garlic
1/2 cup grated parmesan cheese
salt & fresh ground pepper (to taste)
2 tblsp. chopped parsley

In a high-sided 13x9" pan (coated with nonstick spray), ladle 1 cup sauce & spread over the bottom of the pan; spoon 2/3 of the cooked, sauced pasta onto the sauce.

Spoon the ricotta filling evenly over the pasta- sprinkle with 8-10 oz. shredded mozzarella cheese.
Spoon the remaining 1/3 pasta over the top of the ricotta, covering the filling. Spoon sauce over the top (2-3 cups - as much or as little as you want). Sprinkle another 8 oz. shredded mozzarella over the top. Loosely cover the pan (tent some foil - just make sure the lid or foil isn't touching the sauce/cheese) and bake lasagna for an hour @350 degrees. Uncover and bake on 400 degrees for another 10 minutes, until the cheese on top is bubbly. Cool a little (15 minutes or so) before cutting into squares; serve with more sauce, if desired.

Thursday, October 1, 2009

Gingersnaps


Cream together thoroughly:
3/4 cup softened butter
1 cup packed brown sugar

Add:
1 egg
1 teasp. vanilla extract
1/4 cup (light or dark) molasses
Mix well.

Add:
1 teasp. ground cinnamon
1 teasp. ground ginger
1/4 teasp. ground cloves
1 teasp. baking soda
Slowly, mix in:
2-1/4 cups flour

Blend together; refrigerate dough for an hour. Preheat oven to 375 degrees. Form dough into scant 1" balls - roll in granulated sugar and place on ungreased baking sheets, leaving at LEAST 1" space between each cookie (they'll spread a little).

Bake for 8-10 minutes until the edges are set and tops are crackled. Cool ON cookie sheet for a minute or 2, then transfer to a wire rack to cool completely.