Search Results for '("C'

[cwcdesign]

A very belated Happy 4th to all. I spent the weekend working since it's one of our busiest weekends. I'm exhausted, but as I tell people, it was my own fault since I volunteered (paid though) to work banquets on the 4th as a cashier. Silly me, I thought that meant sitting down, but as a cashier at the bar, it's standing up (an 8 hour shift) after my morning at work. Large group but nice people and I'm always learning. From our post we could see the fireworks through a sliver of the trees. They were right down the beach from us. I've been very remiss about posting - will write about that over at Zen's site on BakerAunt's post.

[BakerAunt]

Chicken with Olives
Submitted by frick on May 25, 2008 at 6:36 pm

This is my current version since I lost the original. It depends on a lot of herbs, and I use fresh extensively. Hope you are in a part of the country where they are easy to grow or not too expensive. I also use very inexpensive wine because I use a lot. I wish I could afford to cook with better quality wine but we go so much. Currently, I just buy Trader Joe's "two buck chuck", sauvignon blanc preferred to chardonnay. The other expensive item, and it is key to the flavor, is a lot of imported olives. So here goes.

Large, heavy covered porcelain coated cast iron or non-reactive roasting pot or pan. The lid should be tight fitting. It does not have to be stove top compatible. 350 degree oven; 2 hours.

1/4 cup olive oil, extra virgin not necessary, for bottom of pan
*optional, an additional ¼ cup olive oil, for drizzling over chicken just prior to baking
1 chicken, up to 5 lbs. but I don't bother with a roasting chicken
2 cups white wine
1/2 bunch parsley, tops chopped, include stems, remove before serving
8 - 10 sprigs fresh thyme, don't bother to remove leaves, they will fall off into the broth; remove stems before serving (you may substitute dried, but fresh is best)
1 bay leaf
3 - 4 inch rosemary twig, needles chopped or crushed (stem NOT included)
1 - 4 fresh sage leaves, depending on your taste (I use only 2)
1 entire head of garlic, cloves peeled but left whole
1 medium onion, cut in 1" pieces
3 – 4 carrots, cut in 1” chunks, whatever you can fit in the pot
1 – 2 stalks celery, cut in 1” chunks
3 - 4 medium russet potatoes, cut in large chunks.
1/2 - 1 cup (I use up to 1 cup, whatever I have available) * olives.
1/2 - 1 tsp. kosher or sea salt. If using table salt, start with ½ tsp.
1/2 - 1 tsp. coarsely ground fresh black pepper

Please note: if you have more herbs available, by all means use them. If you have lemon thyme, that sounds like a natural.

Don't be concerned if all the potatoes will not push down into the liquid; they will be great anyway. You can shift them around midway through cooking if you like. The carrots probably should be covered.

Clean chicken well, removing liver but neck, heart and gizzard can be cooked in the pot for flavor even if they are not eaten. I am always a stickler for removing all the dark, organ thingies on the inside of the chicken.

Coat bottom of pot with olive oil.

Place whole chicken in center of pan; pour wine over chicken and place carrots, potatoes and onion around chicken, pushing down into wine as well as possible. Add olives, making sure most of them are in the liquid; distribute herbs evenly, drizzle on more olive oil if desired, and sprinkle salt and pepper on all ingredients. Cover pan and bake at 350 Fahrenheit for 2 hours.

Adjust seasoning to taste before serving. I always find it needs more salt but never trust adding too much in the beginning, due to the olives.

I never thicken the juices with anything; just soak up with the potatoes and good rustic bread, or even crostini. The juice acquires a lemony quality from the wine and olives. Wide, shallow soup bowls would be perfect, but I don't have any. True ambrosia!

*This is a mixture of green French picholine and dark French Nicoise (these two are my personal favorites), US style green and some US black olives. I do not use Kalamata because I don't care for them, but feel free to add these if you please. Sometimes, you can buy jars or deli containers of mixed olives. Just stay away from the odd stuffed ones, such as garlic or hot peppers. Do not use the brine.
Bon Appetit

[BakerAunt]

Jambalaya Seasoning
Submitted by frick on February 01, 2008 at 9:30 pm

I married a Cajun so I had to learn a new cuisine before I learned to cook. This is my version of jambalaya seasoning. You will find others but this is a good one and you can make it without the salt as a variation.

The proportions stay 3:1 (salt:spices) except for the cayenne. Start with this; you can always add more cayenne and you surely can't take it away! Simply mix to blend and bottle. Be sure to HOLD YOUR BREATH when mixing; inhaling cayenne dust is not fun!

3 1/3 TBSP. VERSION
1 Tbs. salt
1 tsp black pepper
1 tsp white pepper
1/2 tsp cayenne
1 tsp total, oregano plus basil
1 tsp thyme
1 tsp paprika
1 tsp garlic powder
1 CUP 3 TBSP VERSION
6 Tbs. salt
2 Tbs. black pepper
2 Tbs. white pepper
1 Tbs. cayenne pepper
2 Tbs. total, oregano plus basil
2 Tbs. thyme
2 Tbs. paprika
1 Tbs. garlic powder

Everyone who eats here wants some so I save all my old spice bottles . . . I use this on most grilled vegetables, including microwaved until done and split baking potatoes. Rub all with a little olive oil and use like salt. We also put it on pork chops, burgers, fish, etc.

Salt sensitive individuals could start with only 2 tsp salt in the basic recipe . . . do mix a NO SALT VERSION for adding to soups, etc. and CLEARLY LABEL the bottles so you don't mix them up. Are we sensing a Kitchen Catastrophe in the making here? Laissez le bon temps roulez!

[BakerAunt]

Succotash Soup
Submitted by frick on February 01, 2008 at 8:58 pm

This is my variation on a recipe called Real Succotash Soup from the "The California-American Cookbook", Ferrary, Fiszer. Note my version uses a separate blend of jambalaya seasoning with no salt and that recipe will be posted separately. I have noted substitutions.

1/2 pound ham, cut in a few big chunks (this is so you can remove it from the pot and set aside while pureeing.
If ham has little or no fat, 1 Tbs. olive or other oil
1 onion, chopped
1 cup tiny green peas (frozen works fine)
1 cup baby lima beans (ditto)
2 cups fresh or frozen corn kernels (I usually add some more)
2 cans your favorite chicken broth (approx. 3 cups)
2 cloves garlic, minced
1 - 2 tsp jambalaya* seasoning, NO SALT* version
3 Tbs. fresh parsley, chopped

Optional: I have thrown in after pureeing, on different occasions, approx. 1/2 cup or so leftover cooked fresh asparagus (the favorite), broccoli or green beans.

NOTE: salt and pepper should NOT be added because of the saltiness of the broth and ham. If you use low-sodium broths, bear in mind that you are adding 5 or more cups of unsalted vegetables.

In a 4 - 5 quart heavy saucepan or dutch oven, sauté ham until fat is rendered. The ham I use has little or no fat, so I add about 1 Tbs. olive oil. Add onion and sauté until soft. Add vegetables, garlic, jambalaya seasoning and stock and simmer 10-15 minutes.

Remove ham, chop into 1/2" cubes and set aside. With stick blender, puree soup until you achieve your preferred texture; in most cases, this means leaving about 1/4 to 1/3 of the veggies intact. Add ham and reheat.

Add any extras at this time, including parsley. Correct seasonings and add milk, water or broth at this time if you wish a lighter texture. You may use the parsley as a garnish at the table.

Note: The jambalaya seasoning is my own blend. The recipe will be added separately. I would love to tell you to use your favorite similar store product, but it will be too salty. When I mix up a batch, I make two, one with salt for all-purpose use and one with no salt for soups such as this. Keep the two bottles clearly labeled so you don't mix them up!

A quickie substitution would be a pinch of garlic powder, thyme, basil, oregano, and cayenne. Freshly ground black pepper and white pepper are also in the mixture as well as paprika.

You may substitute andouille or your favorite smoked sausage, turkey or otherwise.

The original recipe included 1 cup milk which I have eliminated, and my version is thicker as a result.

The milk added version is also delicious and has the added bonus of extra calcium.

You may use a regular food processor or blender for the puree portion (trust me, the stick is easier).

Bon Appetit

[BakerAunt]

Buttermilk Fruit Bread
Submitted by frick on January 25, 2008 at 8:28 pm
Source: Marjie Lambert, "The Bread Machine Book"

I used about 2 generous tablespoons each of dried cherries, raisins, apricots cut about the same size and a whole large dried nectarine, cut up (they were in a pkg. from Trader Joe's). The cherries and raisins were very dry and hard so I soaked them first (and drained). The recipe seems a bit odd, but I made it as directed, except where I note the changes.

For 1 1/2 lb. loaf:
7/8 cup buttermilk
1 egg
3 Tbs. butter (I don't bother with unsalted butter); there was NOT too much.
3 Tbs. sugar
3/4 tsp salt
1/2 tsp baking soda (this is the strange part)
3/4 tsp cinnamon (I increased to 1 tsp)
2 1/4 cups bread flour
3/4 cup whole wheat flour (I used White whole wheat)
2 1/4 tsp yeast (I used 1 3/4) & it rose like crazy
1/2 cup coarsely chopped dried fruit (I increased it by maybe 2 Tbs.)

I whisked the egg with the buttermilk; whisked the dry ingredients together well because I was suspicious of the baking soda.

I threw it all in the Zo except the fruit which was added at the beep. There were no baking instructions except in the machine, so I just used my standby all purpose: 350F; 15 minutes, turn the pan around, 20 minutes more.

In the future, one might add 1 more Tbs. sugar; and maybe reduce the yeast a bit (maybe).

[BakerAunt]

Cherry Sour Cream Coffeecake
Submitted by frick on August 15, 2009 at 7:43 pm
Source: Diane Mott Davidson (in one of her mysteries).

Note: I added more preserves as well as extra cherries. Also, regarding the method, I see no reason vanilla and zest can’t be added to the butter creamed mixture, stirring the preserves in at the end to avoid obliterating the cherries.

¼ pound unsalted butter
1 cup granulated sugar
2 large eggs
1 cup sour cream (called for fat-free but regular works just fine)
2 cups AP flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 tsp. vanilla extract
1 Tbsp. finely chopped lemon zest
½ cup best quality cherry preserves

Preheat oven to 350. Butter two 8-inch square cake pans.

In a large mixer bowl, beat butter and sugar until well combined. Add eggs one at a time and beat well. Add sour cream and mix thoroughly.

In a separate bowl, mix together flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture. Batter will be stiff. Stir in the vanilla, zest, and cherry preserves.

Spread batter in pans. Bake 20-30 minutes, or until a toothpick inserted in the center comes out clean. Makes 2 cakes.

[BakerAunt]

Flying Saucer Cookies
Submitted by frick on October 30, 2008 at 9:02 pm

This recipe was published in the LA Times when my children were still in school (back in the Stone Age) and is purportedly from the kitchen of the Glendale Public Schools. This makes a chewy cookie, wonderful for picnics, bake sales, etc.

Cream together
1 cup butter
1 cup sugar
1 cup brown sugar

Add:
2 eggs (I do them separately)
1 tsp vanilla

Mix together and add to above mixture:
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda

Mix together and add to above mixture:
2 cups oatmeal (I use original)
2 cups corn flakes (just as they come from the box)
1/2 cup walnuts (could add more)
1/2 cup coconut (ditto)

Portion out with large ice cream scoop. Flatten slightly before baking. Bake at 375F, 10-12 minutes. Cookies should be slightly soft when removed from oven. Yield: 22 very large cookies.

Bake smaller cookies (traditional size made with two teaspoons) at 375 for 8-10 minutes. These should also be slightly soft when removed from oven. I accidently baked my last batch at 350 for 12 minutes and they were perfect. Yield: 6 dozen medium size cookies.

No one's saying you can't add chocolate chips but I don't. The coconut and nuts are perfection.

[BakerAunt]

Roasted Vegetable Torte
Submitted by frick on September 24, 2009 at 7:52 pm

Source: Paul Hodges invented this recipe at the Barefoot Contessa, and it was a immediate hit. Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful.

2 zucchini, cut into ¼-in slices
1 red onion, cut in half lengthwise and sliced
1 tsp. minced garlic
Good olive oil
Kosher salt
Black pepper, freshly ground
2 red bell peppers, halved, cored and seeded
2 yellow bell peppers, halved, cored and seeded
1 eggplant, unpeeled, cut into ¼-inch slices (1 ½ pounds)
½ cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees.

Cook the zucchini, onions, garlic and 2 Tbsp. olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper. Brush the peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30-30 minutes, until soft but not browned.

In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables. Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, then finally the rest of the eggplant.

Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or rimmed baking sheet (it will leak) and chill completely. Drain the liquids, place on a platter and serve at room temperature.

[BakerAunt]

Shaker Chocolate Pound Cake
Submitted by frick on September 23, 2009 at 8:56 pm

Note: More grated chocolate won't hurt. I put the chunks in the food processor and whirl. This is not a dark chocolate cake; but is notably different from the same old thing. You could take this opportunity to use different chocolates, such as mint chocolate, or Mexican chocolate.

Equipment: bundt cake pan

Bakes at 350 F; 1 hour and 15 minutes

3 cups sifted flour
½ cup cocoa
½ tsp. baking powder
¼ tsp. salt
1 cup butter, softened
½ cup shortening
3 cups sugar
5 eggs
1 ¼ cups milk
2 tbsp. unsweetened chocolate, grated
1 tsp. vanilla

Whipped cream for serving, or ice cream
Powdered sugar for dusting top of cake
Cocoa for dusting top of cake, optional

Butter well and flour pan (or use cocoa or sugar).

Preheat oven to 350 F.

Mix flour, cocoa, baking powder and salt and set aside.

Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, and scraping sides of pan.

When all is combined, add flour in three parts alternating with milk, beginning and ending with flour. Mix in grated chocolate and vanilla.

Bake about 1 hour and 15 minutes, turning cake around half way through bake time, or until a toothpick in the center comes out clean.

Cool 10 minutes on rack before removing from pan. Cool completely; then dust with powdered sugar. Serve with slightly sweetened whipped cream. Dusting with cocoa for final presentation is a nice touch.

[BakerAunt]

Ultimate Gingerbread
Submitted by frick on September 22, 2009 at 3:28 pm

Source: Jamie Oliver
Makes 8-10 pieces

The best gingerbread I've ever eaten in my life is from a shop in Grasmere, in England's Lake District, that I visited some years ago. They use a secret recipe which is about 150 years old and, of course, they wouldn't let me in on it, so I decided to have a go at my own... and it's not half bad. in fact, this will be some of the best gingerbread you'll ever eat! So, here we go. Don't forget, you can eat this simply as a cookie, but it also works well sprinkled over ice cream or dipped into warm compote and cream for afternoon tea. And it's especially nice when used as a cheesecake base.

1 x shortbread recipe (see page 412) or 14oz shop-bought shortbread
6 oz. plantation or raw sugar
3 level teaspoons ground ginger
1½ oz. mixed peel, chopped (1/3 cup)
1½ oz. crystallized ginger, chopped
7 tablespoons all-purpose flour
a pinch of baking powder
2 tablespoons golden syrup
2 tablespoons treacle
5 tablespoons unsalted butter

If you're making your own shortbread, make it first. Then preheat the oven to 325°F and find a baking pan about 8x14 inches. Put the shortbread, sugar and 2 teaspoons of the ground ginger in a food processor and whiz until you have crumbs.

Remove 3½ oz. of the mix and keep this to one side.

Add the remaining teaspoon of ginger to the processor, along with the mixed peel, crystallized ginger, flour and baking powder, and pulse until well mixed.

Melt the syrup, molasses and butter together in a saucepan big enough to hold all the ingredients.

When melted, add the mixture from the food processor and stir with a wooden spoon until everything is thoroughly mixed together. Tip into the baking pan and spread out evenly. Press the mixture down into the tray, using your fingers or something flat and clean like a potato masher or a spatula.

When the mix is a flat, dense and even layer, pop the tray in the preheated oven for 10 minutes. Take the tray out of the oven and sprinkle the hot gingerbread with the reserved crumbs, pressing them down really well with a potato masher or spatula. Carefully cut into good-sized pieces with a sharp knife, and leave to cool in the pan before eating.

Copyright © 2007 by Jamie Oliver. All rights reserved.

[BakerAunt]

Old Fashioned Milk Chocolate Cake with Milk Chocolate Frosting
Submitted by frick on September 23, 2009 at 9:30 pm

Note from printed recipe (probably Gourmet or Bon Appetit): This model butter cake recipe is perhaps the best you'll ever eat -- three sumptuous chocolate layers.

My note: This cake is huge and, while not dark, tremendously satisfying.

Equipment: three 9-in round cake pans, well buttered with parchment or waxed paper cut and fitted in bottoms of pans.
Large mixing bowl (large quantity of batter)

Oven temp: 350 F; bake time 30-35 minutes.

Cake:
3 ½ cups sifted cake flour
½ tbsp. baking soda
½ tsp. baking powder
½ tbsp. salt
6 ounces unsweetened chocolate, in 1-2 inch pieces
1 cup water
1 cup unsalted butter, softened to the consistency of mayonnaise
2 cups granulated sugar
½ cup brown sugar, packed, lumps crushed
1 ½ tbsp. vanilla
6 extra-large eggs, warmed in their shells
1 cup buttermilk

Milk Chocolate Frosting
Sift flour, baking soda, baking powder and salt into bowl and set aside. Melt chocolate in medium heat-proof bowl set over barely simmering water. Do not let bowl touch water and being careful to not let steam or water touch chocolate. Stir occasionally until perfectly smooth. Remove from heat.

In large mixing bowl, beat butter on medium speed until creamy. Continue while beating in both sugars one tablespoon at a time. Add vanilla and beat until very light.

Add eggs singly, beating until thoroughly blended after each and scraping down sides of pan well, then beat until very light and creamy. Blend in chocolate.

Add flour in three parts by sprinkling over bowl. Alternate with buttermilk in two parts. Beat on lowest speed manageable just until each addition disappears. Fold batter with large flexible rubber spatula just until thoroughly blended.

Divide batter among buttered pans, pushing batter slightly up sides of pans. Bake two layers on middle oven rack and one on rack below. Stagger so top pans are not directly over lower pan. Bake until wood pick inserted in center comes out clean, about 30-35 minutes.

Cool in pans on racks 15 minutes. Turn out onto racks top side up to cool completely.

Up to six hours before serving, set thickest layer on platter, bottom up. Spread with 2/3 cup frosting. Repeat with second layer. Place last layer top side up and frost top and sides.

Makes 16 servings.

Milk Chocolate Frosting
14 ounces milk chocolate
5 cups powdered sugar, sifted to remove lumps
¾ cup unsweetened cocoa, not Dutch process
¾ cup plus 2 tbsp. unsalted butter
7-8 tbsp. milk (start with 6; I had to add more sugar . . .)
2 tbsp. vanilla

Melt chocolate in medium heat proof bowl as in cake recipe above. Be careful not to let steam or water touch chocolate. (I use the microwave)

In food processor or mixing bowl, blend sugar and cocoa. Melt butter with 6-7 tbsp. milk in microwave or over low heat. Add butter/milk mixture to sugar with chocolate and vanilla. Process or beat until smooth. Do not over process. If too thick, beat in remaining hot milk one tablespoon at a time. If too thin, add sugar. Spread at once. Makes 16 servings.

[BakerAunt]

Honey Lemon Beehive Cake
Submitted by frick on September 21, 2009 at 6:46 pm

Note: To increase the honey flavor, I used no milk in the frosting nor the icing (glaze), but used honey instead, a definite improvement. I also added the finely grated zest of one lemon to the cake. Cake should bake as well in a standard bundt pan but I haven't tried it yet.

If you are baking this in a bundt pan, you may choose to use just the Honey Icing (more a thick glaze), and I might double the quantity. If you wish to split the cake and use a filling, the buttercream is very good, a recipe worth using for other cakes. The flavor is subtle and unexpectedly delicious.

Cake:
2 ¾ cups flour
1 ½ tsp. baking powder
½ tsp salt
1 cup butter, softened
1 ¼ cups sugar
1/3 cup honey
4 eggs
½ tsp vanilla
¾ cup milk
2 tbsp. lemon juice

Buttercream frosting:
1 ½ cups powdered sugar, sifted
1/3 cup butter, softened
1 – 2 tbsp. milk (I used honey)
¼ tsp vanilla

Honey Icing:
1 ½ cups powdered sugar, sifted
1 tbsp. honey
1 – 3 tbsp. milk (I used honey)

Recipe includes Royal Icing for Bees and directions for forming, which I have not included here since if you buy the pan, the recipe accompanies it. They would be a nice addition to the top of the cake baked in bundt form. If you need this, let me know.

Heat oven to 300 degrees F. Grease and flour Beehive pan; set aside. In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat together butter, sugar and honey, scraping bowl often. Add eggs one at a time, blending well after each addition. Stir in vanilla (I added lemon zest at this time). Reduce speed to low and gradually add flour mixture, alte4rnating with milk, mixing just until blended. Blend in lemon juice. Divide batter evenly among halves of pan, spreading butter to touch top edges of pan, so batter is lower in center. Bake at 300 degrees F for 50-60 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely. Glaze with Honey Icing or frost with Honey Buttercream.

To make buttercream: In medium bowl, combine powdered sugar, butter, 1 Tbsp milk (or honey) and vanilla. Beat until light and fluffy, adding additional milk (or honey) if necessary; cover with damp paper towel and set aside.

To make honey icing: In a medium bowl, combine all honey icing ingredients; blend well, adding milk (or honey) until icing is consistency of very thick cream.

[BakerAunt]

Penuche
Submitted by frick on September 21, 2009 at 4:50 pm

Don't even think about using another recipe. This one's perfect. Better than fudge. This was my Mother's recipe; however, years later I found it published in the LA Times as Abby's Famous Penuche Fudge (I believe this was Dear Abby).

I like the freeform homemade quality of pouring on marble, which will give thinner pieces on the edges. You may, however, like the neat squares of the baking pan. Two approaches.

Equipment:
9” square baking dish, or marble candy slab
Heavy 2-quart saucepan

1 ½ cups granulated sugar
1 cup brown sugar, packed
1/3 cup light cream
1/3 cup milk (in those days it was probably whole milk)
2 tbsp. butter
1 tsp. vanilla
1 cup pecans, or walnuts

Butter the baking dish, or marble. Butter the sides of the saucepan.

Bring to a boil the sugar, brown sugar, cream, milk and butter, stirring constantly.

Cook to soft ball stage, 238 degrees F., stirring only if necessary.

Immediately remove from heat. DO NOT STIR. Cool to lukewarm, 110 F. (I think I leave the thermometer in the candy).

Add vanilla and beat vigorously until very thick and mixture starts to lose its gloss. Quickly stir in nuts and spread in baking dish. Score while warm; cut when firm.

Makes 3 dozen 1 ½” squares.

P.S. You'll diet next week.

[BakerAunt]

Cranberry Apple Sweet Potato Packet
Submitted by frick on November 17, 2009 at 5:55 pm

Cranberry Apple Sweet Potato Packet
Recipe Source: Reynolds Wrap

This is so sweet, it makes your teeth hurt. Cut back on the sugar somewhat or innovate with maple syrup, or apple cider concentrate. You can also cook this at 350 if you are baking something else at the same time, it will just take a little longer.

For a holiday table, layered like a tarte tatin and in a baking dish suitable to go to the table, it looks colorful, festive and beautiful. Can also use any 9 X 13 pan; in any case, it is tightly covered with foil for baking. Chocomouse wants to try it in a crockpot. Might work.

Makes 5 to 6 servings

1 sheet (18x24-inches) Reynolds Wrap
4 medium sweet potatoes (1 1/2 lb) peeled and cut into 1/4-inch slices
2 Granny Smith or Golden Delicious apples, cored, thinly sliced into rings
1/2 cup dried cranberries or raisins
1/2 cup packed brown sugar
3 tablespoons melted butter
1/2 teaspoon ground cinnamon

Preheat oven to 450 F or grill to medium high (I question doing this on a grill)

Center sweet potatoes, apples and cranberries on sheet of foil.

Sprinkle with brown sugar. Combine butter and cinnamon and drizzle over top.

Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.

Bake 25 to 30 minutes on a cookie sheet in oven or grill 20 to 25 minutes in covered grill until sweet potatoes are tender

[BakerAunt]

Chocolate Crackles
Submitted by frick on November 17, 2009 at 6:01 pm

I made and sent these as gifts last Christmas. Got raves. My daughter said they were the best chocolate cookies she had ever eaten. They are very fudgy and soft but are a little bit of a pain to make -- very sticky rolled in your hands but absolutely worth it. Make them once and I bet you'll make them again. Keeping your hands as cold as possible helps. For those who don't like Martha Stewart, sorry, but she does have good recipes.

Note: these are made like the ginger spice cookies rolled into balls and rolled in sugar. I might try freezing the dough partly next time. I mailed them to Texas and they kept nicely, so I'm told.

Source: Martha Stewart from her website
Makes about 4 dozen

• 8 ounces bittersweet chocolate, melted and cooled
• 1 1/4 cups all-purpose flour
• 1/2 cup Dutch cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 1/3 cups light-brown sugar, firmly packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup milk
• 1 cup confectioners' sugar, plus more for rolling

1. Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.

2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

3. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes.

4. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely.

5. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.

6. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.