Search Results for '("C'

[BakerAunt]

Herbed Cherry Chicken Salad Tea Sandwiches
Submitted by glory on August 24, 2002 at 5:02 pm
from Sheila Lukins All Around the World Cookbook

Filling:
1 ½ cups shredded cooked white chicken meat, finely diced
¼ cup dried cherries,( I use Montmorency, they are a little tart)
1 ½ TBSP fresh tarragon leaves
salt and coarsely ground pepper, to taste
6 TBSP mayo (Low-fat Hellmann’s)
¼ cup sour cream (low-fat Land O’ Lakes)
20 very thin slices of best quality whole-wheat bread (Pepperidge farm thin slices)*the white is also fine if you prefer it, but if you do the artichoke spinach ones, they are better on white I think.
3 ½ TBSP unsalted butter, at room temp

For the filling combine mayo and sour cream in a bowl. Add the rest of the ingredients. Butter 10 of the slices of bread, spread on the buttered side each of these with a heaping tablespoon of the chicken filling, butter the rest of the bread and place butter side down on top of the filling. Carefully cut crusts from each sandwich with a long thin knife. Cut each in half diagonally.

Note: To keep tea sandwiches from drying out when made in advance for the next day, keep them fresh by first covering them loosely with a sheet of waxed paper and THEN laying a damp kitchen towel over the waxed paper. Wrap again in plastic wrap.

[BakerAunt]

Grilled Vegetable Salad
Submitted by glory on August 24, 2002 at 4:58 pm
Recipe from Southern Living’s 1994 top rated recipes, submitted by Margaret Jordan of Birmingham, AL

1/3 cup white balsamic vinegar
2 TBSP olive oil
2 shallots, finely chopped
1 tsp. dried Italian seasoning
¼ tsp. salt
¼ tsp. pepper
1 ½ tsp. molasses
½ lb. carrots, scraped
1 sweet bell pepper, red
1 sweet bell pepper, yellow
2 zucchini
2 yellow squash
1 large sweet onion

Combine first 7 ingredients in a large bowl; set aside.

Cut remaining vegetables into larger pieces and add to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally.

Drain, reserving vinegar mixture. Arrange in grill basket.

Cook covered with grill lid, over medium hot coals (350-450 degrees) 15 to 20 minutes, turning occasionally.

Return vegetables to reserve marinade, tossing gently. Cover and refrigerate overnight.

Yield 6 cups (per 1 cup serving: 103 calories)

[BakerAunt]

Grand Champion Peach Jam
Submitted by glory on August 24, 2002 at 4:55 pm
(Washington Post-Arlington county fair)

8 cups pitted, peeled and chopped peaches, slightly mashed (about 11 large peaches)
4 tbsp. freshly squeezed lemon juice
1 1/2 pkgs. (1.75 oz. each; about 6 TBSP) powdered fruit pectin
7 cups sugar
1 tbsp. finely chopped crystallized ginger
¼ tsp. Freshly grated ginger root (optional)
½ tsp. Nutmeg
½ tsp. Ground cinnamon
pinch of ground cloves
pinch of ground allspice
grated lemon zest from ½ lemon

Sterilize the jars, rings, and lids according to manufacturer’s directions.

In a large saucepan over medium heat, bring the peaches and lemon juice to a boil. Add the pectin and return the mixture to a boil. Stirring constantly, slowly add the sugar. Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly, for 1 minute. Remove from the heat and skim any foam from the top of the jam.

Carefully pour the jam into the sterilized jars, leaving ¼ inch space between jam and the neck of the jar. Wipe the rims of the jar. Cover with the flat lids and screw bands on being careful not to tighten the bands too tightly. Seal the jars according to manufacturer’s directions.
Unopened jars of jam will keep for about a year. It is not necessary to refrigerate the jars until they have been opened.

[BakerAunt]

Galette des Rois
Submitted by glory on August 06, 2002 at 11:34 am

This dessert is made for Epiphany (Jan 6) in Paris and certain other parts of France. It is not to be confused with King Cake which is made for Mardi Gras in Louisiana. They are completely different items. I made several of these last year for my a project at my daughters' school which is a French Immersion school. They came out beautifully. This is a stunning dessert. I found the recipe online so I will credit the person who posted it. I am sorry I don't know which site it came from.

Recipe courtesy Nadine Bezard

1 or 2 packages (17.3-ounce) store bought puff pastry sheets (if frozen thaw in refrigerator)
--
--Frangipane cream for the filling, enough for 2 galettes:
1 cup soft butter
1 cup ground blanched almonds
4 tablespoons flour
3 eggs
3/4 cup sugar
1 teaspoon almond extract
1 pinch salt
Powdered sugar, for dusting
Egg yolk mixed with 1 tablespoon water

Preheat oven to 450 degrees. With an electric beater, mix all the ingredients
for the frangipane cream just until blended.

On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. Put one of them on a baking sheet lined with parchment paper. Brush one inch around the edge of the circle with egg wash (beaten egg yolk). Spread half of the frangipane cream on the center and place the second circle on top, matching the edges of the circles. Press all around the edges to glue them together. Press softly in the center to evenly spread the filling. If making 2 galettes use remaining cream and follow the same method for preparation.

Decorate the galette with a fork, press edges together all around-no pricking. With the point of a knife, make any kind of design being careful not to go all the way through the puff pastry. Brush the surface with egg wash being careful not to get any on the sides.

Bake the galette in the center of a preheated 450 degree oven for 15 minutes, then 350 degrees for 30 minutes. For the last 5 minutes, sprinkle with powdered sugar and bake until golden brown. Serve warm with gold paper crown on top.

For the tradition of Epiphany, in the privacy of your kitchen, cut the galette in as many parts as people in the party. In one of them, insert a little ceramic toy (big enough to prevent swallowing). In the old days, they used a dried fava bean, so to this day it is still called la feve. Everyone picks 1 piece of galette; the one who discovers the toy is made the king of the day and wears the crown. He picks a queen by putting the toy in her glass and everyone raises his or her glass and applauds. Same process in reverse if a lady finds the toy. Tradition says that the next party should be at the king's expense.

Prep Time: 20 minutes
Cooking Time: 45 minutes

[BakerAunt]

Galen's cold strawberry soup
Submitted by glory on August 06, 2004 at 6:09 am

1 quart hulled strawberries, halved
1 cup whipping cream (don't whip)
1cup orange juice
5 TBSP superfine sugar or to taste
1/4 cup dark concord grape juice
3 TBSP Chambord
3/4 tsp. lemon rind
lemon juice to taste
strawberries and mint sprigs to garnish

Put first 5 ingredients into blender. Puree until smooth. Pour into a large non-aluminum bowl. Stir in liqueur, lemon rind, and lemon juice. Refrigerate until very cold. Serve garnished with strawberries and mint

[BakerAunt]

Frosting recipe and technique for frosting a cake with a hairdryer!
Submitted by glory on August 06, 2002 at 11:26 am

I ran across a tip a while ago elsewhere online that advised using a hairdryer to slightly melt the icing as you ice a cake. I had never heard of such a thing and posted on the circle to see if any of you had. Nancy (naschol) took the challenge and tried it. Here is her post and it is her recipe listed here. I just thought that it was a post that should not just get lost as someone might find it as interesting as I did.

WOW! This is going to be a long post, so be prepared. I am just a beginner at cake decorating, so if I can do this, anyone can!

I used the Wilton class buttercream recipe:
1/4 C. water
1 t. clear butter flavoring
1 t. clear flavoring of your choice (I used lemon, this time, but you can use
vanilla, almond, rum, orange, whatever)
generous pinch of salt

Kind of swirl this around, until the salt is dissolved. Then, add and mix with mixer, just until liquid is absorbed: 2 C. white shortening (Crisco)

Then, add and mix just until blended:
1 2# bag of 10X powdered sugar (they recommend C&H, here - it's a cane sugar)

DO NOT overbeat, or you will get air bubbles that will be hard to smooth out. This will probably burn out the motor on hand mixers - it is pretty heavy.

From this, I removed about a cup (stiff consistency) for decorating, later. Then, add about 2 teaspoons of water for each remaining cup of icing and blend until absorbed. Should be frosting consistency, at this point.

Now, for the process. I iced the cake and smoothed as well as I could with the spatula. Then, let it set for about 10 minutes or so, until it was not sticky to the touch. It kind of crusts over.
Normally, at this point, I would take a sheet of typing paper, lay it on the surface and lightly rub the clean spatula over the top of the paper. On the sides, I would position the paper beside the cake and use the palm of my hand to lightly rub the paper. This smooths it fairly well.

This time, I started on the top by applying heat from the hair dryer about 4" from the surface in a small circular motion for a few seconds. Without taking the hair dryer away, I used my spatula to lightly smooth the surface just warmed. It was amazing! It was so easy to smooth and looked beautiful! I did this until the top was completely smooth.

Now, for the side. I started to use the same technique for the side, but, as uncoordinated as I am, kept digging the end of my spatula into the icing. So, I took my trusty typing paper, positioned it on the side and directed the hair dryer at it. After a few seconds, I used my palm to lightly rub the area on the paper, keeping the dryer directed at the paper with my other hand. The wind held the paper in place. That worked very well, and I'm thinking now, that I could have used the spatula over the paper, too. At least, if I was more coordinated.

Anyway, I think this experiment was a great success. I am looking forward to my next decorating class. I will have the most professional finish there! Thanks, again, Glory.
Nancy

[BakerAunt]

Focaccia Romana
Submitted by glory on August 24, 2002 at 4:44 pm

This recipe is by Jeff Smith, the frugal gourmet. I lve, love, love it and a few other circlers have tried and agree!

2 pkgs. instant yeast
2 cups tepid water (90º)
2 TBSP sugar
4 TBSP olive oil
½ cup salad oil
1 tsp. table salt
5- 5 ½ cups unbleached white flour
3 cloves garlic, crushed- I use about 8 or 10 🙂 let this hang out in the ¼ cup olive oil for a while
¼ cup olive oil for topping
1 TBSP. whole rosemary, fresh or dried
1 TBSP. kosher salt for topping

Dissolve the yeast in the tepid water. Add the sugar, olive oil, salad oil, and regular salt. Mix in 3 cups of the flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes. Jeff Smith uses his kitchen aid mixer for the whole process. I have a lowly Krupp's, that does the trick fine too!

Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth and a bit slack and sticky. Allow the dough to rise twice, right in the bowl, and punch down after each rising.

Oil two 13x18” baking sheets (calphalon nonstick doesn't need it) Using your fingers, press the dough out to the edges of each pan. Allow to rise for 30 minutes and brush with the olive oil-crushed garlic mixture for topping. Sprinkle the rosemary and kosher salt on top. Bake at 375º for about 30 minutes. Variation: top with green onions instead of rosemary. (I have never actually done that!) Enjoy!

[BakerAunt]

Famous Vanilla Sugar Scones
Submitted by glory on June 25, 2004 at 11:11 am

Can't remember where I got these from.

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/3 cup granulated sugar
1/2 teaspoon kosher salt
6 ounces (12 tablespoons) very cold unsalted butter, cut into small chunks
1 large egg
1 teaspoon pure vanilla extract
1 vanilla bean, scraped
3/4 to 1 cup whipping cream
1/2 cup granulated sugar
Melted unsalted butter for brushing

Put an oven rack on a rung in the upper third of the oven. Heat the oven to 400*F. Stack two baking sheets together and line the top sheet with parchment.

In a food processor, combine the flour, baking powder, sugar, and salt. Process about 10 seconds to blend dry ingredients.

Add the butter chunks on top and process, in three consecutive intervals or shifts for 6-8 seconds per shift. Mixture should be fine and grainy with no big chunks of butter sticking out.

Transfer the mixture to a large mixing bowl.

Make a well in the center and add the egg, vanilla, and 3/4 cup of the cream as well as the scrapings of the vanilla bean. Stir with a fork. Stir the mixture briskly but firmly about 10-14 times to bring it together somewhat, bringing the dough into the center of the bowl, and turning the bowl as you do so. Then, knead briefly with hands to pull mixture together a bit more, about 5-6 times until you have a rough dough that holds together but is a touch ragged looking. This is where to add the additional 1/4 cup more cream, if necessary.

Sprinkle about 1/2 cup of sugar on a work surface.

Then, using your hands to continue mixing, turning out the dough onto the sugared work surface. Blend with your fingertips, kneading or squeezing dough gently but firmly to get a soft dough that holds together, pressing it gently in the sugar on the board in order to help knead the dough but have the sugar adhere at the same time. Once you have a mass, firmly knead the dough 6-8 times or turns.
Let the dough rest 3-5 minutes. (OK, I confess, I didn't do that!!)

Divide the dough in two and pat it into two discs, each about 1-inch thick and 6-8 inches in diameter. Cut the discs into four wedges.

Set the scones on the lined baking sheet, spacing them evenly. Brush them with melted butter. Bake until the scones are nicely browned on top, 17 to 20 minutes. Cool on a rack until they can be handled easily (still warm but not too hot touch).

[BakerAunt]

Dionysus, Hestia and Demeter's Ancient Greek Bread
Submitted by glory on January 20, 2003 at 9:57 pm

This recipe came about as part of a school report that my third grade daughter had to do for school. The following is a copy of the oral section of her report which narrates this recipe which we developed together. If you are further interested in this recipe see the thread Ancient Greek Bread on the BC.
Oral Report Olympian Gods and Goddess by Glory's third grade kiddo!

My written report was on the 12 Olympian Gods and Goddesses. Today, for my project, I will share a bread with you that my mom and I created and baked in honor of three of them, Dionysus, Hestia and Demeter. Let me tell you about them first.

Dionysus was the god of the vine, wine and fertility. He wandered the world teaching people how to make wine, accompanied by wild, functional followers. When Hestia resigned her place on Olympus, Dionysus became one of the 12 Olympian Gods and Goddesses. Dionysus carried a special staff called a thyrsus.
Hestia was the was the goddess of the hearth. Every Greek city and family, had a shrine dedicated to her. She was gentle and pure, and stood aloof of the constant quarrels of the other gods and goddesses.
Demeter was the goddess of all plants. Her symbol was wheat. When Hades kidnapped her daughter Persephone, Demeter neglected the plants to search for Persephone. This caused Winter. When Persephone returned to Demeter, she brought Summer.

Dionysus, Hestia and Demeter’s Ancient Greek Bread

What we learned before we made the bread.

The Greeks didn’t have sugar so we used honey. They used olive oil instead of butter. They used wheat but they didn’t grow it, they traded for it. They had grapes and made wine. They drank wine and they used cloudy wine to make bread. There is wild yeast in grapes that’s in wine. The Greeks grew a lot of barley and they had emmer wheat which we call spelt. Sourdough is made from wheat flour, water and wild yeast sometimes from grapes. We’re lucky because my mom keeps a crock of sourdough in our refrigerator.
We also learned the Greeks used many grains. They were the ones that taught the Romans, who were terrible bakers, how to bake. The Romans imprisoned the Greek bakers as slaves!

The first morning of the bread making, this is what we did. We did not have a recipe and we knew we could not use packaged yeast or baking powder or baking soda. We did not know if this would work and my mom was worried it would be flat and hard! In a bowl we mixed up:

1 cup of sourdough starter
1 cup of spring water
2 tablespoons of honey
2 tablespoons olive oil
½ cup barley flour
½ cup whole wheat flour for Demeter
2 tablespoons red wine for Dionysus
¼ cup spelt
½ cup French style flour

French style flour is a white wheat with malted barley flour in it.

We mixed it up with a spoon stirring it for 11 minutes. We then covered the bowl with a damp dish towel to let it rise.

Four hours later it only had one bubble.

Barley and spelt don’t have gluten which the sourdough needs to eat and grow. We got worried.
We added 1/3 cup of high gluten flour which is made 100% whole wheat.

That night the dough was risen and bubbling!!

We added ½ tsp. diastatic malt which is something that is in wheat and sourdough uses it to grow.
We also added 1c.artisan bread flour which is wheat vitamin C (ascorbic acid). Vitamin C is found in citrus such as lemons.

We kneaded the dough for 5 minutes.

We covered it with a bit of olive oil & let it sit out all night long in the bowl under the towel. In the morning it looked like real bread dough! It had risen just over the top of the bowl!

We punched it down and added 1/3 cup water and ½ c, artisan bread flour. We kneaded it for 5 minutes.

We made it into a round loaf and coated it with a little olive oil.

We took a willow basket called a brotform and dusted it with flour, rosemary, sea salt and sesame seeds. We added the loaf. We let it rise 2 hours with the towel over it.

We heated our hearth kit for Hestia in our oven for two hours until the hearthstone was 450 degrees. We added a little steam by throwing some water into an iron pan at the bottom of the oven. We baked it for 40 minutes until the loaf sounded hollow when we thumped on it.

The loaf cracked a little because we didn't add salt to the dough other than what we put on top. We were afraid it might kill the wild yeast! This is the first time we ever made bread with no yeast. When we started we didn't even know what kind of bread it would turn out to be.

When we cut it though it was tangy and had a hard crust on it. The inside was nice and soft. It is the best bread in the whole world! When the Greeks ate bread they dipped it in wine to soften it. Their flour was ground in a stone bowl with another stone doing the grinding. It wasn’t as soft as the nice wheat we have today. With the whole wheat for Demeter, the wine for Dionysus, and the hearth for Hestia, my mom and I came up with the name for the bread: Dionysus and Demeter's Ancient Greek Bread!
Enjoy the bread!

[BakerAunt]

Crawfish Etouffee from my bayou friend Caroline
Submitted by glory on August 24, 2002 at 4:51 pm

1 c. chopped onion
½ c. chopped green onion
½ c. chopped bell pepper
1 garlic clove, minced
1/2cup butter
1 lb. crayfish tails, uncooked
2 TBSP. flour
½ cup water
dash cayenne
dash Worcestershire sauce
salt and pepper to taste
dash tabasco
chopped parsley (optional)

Sauté veggies in butter until soft, add flour, cooking until thickened (1minute), Add crawfish tails and water. Simmer 15 minutes. Add seasonings. Cook 5 minutes longer. Add a little water if necessary. Serve over cooked rice or as an appetizer with French bread rounds.

[BakerAunt]

Corn and Chorizo Chowder
Submitted by glory on August 04, 2002 at 5:56 pm

Just tried this recipe from The Washington Post, and it is a big winner. Using low-fat sour cream and being able to modify how much per serving is an extra bonus. I used a smoked chorizo. The below commentary belongs to the person who wrote the article.

Makes about 7 cups, 6 generous servings

This may be my favorite corn chowder. The corn taste is intense. The chorizo adds the right touch of spiciness. And the sour cream mellows the texture and flavor of the chowder perfectly.

4 cups chicken stock or broth
1 cup water, plus additional as needed
4 ears corns, husks and silk removed
1 tablespoon vegetable oil (optional; use if sausage is low-fat)
8 ounces fresh chorizo sausage, meat removed from casings
1 medium onion, diced
2 stalks celery, cut into 1/4-inch slices
1 pound all-purpose or Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
Salt and freshly ground black pepper to taste
About 3/4 cup sour cream

In a medium pot over medium-high heat, bring the broth and water to a boil. Break 2 ears of corn in half, place them in the broth and boil for 5 minutes. Using tongs, carefully remove the ears of corn and transfer them to a plate to cool. Reduce the heat to medium low. The broth should maintain a gentle simmer.

While the broth simmers, shave the corn from the remaining 2 ears of corn. (Working with 1 ear at a time, stand it vertically on a flat work surface. Hold the ear steady with 1 hand while using a small sharp knife in the other hand to slice downward along the cob, removing the kernels in strips from each ear. Be careful to cut only the kernels, not the cob.) Break the shaved cobs in half and add them to the simmering broth. Set the uncooked corn kernels aside.

Working in the same fashion, remove the cooked corn kernels from the cobs. Return those shaved cobs to the simmering broth as well. Transfer the cooked corn to a food processor or blender. Add 1 cup hot broth. Set aside to cool for at least 10 minutes. Then process until the cooked kernels are pureed; set aside.

Heat the oil, if using, in a large pot over medium heat and add the sausage. Using a spoon to break it up into bite-size pieces, cook until it begins to brown, about 5 minutes. Leave the sausage in the pot and remove all but 1 tablespoon of drippings. Reserve additional drippings. Add the onion and celery to the pot and cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes.

Remove the cobs from the broth and discard. Measure the broth. If you have less than 3 cups, add as much water as necessary to measure 3 cups. To the chorizo and vegetables in the pot, add the broth, reserved uncooked corn kernels, reserved corn puree, potatoes and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, so the soup just barely boils, and cook until the potatoes are tender, 10 to 15 minutes. Remove from the heat. Set aside for 20 minutes. Taste and adjust the seasoning accordingly

To serve, ladle the chowder into individual bowls and top each with a generous dollop of sour cream.

Per serving: 371 calories, 12 gm protein, 28 gm carbohydrates, 25 gm fat, 40 mg cholesterol, 10 gm saturated fat, 459 mg sodium, 4 gm dietary fiber
© 2002 The Washington Post Company

[BakerAunt]

Cinnabon Cinnamon Rolls
Submitted by glory on December 18, 2002 at 10:53 pm

I don't know who posted this on the BC, but I know that naschol and barbie both made them as well as other people. At this writing I have not. I am posting them here because a new poster was looking for the recipe and could not find it in our recipes section. To me, it looks wonderful!

ROLLS
1 1/4 oz. pkg. dry yeast
1 cup warm milk (105 - 110º F.)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 teaspoon salt
2 eggs
4 cups all-purpose flour

FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened

ICING
8 tablespoons (1 stick) margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz.) cream cheese
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Dissolve the yeast in the milk in a large bowl. Mix together the sugar, margarine, salt, eggs and yeast mixture. Add flour and mix well. Knead into a large ball on a lightly floured surface. Put in a bowl, cover and let rise in a warm place for about 1 hour, or until the dough has doubled in size.

Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 15 inches wide. It should be about 1/4 inch thick.

Combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough , and then evenly sprinkle the cinnamon and sugar over the surface.

Working carefully from the top (21 inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 minutes).

Preheat oven to 400º F.

Bake for 10-15 minutes, or until light brown on top.

While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When rolls come out of the oven, coat each generously with icing.

Makes 12 rolls. These rolls can be frozen after baking. Just pop one into the microwave for 20-30 seconds to reheat

[BakerAunt]

Chocolate Chocolate Chip Muffins
Submitted by glory on August 06, 2002 at 11:09 am

This recipe is a slight adaptation of a wonderful recipe shared here by Mrs. M, Janet. Thanks, Janet, my kids love you!!

Yield: 36 regular sized muffins
5 1/4 cups KA all-purpose flour
1 cup unsweetened KA dutch process cocoa powder
6 tablespoons KA Dutch process black cocoa
2 2/3 cups white sugar
1/3 cup light brown sugar
1 1/2 teaspoons baking soda
6 teaspoons baking powder
1 1/2 teaspoons salt
3 cups water
1 cup powdered milk
3 eggs
12 tablespoons vegetable oil
3 teaspoons vanilla extract
1 1/2 tsp. almond extract
one 11.5 oz. pkg. Ghirardelli double chocolate chips

Preheat oven to 350°. Liberally grease muffin cups or line with muffin liners- gold foil ones look especially pretty with chocolate.

In a medium bowl, sift together (to remove lumps in cocoa) flour, cocoa, sugar, baking powder, baking soda, salt and chocolate chips.

In a separate bowl, stir together the water, powdered milk, egg and vanilla. Pour wet ingredients and melted butter into dry ingredients; stir until just combined but no floury spots remain.

Fill prepared muffin cups. Bake for 20 - 25 minutes, or until toothpick inserted in center comes out clean.

I used regular sized muffin pans. Bake at 375° for 15 minutes. Lower oven temperature to 335° and bake until they are done by the toothpick test, for another 5 minutes. Enjoy!!

[BakerAunt]

Chocolate Chip Cream Cheese Coffee Cake from Nick Malgieri's Perfect Cakes
Submitted by glory on June 04, 2004 at 3:09 pm

Source: Nick Malgieri's Perfect Cakes
This has a rich texture and a crisp lovely topping. A definite keeper.

Cake Batter:
2 c. cake flour
1 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Salt
one 8 oz. Pkg. Cream cheese, softened
1/2 lb. Unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1/4 cup milk
12 oz. semisweet choc chips
*Note: I subbed 1/2 tsp. Chocolate extract for 1/2 tsp of the milk. Think I would increase this next time.

Crumb topping:
1/2 cup AP flour
1/2 cup rolled oats (old fashioned)
1/4 cup brown sugar, firmly packed
1 tsp. Cinnamon ( I used Penzey?s apple pie spice)
4 Tbs. unsalted butter, melted.

One straight sided tube pan, buttered and floured. (I sugared mine.)

Preheat oven to 350 degrees setting rack in middle of oven.

In medium bowl stir together flour, baking powder, baking soda and salt.

In large mixer bowl beat the cream cheese, butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add eggs, one at a time, until smooth after each addition.

Decrease mixer speed to low and add half the dry ingredients. Stop mixer scraping down bowl and beaters. Beat in milk, then beat in remaining ingredients.

Give batter a final mix with a large rubber spatula. Fold in chocolate chips, spread the batter evenly in the prepared pan.

To make the crumb topping, stir all dry ingredients together in mixing bowl mixing well. Stir in butter mixing until it forms large crumbs. Sprinkle over the cake batter evenly.

Bake 50-55 minutes or until the cake is well risen, the crumbs are golden and a toothpick inserted into the center emerges clean.

Cool cake in pan on rack for about 15 minutes. Invert the cake to a plate, remove side and bottom of pan, then invert again to rack to cool.

Slide cake onto platter.

Storage: Wrap in plastic and keep room temp for up to several days, or double wrap and freeze for longer storage.

Makes one 9 inch cake about 12 servings

[BakerAunt]

Chicken piccata
Submitted by glory on August 06, 2002 at 12:00 pm
Serves 4-8

4 whole chicken breasts, skinned, boned and halved
½ cup flour
1 ½ tsp. Salt
¼ tsp. Paprika
¼ c. clarified butter (or ghee)
1 TBSP. Olive oil
2-4 TBSP dry madeira or water (marsala is fine too)
3 TBSP fresh lemon juice
Lemon slices
¼ cup minced parsley for garnish (frozen ok)

Place chicken breasts between 2 sheets of waxed paper and pound until about ¼ inch thin.

Combine flour, salt, pepper, and paprika in bag. Add breasts and coat well; shake off excess.

Heat butter and olive oil in large skillet until bubbling. Sauté chicken breasts, a few at a time, 2-3 minutes on each side. Don't overcook. Drain on paper towels and keep warm.

Drain off all but 2 TBSP of butter & oil. Stir madeira into drippings, scraping bottom of skillet to loosen any browned bits. Add lemon juice and heat briefly. Return chicken to skillet, interspersing with lemon slices, heat until sauce thickens. Sprinkle with minced parsley.