Search Results for '("C'

[BakerAunt]

Gram's Banana Bread
Submitted by kathyd on September 11, 2003 at 7:31 pm

My husband's grandmother made this all the time. She always told me to use a wooden spoon and never a mixer. I believe her now!

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup shortening
1 cup sugar
2 egg
3 banana, mashed
1/2 cup walnut, chopped

1. Cream shortening and sugar with wooden spoon. Add eggs one at a time. Add mashed bananas and mix well. Add dry ingredients and mix until combined.

2. Pour into a loaf pan and bake 1 hour @ 350°.

Makes 12 Servings

PER SERVING: 248 Calories; 8g Fat (29.4% calories from fat); 5g Protein; 40g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

[BakerAunt]

Chocolate Chip Cookies (with Pudding)
Submitted by kathyd on October 24, 2009 at 4:50 pm

2 1/4 Cup Flour
1 4oz. Jello Instant Pudding
2 eggs
1 cup butter/margarine
1 tsp baking soda
1/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp vanilla
1 12oz bag chocolate chips
1 cup nuts (optional)

1) Mix flour with baking soda and set aside.

2) Combine butter, sugars, vanilla and pudding mix in large mixing bowl, beat until smooth and creamy.

3) Beat in eggs one at a time.

4) Gradually add in flour mixture, batter will be stiff.

5) Add chips and nuts and mix by hand until fully combined.

Drop by rounded teaspoonfull about 2" apart onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Makes 7 dozen cookies.

Kathy's Notes:
I use an ice cream scoop and sometimes get 2 dozen out of one batch. They are pretty big cookies but I don't believe in skimping.

To change up these cookies change the pudding/chips/nuts.

Try chocolate pudding with peanut butter chips, or how about pistachio pudding, craisins and white chocolate chips. Banana pudding makes a great cookie and so does butterscotch pudding. Good luck and enjoy your cookies!

[BakerAunt]

Welcome back, Dachshundlady! Swirth, Rotiedogs and I have been diligently uploading BC members' recipes. Your recipes are here on this site now. (And those Chocolava Cookies are delicious!)

• This reply was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Dan's Pizza Dough
Submitted by karen_noll on September 21, 2003 at 7:05 am

This is a very popular pizza dough recipe from one of our Baking Circle members

574 grams high gluten flour, (14% protein) (3 1/2 cups)
16 grams sugar (1 1/2 tablespoons)
9 grams olive oil (1/2 oz.)
1 gram salt (1/8 teaspoon)
1-1/2 cups water (95-100 degrees)
6 grams active dry yeast (1 1/2 teaspoons)
pinch of sugar for yeast

Place flour, sugar, salt, & olive oil in your stand mixer bowl.

Place water in a separate bowl, with yeast and pinch of sugar, let stand 5 minutes.

With kneading hook on mixer, start mixer, add yeast mixture, and mix 10-12 minutes on medium speed.

Remove to counter, knead 1 minute, just to give your dough a little love.

Place in greased bowl, cover, refrigerate 45 minutes, punch down, divide.

Makes two 18-inch pizzas, or 4-10 inch pizzas

[BakerAunt]

Triple Chocolate Cake
Submitted by karen_noll on March 02, 2003 at 7:45 am

This is from a 1980s issue of Bon Appetit

Unsweetened cocoa powder
18 oz. pkg Devil's Food Cake Mix (without pudding in the mix)
4 oz pkg instant chocolate pudding mix
4 eggs, room temperature
3/4 cup sour cream (I just use the whole 8 oz container)
1/2 cup vegetable oil
1/2 cup water
1/4 cup mayonnaise
3 T. Amaretto
1 cup semi sweet chocolate chips
1/2 cup toasted chopped or slivered almonds
powdered sugar or whipped cream (garnish)

Preheat oven to 350 degrees. Grease 10 inch bundt pan and dust with unsweetened cocoa powder.

Combine cake mix, pudding mix, eggs, sour cream, oil, water, mayonnaise, and Amaretto in mixing bowl. Beat on medium speed of electric mixer just until smooth, about 2 minutes. Stir in chocolate chips and almonds.

Pour batter into prepared pan. Bake until tester inserted near center comes out clean, about 55-60 minutes. Cool in pan 5 minutes and then invert onto wire rack. Let rest 1 minute before removing from pan. Let cool. To serve, dust with powdered sugar or garnish with whipped cream.

[BakerAunt]

Sun Dried Tomato Pesto
Submitted by karen_noll on August 28, 2003 at 1:02 pm

1 7 1/2 oz. jar of sun dried tomatoes in olive oil
2-3 cloves garlic, to taste
Large handful pignoli nuts
Fresh basil and oregano, if available, otherwise about a 1/2 tsp. each of dried
Large handful Parmesan cheese
Extra virgin olive oil

Toast pignoli nuts lightly in dry skillet. Set aside to cool slightly.

Put entire contents of jar of sun dried tomatoes in bowl of your food processor. Add garlic cloves, Parmesan, herbs, and pignoli nuts. Process till fairly smooth. With motor running, stream olive oil slowly into processor until desired consistency is reached (about 1/4 - 1/2 cup oil).

Toss over hot drained pasta. One 7 1/2 jar of sun dried tomatoes will make enough pesto for about 1 lb. of pasta.

Proportions here are approximate, and can be adjusted as you wish. This recipe can be modified to include whatever you have on hand, such as capers, olives, other fresh or dried herbs. If you prefer a less intensely flavored pasta sauce, this can be combined with your favorite tomato sauce, or thinned with chicken stock if you want to cut back on the oil. Freezes well.

[BakerAunt]

Chicken Sates with Spicy Peanut Sauce
Submitted by karen_noll on January 08, 2004 at 5:04 pm

Recipe courtesy Gourmet Magazine

Prep Time: 30 minutes Cook Time: 12 minutes
Inactive Prep Time: 1 minute Yield: 32 sates

For chicken and marinade:
2 whole skinless boneless chicken breasts (about 1 1/4 pounds)
3/4 cup sweetened flaked coconut
2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 tablespoons fresh lime juice
1/2 cup hot water

For sauce:
2 tablespoons vegetable oil
3 scallions, chopped fine
1 garlic clove, chopped fine
1 tablespoon finely grated peeled fresh gingerroot
1 cup water
1/2 cup creamy or chunky peanut butter
1/4 cup soy sauce
1/4 cup distilled white vinegar
3 tablespoons firmly packed brown sugar
1/4 teaspoon dried hot red pepper flakes

Equipment: About 32 (7-inch) bamboo skewers

Make the chicken and marinade: Cut the chicken lengthwise into 1/4-inch-thick slices, and season them with salt and pepper.

In a blender, blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.

In a large shallow dish, pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.)

Soak the bamboo skewers in water to cover for 15 minutes. Thread the chicken onto the skewers.
Make the sauce: In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.

Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the sates with the dipping sauce.

Cook's Notes: This can also be made on an indoor grill or just in a regular saute pan. This can be made as an appetizer or a main dish. The peanut sauce is also good tossed with cold spaghetti and sprinkled with chopped scallions for a quick version of Chinese takeout.

[BakerAunt]

Jalapeno Cheddar Cornbread
Submitted by karen_noll on August 28, 2003 at 12:45 am

Can be baked in an 8 or 9 inch square pan or in muffin pans. If using muffin pans, grease or spray the muffin pans without papers to prevent sticking.

1 cup all purpose flour
1 cup cornmeal
1 T. baking powder
3 T. sugar
1 tsp. salt
2 eggs
1 cup milk or water
1/4 cup melted butter or vegetable oil
1 cup fresh corn or a drained 7 oz. can of whole kernel corn
1/3 cup chopped jalapeno peppers
1 cup lightly packed coarsely grated cheddar cheese

Preheat oven to 400 degrees. Line baking pan with foil and spray with non-stick spray.

1. Combine dry ingredients in a large mixing bowl

2. Thoroughly mix together the eggs, milk and melted butter

3. Pour wet ingredients into dry ingredients and mix together until smooth.

4. Add drained corn, jalapeno peppers, and cheese to batter and combine.

5. Pour batter into prepared baking pan and bake, in center of pre-heated oven, until golden brown and the center of the cornbread is firm to the touch, about 25 to 30 minutes (don't overbake). Serve while warm, or cool on a rack and keep (well wrapped) at room temperature overnight. Freeze for longer storage.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Spicy Hoisin Chicken
Submitted by karen_noll on February 12, 2004 at 5:12 am

Active time: 15 min Start to finish: 45 min
Source: Gourmet Magazine

1/2 cup hoisin sauce
1 teaspoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
2-3 tablespoons honey (my addition)
8 chicken thighs with skin and bones (2 3/4 lb)
Salt

Preheat oven to 425ýF.

Whisk together all ingredients except chicken, then coat chicken all over with sauce. (Cook's Note: Can be baked immediately, or let chicken marinate a couple of hours.)

Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Sprinkle with salt. Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.

Makes 4 servings.

[BakerAunt]

Herb Crusted Flank Steak With Cherry Tomatoes and Olives
Submitted by karen_noll on August 28, 2003 at 10:58 am

This is a wonderful dish to take advantage of the fresh herbs available in the summertime. I like to serve this with grilled corn on the cob.
Source: Bon Appétit June 2002

Steak:
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1 1/2-pound flank steaks
1 tablespoon olive oil

Tomatoes:
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar

For steak:
Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.

For tomatoes:
Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.

Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.

Makes 6 servings.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Torta with Pesto, Olive Tapenade, and Sun Dried Tomatoes
Submitted by karen_noll on January 28, 2004 at 9:55 am

Recipe will fill one 6-cup mold, or two 3-cup molds
Recipe is courtesy of http://www.fabulousfoods.com

Pesto:
1 1/2 cup fresh basil
3 large garlic cloves, peeled, or to taste
1/4 cup grated parmesan cheese
1/4 cup Pine Nuts, toasted, OR Walnuts
1/2 cup olive oil (See Notes)
salt & pepper to taste

Put all ingredients except olive oil in a food processor or blender and puree. Slowly pour in the olive oil while continuing to blend.

Olive Tapenade:
1 cup pitted kalamata olives
3 large garlic cloves, peeled, or to taste
2 tsp. capers
1 T lemon juice
1/2 tsp. fresh rosemary (or 1/4 tsp. dry)
1/2 tsp. fresh thyme (or 1/4 tsp. fresh)
1/8 cup plus 1 tablespoon olive oil
salt & pepper to taste

Put all ingredients except olive oil in a food processor or blender and puree. Slowly pour in the olive oil while continuing to blend.

Sun Dried Tomato Puree:
1 10-12 oz. jar of oil packed sun dried tomatoes
1 large garlic clove
2 T olive oil (reserved from tomato jar)(see Notes)

Drain the tomatoes, reserving 2 tablespoons of the oil. Put all ingredients in a food processor or blender and puree.

8 oz. goat cheese
2 8oz. packages cream cheese
1 cup butter

Put all ingredients in a food processor or blender and puree.

Line either one large (6 cup) or two small (3 cup) molds with dampened cheesecloth or plastic wrap, leaving enough cloth or wrap hanging over the edges to later cover the top. If you don't have any molds, you can use a small deep bowl, ramekins, etc.

If you want to be decorative, arrange whole basil leaves, whole olives and/or whole sun dried tomatoes in the bottom of your mold (this will become the top of your dish when it is unmolded).

Layer thin layers, alternating between the cheese mixture and a topping mixture until mold is filled, starting and ending with cheese mixture. Cover top with the excess cheesecloth hanging over the sides. Wrap in plastic wrap and refrigerate for at least six hours or overnight.

To unmold, unfold cheesecloth covering the top of the mold and hang it over the edge. Place a plate over the open end of the mold and invert. Carefully peel the mold off the mixture, then carefully remove and discard the cheese cloth. Serve with crackers or a fresh baguette.

Notes:
I like to combine the filling ingredients, making a layer of pesto, a layer of tapenade and a layer of sun dried tomatoes in the same mold. You could also make the appetizers using just one or two fillings.
I found it very helpful to use glass bowls as my molds so I could check the evenness of the layers.

To save time, you could make a quicker version using purchased fillings.

Be careful about the amount of olive oil in each of the fillings. Use only enough to combine the filling ingredients. If the fillings turn out too loose drain a bit or blot with paper towels so the filling layers don't bleed into the cheese layer.

[BakerAunt]

Norwich Inn Champagne Vinaigrette
Submitted by karen_noll on March 24, 2004 at 9:37 am

Those of us lucky enough to visit King Arthur Flour in Vermont know of the Norwich Inn and the great food to be had in both their formal dining room and the brew pub. One of our members, biglakejudy, was kind enough to request this recipe from the chef. I scaled it down from its original restaurant size and made a slight change. The original recipe called for orange sections, and I substituted orange juice.

1 small shallot
2 T. Orange juice
1/2 tsp. white wine Worcestershire sauce
2 T. Dijon mustard
1/2 tsp. sugar
4 T. champagne vinegar
1 T. lemon juice

Puree above ingredients in blender or food processor while drizzling in:

1 cup oil (10% olive oil, 90% canola or vegetable oil)**
3/4 tsp. dried dill
**add 2 T. olive oil to measuring cup. Add enough canola or vegetable oil to make 1 cup.

Yield: 1 1/2 cups

[BakerAunt]

Sun Dried Tomato Spread
Submitted by karen_noll on October 15, 2005 at 8:56 pm

Adapted from Barefoot Contessa Sun Dried Tomato Dip

16 oz. cream cheese
1/4 cup mayo
20 chopped oil and herb-packed sun dried tomato halves, drained and blotted a bit on paper towels (more or less according to taste)
A few dashes hot pepper sauce (optional, but it perks up the flavor without adding any heat)
2 scallions, sliced thinly

Whiz cream cheese and mayo in food processor until smooth. Add chopped tomatoes and hot sauce and process until blended and the tomatoes are integrated. Feel free to adjust the amount of tomatoes to your taste. Add scallions and pulse a few times till they are finely chopped and blended. Chill to blend flavors.

Serve with crackers or bagel chips, baguette slices, etc. This is also great as a sandwich or bagel spread or as a topping for burgers.

[BakerAunt]

No Bake Cookies
Submitted by karen_noll on November 10, 2003 at 6:36 am

2 cups sugar
1/2 cup cocoa
1/2 cup milk
3 cups oatmeal (not instant)
1/2 tsp. vanilla
1/2 cup peanut butter
1/2 cup margarine

Put sugar, cocoa, milk and butter into saucepan. Boil for 1 minute. Take off heat and add peanut butter and mix well. Add oatmeal and vanilla. Drop by spoonfuls onto foil or waxed paper. Let set until cookies harden.

[BakerAunt]

Garlic Feta Cheese Spread
Submitted by karen_noll on November 05, 2004 at 11:42 am

Source: Gourmet Magazine

1/2 pound Feta, crumbled
1/2 cup mayonnaise
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt (I use 1/8 tsp. dried garlic)
1/4 teaspoon dried marjoram
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 pound cream cheese, cut into bits, softened

In a food processor blend together the feta, mayonnaise, garlic, marjoram, dill, basil, thyme and cream cheese until mixture is combined well. Transfer the spread to a crock or ramekin and chill it, covered, 2 hours. Serve with crackers or as a topping for baked potatoes. The cheese spread keeps, covered and chilled, 1 week.

Cook's notes: If serving with crackers, either eliminate the additional salt or use unsalted crackers (the feta adds enough salt). Using roasted garlic or garlic powder instead of raw garlic adds a mellower but still pungent flavor without that raw garlic bite. This is also excellent as a topping for burgers or steaks.