Search Results for '("C'

[S_Wirth]

QUICKBREADS: Banana Nut Bread

1 3/4 cup flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2/3 cup sugar
1/3 cup shortening
2 eggs
2 tbsp. milk
1 cup mashed banana (2 medium)
1/4 cup chopped nuts

Preheat oven to 350. Lightly grease 8 x 4 x 2 loaf pan.

Stir together flour, baking powder, soda and salt. Set aside.

Beat sugar and shortening until light and fluffy. Add eggs, one at a time and then milk. Beat until smooth. Add flour mixture and banana alternately to creamed mixture beating until smooth. Fold in nuts. Pour into loaf pan.

Bake 60-65 minutes or until wooden tooth pick inserted in center comes out clean. Cool in pan 10 minutes then remove to wire rack and cool.

[S_Wirth]

QUICKBREADS: Chocolate Cherry Almond Zucchini Bread

3 large eggs
1 1/2 cups sugar
1 cup veg. oil
1 tsp. almond extract
2 tbsp. butter
6 tbsp. cocoa powder
2 cups zucchini, grated
3 cups flour (save 2 tsp.)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2/3 cup chopped marachino cherries
2/3 cup semi sweet choc. chips
1 cup chopped nuts (optional - almonds would be good)

Preheat oven to 350.

- In a large bowl, combine eggs, sugar, oil and almond extract. Mix until blended.
- In a small saucepan, melt 2 tbsp. butter, add 6 tbsp. cocoa powder and blend together until smooth. Set aside to cool.
- Grate the zucchini.
- Add zucchini and cooled cocoa mixture to the large mixing bowl and blend well.
- In a separate bowl, mix together the flour, baking soda, and salt. Add dry ingredients to the batter. Stir only enough to blend in all the dry ingredients.
- In another small bowl, coat the choc. chips with 2 tsp, flour. This helps prevent them from sinking to the bottom of the pan.
- Add the flour coated choc. chips to the batter.
- Add marachino cherries.
- Spoon the batter into two generously greased 8 1/2 x 4 1/2 x 2 3/8 loaf pans or 5 mini loaf pans.
- Bake for 60-70 minutes for larger pans and 40 minutes for smaller pans.
- Cool in the pans for 5-10 minutes. Remove from pans and continue to cool on a wire rack

[S_Wirth]

QUICKBREADS: Chocolate Zucchini Bread

Recipe from Penzey's Harvest 2003 catalog.

3 large eggs
2 cups sugar
1 cup veg. oil
1 tsp vanilla extract
2 TB butter
6 TB natural cocoa powder
2 cups zucchini, grated
2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp. cinnamon
2/3 cup semi sweet chocolate chips
2 tsp flour
1 cup chopped nuts (optional)

Preheat oven to 350. In a large mixing bowl, combine eggs, sugar, oil and vanilla extract. Mix until well blended. In a small saucepan, melt 2 TB butter, add 6 TB cocoa powder and blend together until smooth. Set aside to cool. Peel and grate the zucchini. Add zucchini and cooled cocoa mixture to the large mixing bowl and blend well. In a separate bowl, mix together the flour, baking soda, salt and cinnamon. Add dry ingredients to the batter. Stir only enough to blend in all the dry ingredients. In another small bowl, coat the chocolate chips with 2 tsp flour. This helps prevent them from sinking to the bottom of the pan. Add the flour-coated chocolate chips to the batter. Spoon the batter into two generously greased and floured 9x5x3 loaf pans. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pans for 5-10 minutes. Remove from pans and continue to cool on a wire rack.

Prep time: 15 minutes

Baking time: 60-70 minutes

Yield: 2 loaves

Tasted good but I would make a couple changes to the recipe next time:
only 1 1/2 cups sugar (don't like things too sweet)
1 1/2 tsp baking soda
1/2 tsp baking powder
I never peel zucchini
would use 2 - 8 1/2 x 4 1/2 x 2 3/8 loaf pans so the loaves wouldn't be so flat

[S_Wirth]

QUICKBREADS: Zucchini Bread

3 eggs beaten til fluffy
1 cup sugar
1 cup veg. oil
1 tbsp. vanilla
2 cups coarsely grated loosely packed zucchini
2 1/4 cups sifted flour
1/2 tsp. baking powder
1 tsp. salt
2 tsp. baking soda
1 tbsp. cinnamon
1 cup walnuts
1 cup currants or raisins

Beat eggs, sugar, veg. oil and vanilla until thick. Add grated zucchini. Then add the rest of the ingredients.

Pour into well greased loaf pans (makes 2) 8 1/2 x 4 1/2 x 2 3/8

Bake at 350 about 1 hour
`

[S_Wirth]

RAISIN SAUCE FOR HAM

3/4 cup brown sugar
3 tbsps. corn starch
1 1/2 cups beef broth
2 tbsp. vinegar
1/2 cup raisins
1 lemon, sliced thin (I use 1/2 lemon)
1 tbsp. fat (I use veg. oil)

Mix sugar and cornstarch in sauce pan. Add broth and stir until mixed. Add remaining ingredients and cook until raisins are plump and mixture is thickened, stirring occasionally. Serve hot with ham or tongue. Makes 1 1/2 cups.

This recipe calls for using a double boiler but I just use a tfal (non stick) sauce pan and make sure I stir it occasionally.

[S_Wirth]

SCONES: Buttermilk Scones

From the Fannie Farmer Cookbook

Sharon's Buttermilk Currant Scones (16 wedges)

3 cups flour
1/3 cup plus 2 tablespoons sugar
2 1/2 tsps. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
3/4 cup butter
1 cup buttermilk
3/4 cup currants
1 tsp. grated orange rind (zest)
1 tbsp. heavy cream
1/4 tsp. cinnamon

Preheat the oven to 400 degrees F. Use an ungreased baking sheet. Combine the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a fork to mix well and aerate. Cut the butter into the flour mixture, using a pastry blender or two knives or working in with your fingertips, until the mixture looks like fresh crumbs. Add the buttermilk, currants, and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly twelve times. Divide the dough in two and pat each half into a circle 1/2 to 3/4 inch thick. In a small bowl combine the cream, cinnamon, and remaining 2 tablespoons sugar, stirring to blend. Brush the dough with the glaze (I brush the cut up wedges on the baking sheet). Cut each circle into eight pie-shaped pieces. Place the scones slightly apart on the baking sheet.

Bake for about 12-25 minutes, or until the tops are browned. Serve hot.

[S_Wirth]

Shortcake Pan

This is the recipe that came with the Chicago Metallic Commercial 6-cup shortcake pan.

Strawberry Shortcake Spongecakes

4 eggs separated
1/2 tsp. cream of tartar or 1 tsp. lemon juice
3/4 cup sugar, divided
1/2 tsp. salt
1/4 cup vegetable oil
1/3 cup milk (whole, low-fat, or skim)
1 tsp. vanilla
1/2 tsp. almond extract (or 1/4 tsp. Fiori di Sicilia flavoring or lemon oil)
1 cup King Arthur Unbleached All-Purpose Flour
1 tsp. baking powder

In a large mixing bowl, beat the egg whites with the cream of tartar or lemon juice until foamy.

Gradually add 1/2 cup of the sugar and continue beating until stiff and glossy. Set the mixture aside.

In a separate bowl, beat the salt, oil, milk, egg yolks and flavorings until pale yellow. Whisk together the remaining sugar, the flour, and baking powder.

Mix these dry ingredients into the egg mixture. Gently fold in the beaten egg whites, using a wire whip or cake blender. Be sure to scrape the bottom of the bowl so the batter is well-blended.

Scoop the batter into the ungreased cups, using a scant 1/2 cup batter for each, and filling the cups two-thirds full. Bake the cakes in a preheated 325 degree F oven for 20-25 minutes; the cakes will rise above the pan, then settle back almost even. They're done when a finger gently pressed in the center doesn't leave a print. Remove the cakes from the oven, and cool them for 20 minutes before removing them from the pan. Run a spatula around the edges to loosen any parts that may have stuck. Rapping the pan sharply on the counter will also help loosen the cakes. Repeat the baking instructions with the remaining batter.

Yield: 10 cakes

[S_Wirth]

YEAST BREAD: 7 Grain Bread

1/2 cup 7 grain (Arrowhead Mills)
3/4 cup boiling water

Pour the boiling water over the 7 grain and let sit until lukewarm.

2 tsp. yeast
1 cup white whole wheat flour
1 cup whole wheat flour
1/2 cup AP white flour
3 tbsp. dried non-fat milk
1 to 2 tbsp. vital wheat gluten
1/2 tsp. diastatic malt powder
1 tsp. salt
2 tbsp. canola oil (or 1 tbsp. granular lecithin and 1 tbsp. oil)
2 tbsp. honey
2/3 cups warm water

Put all the ingredients into the bread machine (set to dough cycle) and let the machine do it's thing.
When all the kneading and rising is done, I take it out of the machine and shape it into a loaf and put it in a bread pan (either 8 1/2 x 4 1/2 OR 9 x 5). Let the bread rise in the pan for about 30-40 minutes. Preheat the oven to 375. Bake the bread for 20 minutes uncovered and then cover with aluminum foil for another 20 minutes.

[S_Wirth]

YEAST BREAD: Buttermilk Cheese Bread

Another recipe from the DAK bread machine book.

2 tsp. yeast
3 cups bread flour
1 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
1 cup buttermilk (room temp)
1/4 cup warm water
1 cup grated cheese (I like sharp cheddar)

If you're going to bake in a bread machine, select white bread setting.

[S_Wirth]

YEAST BREAD: Drew's Famous Onion Dill Bread

Another recipe from the DAK bread machine book. When I first got my bread machine, I made this all the time -- it's delicious!

2 tsp. yeast
3 1/3 cups flour
1/4 tsp. baking soda
1 1/2 tsp. salt
1 unbeaten egg (room temp)

Mix together, warm and add:
1/4 cup water
3/4 cup cottage cheese
3/4 cup sour cream
3 tbsp. sugar
3 tbsp. minced dried onion
2 tbsp. whole dill seed
1 1/2 tbsp. butter

Place the dry ingredients with the egg in the bread machine. Warm next set of ingredients, add them. Select white bread setting. Lightly brush the top with a little melted butter at baking time if you wish.

[S_Wirth]

YEAST BREAD: Ukrainian Babka

2 1/4 tsp. instant yeast
3 cups flour
1/2 tsp. salt
1/2 cup sugar
1/2 cup milk
1 stick butter (1/4 lb.)
3 eggs
1 tbsp. grated orange rind
1/2 - 3/4 cup golden raisins

Melt butter in milk and cool to lukewarm. Put all ingredients, except raisins, in the bread machine on dough cycle. Add raisins when machine beeps for them.

Shape dough into round and place in buttered 8-inch spring form pan. Let rise for about 2 hours until puffy (2 1/2 times volume).

Bake in 375 degree oven for 40 minutes. Cover top with foil so it doesn't brown too much.

• This topic was modified 9 years, 10 months ago by S_Wirth.

[S_Wirth]

YEAST BREAD: Whole Wheat Breadmachine Bread

2 tsp. yeast
1 cup white whole wheat flour
1 cup whole wheat flour
1 cup AP white flour
3 tbsp. dried non-fat milk
2 tbsp. vital wheat gluten
1 tsp. salt
2 tbsp. canola oil OR 1 tbsp. granular lecithin + 1 tbsp. canola oil
2 tbsp. honey
1 1/3 cups warm water

Let the machine do it's kneading work. When all the kneading and rising is done, I take it out of the pan and shape it into a loaf and put it in a bread pan (either 8 1/2 x 4 1/2 OR 9 x 5). Let the bread rise in the pan for about 30-40 minutes. Preheat the oven to 375. Bake the bread for 20 minutes uncovered and then cover with aluminun foil for another 20 minutes. Fini.

[S_Wirth]

Hungarian Coffee Cake (Yeast)

10-inch greased tube pan

DOUGH

1 tbsp. yeast
3 cups unbleached white flour
1/4 cup potato flour
1/3 cup sugar
3 extra large eggs
1/2 cup unsalted butter, melted and cooled
1/2 cup milk or sour cream
2 tsps. vanilla extract

MIXTURE TO ROLL DOUGH IN:

5 tbsp. melted butter
3/4 cup sugar
1 tbsp. cinnamon

1/2 cup finely chopped walnuts
handful of raisins

Make dough in bread machine on manual/dough setting. While dough is rising, mix together 3/4 cup sugar and 1 tbsp. cinnamon.

When dough is finished rising, form into 36 balls. Dip each ball into melted butter and roll in sugar/cinnamon mixture. Place 18 balls in bottom of greased tube pan leaving about 1/4 inch between balls so sprinkled nuts and raisins will go between balls. Sprinkle with nuts and some raisins. Repeat with second layer of 18 balls staggered on top of the first layer.

If you have a 2 piece tube pan, put foil on outside bottom of pan to prevent butter from leaking out.

Let rise 45 minutes - 1 hour. Bake 350 degree oven for 30-35 minutes. Cool in pan for 5 minutes and then invert onto rack.

[S_Wirth]

Here is a recipe that I love. If you have cooked chicken/bacon on hand, then you hardly need to generate a morsel of heat in preparing this! As noted by others tho, you can cook the meat in the microwave, too.
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BLT Chicken Salad
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1/2 cup mayonnaise
1/3 cup barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
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2 options at this point - mix this together and set aside, OR skip the last 3 ingredients, sub ranch dressing for the mayo, and drizzle them (the bbq sauce and dressing) separately in a decorative way over the salad.
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8 cups torn salad greens
2-3 large tomatoes, chopped
1-1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled
2 cups corn, cooked and cooled
1 15 oz can black beans, rinsed and drained
3 hard-cooked eggs, sliced
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Place salad greens on a large serving platter. Layer all salad ingredients; garnish with eggs. Drizzle with dressing.
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Italian Salad
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2 cups cooked green beans
2 cups cooked yellow beans
1 medium cucumber, sliced
1 small zucchini, sliced
8 Roma tomatoes, sliced
6 small red-skined potatoes, cooked, sliced
1 medium red onion, chopped
1/2 cup cider vinegar
1/2 cup olive oil
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Optional: 2 cups broccoli, 1 Tbsp. fresh chives, 1 Tbsp. parsley, 1 Tbsp. oregano.
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Combine all ingredients. Marinate for 2 hours in refrigerator.
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Summer Pasta Salad
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4-6 ounces rotini or spiral pasta
4 tsp. olive oil
1 tsp. oregano
1 tsp. seasoned salt
1/4 tsp. freshly ground pepper
1/4 cup minced fresh basil or parsley
1 medium red onion, chopped fine
1 medium cucumber, peeled, seeded, chopped
1 large tomato, cored, seeded, cut into 1/2 inch cubes
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Cook pasta al dente. Drain, rinse pasta under cool water. Add oil, oregano, salt, pepper, basil, & chopped vegetables to cooked pasta. Toss salad. Refrigerate for one hr. prior to serving.
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Tri-Pasta Salad
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1/2 box tri-colored pasta, cooked
2-3 ripe tomatoes, chopped
1 bunch fresh broccoli, chopped
1 large red onion, chopped
1 small bottle Italian drssing
1 cup Parmesan cheese
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Let pasta cool, place in a large bowl. Combine vegetables, dressing, cheese, & pasta. Toss until well-coated.
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Garden Macaroni Salad
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(1) 8 oz. pkg macaroni (I like baby shells)
1 cup chopped cucumber
1 cup chopped celery
1/4 cup chopped green pepper
1/4 cup sliced radishes
1 Tbsp. chopped or minced onion
2 med. tomatoes, chopped
3/4 cup mayonnaise
1/4 tsp. dried basil2 small cloves garlic, crushed in a garlic press
1 teaspoon dried oregano
Freshly ground black pepper
2 cups cherry or grape tomatoes, cut in half
1 1/2 cups chopped cucumber (2 medium-size or 1 large cucumber)
1 cup chopped red onion (1 medium-size onion)
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped pitted kalamata olives
1/4 cup chopped fresh mint or parsley
Pickled banana or cherry peppers or steamed shrimp (optional), for garnish
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1. Bring a large pot of water to a boil over high heat. Stir in the pasta and 1 teaspoon of salt, reduce the heat to medium-high, and cook the pasta, uncovered, according to the package directions until just done, 8 to 9 minutes.
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2. Meanwhile, place the olive oil, lemon juice, garlic, and oregano in a large mixing bowl and whisk to combine. Season with salt and black pepper to taste. Set the salad dressing aside.
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3. Drain the pasta well in a colander, shaking it to remove the excess water. Transfer the pasta to the large mixing bowl with the dressing. Stir to coat and let the pasta come to room temperature, about 20 minutes.
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4. When the pasta is cool, fold in the tomatoes, cucumbers, onion, feta cheese, olives, and mint or parsley. Stir to combine well. Taste for seasoning, adding more salt and/or black pepper if needed. Transfer the salad to a serving bowl and serve at once garnished with the banana peppers or shrimp, if desired, or cover and refrigerate the salad until serving time.
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Big Batch: This salad is easy to double or triple, but cook the pasta a pound at a time, and mix the salad one batch at a time.
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Tote Notes: Tote this salad right in its serving bowl and bring the optional garnish of peppers or shrimp in a separate container, if you like. Cover the serving bowl with plastic wrap that sticks securely to the rim of the bowl to make traveling less messy. If possible, let the salad come to room temperature before serving. Then stir the salad again and top it with the garnish, if using.
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Mozzarella & Tomato Salad
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1 cup Italian salad dressing
1 Tbsp. minced garlic
1 Tbsp. balsamic vinegar
1 tsp. dried oregano
1 lb. cherry tomatoes, halved
1/2 red onion, sliced
12 oz. fresh mozzarella, cubed
6-8 cups spinach
Salt
Pepper
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Whisk together salad dressing, garlic, vinegar, oregano. Add tomatoes, onion, mozzarella. Let marinate 1 hr. at room temperature, tossing occasionally. Toss with spinach. Season w/salt & pepper.
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by dachshundlady on July 19, 2011 at 1:12 pm
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Greek Orzo Salad
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I often halve this as it serves 6
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1 cup uncooked orzo (makes about 4 cups)
2 cups peeled, seeded, quartered cuke
1 1/2 cups quartered cherry tomatoes
1 cup crumbled feta
1/2 cup chopped red onion
1/2 cup snipped parsley
24 imported pitted kalamata, coarsely chopped
1 teas salt
1/4 teas pepper
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Dressing:
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1/2 teas salt
1/4 teas pepper
1/3 cup lemon juice (about 1 lemon)
1 teas minced garlic
1/4 cup olive oil plus 1 Table to toss orzo
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Cook orzo, drain, rinse with cold water, drain again and toss with olive oil.
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In large bowl combine orzo with all veggies, s & p.
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In small bowl mix lemon juice, garlic, s & p. Whisk in olive oil and then toss with salad. Refrigerate until needed.
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I add some cheese cubes, maybe 1/2 cup
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I like some sugar, maybe 2 Tbsp., but omit if you prefer
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Cook macaroni, drain. Combine with next 6 ingredients, tossing well. Add mayonnaise & basil. Mix well. Add cheese & sugar if using. Mix. Chill.
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I love this pasta salad; it’s so straightforward in flavor, easy to prepare, and pretty to look at. And, it’s interesting enough on the buffet table that it doesn’t get overlooked. Use whatever short pasta you’ve got in the pantry—shells, penne, or spirals. What makes the salad Greek is the seasonings—garlic, oregano, and mint—as well as the add-ins of kalamata olives, cucumbers, feta cheese, and tomatoes. Serve the salad from a nice ceramic bowl, and garnish it with pickled banana or cherry peppers or whole steamed and peeled shrimp. Or, just let the salad speak for itself.
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Greek Pasta Salad
Serves 8
Prep: 40 to 45 minutes

1 pound medium-size shell or other short pasta (4 cups)
Salt
2/3 cup olive oil
2 tablespoons fresh lemon juice (1 lemon)
2 small cloves garlic, crushed in a garlic press
1 teaspoon dried oregano
Freshly ground black pepper
2 cups cherry or grape tomatoes, cut in half
1 1/2 cups chopped cucumber (2 medium-size or 1 large cucumber)
1 cup chopped red onion (1 medium-size onion)
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped pitted kalamata olives
1/4 cup chopped fresh mint or parsley
Pickled banana or cherry peppers or steamed shrimp (optional), for garnish

1. Bring a large pot of water to a boil over high heat. Stir in the pasta and 1 teaspoon of salt, reduce the heat to medium-high, and cook the pasta, uncovered, according to the package directions until just done, 8 to 9 minutes.
2. Meanwhile, place the olive oil, lemon juice, garlic, and oregano in a large mixing bowl and whisk to combine. Season with salt and black pepper to taste. Set the salad dressing aside.
3. Drain the pasta well in a colander, shaking it to remove the excess water. Transfer the pasta to the large mixing bowl with the dressing. Stir to coat and let the pasta come to room temperature, about 20 minutes.
4. When the pasta is cool, fold in the tomatoes, cucumbers, onion, feta cheese, olives, and mint or parsley. Stir to combine well. Taste for seasoning, adding more salt and/or black pepper if needed. Transfer the salad to a serving bowl and serve at once garnished with the banana peppers or shrimp, if desired, or cover and refrigerate the salad until serving time.

Big Batch: This salad is easy to double or triple, but cook the pasta a pound at a time, and mix the salad one batch at a time.

Tote Notes: Tote this salad right in its serving bowl and bring the optional garnish of peppers or shrimp in a separate container, if you like. Cover the serving bowl with plastic wrap that sticks securely to the rim of the bowl to make traveling less messy. If possible, let the salad come to room temperature before serving. Then stir the salad again and top it with the garnish, if using.
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reply by: altardee on August 25, 2013 at 10:31 pm

My family loves this very simple salad. Use several ripe but firm tomatoes cut in wedges, then halve the wedges. Chop several garlic cloves (or in a pinch use garlic powder) to taste, Julienne fresh basil and sprinkle with a generous amount of dried oregano. Lightly salt. Add EVOO and stir gently. This is better after it rests for an hour or two before eating.
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reply by: swirth on August 25, 2013 at 5:36 pm
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Here's a much sought after recipe among the oldBcers from long ago...nice for all those fresh garden veggies now available:
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Fresh Corn Salsa (Penzeys Harvest 2004 Catalog)
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The best dish of the harvest. Corn tossed with roasted peppers, onions, tomatoes, jalapenos, and spicy salsa dressing. If you come across a nice avacado, it would make a great addition to the salsa.
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6 good-sized ears sweet corn (4 cups kernels)
1 red bell pepper, roasted
1 large tomato, chopped (1 cup cherry)
2 jalapeno peppers, cored, seeded, minced
1 bunch green onions, diced, tops & bottoms discarded(1/3 cup when diced)
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Dressing
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1/3 cup corn oil
1/4 cup fresh lime juice (2 small limes)
2 Tbsp. water
2 tsp. sugar
1 tsp. salt, divided
2 tsp. medium chili powder
1/2 tsp. cilantro (or 1-2 Tbsp. fresh)
1/2 tsp garlic granules (2 cloves fresh)
1/4 tsp.black pepper
1/4 tsp. ground red chipotle pepper (optional, adds smoky flavor to the salsa)
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Dressing...Mix the spices with 2 Tbsp. water in a small bowl. Let stand 5 min., add lime juice, oil, sugar and 1/2 tsp. salt. Whisk to combine and set aside. Place husked corn in a large pot of rapidly boiling water, cook for 10 min., rinse with cool water. Remove all the corn silk from the cob (or it will look like hair in the finished product).
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While the corn is boiling, roast the bell pepper. While the pepper is steaming, use a chef's knife to cut the kernels off of the cooked corn cobs. Cut as deeply as possible without getting too much husk. Place the kernels in a large bowl along with the chopped roasted bell pepper (pimento). Add the tomatoes, onions and jajapenos. Don't worry about the salsa being too hot-the corn seems to absorb both heat and spice. Pour the mixed dressing over the salsa, toss gently to combine. Refrigerate overnight. Just before serving, toss again, taste and adjust seasoning to your liking. Add 1/2 tsp. salt at this point. Serve with white and yellow corn chips. Make sure to keep the bowls filled.

• This topic was modified 9 years, 10 months ago by S_Wirth.

[S_Wirth]

3-Layer Peppermint Bark

Adapted from Bon Appétit, December 1998

When you’re shopping for white chocolate, make sure that the words “cocoa butter” appear in the list of ingredients. I used Callebaut, which is a worthy splurge.

Also, to crush the peppermints coarsely, Bon Appétit advises tapping the wrapped candies firmly with the bottom edge of an unopened 15- to 16-ounce can.

17 oz. white chocolate, such as Callebaut, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed
7 oz. bittersweet chocolate, such as Ghirardelli 60%, finely chopped
6 Tbsp. heavy cream
¾ tsp. peppermint extract

Turn a large baking sheet upside down, and cover it securely with aluminum foil. Measure out and mark a 9- by 12-inch rectangle on the foil.

Put the white chocolate in a metal (or other heatproof) bowl, and set it over a saucepan of barely simmering water. (Do not allow the bottom of the bowl to touch the water.) Stir occasionally until the chocolate is melted and smooth; if you take its temperature with a candy thermometer, it should register 110°F. Remove the chocolate from the heat. Pour 2/3 cup of it onto the rectangle on the foil. Using an icing spatula, spread the chocolate to fill the rectangle. Sprinkle with ¼ cup of the crushed peppermints. Chill until set, about 15 minutes.

Meanwhile, combine the bittersweet chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over medium-low heat, stirring frequently, until the mixture is just melted and smooth. Cool to barely lukewarm, about 5 minutes. Then remove the baking sheet from the refrigerator, and pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula – make sure you cleaned it after using it for the white chocolate, above! – spread the bittersweet chocolate in an even layer. Chill until very cold and firm, about 25 minutes.

Rewarm the remaining white chocolate over barely simmering water to 110°F. Working quickly, pour the white chocolate over the firm bittersweet layer, using your (again, clean) icing spatula to spread it to cover. Sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Carefully lift the foil from the baking sheet onto a large cutting board. Trim away any ragged edges of the rectangle. (These are yours to nibble at, a little prize for your efforts.) Cut the bark crosswise into 2-inch-wide strips. Using metal spatula, slip the bark off of the foil and onto the cutting board. Cut each strip crosswise into 3 sections, and then cut each section diagonally into 2 triangles. Or, alternatively, just cut each strip into smaller pieces of whatever size you like. That’s what I did.

Pack into an airtight container, with sheets of wax paper between layers of bark to prevent them from sticking to one another. Store in the refrigerator. Serve cold or, to emphasize the slight softness of the bittersweet layer, let stand at room temperature for 10 minutes before serving.

Note: This bark will keep for up to 2 weeks, if not more. If you plan to pack it in a tin or baggie with other holiday sweets, be sure to wrap it separately in plastic wrap. Or maybe wax paper and then plastic wrap, so that it doesn’t sweat. If you left it naked, so to speak, to mix and mingle with other cookies or candies, everything might wind up tasting and smelling like peppermint.

Yield: about 36 pieces, or more, if you cut them smaller