Sourdough Bread

This recipe makes 2 loaves of bread.
You'll need to get some "starter" from a friend!

Feed your starter once a week and keep it in the fridge until the day you want to use it. After you use the required amount of starter, there will be "discard." Don't put this down the drain. Either use it in a recipe calling for "sourdough discard" OR put it in the garbage.

Feeding your starter:
20 g lukewarm water
5-7 g mature starter
20 g bread flour
Mix well in a small jar. Scrape down the sides. Cap loosley. Allow to double at room temperature. (Repeat the process two more times if your starter has been in the fridge for a week.) When it is healthy and mature, it should look bubbly and airy.

Using a vigorous and healthy starter is crucial in the next step. 
Mixing the levain:
100 g lukewarm water
25 g mature starter
100 g bread flour
Mix well in a quart jar. Scrape down the sides. Cap loosely. Allow to double at room temperature. (Place a rubber band around the jar at the level you want it to be when it is doubled...then you can see when it is ready.)

When it is ready, put 10 g of the levain in a small jar and use it as your "starter" for the next time: Cap it loosely and put it in the fridge!

Next, mix together:
578 g lukewarm water
859 g flour
160 g levain
Using a heavy spoon in a big bowl, mix until there are no dry pockets of flour. Sprinkle 19 g fine sea salt on top. Cover and let it sit for 30-40 min. at room temp.

After letting the dough sit for 30-40 min, use a dough hook in a stand mixer and set the mixer on low and let it run for 3-5 min. 

Stretching and folding the dough helps develop the gluten. Starting at one end of the dough, pull it up and then fold it over the top of the dough. Rotate the dough and do this again on each of the 4 sides...stretch it up, fold it over, and rotate. Flip the dough over to the the seam side is down. Place the kneaded dough in a large, lightly oiled container (big enough that the dough can double in size). Cover it and let it rest for 15-20 min until the top of the dough is relaxes and smooths out. 

Repeat the stretching and folding step (on 4 sides). Cover and let it sit 15-20 min.

Then do that again...stretch and fold on all sides. Cover and let it sit 4-6 hours after the last fold...until the dough doubles in size. You should get some nice big bubbles on the surface. (Don't do this overnight. If you need to let it sit overnight, put it in the fridge and then let it come to room temp and double the next day.)

After the dough has doubled, gently dump it out on the counter. Using a bench scraper, divide the dough in half. Handle it very carefully. Gently pull and fold one end over the middle. Roll the rest of the dough to the side so the seam is down. Gently roll and rotate the dough until the surface is nice and tight. 

Work some bread flour into a light towel. Place the towel in the bottom of a bowl. This is your "proving basket." Gently place the dough into the bowl with the towel seam-side UP. Pinch the seam together to seal. Cover the basket loosely and place it in the fridge for 12-15 hours...great to do overnight!

When you are ready to bake, place a covered Dutch Oven pan in a cold oven and turn the temperature to 475 degrees. Let the oven heat and sit at this temp for an additional 15 min. Place a baking stone on the rack directly below the Dutch oven. (This will keep the bottom of the loaf from burning.) Once the oven has heated, take one of the proving baskets out of the fridge. Place a piece of parchment on your counter. Carefully turn out the dough onto the parchment. Using a bread lame or very sharp razor blade, score the top of the loaf lightly in several small cuts (this is where you can create a pretty design). 

Take the lid off of the heated Dutch oven and carefully lower the parchment and dough down into the hot pan. Replace the lid and bake for 35 min. Remove the lid. If the bread is still a light tan color, bake it an additional 5 minutes uncovered until it is a deep golden brown. 

Gently lift out the parchment and allow the loaf to cool for 45 min before slicing. Use the hot Dutch oven to bake the other loaf in the same way.

Chocolate Oreo Sheet cake

Spray and Line a baking sheet/jellyroll sheet cake pan with parchment and spray again.

In food processor,
Crush 25 Oreo cookies
with 4 Tbl. melted butter and
1/2 tsp. salt

Press into bottom of sheet pan. (No baking necessary)

With mixer, combine the following:
1 box chocolate fudge cake mix (15-18 oz.)
1 cup flour
1 cup sugar
3/4 tsp. salt
2 Tbl. cocoa powder
1-1/3 cups water
2 Tbl. oil
1 tsp. vanilla
1 cup sour cream
4 eggs

Pour batter into pan and bake at 350 degrees for about 25 minutes or until done.

Cool completely before adding ganache or frosting. 

Ganache:
2/3 cup heavy cream
1 Tbl. butter
6 oz. (1 cup) semi-sweet chocolate chips
1 Tbl. corn syrup
Heat cream to boiling in microwave. Add chocolate chips, corn syrup, Pour/Spread over cooled cake.  Freeze cake with ganache for easier cutting later.

Oreo-White Chocolate-Cream Cheese Buttercream:
Make white chocolate ganache first:
1/4 cup heavy cream, heated to boiling in microwave
Add 8 oz. white chocolate chips or melts and stir until smooth.
Allow to cool

In stand mixer, cream together for a few minutes:
3 cubes real butter
1/2 bar cream cheese

Slowly add:
6 cups powdered sugar
Cooled white ganache mixture
1 tsp vanilla (regular or clear)
Allow to beat for several minutes until it is light and fluffy.
Mix in 6 crushed Oreos (fine sand texture)

How to cook Rice

These instructions can be used for regular white ("long grain") rice, Basmati rice, and Jasmine Rice.  
(Brown rice takes different instructions.)

As a basic rule, you need twice as much water as you do rice.

For 3-5 servings of rice:
Bring 2 cups of water to a boil over high heat.

Add 1 cup of rice (long grain, basmati, or jasmine)
Add 1/4 tsp. salt

Turn heat to low and put a lid on (cracked, so it doesn't boil over at the beginning).
Set a timer for 22 minutes. (After 10 min. or so, you can put the lid all the way on.)
When timer goes off, turn off the heat.
It is best to let it sit (still covered) for another 5-10 minutes, if you can.

Note for larger amounts:
If you need to cook more than 4 cups of water and 2 cups of rice, do it in small batches as the proportions will be off.

Brookies

 A yummy combination of a chocolate chip cookie on top with a gooey chocolate brownie on the bottom!
If you'd like, make the cookie dough ahead-of-time and flatten out and freeze. Then, it's easy to put the frozen disc on top of the brownies when the brownies are partially-baked!

Line 9x13 pan with foil and spray with non-stick spray.
Pre-heat oven to 350 degrees.

2 cubes + 3 Tbl. real butter, melted
9 Tbl. cocoa powder 
2 cups sugar
1/2 tsp. salt
4 large eggs
7 oz. (about 1-1/2 cups) flour, weighed and then sifted
1 tsp. vanilla

Whisk cocoa powder into melted butter.  With mixer, mix in sugar and salt.  Add eggs and vanilla and mix with mixer until combined nicely...but don't overmix a long time. Then, BY HAND, fold sifted flour into mixture. Pour into pan and Bake for 18 min.

Meanwhile, make the cookie dough:
1-1/3 cubes REAL butter, room temperature... no margarine or shortening!
1/2 cup sugar
2/3 cups packed brown sugar
1 egg
1 Tbl. real vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
1 cup chocolate chips

Mix butter with both kinds of sugars.  Add eggs and vanilla.  Add salt, baking soda, and flour.  Mix well.  Add chocolate chips.  On a large piece of waxed paper, flatten all cookie dough into a large rectangle. 

After brownies have baked for 18 minutes, pull rack partially out of oven--quickly and carefully place large disc of cookie dough on top of partially-baked brownies while brownie pan is still in the oven. Carefully push the rack back in the oven. Bake for another 15 minutes OR SO until brownies are golden brown (don't take them out too early). Cool completely before lifting out of pan to slice. You can use a sharp cookie/bicuit cutter to cut equally-sized shapes!  

Homemade Granola

Line 2 cookie sheets with parchment.
Pre-heat oven to 300 degrees
(This also makes a pretty gift in a little jar or tin!)

In very large bowl, combine the following: 
8 cups regular rolled oats
2 cups deluxe mixed nuts (no peanuts): measure then coarsely chop
2 cups coconut
1/2 cup sunflower seed kernals
1/3 cup flax seed
Pistachios
Pumpkin seed kernals (optional)

In separate bowl, whisk together:
1-1/4 cups oil
1-1/4 cups warmed honey (so it's runny)

Fold honey mixture into oat mixture. Spread out onto two baking fully-lined parchment sheets.
Bake for 1 hour (could take 1-1/2 hours), stirring every 15 minutes, until starts to look golden.

Remove from oven and spread out to cool. 
Add the following options after it has cooled:
Craisins
Raisins
Dried Blueberries
Dates
Pumpkin seeds
Pistachios
Dried mangos, diced
Dried pineapple, diced

After is has all cooled, store in sealed containers.  

Russian Refresher: Hot Citrus Drink

This makes a yummy hot mug on a cold winter's night.
Divide into pretty glass jars and give as gifts with a mini whisk!
 
2 cups powdered Tang drink mix
1/2 cup presweetened yellow lemonade powder (like Country Time Lemonade)
1-1/3 cups sugar
1 tsp. cinnamon
1/2 tsp. ground cloves

Whisk all together in a large bowl. Store in a container. 
To serve: Mix 2-3 Tbl. drink mix into one cup of hot water

Garam Masala Spice Mixture

This is the spice that is used in most Indian food recipes:

1-1/2 tsp. ground cumin
1 tsp. coriander
2 tsp. cardamom
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. black pepper

For 1 cup of mixture:
3 Tbl. cumin
2 Tbl. coriander
4 Tbl. cardamom
2 Tbl. cinnamon
1 Tbl. nutmeg
1 Tbl. ground cloves
1 Tbl. black pepper

Indian Butter Chicken

14-oz can diced tomatoes, blended
2 tsp. candied ginger or minced ginger
1 tsp. turmeric
1/8 tsp. cayenne pepper
1 tsp. paprika
3/4 tsp. salt
1 tsp. garam masala
1 tsp. ground cumin
8-10 chicken tenders (can be frozen)

To finish:
1 cube real butter
1/2 cup heavy cream
2 Tbl. diced cilantro
Golden Raisins (optional)
Cashews (optional)

In large fry pan: 
Whisk together over med-high heat: blended tomatoes and all spices. Once it is whisked, add raw chicken pieces. Cover and cook for a minute until chicken is half-way cooked. Remove lid. Lift out chicken pieces onto cutting board and chop into roughly bite-sized chunks as desired while sauce continues to simmer. Once sauce is thickened and bubbly, turn off heat. Add butter, cream and cilantro, slowly stirring until all are incorporated. Add partially-cooked chicken chunks back to pan and allow them to sit in hot sauce. They will finish cooking. Serve over basmati rice.

Chocolate Buttercream Frosting

Make a ganache and allow it to cool:
Bring 1/3 cup heavy cream to barely boiling in microwave or on stovetop
Add 1-1/2 cups semi-sweet chocolate chips 
Allow to sit for a minute in the hot cream. Stir with a spatula until smooth and there are no lumps of chocolate left. You may have to microwave it just a bit to continue the melting.

In stand mixer, whip 1 lb. (four cubes) real butter for a long time.
Add:
Cooled ganache
5 cups powdered sugar
1 Tbl. vanilla

Mix all together, scraping down the sides occasionally. Continue to mix for a long time until it is fluffy! Use a rubber spatula to stir it a bit to get out the air bubbles before frosting.
Freezes well! After freezing, allow it to come to room temperature. Re-whip to light and fluffy again before using.

Gyros

This recipe can be used with Pita flatbread for a Gyro Wrap OR can be served on salad greens for a Gyro Salad...don't forget the crumbled feta on top!

Chicken:
2 lbs. chicken tenders, can be partially frozen
1/4 cup whole fat plain greek yogurt
3 Tbl. lemon juice
2 Tbl. olive oil
1 Tbl. red wine vinegar
1-1/2 tsp. salt
1 tsp. pepper
1-1/2 tsp. dried oregano
Dice raw (partially frozen) chicken. Whisk together rest of ingredients (except feta). Allow diced chicken to marinate 2-24 hours. Lift out of marinade & saute in olive oil until barely done...don't overcook!

Tzatziki Sauce:
1-1/2 cups plain Greek yogurt
2 Tbl. olive oil
1 Tbl. lemon juice
1 Tbl. red wine vinegar
1 tsp. salt
2 tsp. dill weed
8" of cucumber: peel, coarsely shred, & squeeze out water
Whisk together first 6 ingredients and then fold in grated cucumber. Chill before serving.

Cucumber salad:
2 cucumbers: peeled & diced
3 tomatoes, diced...or use halved cherry tomatoes
2 tsp. parsley flakes
1 Tbl. olive oil
Salt & Pepper to taste

To serve:
Warm pita flatbreads wrapped in towels.
Top with warm chicken, cucumber salad, tzatziki sauce, and crumbled Feta

OR  serve chicken, cucumber salad, tzatziki sauce, and feta over salad greens!

Lomo Saltado

This Peruvian dish is a favorite!

Petite sirloin, thinly-sliced while partially frozen
Colored bell peppers, thinly-sliced
Tomatoes, sliced in thin wedges
Salt & Pepper to taste
2-3 Tbl. oil for frying
Cilantro
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 Tbl. lime juice

Heat oil in a skillet and saute strips of steak and bell peppers with salt & pepper until nicely browned and there is browning on the pan as well. Add tomato wedges and cilantro, letting them cook just a bit.

Whisk together vinegar, soy sauce, and lime juice.  Add to meat after it has browned, scraping browning off of bottom of skillet.  Keep warm and serve over rice and French fries with tomatillo dressing.

Rice:
Bring 2 cups of water to a boil.
Add 1 cup of white, long-grain rice and 1/2 tsp. salt.
Cover. Turn to low and time for 22 min.

French Fries:
Hours in advance, peel russet potatoes.
Slice in sticks.
Soak in a big bowl of cold water with 2 tsp. salt added.
When you're ready to fry, drain sliced potatoes. Line a baking sheet with a dish towel.  Spread out drained potatoes in a thin layer and pat dry with paper towels or dish towels. (Putting wet things into hot oil will make the oil sputter and pop...so the drier the potatoes are, the better!)
Don't ever leave oil unattended...stay right by the stove! Wearing long sleeves and an apron will prevent popping from burning you and staining your clothes. Pour 2-3 inches of vegetable oil into a heavy, deep pan. Turn heat to med-high and add a clip thermometer to the side of the pan. When it reaches 350 degrees, add a small amount of french fries, so they don't crowd the pan (which can cause oil overflow and undercooked fries). It will take a few minutes for the fries to reach a golden brown.  Prepare a baking sheet lined with paper towels and a cooling rack. When fries are golden, lift them out to drain on the cooling rack. Salt them generously with course kosher salt. Keep them warm in an oven while you add another batch of fries to the oil. Salt each batch when they are done. 

Tomatillo Dressing:
1 cup mayonnaise
1 cup sour cream
2 tomatillos (in produce dept…look like green tomatoes with a skin on them, remove skin & core)
1/4 bunch fresh cilantro
1/2 jalapeno, seeded, diced finely, sauted until crispy
1-1/2 Tbls. lime juice
1/16 tsp. cayenne pepper
Salt

--Blend all ingredients in blender and refrigerate.

Fresh Thai Spring Rolls

Prepare all ingredients:

Lettuce: I use Romaine or Green Leaf lettuce. Each roll will use about 1/3 cup...just torn

Thai Thin Rice Noodles: Bring pot of water to boil. Remove from heat. Add 4-5 oz. thin rice noodles to water. Let sit for about 3-5 minutes. Drain and put in cold water. As you make each spring roll, drain about 1/4 cup cooked noodles and add.

Cucumber: Peel and slice in paper-thin slices. Use 3 in each roll

Cilantro leaves: Just tear a few leaves off to use in each roll.

Carrots: Peel and slice in tiny, thin julienned slices. Use 3 or 4 in each roll.

Cold, Peeled Cooked Shrimp: Just buy a frozen bag of cooked shrimp. No tails (or cut them off). Rinse in cold water to thaw. Slice in half the long way and use 4 shrimp-halves per roll.

Rice Paper: Put some water in a large, shallow bowl to soften one rice paper at a time and roll with fillings immediately.

To Make Each Roll: Carefully submerge one sheet of rice paper in cold water for 3-10 seconds, depending on brand. Lay it flat on a cutting board. Rip some lettuce leaves and put them in a pile in the middle top-third of the rice paper. Add about 1/4 cup drained rice noodles. Lay out 3 cucumber slices, some cilantro leaves, and carrots slices on top of the lettuce. Fold the top of the rice paper down over the pile. Lay 4 shrimp-halves in front of the covered pile. Fold in the sides of the rice paper. With both hands, carefully roll the whole thing towards you, rolling up the shrimp. A tighter roll makes a prettier presentation.  Keep them separated on a parchment-lined serving plate so they don't stick together. Eat them within a little while or wrap in saran wrap so they don't dry out.  Serve with Peanut Sauce.

Peanut Sauce:  Blend together...

1/2 cup brown sugar

1/2 cup hot water

2 Tbl. vegetable oil

1/8 tsp cayenne pepper

1/2 cup peanut butter

1/4 cup chili sauce

2 Tbl. vinegar

2 tsp. ground ginger

Chocolate Wedding Cupcakes

 This makes about 42 cupcakes.

1 box chocolate fudge (or Devil's Food) cake mix
1 cup flour
1 cup sugar
3/4 tsp. salt
3 Tbl. cocoa powder
1-1/3 cups water
2 Tbl. vegetable oil
1 tsp. vanilla
1 cup sour cream
4 eggs

Preheat oven to 325 degrees. Mix all ingredients. (Perfect amount per cupcake liner: 1 regular scoop batter PLUS one mini scoop)  Bake for 16 min.

Toss-Your-Own Southwest Salad

 Arrange toppings in separate bowls and let people put their desired ingredients in their own bowl. Then they add their desired dressing, cover the bowl, and toss to coat. Then they dump their tossed salad into their own salad bowl to enjoy!

Toppings:
Coleslaw mix
Chopped lettuce
Diced tomatoes
Avocado
Grated Cheese
Diced, cooked chicken
Roasted corn (saute in fry pan)
Chili Cheese Fritos, broken

Southwest Dressing:
Blend together:
1/2 cup mayonnaise
1/2 cup sour cream
3 Tbl. diced tomatoes
1 Tbl. vinegar
1/2 tsp. dried parsley
1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. dried dill weed
1/8 tsp. cayenne pepper
1/2 tsp cumin
Fresh Cilantro
1/2 of a fresh jalapeno, diced and sauteed in fry pan

Cheesy Au Gratin Potatoes

1/2 cube (1/4 cup) butter
1 Tbl. dried onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 can beef broth, divided
1-1/2 cups heavy cream, divided
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
4 lbs. Russett Potatoes (weigh before peeling & slicing)

In large saucepan, melt butter. Add dried onion and saute a bit. Over medium head, add flour and whisk to make a roux. Add salt & pepper. Slowly add 1 cup of the beef broth, whisking to remove clumps. Slowly add 1 cup heavy cream, whisking. Turn heat down a bit, if needed. Add two kinds of cheese slowly, stirring with wooden spoon until melted. Slowly add rest of can of beef broth and additional 1/2 cup cream. Remove from heat when it is smooth and stirred.

Peel and thinly slice potatoes.

Grease casserole dish with non-stick spray. Lay down thin layer of potatoes. Pour over thin layer of cheese sauce. Add another thin layer of potatoes, following with another thin layer of cheese sauce. Continue adding thin layers of each one until ending with cheese sauce on top. Cover with tin foil and bake at 325 degrees for 1-1/2 hours. Then remove tin foil and bake for another 20-25 min. until nicely browned. Take out of oven and let sit for 1/2 hour before serving.

Zesty Orange Bread

 Do you love lemon bread? This is similar...but it is dreamy Orange!

Pre-heat oven to 325 degrees.
Whisk together in a bowl:
360 g. flour
1 tsp. baking powder
1 tsp. salt

In mixing bowl with whisk attachment, cream together for two minutes, scraping down sides:
1-1/2 cups (3 cubes) real butter, room temp.
2 cups (396 g) sugar

Add, mixing in between:
Zest of 2 large oranges
6 eggs, room temperature
1/2 cup sour cream
1/3 cup fresh orange juice
2 tsp. vanilla

Slowly add the flour mixture just until combined...don't overmix!

Pour in greased loaf pans of desired size. Bake until top is no longer showing wet gooeyness. When loaves have cooled, drizzle with glaze:

Orange Glaze:
2 cups powdered sugar
2 Tbl. fresh orange juice
Zest of 1/2 large orange
1-2 Tbl. milk to thin

Allow glaze to set before slicing loaves.

Breadsticks like Olive Garden

You're welcome to sprinkle Garlic Powder on these when they're done...but who would want to ruin a nice breadstick by doing that?!

1 cup plus 2 Tbls. warm water
1-1/2 tsp. yeast
2 Tbl. sugar
3 Tbl. butter, melted
1-1/2 tsp. salt
16 oz. bread flour

For topping when done:
Melted butter
Coarse, Kosher salt
Parmesan cheese

In the bowl of a stand mixer, combine the water, yeast, sugar, butter, and salt. Start adding in the bread flour on low speed. Increase the speed and use the dough hook to incorporate all the flour, a bit at a time. Allow machine to knead dough for a few minutes.

Remove dough to a greased bowl. Cover and let rise for a while.

Divide dough into 2-oz. balls. Roll balls into 10" long breadsticks...should make 12-13 breadsticks. Put breadsticks on parchment lined baking sheets (or could use silicone mats).  Allow to rise a while. 

Pre-heat oven to 400 degrees. Bake until golden brown. Brust with melted butter and sprinkle generously with coarse, Kosher salt and parmesan cheese.

Marshmallow Creme

This marshmallow creme is used easily in a variety of recipes! 

Use for a filling in cupcakes, in fudge, honey butter, fruit dip, or brownies!

3 large egg whites (about 90 grams)
1-3/4 cup light corn syrup
1/2 tsp. salt
2-1/2 cups powdered sugar
2 tsp. vanilla (clear or regular)

Combine egg whites and corn syrup and beat on high for about 8 minutes until thick with whisk attachment. Switch to beater attachment and add salt, powdered sugar and vanilla.  Beat on low until combined. Don't over-beat.  Can be frozen for use later!

Chicken Tikka Masala

This is similar to the Chicken Coconut Korma recipe, but it is more tomato-based with more
spices.  Yummy served with basmati rice and naan bread!

8-10 chicken tenders, diced in bite-size chunks (can be partially frozen)

In large saute pan, combine the following:
1 can chicken broth
3/4 can tomato paste
1 Tbl. fresh or candied ginger
3 Tbl. garam masala
1 tsp. termeric
1 tsp. coriander
1/8 tsp. cayenne
1/2 tsp. cardamom

Simmer a bit until thickening.  Then whisk in:
1 can coconut milk
2 Tbl. honey
Diced cilantro

Simmer, uncovered until liquid is reduced a lot.  
Then add chicken pieces and continue to simmer until chicken is barely done. Don't overcook chicken...it will continue to cook in hot sauce. 

Nanaimo Bars

This is a no-bake three-layer dessert square!

Bottom Layer:
1/2 cup butter
1/4 cup sugar
5 Tbl. cocoa powder
1 egg, beaten
1-3/4 cups graham cracker crumbs (could also be combined with pretzels or O's cereal)
1 cup coconut
1/2 cup finely-chopped almonds

Line a small rectangular pan with parchment. In the top of a double boiler over medium-high heat, combine the cube of butter with the sugar and cocoa powder. Stir until melted and smooth. Temper the beaten egg (in a separate small bowl)  by adding a bit of the chocolate mixture and whisking briskly. Add the egg mixture back into the chocolate in the double boiler.  Whisk over medium-low heat for 2-3 minutes. Meanwhile, in a separate bowl, combine the graham cracker crumbs (or any other combination of crumbs) with the coconut and chopped almonds.  Pour the smooth chocolate mixture over the crumb mixture and fold together until mixed. Press this mixture into the lined pan.

Middle Layer:
1/2 cup butter, softened slightly
3 Tbl. heavy cream
2 Tbl. instant pudding mix (vanilla or similar)
2 cups powdered sugar

With a mixer, beat butter until smooth. Add heavy cream and pudding mix and beat until smooth. Add powdered sugar and beat a lot until light and fluffy. Smooth this mixture over the bottom layer in the pan and chill until firm.

Top Layer:
Heat 1/3 cup cream in the microwave until it begins to bubble around the edges. Add 1/2 cup semi-sweet chocolate chips and allow to sit for a minute, so chips begin to melt. Fold and smooth together with a rubber spatula until the mixture is glossy and smooth. Spread over the top of the chilled layers. Return to refrigerator and chill until set.  Lift parchment out of pan and onto cutting board. Cut into small squares with a large butcher knife or bench scraper.

Chicken Coconut Korma

This is one of our favorite dishes to order at an Indian restaurant!  Why not make it myself?!

In a plastic bag, combine the following:
1/2 tsp. salt
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp. termeric
1/8 tsp. cayenne

Then add about 6-9 diced chicken tenders (semi-frozen is fine) and mix around so they all get covered in spice mix. Let sit for about an hour.

In large, flat saute-pan, combine the following and let simmer to reduce liquid:
1 can petite diced tomatoes
1 can coconut milk
1 tsp. salt
1 tsp. garam masala
1/4 tsp. cayenne
1/4 tsp. turmeric
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground ginger

1/4 cup whole plain yogurt (ADD RIGHT BEFORE SERVING)

After simmering for a while to reduce liquid, add diced chicken pieces and continue to simmer until chicken is barely done (it will continue to cook in the hot sauce once it is removed from the heat...and you don't want to over-cook the chicken or it will be dry).  

At the end, fold in 1/4 cup whole plain yogurt.  Add more garam masala if needed for taste.

Serve with rice...Basmati rice for the complete Indian meal!  Can top with golden raisins, if desired.

Almond Joy Earthquake Cake

1 cup sweetened flake coconut, divided
1/2 cup slivered almonds (adjust to desired amount)
1 box Chocolate Fudge Cake Mix
3/4 cup sour cream
1/4 cup milk
3 eggs
1/3 cup oil or melted butter
8 oz. cream cheese, softened
1 cube butter, softened
1/2 tsp. pure almond extract
2 cups powdered sugar
1-1/4 cups milk chocolate chips

Preheat oven to 350 degrees. Spray 9x13" baking dish with non-stick spray.

Sprinkle 1/2 cup coconut into the bottom of the baking dish.

With mixer, combine cake mix, sour cream, milk, eggs, and melted butter (or oil). Pour the batter over the top of the coconut in the dish. Sprinkle slivered almonds over the top. Don't stir.

Mix together cream cheese, butter, and almond extract, beating well. Add powdered sugar and beat well. Mix in 1/2 cup coconut.

Drop the creamed mixture by scant tablespoons over the top of the cake batter. Use a knife to gently swirl through the batter. Don't mix in fully.

Sprinkle the top of the cake batter with the chocolate chips.

Bake for 45-50 min until the cake-portion looks almost done. (Other parts will still look gooey.)  Cool to room-temperature before serving.  Great the next day too! 

Blueberry Muffins

1/2 cup (1 cube) butter...room-temp.
1-1/4 cups sugar
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup milk
1/4 cup sour cream
1-1/2 cups fresh blueberries
Sanding sugar for tops of muffins (or regular sugar is fine too)

With mixer, combine butter and sugar until light. Add eggs and vanilla and beat well. In separate bowl, whisk together flour, salt, and baking powder. In another bowl, whisk together milk and sour cream. With mixer on low (or even just fold in by hand), alternately add dry ingredients and milk mixture...do not overmix.

With potato masher or back of a spoon, crush 1/2 cup of the fresh berries a bit.  Carefully fold crushed and whole berries into muffin mixture. Spray muffin pan(s) and spoon mixture into 12-14 muffin cups. Sprinkle tops with sanding sugar (or regular sugar).  Bake at 375 degrees until golden.  To store leftovers, don't seal in a container...just cover with a towel so the tops stay crispy.

Coconut Cream Pie

Make a single pie crust, cutting the edges off with some overhang, folding under, and fluting
the edges.  To blind bake it, prick the bottom and sides with a fork several times.  Scrumple some parchment and line the crust with it. Use pie weights or dry beans to weigh it down.  Blind bake on the bottom rack of a 400-degree oven for about 15 minutes. Remove beans and parchment. Bake for another 10-15 minutes, or until golden.  Allow to cool before filling with coconut cream filling.

Coconut Cream Filling:
1 cup whole milk
1 cup unsweetened coconut milk (stir contents of can before measuring)
2 cups shredded sweetened coconut
1 tsp. vanilla
2 large eggs
1/2 cup plus 2 Tbl. sugar
3 Tbl. flour
4 Tbl. real butter

In saucepan, combine milk, coconut milk and shredded coconut over medium-high heat, whisking until the mixture almost comes to a boil.

In a bowl, whisk together the eggs, sugar, and flour. Temper the egg mixture with the hot milk mixture by adding a bit of the hot mixture to the eggs and whisking briskly.  Then add the warmed egg mixture to the hot milk and whisk vigorously over medium heat until it begins to bubble and thicken, a few minutes.  Remove from the heat.  Add the butter and vanilla and stir until smooth. Transfer mixture to a bowl and cover directly on surface with plastic wrap.  Refrigerate until completely cooled before putting into baked crust.

Top pie with sweetened whipped cream...pipe it on pretty!  Then sprinkle with some toasted coconut flakes.

Fresh Peach Pie Topping and Glaze

Those yummy summer peaches are perfect for this fresh take on peach pie!  

Make a quick and easy cream cheese pie and top it with this yummy glaze for a delicious chilled summertime dessert!  Can also be used to top pancakes or waffles for a fruity breakfast!

Blanch several ripe peaches in boiling water for 1 minute and then put in ice water.  Peel and slice into a bowl containing 1/2 cup water and 1 Tbl. "fruit fresh" to prevent browning.

1 cup peach puree (blended peaches)
1 cup sugar
3/4 cup water
3 Tbl. cornstarch
1/8 tsp. salt
1 Tbl. lemon juice
1 Tbl. butter
4 cups sliced, treated peaches

In a medium saucepan, whisk together the pureed peaches and water.  Cook over medium heat and allow to simmer for a few minutes. Add the sugar, cornstarch and salt.  Continue to cook and whisk until thick and bubbly. Remove from heat and add the lemon juice and butter. Stir.  Allow to cool in fridge. After cooled, fold in 4 cups sliced peaches.  Top pie and chill for a few hours until ready to serve.

White Bean & Ham Soup (Fast Version)

If your holiday ham was boneless or you just don't have all day to simmer hard white beans, use this recipe to make the same yummy soup...only quicker!

2 cans chicken broth
3 small-med. potatoes, peeled & diced
2 stalks celery, diced finely
3/4 cup diced carrots
1/2 can petite diced tomatoes (1 cup)
1/2 tsp. dried parsley
1 tsp. salt
1/4 tsp. pepper 
1 can great northern white beans, drained & rinsed
2 cups diced ham (or more)

In large saucepan, bring broth to boil. Add potatoes, celery, and carrots and simmer until veggies are tender. Add canned tomatoes, spices, beans, and ham.  Simmer some more until much of liquid is down.  Allow to sit for a while before serving.

Glazed Donuts

This recipe makes 12-18 doughnuts...similar to Krispy Kreme!

1 Tbl. yeast
2 Tbl. warm water
3/4 cup warm milk
1/4 cup sugar
1/2 tsp. salt
1 egg
1/4 cup shortening
2-1/2 cups flour
oil for frying

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and half the flour.  Mix with mixer.  Stir in remaining flour with wooden spoon.  Knead on floured counter.  Put in greased bowl. Cover and let rise until double...at least an hour.

Punch down and turn out dough on floured countertop and roll out 1/2" thick.  Cut with doughnut cutter.  Separate cut doughnuts and doughnut holes on lightly floured surface, so they don't stick together or stick to the countertop while they rise.  Cover with light towel and let rise.

Heat oil to 350-375 degrees...use a thermometer.  Carefully place risen donuts and holes in oil, a few at a time.  Turn when golden.  Watch temperature carefully and adjust as needed.

When golden, remove from oil and place on a cooling sheet (over a cookie sheet).  While still warm, dip both sides in glaze.

Glaze Recipe:
1/3 cup butter, melted
2 cups powdered sugar
1-1/2 tsp. vanilla
4-6 Tbl. hot water, as needed to thin

Fluffy Roadhouse Rolls

If you like the rolls at Texas Roadhouse, give these a try!

2 Tbl. warm water
1-1/2 Tbl. yeast
1 cup milk
6 Tbl. butter
5 Tbl. sugar
1 tsp. salt
1 egg
16.4 oz bread flour (or could use regular flour...what amount?)

Dissolve yeast in warm water with a pinch of sugar. 
Combine milk, butter, sugar, and salt and melt in microwave...not too hot.
In a stand mixer, combine yeast mixture with milk mixture and an egg.
Mix in flour until there is a soft dough...err on the side of less flour, rather than more.  Knead for a few minutes on a floured counter.

Place dough in a greased bowl. Cover and let rise for a long time until it's doubled.
Punch down and roll into a thick rectangle... no larger than 9" square. Cut into 16 squares with a pizza cutter.
Place on a greased pan 1" apart. Let rise until fluffy (but not over-risen) and bake at 350 degrees until golden.
Brush with butter after removing from oven.

Cilantro-Lime Vinaigrette

If you don't care for the Tomatillo Ranch on a Sweet Pork Salad, this vinaigrette is the perfect dressing!
Combine in a blender and refrigerate until serving time:
1 tomatillo, peeled & cored
1-1/2 Tbls. lime juice
1/4 cup cilantro
1/4 cup avocado oil
2 Tbl. white vinegar
Salt & Pepper
1 tsp. sugar

Chewy Chip S'mores Cookies

2-3/4 cups flour
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. baking soda
3/4 cup (1-1/2 cubes) real butter
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup semi-sweet chocolate chips
1 packed cup mini marshmallows
32-36 graham cracker squares
1 package/roll of Rolos, halved

Cream butter, brown sugar and sugar in stand mixer about 3 min until fluffy.  Add eggs and vanilla and mix until smooth.  Add dry ingredients.  Fold in the chocolate chips and marshmallows.  

Using a medium scoop (about 1-1/2 Tbl.), scoop dough into balls and place them close together on parchment to freeze at least one hour or overnight.

Preheat oven to 390-400 degrees.  Put 12 squares of graham crackers out on parchment-lined cookie sheet. Place a frozen ball of dough on each square.  Bake until cookies are golden.  Remove from oven and immediately press a half-Rolo into the crispy top of each cookie. 

Thai Peanut Sauce

Blend in Blender:
1/2 cup brown sugar
1/2 cup hot water
2 Tbl. vegetable oil
1/8 tsp. cayenne pepper
1/2 cup peanut butter
1/4 cup chili sauce (find this on the ketchup aisle)
2 Tbl. vinegar
2 tsp. ground ginger

Thai Pineapple Fried Rice (Khao Pad Sapparod)

Bring to boil:
3/4 cup coconut milk
1 cup water
1/4 tsp. salt

Once boiling, turn heat to low and add:
1 cup jasmine rice
Cover and simmer for 20 min.

Meanwhile, in a large fry pan in a bit of Sesame oil, saute:
Pineapple tidbits
1 mango, diced
Carrot 
Zucchini
Cashews
Cilantro
Cabbage, sliced thinly
Scrambled egg
Fresh mushrooms
Broccoli
Edible pea pods

Golden Raisins
Thai Fish Sauce, small amount

Use any amounts of any of the above ingredients that you prefer.
When all vegetables are done as desired, fold coconut rice into veggies.

Serve with Peanut Sauce.

Hashbrown Breakfast Casserole

16 oz. frozen hash browns, cubed or shredded

Oil for browning
1 tsp. dried parsley
1-1/2 cups cooked breakfast meat: diced ham or 1 lb. sausage
8 eggs
1/2 tsp. salt
1/2 tsp. dried mustard
1 cup cottage cheese
3/4 lb. grated cheese (about 3 cups), any variety

Brown hash browns in a bit of oil on stovetop.  Cook meat if it's not already cooked.  Prepare 9x13 pan with non-stick spray. Spread cooked hashbrowns in bottom of pan. Sprinkle meat over hashbrowns. With mixer, combine eggs, cottage cheese, dried mustard and salt. Pour mixture over meat and hashbrowns.  Sprinkle with grated cheese.  Cover with foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 5 min uncovered.  Remove from oven when eggs are set.  Allow to sit for 10 minutes before serving.  May be served with salsa, sour cream, etc.

Chocolate Zucchini Brownies

...A good mix between Zucchini Bread and a yummy brownie!  If using frozen, grated zucchini, drain and squeeze out liquid before using.

Cream together well:
1 cube real butter
1/2 cup vegetable oil
1-3/4  cups sugar

Add and mix:
2 eggs
2 cups zucchini, peeled and finely grated 
1 tsp. vanilla
3 Tbl. cocoa powder
1/3 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. salt

Add and mix only until combined:
2-1/2 cups flour
1 tsp. soda
1/2 cup buttermilk (or 1/4 cup sour cream mixed with 1/4 cup milk)

Stir in:
1-1/4 cups chocolate chips

Prepare a 9x13 pan with non-stick spray.  Bake at 325 degrees for 35-45 min. until center is not jiggly. Don't overbake.  Allow to cool if you choose to frost it with chocolate frosting.  Can also be eaten warm without frosting!

Pineapple Mango Salsa

1/2 of a fresh pineapple, finely diced
2 mangos, finely diced
1/4 cup (or less) chopped cilantro
2 tsp. cider vinegar
1 Tbl. sugar
1/3 tsp. salt
1 Tbl. fresh lime juice
1 Tbl. finely diced red onion
1/4 cup finely diced sweet red pepper
1/2 of a jalapeno (seeded and cored), finely diced

Saute onion, red pepper, and jalapeno in a bit of avocado oil on stove until fully cooked...even charred a bit for flavor!  Stir all ingredients together. Chill before serving with chips or other Mexican food. 

Chocolate Sheetcake

This sheet cake is different than Texas sheetcake.  This can be made ahead and frozen or wrapped.  Frost fresh when ready to serve!

1 box chocolate fudge cake mix (15-18 oz.)
1 cup flour
1 cup sugar
3/4 tsp. salt
2 Tbl. cocoa powder
1-1/3 cups water
2 Tbl. oil
1 tsp. vanilla
1 cup sour cream
4 eggs

In large bowl, whisk together cake mix, flour, sugar, and salt.  Add rest of ingredients and mix for at least 2 min. with hand mixer.  Prepare sheet pan with grease and flour.  Pour batter into pan and bake at 350 degrees for about 25 minutes.

Cool completely before adding ganache or frosting. 

Ganache:
2/3 cup heavy cream
1 Tbl. butter
6 oz. (1 cup) semi-sweet chocolate chips
1 Tbl. corn syrup
Bring cream to boil over med-low, stirring. Pour over chips, corn syrup, and butter in a small bowl.  Let it sit for 5 min and whisk until chocolate is melted.  Cool a bit and spread over cooled cake.  Freeze cake with ganache for a little bit, so ganache won't smear when adding chocolate frosting.

Top with:
Chocolate Frosting and use sprinkles or shaved chocolate, as desired. 

White Raspberry Sheetcake

1 box white cake mix (16-18 oz.)
1 cup flour
1 cup sugar
3/4 tsp. baking soda
3/4 tsp. salt
1-1/3 cups water
3 Tbl. vegetable oil
1 tsp. vanilla
1 cup sour cream
4 large egg whites
1/2 tsp. almond extract

In large bowl, whisk together cake mix, flour, sugar, and salt.  Add rest of ingredients and mix for at least 2 min. with hand mixer.  Prepare sheet pan with grease and flour.  Pour batter into pan and bake at 350 degrees for about 25 minutes (or until slightly golden).  

Cool cake completely.

Spread 1 cup best raspberry jam over sheet cake and freeze for a while so jam will set. (If you don't freeze it, the jam will smear when you frost it.)

Meanwhile, make frosting:
6 oz. cream cheese
6 Tbl. Blue Bonnet margarine
3/4 tsp. vanilla
Beat this until light and smooth.
Add 3 cups powdered sugar and beat until smooth.

In a separate bowl, beat 1 cup heavy cream until peaks form.
Slowly add dollops of cream cheese mixture to whipped cream one-at-a-time and beat slowly to incorporate it all.  

Spread frosting over frozen jam layer.  Refrigerate cake until ready to serve.

Blackberry Frozen Custard

4 cups blackberries
1-1/4 cups sugar
Juice of 1/2 lemon
1-1/2 cups half-and-half
5 egg yolks
1-1/2 cups heavy cream

In a medium saucepan, combine blackberries with 1/4 cup sugar and lemon juice. Cook over low heat until blackberries are broken down and all is juicy...about 20 minutes.  Pour the mixture through a mesh strainer, forcing as much liquid through as you can.  Set it aside to cool.  Discard the blackberry pulp and seeds.

Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat.  In a separate bowl, whisk egg yolks.  Temper the eggs by adding a bit of warm cream, whisking constantly.  Pour the tempered yolks into the saucepan, stirring.  Cook over medium-low heat until thick, stirring constantly until it has thickened.  Don't over-heat or it will curdle.

Pour heavy cream into the bowl with the berry juice, then add custard and stir to combine.  Refrigerate this mixture.  Freeze in an ice cream maker.

Banana Pudding

This can be constructed in individual serving dishes or in a large bowl to serve a crowd.  Perfect for a picnic!

1 can sweetened-condensed milk
1-1/2 cups cold water
1 small box (3.4 oz.) cheesecake flavored pudding mix
2-1/2 cups heavy cream
11-oz. box Nabisco Nilla Wafers
5-6 medium bananas

In a medium mixing bowl, with mixer, combine sweetened condensed milk with cold water and pudding mix.  Blend for a couple of minutes.  Cover and refrigerate several hours or overnight until it is firm throughout.

When it is firm, beat heavy cream with mixer until stiff peaks form.  With spatula, gently fold pudding mixture into whipped cream, just until combined. 

For careful construction, put pudding mixture into a large piping bag so it can be spread carefully over layers.

Break Nilla wafers into halves or fourths.  Layer broken wafers with sliced bananas on top of them.  Squirt or spread a layer of pudding over cookies and bananas.  Carefully tap container on counter, allowing pudding to settle into cookies and bananas.  Repeat layers a couple of more times, as desired.  Chill for several hours or overnight...this allows cookies to get a little soft.  

Right before serving, slice some more fresh bananas on top and garnish with more wafers.