Monday, November 24, 2008
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream
Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Combine flour, cocoa, and salt in small bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.
Whisk egg white(s) with fork or whisk in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, letting excess drip off, then roll in pecans. Place balls 1 inch apart on lightly greased baking sheets. Using teaspoon measure or your finger, make indentation in center of each ball.
Bake until set, 10 to12 minutes, switching and rotating sheets halfway through baking.
Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.
Adapted from Cookscountry.com
1 ¼ c scalded milk
1/3 c shortening (melt with milk)
1/3 c sugar
1 t salt
Pulse in blender, then add:
1 T yeast
Pour all into large bowl, and add:
4 c flour
Knead for about 3-5 minutes.
Cover and let rise in a warm place 35 minutes.
1 c milk
1/3 c sugar
2 T flour
¼ t salt
Beat in with a fork:
3 egg yolks (save the whites!)
Pour hot milk into mixture and stir well.
Heat in microwave 2 minutes, whisking every 30 seconds,
until thick like pudding.
Mix with pastry blender:
½ c butter
½ c flour
¼ c oats
1 ½ t almond extract
¼ c sliced almonds
½ c almonds
¼ c sugar
Let rise 30 minutes. Bake at 350 for 15-20 minutes, making sure the bottom and top are both slightly brown. Let cool 10 minutes before cutting.
Tuesday, November 18, 2008
1 cup butter
1 cup sugar
3/4 - 1 cup sliced almonds, divided
1 package semi-sweet chocolate chips
In heavy saucepan over medium-low heat, melt butter. Add sugar. Stir for 2-3 minutes until sugar is well incorporated, turn up heat to medium. Stirring constantly, bring mixture to a low boil. You may need to turn up the heat slightly depending on your burner size, but don't over-do it. Maintain a constant low-boil for about 5-6 minutes. The sugar granules should begin to dissolve and the mixture will begin to get puffy if you don't stir it for a few seconds and will begin to turn a light golden brown. Be patient! At this point add about 2/3 of the almond slices. Keep stirring until mixture darkens to a light brown and the temperature reaches 302 degrees F (hard crack). If you don't have a thermometer, judge by the color. Just don't let the toffee get too dark. (Every time I have made this, a little bit of the butter separates from the toffee, so I just pour off the excess grease when I take it off the stove. I don't think its anything to worry about.) Take off stove and immediately pour mixture onto a wax-lined cookie sheet and spread out to desired thickness, working quickly. Evenly spread chocolate chips over the top of toffee to melt. Once melted, spread over toffee with rubber spatula. Sprinkle remaining almonds over top. Let cool on counter-top of in fridge until chocolate solidifies. Enjoy.
Friday, November 14, 2008
Adapted from Jeanine Franson, my mother-in-law's, recipe.
Wednesday, November 12, 2008
12 T. butter
1 c. sugar
1 egg, at room temperature
2 c. flour
½ t. baking powder
Good quality jam (I used Smucker's Simply Fruit Jam)
Preheat oven to 350 degrees. Grease cookie sheet with butter. Cream together butter and sugar. Add egg and beat until smooth. Add baking powder and flour to form a thick dough. Roll into small 1 ½ inch balls. Place 1 inch apart on cookie sheet. With your spoon or fingertip, make a shallow dent in the top of each cookie. Fill with a tiny bit of jam. Bake until lightly browned, about 10 minutes. Allow to cool on wire rack.
Thursday, November 6, 2008
As a child, my grandfather would "taste" the sauce all day, dipping bread into it and occasionally sneaking a chunk of Italian sausage out of the pot. Use nothing but the best and freshest ingredients for the sauce to taste right. Use the sauce over any type of noodles (homemade or fresh pasta is best), for a special pan of lasagna, for chicken Parmesan, you get the point.
Authentic Italian Spaghetti Sauce
Antoinette Jannetta Haack
8-10 oz. round steak, pounded to about 1/4 inch thin
2 bunches Italian parsley, chopped, divided
4-6 cloves fresh garlic, minced
salt & pepper to taste
1 lb. hot or mild Italian sausage
2 28 oz. cans crushed tomatoes
1 28 oz. can petite diced tomatoes
handful of torn fresh basil
Place one handful chopped Italian parsley, garlic, salt and pepper in center of piece of steak. You may also use two smaller pieces of steak, each pounded thin and make two rolls if you can't find a piece large enough. Roll up steak tightly and secure with skewers, toothpicks or cloth twine. Sear on all sides in a skillet over med-high heat. Place in bottom of crock pot.
Slice sausage into 3/4 inch pieces and cook in skillet over medium heat until done. Be cautious not to over cook them or get them too dark on the outside. Put crushed and diced tomatoes and basil in pot over the steak. Put sausage in as well. Stir carefully paying attention not to disturb the steak in the bottom.
1 1/2 cups Italian bread crumbs
1/2 c. Parmesan cheese
2 lbs. quality ground beef
salt & pepper to taste
In large mixing bowl, place other bunch of parsley, bread crumbs, eggs, raw ground beef and salt/pepper. Mix (your hands work best) until well combined. Roll into balls about the size of a small walnut, about 1 1/2 inch in diameter. Brown meatballs in skillet over medium heat, making sure they don't get too dark, until they are mostly done. Dab with paper towel or drain in colander. Put these into the sauce too, covered in tomato sauce.
Cook sauce in crock pot on high for 8 hours, uncovered, adding water if needed throughout the day. Let cool to room temperature, cover and place in refrigerator overnight.
Heat sauce back up in crock pot for 6-8 hours, uncovered.
Once warm, add one small can of Contandina tomato paste plus 2-3 cans of water. Stir until well incorporated. The sauce may require additional water throughout the day. It should be a dark, rich color and most of the sausage and steak should be dissolved from cooking so long.
1 1/4 cups all-purpose white flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup softened butter
1/2 cup honey
1/4 cup orange juice concentrate
1/2 tsp. grated orange zest
Combine all the dry ingredients in a bowl.
Cream the butter and honey with a whisk or electric mixer.
Gradually whisk in the egg, orange juice and zest; mix in the dry ingredients little by little.· Spoon into greased or paper-lined muffin tins. Bake in a 350° F oven for 25-30 minutes. Check for doneness with a skewer or the tip of a knife.
Orange Honey Butter
4 T. softened butter
2 T. honey
1/2 T. grated orange zest
Wednesday, November 5, 2008
from The Best Recipe cookbook
For one double-crust 9-inch pie
2 1/2 c. all-purpose flour, plus extra for dusting dough and work surface
1 t. salt
2 T. sugar
12 T. unsalted butter, chilled, cut into 1/4 inch pieces
8 T. all-vegetable shortening, chilled
6-8 T ice water
Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat. Cut butter into flour with 5 1-second pulses. Add shortening and continue cutting until mixture resembles coarse cornmeal and is a pale yellow. Turn mixture into medium bowl. (I use my pastry blender and cut the butter that way by hand.)
Sprinkle 6 T. water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula, adding only enough water necessary for dough to stick together, up to 2 T. more. Divide dough into 2 balls and flatten each into a 4-inch wide disk. Dust disks lightly with four, wrap each in plastic wrap and refrigerate at least 30 minutes, or up to 2 days, before rolling.
In bowl, mix carefully:
4 pints fresh or 48 oz. raspberries, rinsed if fresh
1/4 c. quick tapioca
3/4 c. sugar
2 t. lemon juice
t. vanilla extract
Roll out dough for the bottom layer of your pie, so it extends about 2 inches farther than side of pie plate when placed over dough upside down. Dust work surface with flour occasionally to make sure dough doesn't stick. Once dough is rolled out, gently fold dough circle in half and then in half again to easily transfer to pie plate. Unfold and gently position dough. Trim excess dough around edges of pie plate. Place filling on top of dough in pie plate.
For the top dough, you can do a lattice, like I did, or roll out the second dough-disk and do a traditional double crust pie. For lattice directions go here.
3 T. butter
3 c. chicken broth, divided
2 c. pumpkin (pure, canned, not pie filling)
1 t. salt
1 T. sugar
1/4 t. nutmeg
1/4 t. pepper
1/2 c. half & half
Saute onions in butter until soft. Put 1 c. broth in blender with onions along with all ingredients except half & half. Transfer to small pot on stove top. Add remaining 2 c. broth. Heat thoroughly. Add half & half soon before serving. Heat, serve!
This recipe is one of the easiest I have. It was also given to me by Marta, my SIL. It is SO quick, it is ridiculous. It is a tradition in my home to make it Halloween night every year with homemade bread and hot mulled cider.
1 1/2 t. nutmeg