350 degree oven
13x9” GREASED baking pan (can spray with PAM)
2 sticks (1 cup) butter
1 ¾ cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon baking powder
12 oz bag Nestle chocolate chips (2 cups)-DIVIDED
½-1 cup chopped nuts, optional
In a medium saucepan on low heat, melt butter and brown sugar, stirring until butter is melted. Remove from heat and cool for a few minutes. Add the eggs and mix well. Add flour, baking powder and vanilla and mix well. Add 1 cup of chocolate chips and stir. Add optional nuts. Pour into greased pan. Sprinkle on the remaining 1 cup of chocolate chips. Bake in 350 degree oven for 22-28 minutes, being careful not to overcook or brown too much on the edges; they should be moist.
Tuesday, September 29, 2009
Chocolate Chip Pound Cake
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups sugar
1 cup (2 sticks) butter, softened
3 teaspoons vanilla
4 eggs
¾ cup milk
one 12-oz package semi-sweet chocolate mini-morsels
10x sugar, optional
Preheat oven to 325 degrees. In small bowl, combine flour, baking powder and salt; set aside.
In large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in mini-morsels. Pour into greased and floured 10-inch fluted tube pan.
Bake 70-80 minutes or until skewer inserted in center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely. Sprinkle with 10x sugar if desired.
1 teaspoon baking powder
½ teaspoon salt
2 cups sugar
1 cup (2 sticks) butter, softened
3 teaspoons vanilla
4 eggs
¾ cup milk
one 12-oz package semi-sweet chocolate mini-morsels
10x sugar, optional
Preheat oven to 325 degrees. In small bowl, combine flour, baking powder and salt; set aside.
In large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in mini-morsels. Pour into greased and floured 10-inch fluted tube pan.
Bake 70-80 minutes or until skewer inserted in center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely. Sprinkle with 10x sugar if desired.
Concord Two-Lantern Chili
This chili is a delight for all five senses. Of course it’s delicious, with a delicate, sophisticated flavor. It’s also crunchy and chewy; has a wonderful aroma and color appeal; and your ears will be tickled by the compliments you’ll receive!
What’s In It?
1 pound skirt steak or sirloin tips, cut into thin strips
1 pound chopped beef
5 medium yellow onions, diced coarse
Olive oil for sautéing the onions
1 tablespoon chopped garlic
1 28-ounce can whole tomatoes
1 28-ounce can crushed tomatoes
1 large can red beans
2 cups flavorful dry red wine or dark beer (chef’s preference)
1 glass red wine or your favorite beer (chef’s preference)
1 small can green chilis (for cool chili) or jalapenos (for hotter chili)
Spices, to taste:
Salt – at least 2 teaspoons
Garlic salt for sautéing the chopped beef
Cumin – at least 1 tablespoon
Chili or red pepper powder – at least on teaspoon
1 bay leaf
Fennel seed – at least one teaspoon, but crush the seeds before adding
And the magic ingredient: one 12-ounce package frozen yellow corn
How Do I Cook It?
Start with a big, heavy pot – a Dutch oven is perfect. Add olive oil until the bottom is just covered. Heat the pot just below high heat until the oil just begins to smoke. Add the onions and garlic and sauté until the onions begin to caramelize (brown around the edges).
Add the strips of beef and sauté until brown and cooked through. Remove the beef and onions at this point from the pot and drain thoroughly of all fat.
Sprinkle the bottom of the pan liberally with garlic salt and reheat until the pan just begins to smoke. Add the chopped beef and brown thoroughly, draining all fat as you proceed. When the meat is cooked through, drain carefully and put the previously-prepared beef strips and onions back in the pot over medium heat.
Add the bay leaf, the whole tomatoes and the crushed tomatoes to the pot and stir thoroughly. Open the can of chilis or jalapenos, chop the peppers and add them along with the juice from the can to the pot. When the pot begins to simmer, stir thoroughly and reduce heat to maintain simmering. Drain the beans into a colander and wash very thoroughly, then add the beans to the pot.
Add the two cups of red wine or dark beer. Drink the glass of wine or your favorite beer. The hard part is coming up – seasoning!
Chili before seasoning and chili after seasoning is like the difference between a postcard and being there in person. Your objective is sunset over the ocean! Get to work:
Cumin gives chili its distinctive earthy flavor. Add a lot. Then add some more.
Chili powder or red pepper powder adds more heat than flavor. You need some, but not too much.
Fennel seed is the sweet spice in Italian sausage. People will taste it in your chili and have NO IDEA how you made it taste that good.
Once you’ve added these spices, stir thoroughly and go away for five minutes.
TASTE YOUR CHILI! Isn’t that good?
Adjust your seasoning – play with them until it’s as intense, hot, and earthy as you like.
Let your chili simmer – the longer the better. Just before serving, add the package of frozen corn – it adds color and crunch and besides, in a chili cook-off contest it’s the one where the judges say, “Hmm, I remember that one with the corn in it…”
What’s In It?
1 pound skirt steak or sirloin tips, cut into thin strips
1 pound chopped beef
5 medium yellow onions, diced coarse
Olive oil for sautéing the onions
1 tablespoon chopped garlic
1 28-ounce can whole tomatoes
1 28-ounce can crushed tomatoes
1 large can red beans
2 cups flavorful dry red wine or dark beer (chef’s preference)
1 glass red wine or your favorite beer (chef’s preference)
1 small can green chilis (for cool chili) or jalapenos (for hotter chili)
Spices, to taste:
Salt – at least 2 teaspoons
Garlic salt for sautéing the chopped beef
Cumin – at least 1 tablespoon
Chili or red pepper powder – at least on teaspoon
1 bay leaf
Fennel seed – at least one teaspoon, but crush the seeds before adding
And the magic ingredient: one 12-ounce package frozen yellow corn
How Do I Cook It?
Start with a big, heavy pot – a Dutch oven is perfect. Add olive oil until the bottom is just covered. Heat the pot just below high heat until the oil just begins to smoke. Add the onions and garlic and sauté until the onions begin to caramelize (brown around the edges).
Add the strips of beef and sauté until brown and cooked through. Remove the beef and onions at this point from the pot and drain thoroughly of all fat.
Sprinkle the bottom of the pan liberally with garlic salt and reheat until the pan just begins to smoke. Add the chopped beef and brown thoroughly, draining all fat as you proceed. When the meat is cooked through, drain carefully and put the previously-prepared beef strips and onions back in the pot over medium heat.
Add the bay leaf, the whole tomatoes and the crushed tomatoes to the pot and stir thoroughly. Open the can of chilis or jalapenos, chop the peppers and add them along with the juice from the can to the pot. When the pot begins to simmer, stir thoroughly and reduce heat to maintain simmering. Drain the beans into a colander and wash very thoroughly, then add the beans to the pot.
Add the two cups of red wine or dark beer. Drink the glass of wine or your favorite beer. The hard part is coming up – seasoning!
Chili before seasoning and chili after seasoning is like the difference between a postcard and being there in person. Your objective is sunset over the ocean! Get to work:
Cumin gives chili its distinctive earthy flavor. Add a lot. Then add some more.
Chili powder or red pepper powder adds more heat than flavor. You need some, but not too much.
Fennel seed is the sweet spice in Italian sausage. People will taste it in your chili and have NO IDEA how you made it taste that good.
Once you’ve added these spices, stir thoroughly and go away for five minutes.
TASTE YOUR CHILI! Isn’t that good?
Adjust your seasoning – play with them until it’s as intense, hot, and earthy as you like.
Let your chili simmer – the longer the better. Just before serving, add the package of frozen corn – it adds color and crunch and besides, in a chili cook-off contest it’s the one where the judges say, “Hmm, I remember that one with the corn in it…”
Cheese Filled Torta
Dough may be started one day ahead
Dough:
2 envelopes dry yeast
1 C warm water (105-115)
1/2C (1 stick) butter, melted
3 eggs
1T sugar
1 tsp salt
4C unbleached all-purpose flour
Filling:
2T olive oil
2 small onions, thinly sliced
1/2C minced red bell pepper
1/2Cminced green bell pepper
1/2C freshly grated parmesan cheese
1/2 tsp coursely ground pepper or dried red pepper flakes (optional)
1 pound shredded Fontina or Monteray Jack cheese (about 4C)
1 egg beaten with 1T milk (for glaze)
For dough:
Sprinkle yeast over warm water in large bowl; stir to dissolve. Let sit 5 minutes. Whisk in butter, eggs, sugar and salt. Add flour 1 cup at a time and mix until smooth dough forms. Cover and refrigerate at least 2 hours. (can be done 1 day ahead)
For filling:
Heat oil in heavy large skillet over low heat. Add onions and bell peppers and cook until onions are translucent, stirring occasionally about 15 minutes. Cool completely.
Grease 12" round pizza pan. Divide dough in half. Roll 1 piece out on floured surface to 12" round. Transfer to pan. Press edges to form 1/2" high rim. Sprinkle dough with parmesan cheese, then top with onion mixture. Sprinkle w/pepper if desired. Cover with Fontina or Monteray Jack.
Roll remaining dough out on floured surface to 12" round. Cut into strips 1" wide. Weave strips atop filling in lattice pattern. Fold rim over strips, pinch to seal; flute edges. (Can be prepared 5hours ahead. cover and refrigerate) Let dough rise in warm draft-free area 30 minutes.
Preheat oven to 350. Lightly brush dough with glaze. Bake until golden brown, 40-45 minutes.
Dough:
2 envelopes dry yeast
1 C warm water (105-115)
1/2C (1 stick) butter, melted
3 eggs
1T sugar
1 tsp salt
4C unbleached all-purpose flour
Filling:
2T olive oil
2 small onions, thinly sliced
1/2C minced red bell pepper
1/2Cminced green bell pepper
1/2C freshly grated parmesan cheese
1/2 tsp coursely ground pepper or dried red pepper flakes (optional)
1 pound shredded Fontina or Monteray Jack cheese (about 4C)
1 egg beaten with 1T milk (for glaze)
For dough:
Sprinkle yeast over warm water in large bowl; stir to dissolve. Let sit 5 minutes. Whisk in butter, eggs, sugar and salt. Add flour 1 cup at a time and mix until smooth dough forms. Cover and refrigerate at least 2 hours. (can be done 1 day ahead)
For filling:
Heat oil in heavy large skillet over low heat. Add onions and bell peppers and cook until onions are translucent, stirring occasionally about 15 minutes. Cool completely.
Grease 12" round pizza pan. Divide dough in half. Roll 1 piece out on floured surface to 12" round. Transfer to pan. Press edges to form 1/2" high rim. Sprinkle dough with parmesan cheese, then top with onion mixture. Sprinkle w/pepper if desired. Cover with Fontina or Monteray Jack.
Roll remaining dough out on floured surface to 12" round. Cut into strips 1" wide. Weave strips atop filling in lattice pattern. Fold rim over strips, pinch to seal; flute edges. (Can be prepared 5hours ahead. cover and refrigerate) Let dough rise in warm draft-free area 30 minutes.
Preheat oven to 350. Lightly brush dough with glaze. Bake until golden brown, 40-45 minutes.
Beef & Broccoli
1 lb flank steak, sliced thin
4 Tbs soy sauce
1 Tbs cornstarch
1 Tbs sherry
1 tsp sugar
mix with beef; let stand, stir occasionally
5 Tbs oil
1 small or ½ large Vidalia onion, sliced
½ lb quartered mushrooms
½ bunch broccoli or cauliflower
Set meat aside. Cut broccoli into 2” florets. Put 2T oil in pan and add broccoli. Cook till bright green. Remove and spread on plate. Add 3T oil to pan, add onions and mushrooms. Cook till onions are opaque. Stir in beef and turn till all pieces are done. Add broccoli, mix thoroughly and serve immediately….over rice or noodles
4 Tbs soy sauce
1 Tbs cornstarch
1 Tbs sherry
1 tsp sugar
mix with beef; let stand, stir occasionally
5 Tbs oil
1 small or ½ large Vidalia onion, sliced
½ lb quartered mushrooms
½ bunch broccoli or cauliflower
Set meat aside. Cut broccoli into 2” florets. Put 2T oil in pan and add broccoli. Cook till bright green. Remove and spread on plate. Add 3T oil to pan, add onions and mushrooms. Cook till onions are opaque. Stir in beef and turn till all pieces are done. Add broccoli, mix thoroughly and serve immediately….over rice or noodles
Wednesday, September 9, 2009
Sour Cream Chili Bake (Doritos Casserole)
1 lb ground beef
¼ cup chopped onion
1 can (16 oz) kidney beans, drained
1 can (15 oz) tomato sauce
1 envelope taco seasoning mix
1 cup (4 oz) shredded cheddar cheese
31/2 cups corn chips (like Doritos)
11/2 cups sour cream
Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning mix and ¾ cup of cheese. Sprinkle 21/2 cups corn chips in bottom of 8x8 inch baking dish. Cover with chili. Bake at 350 degrees for 20-25 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer. Makes 6-8 servings. Can easily be doubled, use 9x12” dish.
¼ cup chopped onion
1 can (16 oz) kidney beans, drained
1 can (15 oz) tomato sauce
1 envelope taco seasoning mix
1 cup (4 oz) shredded cheddar cheese
31/2 cups corn chips (like Doritos)
11/2 cups sour cream
Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning mix and ¾ cup of cheese. Sprinkle 21/2 cups corn chips in bottom of 8x8 inch baking dish. Cover with chili. Bake at 350 degrees for 20-25 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer. Makes 6-8 servings. Can easily be doubled, use 9x12” dish.
Monday, September 7, 2009
Becky's Carrot Cake
Cake Ingredients:
2 c. flour
2 c. sugar
1 tsp. cinnamon
3 c. shredded raw carrot
5 eggs
1 ½ c. vegetable oil
2 tsp. baking soda
1 c. chopped nuts (optional)
In a large bowl combine eggs and vegetable oil. Mix thoroughly with an electric mixer. Add flour, sugar, cinnamon, and baking soda. Mix until smooth. Add carrots and nuts. Mix just to combine. Pour batter evenly into three cake pans or a bundt pan. Bake at 350 degrees until a toothpick inserted in the middle comes out clean. (Approx. 1 hour for a bundt cake). Let cake cool completely before frosting.
Frosting Ingredients:
1 8 oz. block of cream cheese (at room temperature)
1 box confectioners sugar (usually 1lb.)
1 stick of butter (softened at room temperature)
1 tsp. vanilla
a little cream or milk to help smooth frosting
coconut (optional)
Using an electric mixer beat cream cheese and butter together until smooth. Add vanilla and mix. Add confectioners sugar a little bit at a time until a smooth frosting is made. Pour in a little milk or cream to create a spreadable consistency. Mix in coconut if you are going to use it.
When cake is cool, frost and enjoy!!
2 c. flour
2 c. sugar
1 tsp. cinnamon
3 c. shredded raw carrot
5 eggs
1 ½ c. vegetable oil
2 tsp. baking soda
1 c. chopped nuts (optional)
In a large bowl combine eggs and vegetable oil. Mix thoroughly with an electric mixer. Add flour, sugar, cinnamon, and baking soda. Mix until smooth. Add carrots and nuts. Mix just to combine. Pour batter evenly into three cake pans or a bundt pan. Bake at 350 degrees until a toothpick inserted in the middle comes out clean. (Approx. 1 hour for a bundt cake). Let cake cool completely before frosting.
Frosting Ingredients:
1 8 oz. block of cream cheese (at room temperature)
1 box confectioners sugar (usually 1lb.)
1 stick of butter (softened at room temperature)
1 tsp. vanilla
a little cream or milk to help smooth frosting
coconut (optional)
Using an electric mixer beat cream cheese and butter together until smooth. Add vanilla and mix. Add confectioners sugar a little bit at a time until a smooth frosting is made. Pour in a little milk or cream to create a spreadable consistency. Mix in coconut if you are going to use it.
When cake is cool, frost and enjoy!!
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