Busy Day Dessert

5 years ago From The Kitchen

This is a little shortcut that is perfect for those days when you’d like to serve a dessert, but really don’t have the time to be mixing from scratch.  It’s quick and with a few supplies from the pantry, you can make something ordinary into something exceptional!

I took a “Mug Cake” package.  Greased the inside of a taller shaped mug (to get more height) and baked according to the directions on the package.  When slightly cooled, I turned it out to cool.  Then I gently sliced the cake in half.  Frosted the half with the frosting much like a layer cake except a little more generous.  Placed the top half on and spread some more frosting on the top.  Sprinkled on some chocolate chips and a light dusting of confectioners sugar.

These make great little cakes for individual desserts.  Try piping on the frosting for a more decorative look.  Colored sprinkles or chocolate jimmies, etc.  The possibilities are endless.

Cornish Game Hens with Fresh Herbs

5 years ago From The Kitchen

This recipe is designed for two game hens.  I like to figure one per person if I am entertaining since they make such a lovely presentation.  However, when cooking for my family we usually split them.

Two Cornish games hens, rinsed and patted dry

2 lemons

6 – 8 cloves of garlic

several springs of fresh rosemary, thyme and sage

6 tbsp. unsalted butter, slightly softened

salt and pepper

Heat the oven to 400F.  Season the inside of the game hens with the salt and pepper.  Cut the ends off the lemons and cut into large pieces.  Stuff each hen with 2 cloves of garlic and equal amounts of the lemon chunks and fresh herbs.  Be generous with the herbs.

Loosen the skin slightly on the breast side and stuff 3 tbsp. of the butter under the skin on each hen.  Cross the drumsticks over each other and tie with kitchen twine.  Fold the wings as shown, by folding the shorter wing tip back and under.

Place the hens in a roasting pan.  Scatter the remaining garlic cloves and any remaining herbs and lemon around the hens. Season with salt.  Place in hot oven and roast for 20 minutes.  Turn oven down to 325F and continue to roast another 20 minutes.  Carefully turn the hens over and roast another 20 minutes. Turn back to breast side up and spoon pan juices over.  Continue to roast until golden in color and drumetts wiggle freely – or thermometer test reads 165.  Remove to a platter and spoon some of the remaining juices over.

Cream of Roasted Cauliflower Soup

6 years ago From The Kitchen

1 medium size head of cauliflower, trimmed of greens

2 tbsp. extra virgin olive oil

1/4 tsp. ground nutmeg

salt and pepper

2 cups chicken stock

1 cup 1% milk (more depending on the amount of cauliflower – see note)

2/3 cup grated white cheddar cheese

freshly grated nutmeg, salt and pepper to taste

roasted pumpkin seeds (optional garnish, recipe on blog)

maggi seasoning (optional garnish, see link below to purchase)

Cut the cauliflower into large chunks and place in a roasting pan, drizzle with olive oil.  Sprinkle over salt and pepper and place in a 350F oven.  Roast for approx. 1 hour, (tossing the cauliflower occasionally to cook evenly) or until fork tender.  Remove from oven.

In a blender or food processor, in small batches, puree the roasted cauliflower, adding the chicken stock as necessary just to blend smoothly.  Pour into a large saucepan.  Continue until all the cauliflower is processed.  Add remaining stock and milk*.  Add the grated cheese and heat over low heat until cheese melts.  Season with the nutmeg and salt and pepper as needed.  Serve.

*Note – the amount of liquid to add can vary depending on how large or small the head of cauliflower is.  You are trying to achieve a somewhat thick, bisque-like consistency.  Use your judgment when adding the remaining milk.

Tip – Maggi seasoning is a Dutch product that is used to add a little more ‘robust’ flavor to soups and stocks.  It is like a very condensed/reduced liquid broth seasoning. I highly recommend it for use in any soups or gravies. It is what you see in the photo above.

My Favorite Sugar Cookie Recipe!

6 years ago From The Kitchen

I’ve been making these cookies for years.  The dough is just perfect, not too sweet and great for cut-outs!

3/4 cup shortening (part butter or margarine)

1 cup sugar

2 eggs

1 tsp. vanilla extract

2 1/2 cups all purpose flour

1 tsp. baking powder

1 tsp. salt

Mix shortening, sugar, eggs and vanilla thoroughly.  In a separate bowl, combine the flour, baking powder and salt.  Gradually add the flour to the shortening mixture.  Combine into a ball, wrap in plastic wrap and chill at least one hour.  Heat oven to 400F.  Roll out dough approx. 1/8″ thick on a lightly floured surface.  Cut with cookie cutters.  Place on ungreased cookie sheets and bake 6 – 8 minutes or until a delicate golden color.  Let stand for a minute.  Remove and place on wire racks to cool completely.  Makes about 4 dozen depending on the size of your cookie cutters.

TIP – I highly recommend the silpat mats in the links below.  They help cookies to bake more evenly and they will virtually slide off when baked!

Breakfast Strata

6 years ago From The Kitchen

We are a skiing family. All of us are out on the mountain early every saturday and sunday the entire winter. Sometimes it can be a challenge to get everyone fed and out by 8:00am, because I go out as well.  All that activity requires some serious morning fuel before we head out into the cold.  I like to have many breakfast staples on hand to fix a warm and healthy meal to my skiers.  Pancakes and oatmeal (recipe on blog) are always good choices, as are warm muffins straight out of the oven.  Here is a recipe that I’m sure you’ve heard of and everyone has a version, some call it an egg-bake, some a strata.  I like to serve this because it can be assembled the night before and just slid into a pre-heated oven in the morning.  Very stick-to-ribs!

About 8 slices of day old bread

1 8 oz pkgs grated cheddar cheese

5 eggs

2 1/2 cups milk

1/4 cup chopped onion

4 cooked breakfast sausages – cut up*

salt and pepper to taste

Cut the bread into large cubes. Set aside. In a large bowl combine the eggs and milk and beat well, add all the remaining ingredients.  Stir in the bread.  Pour into a greased 9-inch square baking pan.  Cover and let stand several hours in refrigerator or overnight.  Bake at 325F for 1 hour or until a knife inserted comes out clean.

Apple-Cream Cheese Bundt Cake with Brown Sugar Glaze

6 years ago From The Kitchen

I found this recipe in Southern Living Magazine.  I had to share it here, a true fall favorite!

Swirl:

1 8-ounce pkg cream cheese, softened

1/2 cup confectioners’ sugar

2 tbsp. flour

1 large egg

1 tsp. vanilla extract

Cake:

1 1/2 cups unsalted butter, softened

1 3/4 cups sugar

1 tbsp. vanilla extract

3 large eggs

1/4 cup whole milk

3 cups all-purpose flour

1 tbsp. apple pie spice

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

2 cups diced peeled apples (about 2 apples)

1/2 cup chopped pecans

Glaze:

1/2 cup firmly packed light brown sugar

3 tbsp. water

2 tbsp. unsalted butter

1 tbsp. dark corn syrup

1 3/4 cups confectioners’ sugar

Garnish of chopped pecans if desired

Preheat oven to 325F. Spray a bundt pan with baking spray and lightly flour.

For swirl – in a medium bowl, beat cream cheese with a mixer at medium speed until creamy.  Add confectioners’ sugar, flour, egg and vanilla and beat until smooth.  Scrape sides of bowl and beat another minute.  Cover and refrigerate.

For cake – In a large bowl, beat butter, sugar and vanilla with mixer on medium speed until fluffy, 3-4 minutes.  Add eggs, one at a time, beating well after each addition.  Add milk, beating just until combined.  In a medium bowl, mix together flour, apple pie spice, salt, baking powder and baking soda.  With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.  Fold in apples and pecans. Batter will be thick.  Spoon half of batter into prepared pan, spoon swirl mixture on top of better, avoiding edges of pan.  Top with remaining batter. Using a knife, pull blade back and forth through batter to swirl layers together, smooth top of batter.  Bake until a wooden pick inserted near center comes out clean about 1 hour and 20 minutes.  Let cool in pan, remove and let cool completely on a wire rack.

For glaze – In a small saucepan, bring brown sugar, water, butter and corn syrup to boil over medium-high heat. Reduce heat to medium-low and cook for 1 minute.  Remove from heat.  Add confectioners sugar and whisk for a minute. Let cool for a few minutes before drizzling over cake .  Garnish with pecans.

 

Butternut Ginger Bisque

6 years ago From The Kitchen

 

1 medium size butternut squash, cut in half, and seeds cleaned out.  Peel on.

1/4 cup unsalted butter

2 medium onions, roughly chopped

3 medium carrots, peeled and chopped

1 approx. 2″ piece of fresh ginger, grated to about 1 tbsp.

2 32 oz. size containers prepared chicken stock

Place the butternut squash flesh side down on a baking sheet. Roast in a 350F oven until fork tender (about 1 hour or so depending on size of squash).  In a medium sized pot, melt the butter and add the onions and carrots.  Saute until slightly tender, add the ginger and mix together. Add one of the containers of stock to the vegetables.  Cook over medium/low heat until very tender.  Meanwhile scoop the roasted flesh from the squash.  Add to the carrot and onion soup.  Remove from heat.  Using a blender and small batches, puree the soup and place in another pot.  If the soup becomes too thick, use the other container of stock, approx. a cup at a time to thin the soup to desired consistency. Return to medium heat to heat through, careful not to boil. Season with salt and pepper and heat through.

*Note – if a creamier consistency is desired, you can add a small amount of evaporated milk. 

 

 

Braised Pork Short Ribs

6 years ago From The Kitchen

1-2 lbs. pork short ribs

1 cup of flour (for dredging)

salt and pepper

3 tbsp. olive oil

2 cloves garlic, finely minced

1 tsp. fresh thyme

1 tbsp. fresh rosemary

2 cups sliced mini Portobello mushrooms

1/2 medium green pepper, chopped

1/2 large sweet onion chopped

1 14 oz. can diced tomatoes

Place flour in a large bowl, sprinkle in about 1/2 tsp. salt and generous grinds of fresh ground black pepper. In a large cast iron pot or dutch oven, heat the olive oil over medium high heat.  Dredge the ribs through the flour to coat.  Place, a few at a time in the dutch oven and sear on both sides.  You can add a little more oil if needed.  Turn the heat down to medium and add all the vegetables except the tomatoes.  Stir in with the meat to brown and cook slightly, about 10 minutes. Cover and stir occasionally.  Add the tomatoes.  Cover and turn heat to low or medium/low and allow to simmer for approx. 1 hour.  Remove the ribs and place on platter.  Stir the vegetables, serve over the meat.  Enjoy!

Dutch Apple Pie

6 years ago From The Kitchen

Yes, that is an aluminum pie tin you see.  This recipe uses a frozen pre-made crust.  Of course, you can always make your own from scratch if you prefer, but this recipe is all about ease without a bit of compensating on flavor!

1 frozen pie crust (keep chilled)

5-6 tart apples, we used Cortland’s here

1/3 cup sugar

1 tsp. cinnamon

1/4 tsp. ground nutmeg

2 tbsp. flour

For topping:

1 jiffy brand pie crust mix

1/2 tsp. cinnamon

1/4 cup packed brown sugar

3-4 tbsp. very cold water

Preheat oven to 375F. Peel and core the apples and slice approx. 1/4″ thick. (Look for the apple peeler in links below – I swear by this little gadget!) Place in a large bowl and toss with the sugar, cinnamon, nutmeg and the flour.  Mix thoroughly.  Arrange the apples in the slightly thawed pie shell, being sure to heap slightly in the center.  You may have some extras, just put aside.  For the topping, mix the pie crust mix, cinnamon and brown sugar thoroughly.  Add the water a tablespoon at a time tossing lightly with a fork until the dough starts to form large and medium sized clumps.  There will still be some ‘loose’ dough as well.  Place the pie on a baking sheet, heap the crumble topping on the pie to coat.  Bake for approx. 45 minutes or until topping is golden.

Asian Slaw

6 years ago From The Kitchen ,

3 cups finely shaved and chopped green cabbage

1 cup finely shaved and chopped red cabbage*

1/4 cup rice wine vinegar

2 tbsp. sesame oil

1/4 tsp. cumin

2 tsp. black sesame seeds

Mix all ingredients together and chill for about 45 minutes.  Serve.

TIP:  If a creamier consistency is desired, add 2 – 3 tbsp. plain greek yogurt

*if your not a fan of red cabbage, you can delete and just add another cup of the green cabbage.