tag:blogger.com,1999:blog-286700402024-03-14T00:28:06.352-04:00Pam's PantryA Collection of My Recipes...Bon Appetit!Unknownnoreply@blogger.comBlogger175125tag:blogger.com,1999:blog-28670040.post-76290065177380505302015-06-11T14:21:00.000-04:002015-06-12T09:05:32.538-04:00Fajitas<div dir="ltr" style="text-align: left;" trbidi="on">
We love Mexican food. It's fresh, easy, and budget-friendly. For these Fajitas, I like to use flank steak, but skirt or hangar steak (or even a london broil sliced in half horizontally) will be delicious. If you are so inclined, use boneless, skinless chicken. Be sure to slice the meat across the grain for tender Fajitas. The results will be fantastic! The key to making them irresistible is cooking the onions and peppers in a cast iron skillet.* Not only does it make your house smell incredible, the cast iron imparts a flavor no other pan can replicate. After you're done with the onions and peppers, just toss the meat into the same pan. Easy, flavorful, and delicious. Yum!<br />
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Marinade for Fajitas</div>
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2 chipotle peppers in adobo sauce</div>
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2 tsp. lime zest (about 1 lime)</div>
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Juice from one lime</div>
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~1/4 cup chopped red or sweet white onion, like Vidalia</div>
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3 tsp. minced garlic</div>
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1 tsp. ground cumin</div>
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1 tsp. kosher salt</div>
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1/4 cup extra virgin olive oil</div>
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Blend all ingredients together in a food processor or blender until smooth. Place the marinade in a ziplock bag with ~1-2 lbs flank steak (or whatever meat you choose). Marinate in the fridge for a few hours (overnight is great) or, in a pinch, on the counter for about an hour, turning occasionally. </div>
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Before cooking, wipe off excess marinade** and spray the meat with oil. </div>
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Cook the flank steak in a cast iron pan for 3-5 minutes per side, to the doneness preferred. Let it rest for 10 minutes before slicing into thin slices across the grain. Serve with cooked veggies and warmed tortillas.</div>
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* Of course, grilling is perfectly acceptable, too. We eat these year round, so I just make them in a cast iron skillet so I don't freeze during the winter. :)</div>
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** I usually pour some of the leftover marinade onto the onions & peppers and reheat them to temperature while the meat is resting. Don't waste any flavor!!</div>
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Recipe adapted from <a href="http://www.apronstringsblog.com/the-most-flavorful-fajitas-ever-flanks-steak-or-chicken-breast/" target="_blank">Apron Strings</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-17486684537038272662015-05-07T14:30:00.000-04:002015-05-07T14:30:01.549-04:00Peanut Butter Krispies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN3od2VKIDqMqa_QsHD9vMJfri8Qp3I8J7bLXbiXMwKMMo20qf4K8mBZM6a3lGSmI4yp1yI6cHAs-n5wgXd6KwcT9_hnXhuw4ApMUww2gz5v4TKQN3m_3NtSP7zSWxI2nrvJB/s1600/Peanut+Butter+Krispies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN3od2VKIDqMqa_QsHD9vMJfri8Qp3I8J7bLXbiXMwKMMo20qf4K8mBZM6a3lGSmI4yp1yI6cHAs-n5wgXd6KwcT9_hnXhuw4ApMUww2gz5v4TKQN3m_3NtSP7zSWxI2nrvJB/s320/Peanut+Butter+Krispies.jpg" width="320" /></a></div>
My family loves anything with peanut butter. I think it's genetic, but we would happily put peanut butter on just about anything. These Peanut Butter Krispies are adapted from <a href="http://www.foodnetwork.com/recipes/trisha-yearwood/miss-mickeys-peanut-butter-balls-recipe.html" target="_blank">Miss Mickey's Peanut Butter Balls</a>, and they're deliciously crunchy and not too sweet. They make they perfect after-school snack.<br />
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Peanut Butter Krispies<br />
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1/2 cup dark brown sugar (can use Splenda Brown Sugar Blend)<br />
1/2 cup light corn syrup<br />
1 cup crunchy peanut butter<br />
1/2 tsp. vanilla extract<br />
3 cups crisp rice cereal<br />
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In a large pot, heat brown sugar and corn syrup over medium heat. Stir frequently until the sugar is dissolved and the mixture just starts to boil. Turn off the heat and stir in the peanut butter; mix well. Add cereal and stir to combine. Remove from the heat and let cool enough to use your hands (or a small cookie scoop) to shape into balls ~1-inch diameter. [You'll need to compress them so they'll stay together, so if using a cookie scoop, you'll need to really pack it well.] Let cool completely and enjoy. Yields ~30-35 balls<br />
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Note: You may be tempted to add chocolate chips to these, but they will melt and become extremely messy (though tasty) if you do. Instead, add 1-2 Tbsp. cocoa powder to the sugar/corn syrup mixture with the heat off before stirring in the peanut butter. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-74958240657959242912015-05-07T13:33:00.003-04:002015-05-07T13:33:15.480-04:00I'm Back!<div dir="ltr" style="text-align: left;" trbidi="on">
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After an entirely too long sabbatical (and two more children), I'm hopefully back to blogging regularly. I have lots of recipes to share!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-8681112573079302732011-10-16T19:38:00.003-04:002011-10-26T10:24:33.473-04:00Greek CaponataThis is my new favorite veggie dish. It's a bit late in the year, but you might find some fresh veggies at farmer's markets. Easy and delicious, this is a great way to convert non-veggie eaters. I've even added a can of canellini beans to make it a complete meal. You can also pour over pasta instead of serving with toasted bread. It makes quite a bit, but that's okay since it's great warm or at room temperature (i.e., leftovers for lunch the next day!).<br /><br />Greek Caponata<br /><br />1 (14.5-ounce) can diced tomatoes with their juice (fire roasted are wonderful)<br />2 zucchini, cut into 1-inch rounds <br />2 summer squash, cut into 1-inch rounds <br />2 tomatoes, cut into wedges <br />1 large Japanese eggplant, cut into 1-inch rounds (regular eggplant also works, but peel it first, then salt it & let sit for ~15 minutes; rinse & use - removes bitterness)<br />1 red or yellow onion, peeled and cut into 1-inch wedges <br />1 potato, cut into 1/2-inch cubes (can leave peel on)<br />3 garlic cloves, minced <br />1/4 cup extra-virgin olive oil <br />1 1/2 teaspoons salt <br />1/2 teaspoon freshly ground black pepper <br />1 teaspoon dried oregano <br /><br />4 to 6 slices toasted sourdough bread, optional for main dish<br /><br />Directions<br />Preheat the oven to 400 degrees F. <br /><br /><br />Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (not the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes. <br /><br /><br />Serve alone as a side, or over toasted sourdough bread or pasta for a main dish. <br /><br />Adapted from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/greek-caponata-recipe/index.html" target="_blank">Giada de Laurentiis</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-28460320566666507082011-09-22T23:03:00.009-04:002011-12-19T12:04:24.004-05:00Cinnamon RollsYou've probably heard of Ree Drummond (aka The Pioneer Woman); perhaps you've even seen her <a href="http://thepioneerwoman.com">blog</a> or <a href="http://www.foodnetwork.com/the-pioneer-woman/index.html">tv show on Food Network</a>. Well, her recipe for cinnamon rolls captured my attention quite a while back. It makes a lot (if using the full recipe), and they're really delicous. I've added my own spin and think I've come up with a near-perfect cinnamon roll. The frosting/glaze is still a work in progress, but this is pretty close to perfect for me. She says they can be frozen at any point in the process, but I prefer to bake and glaze mine before freezing. When you reheat them, the glaze soaks into the rolls, allowing you to add more frosting before serving. Y.U.M.<br /><br />Cinnamon Rolls<br /><br />Ingredients:<br />1 quart Whole Milk<br />1 cup Vegetable or Canola Oil<br />1 cup Sugar<br />2 packages Active Dry Yeast, 0.25 Ounce Packets (15 g total)<br />8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour (Unbleached)<br />1 teaspoon (heaping) Baking Powder<br />1 teaspoon (scant) Baking Soda<br />1 Tablespoon (heaping) Table Salt<br />Plenty Of Melted Butter (Salted, not Unsalted, ~1 cup)<br />1 cup Sugar<br />1 cup Light Brown Sugar<br />Generous Sprinkling of Cinnamon<br />_____<br />FROSTING:<br />4 cups Powdered Sugar (~1 lb)<br />1 tsp. instant coffee<br />1/4 cup water<br />1 tsp. maple flavoring/extract<br />2 Tbsp. maple syrup<br />3 Tbsp. softened or melted butter (salted)<br />~4 Tablespoons milk<br />1/8 tsp. table salt<br /><br />Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot (i.e., between 100F-110F on a thermometer), sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour. <br />After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could use the dough immediately; however, I cover & refrigerate the dough at least overnight before using-no more than 2 days, though. Watch to make sure it doesn't overflow - you can punch it down if needed.)<br />When ready to prepare rolls: Prepare your pans with butter on the bottom & sides (a pastry brush works well.) Set aside.<br />Sprinkle rolling surface generously with flour. Take half the dough (1/6th if making mini-rolls) and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle melted butter over the dough to cover - a pastry brush works well to spread it evenly. Now sprinkle sugar over the butter followed by a generous sprinkling of cinnamon. <br />Now, starting in the middle, begin rolling the dough in a neat line. After you have a roll started, roll from one end across, keeping the roll fairly tight as you go. Next, pinch the seam of the roll to seal it. <br />Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. <br />Repeat this process with the other part of the dough. Let the rolls rise for 20 to 30 minutes (or until nearly doubled in size), then bake at 350F degrees until light golden brown, about 20-25 minutes.<br />For the frosting, mix together all ingredients listed and stir well until smooth. You want it thick but pourable/spreadable. Taste and adjust as needed. Generously drizzle over the warm rolls.<br /><br />Recipe adapted from <a href="http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/">The Pioneer Woman</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-71029856181396063362011-08-19T08:17:00.004-04:002012-01-01T14:28:08.917-05:00Topside GranolaI thought I'd found the <a href="http://pamspantry.blogspot.com/2010/01/best-granola-ever.html">perfect recipe for granola</a>. That is, until I had the granola from the Topside Inn in Boothbay Harbor, ME. Dark and flavorful, it was perfect on its own or with yogurt. The hosts were gracious enough to share the recipe with me. I tweaked it just a bit, and it really is hard to decide if my 'Best Granola Ever' claim can stand against this recipe.<br /><br />We'll just call it a tie.<br /><br />Topside Granola <br /><br />Preheat the oven to 325F.<br /><br />Mix dry ingredients in a large bowl:<br />9 cups old fashioned oats<br />1 cup shredded coconut<br />1 cup sunflower kernels<br />3 cup chopped nuts (1 cup each of pecans, almonds, & walnuts)<br /><br />In a microwavable* container (i.e., 4-cup Pyrex measuring cup), mix:<br />1 1/2 cups canola oil (I've also used 1/2 to 3/4 cup applesauce with 1 or 3/4 cup oil to reduce fat)<br />1 1/2 cups honey<br />1/2 cup molasses<br />2 Tbsp. vanilla extract<br /><br />Cook in microwave* on high until hot but not boiling (5-7 minutes), and then stir.<br /><br />Pour over dry mixture and stir well, coating all of the dry with wet ingredients. Pour mix into 2 large prepared sheet pans (sprayed lightly with oil) and spread evenly.<br /><br />Place pans into preheated oven and set timer for 15 minutes. Remove pans from oven and stir well, especially from corners of pan. Repeat 3 more times for a total of 4 baking sessions. Watch carefully after two baking sessions; the last two sessions may need to be shorter to avoid burning. It should be dark & golden brown.<br /><br />Cool on the pan, using a spatula to stir periodically to avoid big lumps.<br /><br />Stir in<br />1 cup dried cranberries<br />1 cup raisins<br />1/2 cup dried cherries (optional-I don't prefer them)<br /><br />Store in airtight container in the refrigerator, or also can be frozen in heavy zip-lock bags.<br /><br />From the Topside Inn, Boothbay Harbor, MEUnknownnoreply@blogger.com6tag:blogger.com,1999:blog-28670040.post-30375656518593040242011-08-15T16:35:00.002-04:002011-08-30T19:35:40.896-04:00Crack-Cakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUmI16PaKYGgyIaRZYaZ0Yhg24qctxJM3QVOnzAv93oxrf9srrwAoXgHjfDpdV3bI6tW9rimBLi6j9EOK7K_rx9X6f7xz1J5m83lgs0H50O9RbPzF-l2uRzk1gsjKECGFtumf/s1600/CrackCakes.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUmI16PaKYGgyIaRZYaZ0Yhg24qctxJM3QVOnzAv93oxrf9srrwAoXgHjfDpdV3bI6tW9rimBLi6j9EOK7K_rx9X6f7xz1J5m83lgs0H50O9RbPzF-l2uRzk1gsjKECGFtumf/s320/CrackCakes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5646796699575582706" /></a>
<br />I'm a sucker for a recipe. I follow them pretty much exactly, especially the first time I make something, so it's odd that I'd come up with something new that worked perfectly the first time. So perfectly (and deliciously addictive) that we dubbed them Crack-Cakes and two dozen cupcakes, um, 'disappeared' from our house within 36 hours. You eat one, and it's pretty good. Soon thereafter, you <em>have</em> to have another one. The maple buttercream frosting is out of this world. My culinary muse certainly earned her wings that day.
<br />Or something like that.
<br />Just make the cupcakes.
<br />(But make them for an event/gathering or your scale will be unhappy with you.)
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<br />Crack-Cakes
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<br />One box Betty Crocker white cake mix (do not use ingredients listed on box)
<br />1 1/2 cup water
<br />1 Tbsp. olive oil
<br />1 Tbsp. molasses
<br />2 whole eggs
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<br />Mix thoroughly & bake according to package directions for cupcakes.
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<br />Maple Buttercream
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<br />1/2 cup softened butter
<br />1/2 cup vegetable shortening
<br />4 cups powdered sugar
<br />3 Tbsp. maple syrup (not maple flavoring)
<br />1/2 tsp. vanilla extract
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<br />Mix thoroughly until smooth. This is better the next day, so I recommend making it in advance. Store in the fridge in an airtight container; bring to room temperature and re-whip before using.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-35398178892233900992011-06-01T15:36:00.003-04:002011-06-02T08:24:56.593-04:00Chicken Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQ42_zuV5wo-EvvPdMY9J8hlhaloSc-RNLGNw9nLgNyMU_FTq8PS6ZyNtyhmyC4X9G9sluuvawEUDqnmi4bDb67wDEnbrvw0YggfPZl10bXnPDSpznu5c7XCQymjeNRqMYO9R/s1600/Chicken+Curry.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQ42_zuV5wo-EvvPdMY9J8hlhaloSc-RNLGNw9nLgNyMU_FTq8PS6ZyNtyhmyC4X9G9sluuvawEUDqnmi4bDb67wDEnbrvw0YggfPZl10bXnPDSpznu5c7XCQymjeNRqMYO9R/s320/Chicken+Curry.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5516830342747185394" /></a><br />**Updated**<br />I received this recipe from our Best Man's mom. She grew up in South Africa, and while I don't know exactly where she got this recipe, I think it's got some African tones to it (I'm thinking Moroccan, but what do I know? I've never been there!) It can be served over rice, but don't forget the condiments! I really like it with banana, raisins, & lettuce.<br /><br />I haven't made it in the slow cooker before, but I think it'd be an excellent dish to try with that method. Also, since it makes quite a bit, it freezes really well. Try it. It's delicious!<br /><br />Chicken Curry<br /><br />1 oz margerine (or butter)<br />1 Tbsp olive oil<br />1 large onion, finely chopped<br />1/2 tsp chopped garlic<br />1 1/2 tsp curry powder<br />2 Tbsp flour, heaped<br />2 Tbsp tomato paste, level<br />1/2 tsp ground ginger, level<br />1/2 tsp ground cinnamon, level<br />3 cloves<br />1 bay leaf<br />2 Tbsp chopped sweet pickle, level<br />1 tsp worchestershire sauce<br />Juice 1/2 lemon<br />2 cups water<br />2 tsp chicken boullion granules<br />1 1/4 lbs chicken tenders/breasts, cut into ~1-inch cubes<br />2 cups diced potato (1/2-inch dice-I leave the skin on)<br />1 cup water<br /><br />Add margarine/butter and oil to a large, wide pan or pot. Saute onions until translucent. Add garlic & cook ~30 seconds before adding remaining spices, pickle, worchestershire, lemon, 2 cups water, and boullion. (Can mix together in a bowl before adding to the pan.) <br /><br />Add chicken & potatoes and bring to a boil. Turn down to low or med-low and simmer until chicken and potatoes are tender. Serve with rice, chopped banana, raisins, tomato, lettuce, and/or coconut.<br /><br />Note: This is even better the next day!<br /><br />Recipe courtesy S. DeeUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-65502397381485059202011-05-16T10:59:00.004-04:002011-05-28T23:24:03.059-04:00PineappleadeI'm a big fan of Lucinda Scala Quinn's new show <a href="http://blog.madhungry.com/" target="_blank">'Mad Hungry.'</a> I greatly appreciate that she makes meals at home for her family using unprocessed food. She is the head food editor at Martha Stewart Living, yet her recipes are not pretentious. She also doesn't like wasting food, maximizing ingredients or leftovers. This recipe is a great example. I was skeptical, but since I had a fresh pineapple in the house, I gave it a try. The results were refreshing and delicious. From now on, I will make this with every pineapple I buy. It only makes about a quart, but I would think it freezes well to 'stock up' for the desired quantity. I tweaked the recipe only slightly. My only caveat is that the longer it sits, the stronger the clove flavor becomes.<br /><br />Pineappleade<br /><br />4 cups water<br />Peel of 1 pineapple, washed (scrub it well before cutting up the pineapple)<br />1/2 cup sugar (for a really ripe pineapple, use ~1/4 to 1/3 cup)<br />3 whole cloves (orignial recipe calls for 2)<br />1/2-inch piece fresh ginger, sliced into 2-3 chunks<br />Ice, for serving<br /><br />Directions<br />1.Bring 4 cups water to a boil in a medium saucepan over high heat.<br /><br />2.Place pineapple peel, sugar, cloves, and ginger in a large heatproof pitcher. Pour boiling water into pitcher and stir to combine. Let stand at room temperature for 24 hours; strain. Transfer to refrigerator to chill; serve over ice.<br /><br />Recipe adapted from <a href="http://www.marthastewart.com/259954/pineappleade" target="_blank">LSQ</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-46387920332456570382011-03-01T14:42:00.000-05:002011-03-02T08:06:37.795-05:00Banana Bread (Updated)I make this bread frequently. And I have yet to hear any negative feedback about it. I've altered the original recipe slightly because I use super-ripe bananas (frozen and thawed) - I didn't need the full amount of sugar. It's the most moist banana bread I've ever had. I recently saw a new ATK recipe for banana bread, but I haven't tried it yet. I'm not sure if I will try it or not since my go-to recipe is so easy and makes 2-3 loaves at a time. Why mess with a good thing?<br /><br />Mary’s Moist Banana Bread<br /><br />3/4 cup butter, softened<br />2 cups sugar<br />3 eggs<br />7 ripe bananas (I use bananas with lots of brown spots)*<br />1/2 tsp. salt<br />4 1/2 cups all-purpose flour<br />3 tsp. baking soda<br />1 1/2 cups sour cream (can use low/non-fat - I use lowfat)<br />2 tsp. vanilla<br />Pecans (optional)<br /><br />Cream butter & sugar. Add eggs, pureed bananas, sour cream, and vanilla; mix well. Then add salt, soda, and flour. Add pecans (if using). Mix until combined. Pour into greased and floured loaf pans (2 or 3) and bake at 300F for about 1 hour or until inserted toothpick comes out clean. <br /><br />*Note: The texture is much better if you use bananas that have been frozen. Peel & mash with potato masher & freeze in a zip-top bag.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-31679209645595901912011-01-31T21:35:00.001-05:002011-02-03T15:19:07.302-05:00Busy Day Chocolate CakeHoly smokes...has it really been two months since I posted? Well, you're in luck, because I've been doing lots of cooking and baking (over the holidays, don't ya know), and I have new recipes to post! Here's the first one, and it's really quick to make. And, evidently it's really quick to disappear, too, at least in our household. This is as close as I've come to getting a picture of the cake. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1SBW4yIs0ZCpwR-62S49G6t8mBdc_0lWcFmeDpfhiOUP7EbOzcrt9Q9xWCaW94cFYi1xT9Ps20Y4rh2Q6wo1EIVafjS9Mke7jsK35t2E9i9Zx80kk5YyjIqy3WVvsoq95e6Q/s1600/Busy+Day+Cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1SBW4yIs0ZCpwR-62S49G6t8mBdc_0lWcFmeDpfhiOUP7EbOzcrt9Q9xWCaW94cFYi1xT9Ps20Y4rh2Q6wo1EIVafjS9Mke7jsK35t2E9i9Zx80kk5YyjIqy3WVvsoq95e6Q/s320/Busy+Day+Cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5569559816610152114" /></a><br />Told you it was quick to disappear.<br /><br />Anyways, this recipe comes from Lucinda Scala Quinn, and I've been quite impressed with her show <a href="http://blog.madhungry.com/" target="_blank">Mad Hungry</a>. I'm glad to see that she's encouraging families to eat more meals together and get involved in meal preparation. I've tried several of her recipes, and so far, so good. Make this cake and get it in the oven just before you sit down to eat. (She even suggests that you mix everything together in the same pan you bake the cake, but I had problems with sticking.) By the time you're done, the cake will be ready. It's best when served warm. Lucinda suggests topping with buttercream frosting, but I think a dollop of sweetened whipped cream is all it needs.<br /><br />Busy Day Chocolate Cake<br /><br />1 1/2 cups all-purpose flour<br />1 cup sugar<br />3 Tbsp unsweetened cocoa powder<br />1-2 tsps. instant coffee granules<br />1 tsp. baking soda<br />1/2 tsp. coarse salt<br />6 Tbsp. vegetable oil<br />1 tsp. pure vanilla extract<br />1 Tbsp. white vinegar<br />1 cup cold water<br /><br />Preheat oven to 350F. In a medium bowl, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Pour mixture into an 8-inch square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Serve warm with sweeteed whipped cream or just a fork.<br /> <br />Adapted from <a href="http://www.marthastewart.com/recipe/busy-day-chocolate-cake">Lucinda Scala Quinn</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-49819614475722048472010-11-01T14:08:00.003-04:002010-11-01T14:08:00.525-04:00Chocolate Peanut SquaresIf you need a chocolate fix, this is the recipe for you! It's quick and delicious, and it makes plenty to share. I found this recipe quite a while back, and by popular demand, I'm posting the recipe here. Actually, the only change I made to the <a href="hthttp://www.joyofbaking.com/barsandsquares/ChocolatePeanutSquares.html" target="_blank">original recipe</a> is to use minor variations on ingredients. And, I weigh some ingredients rather than using volumetric measurements. Be sure to check out the <a href="http://www.joyofbaking.com" target="_blank">Joy of Baking</a> website. She has tons of fabulous recipes over there along with great photos of each dish.<br /><br />Chocolate Peanut Squares<br /><br />1/2 cup smooth peanut butter<br />1/3 cup light corn syrup<br />1/3 cup honey (use a mild flavored honey)<br />1/2 cup unsweetened cocoa powder (I use Hershey's)<br />1/4 cup light brown sugar<br />180 grams marshmallows (can use large or mini - about 3 cups of mini)<br />1 tsp. vanilla extract (use the real thing, no imitation please!)<br />80 grams (~3 cups) crisp rice cereal (could use Rice Krispies or even Chex in a pinch)<br />1 cup lightly salted roasted peanuts<br /><br />Topping:<br />8 oz. semi-sweet chocolate chips<br />1 Tbsp. unsalted butter<br /><br />Prepare a 8x8-inch square pan by lining it with foil (making sure it comes up & slightly over two sides) & spray the foil with non-stick cooking spray. Set aside.<br /><br />Place peanut butter, corn syrup, honey, cocoa powder, and brown sugar in a large saucepan (or a dutch oven) over medium heat. Bring this mixture to a boil, stirring often. Reduce heat to low, add the marshmallows, and stir constantly until mixture is melted and smooth.<br /><br />Remove from heat and stir in vanilla. Add rice cereal and peanuts. Press mixture into prepared pan and allow to set. (If you're in a hurry, put it in the fridge for ~20 minutes.)<br /><br />When the bottom is cooled, make the topping: Put the chocolate chips into a microwave-proof bowl. Place butter on top of the chips. Microwave in 20 second intervals, stirring after each interval, until chocolate is mostly melted. (This usually takes about 1 minute total microwaving for me.) Spread the topping over the bottom mixture, and refrigerate until the chocolate has set.<br /><br />To cut into squares, remove from the pan using the foil 'sling' and cut into squares. Serve cold (my preference) or at room temperature. Yield: 24-36 squares, depending on how large you cut your squares<br /><br />Recipe slightly adapted from <a href="http://www.joyofbaking.com/barsandsquares/ChocolatePeanutSquares.html" target="_blank">Joy of Baking</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-49604374522473731932010-10-28T22:43:00.006-04:002010-10-28T23:55:06.945-04:00Darings Bakers - DoughnutsI'm posting late, but I did manage to participate in the Daring Bakers' Challenge this month! The October 2010 Daring Bakers challenge was hosted by Lori of <a href="http://butterme-up.blogspot.com" target="_blank">Butter Me Up</a>. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGJxZoJVI_miWXON3JszvjIu8bhHZKEGpLf1fr81YrbpwU03f6rZwgwrqL8ilIgUZPJIWl45fVEBQkzVO7BBZW3OF3wTKzI1nQP6llyfzlHsmwZSSAXiUecAoZvpDjWMoAbCt/s1600/Donuts.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGJxZoJVI_miWXON3JszvjIu8bhHZKEGpLf1fr81YrbpwU03f6rZwgwrqL8ilIgUZPJIWl45fVEBQkzVO7BBZW3OF3wTKzI1nQP6llyfzlHsmwZSSAXiUecAoZvpDjWMoAbCt/s320/Donuts.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5533294117228585378" /></a><br />I used the doughnut base from Chuck (<a href="http://www.cookingchanneltv.com/recipes/chuck-hughes/doughnut-extravaganza-recipe/index.html">recipe here</a>) (because it looked easier than Alton's) and the glaze from Alton (<a href="http://www.foodnetwork.com/recipes/alton-brown/doughnut-glaze-recipe/index.html">recipe here</a>). I can't say that I'll be making them again soon since I had some trouble maintaining the temperature of the oil, but it was still fun to do. The weird thing is that now I want funnel cake. Mmmm....Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-40495603242194344142010-10-11T08:23:00.002-04:002010-10-11T08:24:54.109-04:00Giveaway PostI'm doing a giveaway on my review site...check it out <a href="http://pamspantryreviews.blogspot.com/2010/10/my-first-giveaway.html">here</a>!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-17951942625489023332010-10-05T08:35:00.003-04:002010-10-05T08:44:20.420-04:00Nutella Ganache (Updated)I thought I'd update this recipe since it's the most viewed on my blog. <a href="http://pamspantry.blogspot.com/2006/06/nutella-ganache.html">My previous recipe</a> works best with Nutella produced & sold in Europe (at least, what used to be available) that was much thicker than the current Nutella that is available in the US. <br /><br />Nutella Ganache<br /><br />1/2 cup Nutella<br />1/4 to 1/3 cup heavy cream<br /><br />Cook in heavy-bottomed sauce pan over MEDIUM heat*, stirring constantly until the mixture is completely smooth (~7-10 minutes). Let ganache cool slightly (~5 minutes). Pour over warm <a href="http://pamspantry.blogspot.com/2006/06/nutella-bundt-cake-with-nutella.html">Nutella Bundt Cake</a> (or any kind of cake). Let the ganache cool completely before serving.<br /><br />*Do NOT use HIGH heat; if you rush this, you won't like the results.<br /><br />Note: If the mixture is too thin to set up as a typical ganache, simply re-warm it and stir in a handful of chocolate chips (preferably semi-sweet) until smooth. Also, I have not tried to whip this frosting, so I do not know if it can be used as a substitute for whipped ganache.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-28670040.post-13095521571381019832010-09-25T14:46:00.000-04:002010-09-25T14:46:00.406-04:00Culinary ConclusionsI have recently come to some random, yet culinary (i.e., food-related) conclusions in my life:<br /><br />(1) I am reconciled to the fact that I feel the same way about butter as <a href="http://www.webexhibits.org/butter/taste.html">Julia Child did</a>. And my waistline is reflecting my opinion. Not good.<br /><br />(2) I don't like cleaning my kitchen. This does not bode well for someone who loves to bake/cook.<br /><br />(3) I am quite tired of my blog's appearance. I hope to rectify that problem soon with a new layout, etc.<br /><br />(4) I really like LG products. My <a href="http://www.hhgregg.com/ProductDetail.asp?SID=n&ProductID=37431">new LG fridge</a> = LOVE. <a href="http://www.hhgregg.com/ProductDetail.asp?SID=n&ProductID=20923">Micro/hood combo</a> is great, too.<br /><br />(5) People who sculpt/decorate character cakes are truly gifted. I, on the other hand, am not blessed with that gift. I'm much better at wedding cakes and the like. Nevertheless, I will probably attempt to make character cakes for my kids' birthdays. Years from now we'll just laugh at the pictures.<br /><br />(6) Grocery store cashiers who fail to/cannot properly scan and account for multiple coupons are frustrating. I know it might not be their fault, but it irritates me nonetheless...so do prices that are marked incorrectly and revealed only during checkout. (In my experiences, Walmart is particularly bad about this.)<br /><br />(7) I will probably never buy a pie crust again. They are so easy to make, especially if done in batches using a food processor, and the difference in taste and texture is absolutely remarkable. It makes washing the food processor worth it. Almost.<br /><br />That's the extent of my conclusions for now. Stay tuned...I'm sure there will be more mind-blowing revelations to come. Until then, check out my reviews over at <a href="http://pamspantryreviews.blogspot.com">Pam's Pantry Reviews</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-82050578597434736012010-08-25T10:31:00.004-04:002010-08-25T10:51:10.966-04:00Zucchini Crunch BarsIt's been way too long since I've posted anything, but vacations and relocating with two boys, a husband, and a dog will excuse the blogging absence, I hope. <br /><br />This recipe is great for summer when zucchini is abundant, and it's perfect for those prodigious specimens that escape picking until they're the size of a caveman's club. I pieced together several recipes and, with some tweaking, came up with Zucchini Crunch Bars (a spin-off of my <a href="http://pamspantry.blogspot.com/2009/12/cranberry-crunch-bars-updated.html" target="_blank">Cranberry Crunch Bars</a>). I don't have a picture since I gave most of it away and the piece I ate was one that fell apart, but I'll be making more. I bet once you take a bit you won't be able to tell there's squash in this dessert. <br /><br />Zucchini Crunch Bars<br /><br />20 oz. (~ 8 cups) peeled, seeded zucchini, cut into small chunks to look like apples<br />2/3 cup lemon juice (bottled is fine)<br />1/2 cup dark brown sugar<br />1/2 cup granulated sugar<br />2 tsp. cinnamon<br />1 tsp. nutmeg<br />1 pinch ground cloves<br />2 pinches salt<br /><br />1 Tbsp. ice<br />2 tsp. cornstarch<br /><br />Combine zucchini, lemon juice, sugars, and spices in a large saucepan. Cook over medium heat for 10-15 minutes, until the zucchini becomes translucent but not soft. (A knife should be able to pierce the zucchini, but there should be some resistance.) There should be a good amount of juice in the pan. Remove 3-4 Tbsp. liquid from the pan into a cup or bowl; stir in the cornstarch and ice until cornstarch is dissolved. Pour the mixture back into the pan and cook a bit longer, until the juices become thick. Set aside to cool.<br /><br />Preheat oven to 375F.<br /><br />Make the crumb topping/crust:<br /><br />1/2 cup unsalted butter, melted<br />1 1/2 cups light brown sugar<br />1 1/2 cup old fashioned oats<br />3/4 cup all-purpose flour<br /><br />Melt the butter in a large bowl; then add the sugar, oats, and flour. Mix well. Sprinkle 2/3 mixture into a prepared 9x13 baking dish. Pour the zucchini mixture over the crumb topping/crust. Sprinkle the rest of the oat mixture over the top of the zucchini. Bake at 375F for 30-35 minutes or until edges are slightly brown and caramelized and the center is bubbling. Cool completely, cut into squares, and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-68594557833669020172010-06-24T21:26:00.004-04:002010-06-24T21:30:09.773-04:00Pam's Pantry ReviewsIt's been a while since I've been able to post any recipes; we're getting ready to move/start a new job soon, so life is a bit hectic. (Okay, it's a bit hectic with an infant and toddler anyway, but it's even more hectic when the toddler unpacks boxes that you're packing...) Meanwhile, I wanted to share a new site with you: Pam's Pantry Reviews (<a href="http://pamspantryreviews.blogspot.com/">http://pamspantryreviews.blogspot.com</a>) I'm prepping quite a few products to share, so be sure to check them out!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-68556323965652192482010-05-22T09:44:00.002-04:002010-05-22T21:24:40.275-04:00Poppy Seed DressingWith all the fresh lettuces and veggies available now, it's definitely salad time! I don't buy salad dressing any more; I just make my own. It's (a) cheaper, (b) tastes better, (c) easier because I have the ingredients on hand, and (d) I can make as much/little as I need. This recipe is one of my favorites from a hometown cookbook. While the recipe yields a quart, you can certainly scale it down without any problems. It's a little on the sweet side, so feel free to cut down on the sugar, too. I find it gets better the longer it sits, so make some now and enjoy it in a day or two, or perhaps in a month or two. It keeps beautifully in the fridge. <br /><br />Poppy Seed Dressing<br /><br />1 1/2 cups sugar<br />1 tsp. dry mustard<br />1 tsp. salt<br />2/3 cup white vinegar<br />2 cups canola oil<br />2 Tbsp. onion, grated<br />3 Tbsp. poppy seeds<br /><br />Yield: 1 quart<br /><br />Mix (whisk together) all but oil & seeds. Add oil slowly (while whisking). Add seeds & beat well. Chill. Keeps for several weeks.<br /><br />Recipe Courtesy: Triangle VFD Ladies Auxiliary Cookbook, p. 10Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-28670040.post-44501373454996495042010-03-27T18:33:00.000-04:002010-03-27T22:41:31.001-04:00Daring Bakers - Tian<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcDznwLmbvVuJ1SNNukBRNbfn7k9nZI64YO8Utp6Zozic-QIGKQskLUL4imxcZ783coknA31bdJozMudfNb5_PBDMeEbDyuWZJWDGstWEARknM-lLNnO1zN0CWNvuflrLLAMh/s1600-h/Beet+Tian.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcDznwLmbvVuJ1SNNukBRNbfn7k9nZI64YO8Utp6Zozic-QIGKQskLUL4imxcZ783coknA31bdJozMudfNb5_PBDMeEbDyuWZJWDGstWEARknM-lLNnO1zN0CWNvuflrLLAMh/s320/Beet+Tian.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5449364053702303602" /></a><br /> The 2010 March Daring Baker’s challenge was hosted by <a href="http://ourchocolateshavings.blogspot.com/" target="_blank">Jennifer of Chocolate Shavings</a>. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.<br /><br />I don't know what came over me, but I just couldn't do citrus. I didn't even do a dessert. I made something savory instead, which is totally unlike me. So, I guess I was truly a "Daring Baker" this month: Golden Beet Tian with Balsamic Gastrique. My husband wasn't a fan, but he doesn't like beets. I thought it was tasty, but I don't think I'll make this particular dish again. The flavors were good, but I'll do another combination without the Pate Sablee. (While the gastrique tasted really good, it didn't photograph well-->)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanlfNRoavJFYr8XwozkrXMfDoM3OMqRW8jdXWzD0lBvGu7iqkSB2HsoSkbdBAgOu98AXBRZbYYwYPQfpevmVrdxzS9jEy_SdDwVmfmW5vDhmrutn6EAbcbzGsXtfK7Lkr0fED/s1600-h/Beet+Tian+2.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanlfNRoavJFYr8XwozkrXMfDoM3OMqRW8jdXWzD0lBvGu7iqkSB2HsoSkbdBAgOu98AXBRZbYYwYPQfpevmVrdxzS9jEy_SdDwVmfmW5vDhmrutn6EAbcbzGsXtfK7Lkr0fED/s200/Beet+Tian+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5449364133169696130" /></a><br /><br />My Golden Beet Tian consisted of 4 layers: Pate Sablee, Goat Cheese Mixture, Beets, and a Balsamic Gastrique<br /><br /><span style="font-style:italic;">For the Pate Sablee:</span><br /> 2 egg yolks, room temperature <br />6 Tbsp + 1 tsp. granulated sugar<br />1/2 tsp. vanilla extract<br />1/4 cup + 3 Tbsp. butter, ice cold & cubed (use unsalted if making a dessert; I used salted)<br />1/3 tsp. salt (I used 1/2 tsp.)<br />1 1/2 cups + 2 Tbsp. all-purpose flour<br />1 tsp. baking powder<br /><br />Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.<br />In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.<br />Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes. <br /><br />Preheat your oven to 350F.<br />Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.<br />Using a large cookie cutter (mine was almost 4"), cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.<br /><br /><span style="font-style:italic;">For the Goat Cheese Mixture (rough estimates...I didn't measure):</span><br />2 oz. goat cheese<br />1 oz mascarpone cheese<br />1 Tbsp. heavy cream<br /><br />Mix thoroughly, adding more cream or milk if needed to thin to spreading consistency.<br /><br /><span style="font-style:italic;">For the Beets:</span><br />Bunch of Golden Beets, tops cut off & beets washed, lightly oiled & generously seasoned with salt & pepper. <br /><br />Roast beets in 400F oven until tender. Peel & slice thinly, ~1/8 inch.<br /><br /><span style="font-style:italic;">For the Balsamic Gastrique:</span><br />Equal parts balsamic vinegar & granulated sugar. I used 1/4 cup each.<br /><br />Combine in a small saucepan and bring to a boil. Turn heat down to low. Simmer until reduced and thickened to desired consistency.<br /><br /><span style="font-style:italic;">To Assemble the Tian:</span><br /><br />Have the layer ingredients prepared and ready to use.<br />Arrange the beets at the bottom of each cookie cutter. Make sure the slices all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top. Arrange them as you would sliced apples when making an apple tart.<br />Next, top with a couple spoonfuls of the goat cheese mixture, gently spreading it so that it fills the cookie cutter in an even layer. <br />Carefully place a circle of Pate Sablee over each ring. Gently press on the circle of dough to make sure the dessert is compact.<br />(Note: If the dough does not fit, use a microplane grater to gently 'file' down the edges until you have the correct size.) <br /><br />Using a small knife, gently go around the edges of the cookie cutter to make sure it will be easy to unmold. Gently place your serving plate on top of an unmolded tian (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter. Drizzle with the Balsamic Gastrique and serve immediately.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-28670040.post-79660547170691151102010-03-05T09:23:00.006-05:002010-05-22T21:25:34.412-04:00Parmesan-Roasted BroccoliSo the menu for dinner was Italian, and I needed a veggie side. I remembered that I had some pre-cut broccoli florets in the fridge, and I also remembered I'd seen Ina Garten roast broccoli. After a quick recipe search (with some adaptations, of course), the broccoli was in the oven, and we were treated to a delicious new side dish. I was really pleased with this dish, and friends with whom we shared the meal also raved about it. That's why I'm sharing it here - it's definitely a keeper.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2t3poxgmoyavMPy8ujCtmIK6NIDc2crvYKIkt_ZSLKpDeK5mP685WVufZGcrdL6zhHh9CSMetOAgohnELBBnnrh2RqIRaL_DHEDAGzyXkdCyLvwrJKE-kbrX8X_f1yNOCPMM/s1600-h/Parm+Roasted+Broccoli.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2t3poxgmoyavMPy8ujCtmIK6NIDc2crvYKIkt_ZSLKpDeK5mP685WVufZGcrdL6zhHh9CSMetOAgohnELBBnnrh2RqIRaL_DHEDAGzyXkdCyLvwrJKE-kbrX8X_f1yNOCPMM/s320/Parm+Roasted+Broccoli.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443127404634171410" /></a><br /><br />Parmesan-Roasted Broccoli<br /><br />2 to 2.5 pounds broccoli (or ~24 oz. florets)<br />2 garlic cloves, peeled and thinly sliced (or 1-2 tsp. minced garlic)<br />olive oil<br />kosher salt<br />freshly ground black pepper<br />~1 teaspoon grated lemon zest (~1 large lemon)<br />~2 tablespoons freshly squeezed lemon juice (~1/2 large lemon)<br />Parmesan or Romano cheese<br /><br />Preheat the oven to 425 degrees F.<br /><br />Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 4 cups of florets. Place the broccoli florets in a large bowl and toss with a few tablespoons of olive oil, garlic, and salt & pepper to taste. Pour broccoli mixture onto a sheet pan large enough to hold it in a single layer. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.<br /><br />Remove the broccoli from the oven and immediately toss with the lemon zest and lemon juice*. Use a vegetable peeler and shave the Parmesan or Romano cheese over the broccoli. Serve hot.<br /><br />*If desired, you can also add nuts to this recipe. Add 2-3 tablespoons toasted pine nuts or slivered/sliced almonds when you add the lemon zest & juice just before serving.<br /><br /><br />Adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html" target="_blank">Ina Garten</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-28670040.post-48864424712401906752010-02-27T22:14:00.024-05:002010-02-28T23:01:14.125-05:00Daring Bakers - Tiramisu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cZLEN8AZSAE4SXHdi-BxZciKfZ90Qox0ifeQT6EBBQCZU0NUWyGu1kn5L-uJa-HdZn6W-B8ulcTIIr3cMMSYbrX1IIEIq-KaDDLAe2grQZcO6oRUHVTrrluH0uegr5PtsaOb/s1600-h/Tiramisu.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cZLEN8AZSAE4SXHdi-BxZciKfZ90Qox0ifeQT6EBBQCZU0NUWyGu1kn5L-uJa-HdZn6W-B8ulcTIIr3cMMSYbrX1IIEIq-KaDDLAe2grQZcO6oRUHVTrrluH0uegr5PtsaOb/s320/Tiramisu.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443467552916412738" /></a><br />The February 2010 Daring Bakers’ challenge was hosted by Aparna of <a href="http://mydiversekitchen.blogspot.com/" target="_blank">My Diverse Kitchen</a> and Deeba of <a href="http://www.passionateaboutbaking.com/" target="_blank">Passionate About Baking</a>. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. (And, I'm actually posting on time...it's a miracle.)<br /><br />It's hard for me to believe that the tiramisu as we know it today, was born in the 1970s. Somehow, I thought it had been around at least 100 years. I guess people had more important things to do 100 years ago than stand around a kitchen all day long to make this labor intensive, yet luciously decadent "pick-me-up" dessert. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NWslEIOOy2NWBP0posa03krb4_PieCCW0gey8dycavxrE9Sp9kuSE8corTmt6Ne5vTm12zOFbjMKgTY1Z-Ix1HFjb43XLdsA_PsBtwrwr8IYQOLFsN1JjMgpdGj9Gpv3ZNOw/s1600-h/TiramisuIP.jpg"><img style="float:left; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NWslEIOOy2NWBP0posa03krb4_PieCCW0gey8dycavxrE9Sp9kuSE8corTmt6Ne5vTm12zOFbjMKgTY1Z-Ix1HFjb43XLdsA_PsBtwrwr8IYQOLFsN1JjMgpdGj9Gpv3ZNOw/s320/TiramisuIP.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443127512550853282" /></a>Yes, I said labor intensive. Especially if you do the 'real' thing and don't take shortcuts. The challenge was to make your own savoiardi (ladyfingers) and marscapone cheese. The tiramisu also involved making your own zabaglione and pastry cream. Since we'd already made ladyfingers once, and I knew where I could buy some ready-made, I used those instead. [Sorry, I have two small children and a life....something had to give.]<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5gBLgnDOC7qzKjnvgeh7knqw4497DJpPhiH5qW1shgj7WaPKxe-PPAIrsOUzulHAtfVuPyybrQCy7AXQ02EymhaEKO3IW5KkARyhe13TTgVNYVHKgeHtJ6ZPDcTbphr08AE2/s1600-h/TiramisuLF.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5gBLgnDOC7qzKjnvgeh7knqw4497DJpPhiH5qW1shgj7WaPKxe-PPAIrsOUzulHAtfVuPyybrQCy7AXQ02EymhaEKO3IW5KkARyhe13TTgVNYVHKgeHtJ6ZPDcTbphr08AE2/s200/TiramisuLF.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443468065253833778" /></a><br />I did make the marscapone, and I'm glad to have the recipe since I often can't find it in the grocery store. I used ultra-pasturized heavy cream (not recommended) mixed with some whole milk; it was a bit loose, but it seemed to work okay. The zabaglione was really tasty, but since it was so lemony, I omitted the lemon from the pastry cream. <br /><br />My overall opinion: the 'parts' all tasted really good on their own - as a whole, the flavor was quite good, but the tiramisu was the lightest I've ever eaten. In fact, I think it was too light. I'm glad I didn't add the lemon zest to the pastry cream; it would have been too overwhelming. It may have been that the marscapone was too loose, but it the finished product just wasn't firmed-up enough for my taste. After all, with all those eggs & cream, I was expecting something more filling. I dusted the top with dutch-process cocoa powder, and if I make this again, I think I'll dust the top of each ladyfinger layer with it since it worked well with the coffee. However, I'll definitely be altering the rest of the recipe before I make it again.<br /><br />Ok folks, this is a long one (my changes in italics):<br /><br />TIRAMISU<br /><br />(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )<br />This recipe makes 6 servings (I doubled everything for a 9x13 dish)<br /><br />Ingredients:<br />For the zabaglione:<br />2 large egg yolks<br />3 Tbsp sugar<br />1/4 cup Marsala wine (or port or coffee)<br />1/4 tsp vanilla extract<br />1/2 tsp finely grated lemon zest <br /><br />For the vanilla pastry cream:<br />1/4 cup sugar<br />1 Tbsp all-purpose flour<br />1/2 tsp finely grated lemon zest <em>(I omitted)</em><br />1/2 tsp vanilla extract<br />1 large egg yolk<br />3/4 cup whole milk <br /><br />For the whipped cream:<br />1 cup chilled heavy cream<br />1/4 cup sugar<br />1/2 tsp vanilla extract <br /><br />To assemble the tiramisu:<br />2 cups brewed espresso, warmed<br />1 tsp rum extract (optional) <em>(I omitted)</em><br />1/2 cup sugar<br />1/3 cup mascarpone cheese<br />36 savoiardi/ ladyfinger biscuits <em>(I used 4 packs)</em><br />2 tablespoons unsweetened cocoa powder <em>(I used dutch-process)</em><br /><br />Method:<br /><br />For the zabaglione: <br />Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.<br />In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.<br />Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.<br />Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.<br /><br />For the pastry cream: <br />Mix together the sugar, flour, lemon zest <em>(optional)</em> and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.<br />Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.<br />Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)<br />Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.<br /><br />For the whipped cream:<br />Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.<br /><br />To assemble the tiramisu: <br />Have ready a rectangular serving dish (about 8" by 8" should do; <em>double ingredients for a 9x13</em>) or one of your choice.<br />Mix together the warm espresso, rum extract <em>(optional)</em> and sugar in a shallow dish, whisking to mix well. Set aside to cool.<br />In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.<br /><br />Now to start assembling the tiramisu.<br />Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.<br />Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.<br />Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.<br />To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-28670040.post-33630020336203159492010-02-09T08:40:00.001-05:002010-02-09T08:40:00.263-05:00Butternut Squash SoupButternut squash is such a versatile veggie, good for roasting, pureeing, and, of course, being made into a velvety soup. <a href="http://www.americastestkitchentv.com/" target="_blank">America's Test Kitchen</a> developed this recipe, and it's definitely a winner in my book. The flavor and texture are just right - not too sweet, not too squash-y. And it's a beautiful shade of orange (and I'm not just saying that because I live in TN)! This soup is perfect for a cold, wet, and/or windy day, and it's worth the little bit of effort it takes to make it. It's a delicious way to use up any squash you may have stashed in your pantry.<br /><br />Butternut Squash Soup<br /><br />4 Tbsp. (1/2 stick) unsalted butter<br />2-3 Tbsp. grated onion (use 1 large shallot if you've got it)<br />3 pounds butternut squash (~1 large), cut in half lengthwise, then each half cut in half widthwise; seeds and fibers scraped out and reserved<br />6 cups water<br />1 teaspoon salt<br />1/2 cup heavy cream<br />1 teaspoon dark brown sugar<br />pinch grated nutmeg (optional)<br /><br />Melt butter in a large, heavy-bottomed stockpot over medium-low heat until foaming. Add the shallot/onion and cook, stirring frequently, until translucent, about 3 minutes. Add the seeds and fibers from the squash and cook, stirring occasionally, until the butter turns a saffron color, about 4 minutes.<br /><br />Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce heat to medium-low, place squash cut-side down in a steamer basket and lower into the pot. Cover and steam squash until completely tender, about 30 minutes. Take the pot off the heat and transfer the squash to a rimmed baking sheet to cool. When cool enough to handle, scrape the flesh from the skin into a bowl. (Discard the skin.)<br /><br />Strain the steaming liquid through a mesh strainer into another bowl (or large measuring cup). You should have 2.5-3 cups liquid. Discard the fibers & seeds.<br /><br />Puree the squash in batches in a blender, pulsing on low and adding enough reserved liquid to obtain a smooth consistency. Transfer the puree back into the stockpot and stir in the remaining liquid (until desired consistency is reached), cream, and brown sugar. Warm the soup over medium-low heat until hot (do not boil). Stir in nutmeg (if using) and adjust the seasonings. Serve immediately. <br /><br />Adapted from <a href="http://www.amazon.com/Cooking-Home-Americas-Test-Kitchen/dp/0936184892/ref=sr_1_1?ie=UTF8&s=books&qid=1261022152&sr=8-1" target="_blank">Cooking at Home with America's Test Kitchen</a> (2006)Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-28670040.post-53110128584272354602010-02-03T08:03:00.001-05:002010-02-03T08:03:00.038-05:00Pork Tinga with Potatoes & Fresh Cheese<!--<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoRyNldGWXuV0CQdc9KzmFp8mdsqhgQ0_LuZNPeoIYds2JVxXATxkrKvBUQO_tEFcxDJqX0vlV5jN0fPC0ZUHoV59pGyc2xYfUuaJiiDDawVBv7mEr2uTVFzUmUVJ7lKJfgwT/s1600-h/Pork+Tinga+with+Potatoes+2.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoRyNldGWXuV0CQdc9KzmFp8mdsqhgQ0_LuZNPeoIYds2JVxXATxkrKvBUQO_tEFcxDJqX0vlV5jN0fPC0ZUHoV59pGyc2xYfUuaJiiDDawVBv7mEr2uTVFzUmUVJ7lKJfgwT/s320/Pork+Tinga+with+Potatoes+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433832477247734482" /></a>--><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvEPGxuIwuszdnAqAM9kGx4cIZZ4ap-LQDnPwdOvCh7axEgSB0Qa3wL_oiclsi3sTkgaGYl5P55HKlwTwuzGw5XAFOMnN9mMIj1ww8-JINNQ2DODy6E9FpTmWkuMJVJGJYDZ0/s1600-h/Pork+Tinga+with+Potatoes.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvEPGxuIwuszdnAqAM9kGx4cIZZ4ap-LQDnPwdOvCh7axEgSB0Qa3wL_oiclsi3sTkgaGYl5P55HKlwTwuzGw5XAFOMnN9mMIj1ww8-JINNQ2DODy6E9FpTmWkuMJVJGJYDZ0/s320/Pork+Tinga+with+Potatoes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433831169338223474" /></a><br />I'm a big fan of cooking shows on PBS. Our local station airs quite a variety, and just recently I've discovered <a href="http://www.rickbayless.com/tv/season7/" target="_blank">Rick Bayless' Mexico - One Plate at a Time</a>. I love Mexican food, so of course I was intrigued. Rick shows the origins of the food he makes (shot on-site in Mexico), then returns to his home in Chicago to recreate the dishes. Since this one was made in the slow cooker and didn't have any 'exotic' ingredients (i.e., I actually had all the ingredients already), I had to try it. I'd never even heard of tinga before, but this recipe yields melt-in-your-mouth pork and potatoes covered in a deeply flavored tomato sauce that is excellent with corn tortillas. It's the 'least effort for the most flavor' dish I've ever made. It may not photograph very well, but it is simply delicioso.<br /><br />Pork Tinga with Potatoes & Fresh Cheese<br /><br />1 Tablespoon canola or olive oil<br />1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes<br />4 ounces chorizo sausage, removed from its casing (optional - I left this out)<br />4 to 5 medium (about 3/4 pound total) red-skinned potatoes, chopped into ~3/4-inch cubes<br />1 large white or yellow onion, sliced 1/4–inch thick<br />1 garlic clove, minced<br />1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)<br />2 to 3 canned chipotle chiles, en adobo, finely chopped<br />1 Tablespoon chipotle canning sauce<br />1 Tablespoon Worcestershire sauce<br />1/2 teaspoon dried oregano, preferably Mexican<br />Salt<br />For serving:<br />About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese<br />Sour cream<br />1 ripe avocado, pitted, flesh scooped from the skin and diced (optional)<br />Warm corn tortillas (wrap ~10 corn tortillas in a heavily damp paper towel and microwave for 1 minute, then place in tortilla warmer or wrap in a clean kitchen towel)<br /><br />Directions:<br /><br />Heat the oil in a stovetop-rated slow cooker* liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo (if using) in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.<br /><br />In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature. <br />After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. <br /><br />*For stove-top cooking, brown the meat in a large, heavy-bottomed pot (i.e., Dutch oven). Add remaining ingredients to the pot as directed for slow-cooker. Bring to a boil over medium heat, then lower the heat. Simmer for ~2 to 2 1/2 hours.<br /><br />Scoop into a large bowl. Serve with warm tortillas and queso fresco, sour cream, & avocado (if using) on the side. <br /><br />Recipe adapted from <a href="http://www.rickbayless.com/recipe/view?recipeID=234" target="_blank">Rick Bayless' <em>Mexico - One Plate at a Time</em>, Season 7</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-28670040.post-58667587184739418462010-01-31T22:19:00.014-05:002010-02-05T23:29:47.161-05:00Daring Bakers - Nanaimo Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqnUczFCHjzLHjL4dBM9Mq9untiAZULzEYoO2mAA7R_8w0Tl04Z_SwGgrl_6Nq6gzsyPReGSdhI-DMGPnssrp7UrMUNnonFc_glIZ5-1yI3KMhkOYeBb0B-kdaX6zz3CjPGNm/s1600-h/Nanaimo+Bars.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqnUczFCHjzLHjL4dBM9Mq9untiAZULzEYoO2mAA7R_8w0Tl04Z_SwGgrl_6Nq6gzsyPReGSdhI-DMGPnssrp7UrMUNnonFc_glIZ5-1yI3KMhkOYeBb0B-kdaX6zz3CjPGNm/s320/Nanaimo+Bars.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433266772826700146" /></a><br />The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.<br /><br />This month's challenge was my first one in quite a while, and, well...I cheated, not to mention that I'm posting late. I didn't get a chance to make the graham wafers (and couldn't have done the gluten-free version anyway since I couldn't find the flours I needed in one store and wasn't going to haul a toddler & infant all over town to find what I needed). So, I used pre-made graham wafers in the Nanaimo Bars. I did, however, gain a better understanding of how much of a pain-in-the-rear cooking and baking are for those who must adhere to a gluten-free diet. (And also how expensive it is...non-wheat flours are pricy!) I do want to make the graham wafers (using whole wheat pastry flour) since I cannot find a brand in the store that doesn't have high fructose corn syrup as an ingredient. I'll post it here when I do make them, but meanwhile, on to the Nanaimo Bars.<br /><br />My <strike>guinea pigs</strike> guests, loved these. They are very rich due to all the butter. I thought they were good, but they weren't outstanding. The bottom layer was my favorite part. I'm glad I toasted the coconut and almonds, but I think the ratios should have been reversed. In fact, if I had doubled the amounts for the bottom layer (except the coconut) and just left it at that, I think I would have liked them much better. My husband wasn't a huge fan either, so the plan is to re-work the recipe and make it minty (and without the coconut, of course). Here's the recipe as I made it.<br /><!--Posting Date: January 27, 2010<br />Notes for gluten-free Graham Wafers and Nanaimo Bars:<br />• Glutinous rice flour does not contain any gluten, as it is made from a type of rice called glutinous (or sweet) rice. • The graham wafer dough is very sticky. Make sure you are flouring (with sweet rice flour) well, or the dough will be difficult to remove from the surface you roll it out on. Also be sure to keep it cold. You do not want the butter to melt. • I chose these flours because of their availability. Tapioca starch/flour and sweet rice flour can often be found in Asian grocery stores, or in the Asian section of you grocery store. Sorghum can be slightly more difficult to find, but it can be replaced with brown rice flour, millet flour or other alternatives. • In the Nanaimo Bars, it is very important that the chocolate be cool but still a liquid, otherwise the custard layer will melt, and it will mix with the chocolate, being difficult to spread. Allow the chocolate mixture to come to room temperature but not solidify before spreading the top layer on.<br />Variations allowed: • Although I highly recommend using gluten-free flours, as the chemistry is very interesting and the end result can be amazing, you are allowed to use wheat. • If making them gluten-free, no wheat, barley, rye, triticale, kamut, spelt, durum, semolina, or other gluten containing ingredients may be used. Removing those ingredients ensures it is safe for those with Celiac Disease and other health issues where gluten causes problems. If you do plan on serving this to someone on a gluten-free diet, also ensure no cross-contamination occurs.<br />Preparation time: • Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep. • Nanaimo Bars: 30 minutes.<br />Equipment required: • Food Processor • Bowls • Parchment paper or silpats • Cookie sheets • Double boiler or pot and heatproof bowl • 8 by 8 inch square pan • Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!) • Saucepan<br />For Gluten-Free Graham Wafers Ingredients 1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour) 3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour 1/2 cup (65 g) (2.3 ounces) Sorghum Flour 1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed 1 teaspoon (5 mL) Baking soda 3/4 teaspoon (4 mL ) Kosher Salt 7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen) 1/3 cup (80 mL) Honey, Mild-flavoured such as clover. 5 tablespoons (75 mL) Whole Milk 2 tablespoons (30 mL) Pure Vanilla Extract<br />Directions: 1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible. 2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky. 3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight. 4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough. 5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). 6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers. 7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows. 8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster. 9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.--><br />Nanaimo Bars<br /><br />For Bottom Layer <br />1/2 cup unsalted Butter <br />1/4 cup granulated Sugar <br />5 Tablespoons unsweetened Cocoa <br />1 large egg, beaten <br />1 1/4 cups Graham Wafer Crumbs (about 8 pre-made whole crackers) <br />1/2 cup almonds, finely chopped (I used slivered & toasted them) <br />1 cup coconut, shredded (I used sweetened & toasted it)<br /><br />For Middle Layer <br />1/2 cup unsalted butter <br />2 Tablespoons and 2 teaspoons heavy cream <br />2 Tablespoons Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted - I used SF French Vanilla) <br />2 cups icing/confectioner's sugar<br /><br />For Top Layer <br />4 ounces semi-sweet chocolate <br />2 Tablespoons unsalted butter<br /><br />Directions<br /><br />1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan. <br />2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer. (Chill thoroughly.)<br />3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, spread over middle layer and chill.<br /><!--<br />------------------------------- Additional Information:<br />These bars freeze very well, so don’t be afraid to pop some into the freezer.<br />The graham wafers may be kept in an airtight container for up to 2 weeks. Mine lasted about that long.<br />If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes.<br />For the Nanaimo Bars, if making with wheat, replace the gluten-free graham wafer crumbs with equal parts wheat graham wafer crumbs! -->Unknownnoreply@blogger.com0