Daring Bakers Challenge - Lavash!

It's only my second DB Challenge, and I've already fallen behind! I should've posted on Saturday, but I was on vacation and, alas, had planned to make the Lavash when we returned. I forgot the post date was on the 27th! C'est la vie. I did manage to come up with something before October began!

So, the challenge was to make Lavash Crackers and create a dip to accompany them. Another catch? Make them vegan or gluten-free. I don't think my crackers, which turned out more like pita chips since I didn't roll the dough out very thinly, are either, but they're pretty tasty. The Red Pepper Hummus wasn't the greatest, but the Lavash would be great with the Black Bean Hummus I made earlier. Here's what I did:

Lavash Crackers

1 cup whole wheat flour
1/2 cup unbleached bread flour
1/2 tsp. kosher salt
1/2 tsp. instant yeast
1 Tbsp sugar (which, to my surprise, may not be vegan!)
1 Tbsp. canola oil (which also may not be vegan!)
~3/4 cup water, room temperature
seasme seeds and kosher salt for toppings


Stir together everything but the water in the bowl of a stand mixer with a dough hook, then slowly add the water and mix until it forms a ball. You may only need 1/2 cup water...I had to use more. Knead for about 10 minutes, until smooth, satiny, and not tacky. Place in an oiled bowl and cover with plastic wrap. Allow it to rise for 90 minutes or until doubled in size.

Turn out the dough onto a silpat and roll out to the desired thickness. If you want crisp crackers, divide the dough and use 2 pans. Using a pizza cutter, score the dough to form the cracker shapes. Spritz with olive oil and sprinkle on sesame seeds and kosher salt. *Note: Gently press in the toppings! I didn't do this and most fell off when I broke the crackers apart! Bake at 350F for about 25 minutes. Cool and break apart.


Red Pepper Hummus

1 can chickpeas, drained & rinsed
2 whole roasted red peppers
1/4 cup tahini
juice of 1/2 a lemon
~1/4 cup parsley
1/4 tsp kosher salt
~3 Tbsp. olive oil

Whirr everything together in food processor until smooth.

Black Bean Hummus

I was looking for a hummus recipe when I came across this one on Food Network's site. I love black beans, so I thought I'd give this a try. I accidentally left out the lime juice and didn't use nearly 3 cups of olive oil; while processing, I added just enough to make it spreadable. And I didn't have enough chili powder, so I just used what I had.

I try not to watch Diners, Drive-Ins, and Dives (aka Triple D) on Food Network because it always makes me hungry, which is not a good thing late in the evenings. So, I probably missed when this recipe was showcased. However, it's going in my stash of appetizers because it's really good. And different. And addictive. And not too bad for you if you eat it with veggies. And you should go make some right now.

Black Bean Hummus

1 (1-pound) can garbanzo beans
1 (1-pound) can black beans
Pinch ground cumin
About 1/2 teaspoon cayenne
About 1/2 teaspoon salt
1/4 cup chili powder
Pinch ground coriander
Pinch ground cinnamon
About 3/4 teaspoon tahini
Olive oil - about 1-2 cups, however much you want to use

Mix all ingredients in a large bowl. Add the ingredients to a food processor and process in batches. Blend until smooth. Serve with pita chips, tortilla chips, or veggies.

Adapted from Greg Auten (co-owner of The Penguin diner)

Daring Bakers Challenge - Eclairs!

Well, I finally gave in and signed up to be one of The Daring Bakers. Now I have an excuse to bake! (Like I really need one...at least the challenges are just that - recipes that I wouldn't normally bake. Goodbye comfort zone!)

My first challenge was, I must admit, a little disappointing because of the amount of chocolate in the recipe(s). However, I was signed up to bring the snack for Sunday School, so I had a willing panel of tasters. I think I adhered to the spirit of the challenge...following the base recipe (pâte à choux) and taking some culinary liberties where allowed (had to keep a chocolate element).

Overall, I think they turned out well, at least for my first foray into making pate a choux. The tasters' feedback was quite positive, so they must not have been too bad. :) I was going to make another batch, but alas, home improvements have taken up more of my time than baking in the last few weeks. But I have lots of ideas for future pastries, so stay tuned!

Éclairs

Pierre Herme's Cream Puff Dough (pâte à choux)
Chocolate Sauce
Chocolate Glaze
Pastry Cream

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé (makes 20-24 Éclairs)

1/2 cup whole milk
1/2 cup water
1 stick unsalted butter, cut into 8 pieces
1/4 tsp. sugar
1/4 tsp. salt
1 cup all-purpose flour
5 large eggs, at room temperature

In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan; it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. After you have added the first egg, the dough will separate; but, don't worry! As you keep working the dough, it will come back together again. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon. The dough should be still warm. It is now ready to be used for piping éclairs (or cream puffs, which would also be yummy). (Note: Shape the dough immediately. It can be frozen up to a month once piped and then baked as needed.)


For the Pastry Cream, I admit, I cheated. I added some vanilla bean seeds to some instant vanilla pudding and then mixed it with about 1/2 a tub of whipped topping. Not too bad, actually. However, next time I'll add a touch of vanilla extract instead.

Pastry Cream
a la Pam

1 package vanilla instant pudding
2 cups cold milk
1/4 to 1/2 tsp. vanilla extract
~4 oz. whipped topping

Stir together the milk and vanilla. Add the pudding mix to the milk and allow the pudding to set up in the fridge for about 20 minutes. Then, gently fold in the whipped topping. Chill for at least an hour; overnight is better. Pipe onto/into éclairs as desired. (I didn't cut mine in half as directed since I had a filling tip for my pastry bag.)


The Chocolate Sauce was supposed to be part of the glaze for the tops of the eclairs, but I improvised (it was early Sunday morning, after all) and used it to make a kind of super-chocolate ganache with chocolate chips. I had also forgotten to get heavy cream at the grocery store, so I had to modify (read: butcher) Pierre Hermé's recipe to get the sauce done.

Chocolate Sauce
adapted from Pierre Hermé

1 cup half and half
1/2 cup whole milk
2 oz. bittersweet chocolate, chopped
4 oz. semisweet chocolate chips
1/4 cup sugar

Place all ingredients into a heavy-bottomed saucepan and bring to a boil, stirring constantly. Reduce heat to low and continue stirring until the sauce thickens (i.e., when it coats the back of the spoon...it may take a while to get thick).


Chocolate Glaze
also a la Pam

1/2 cup Chocolate Sauce
3/4 cup semi-sweet chocolate chips

Heat both ingredients slowly in a heavy-bottomed saucepan and stir until chocolate is melted and the mixture is smooth. Spread on the tops of the eclairs with an offset spatula. If made ahead of time, simply reheat in a double boiler until spreadable.


Assembling the Éclairs

Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper. (Or, just fill them with a filling tip on a pastry bag like I did.)

The glaze should be barely warm to the touch (between 95 – 104 F). Spread the glaze over the tops of the éclairs using an offset icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream by piping or spooning the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.

The éclairs are best served as soon as they have been filled.

Red Velvet Cake

I guess since I've made Red Velvet Truffles, I should share my recipe for Red Velvet Cake. I love this cake; it's probably my favorite cake, especially with the cream cheese frosting, and it's really easy to make. Mmmmm.

Red Velvet Cake

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1 1/2 cups granulated sugar
1 tsp. vanilla extract
3 large eggs, room temperature
1 cup buttermilk
2 Tbsp. red food coloring
1 Tbsp. white vinegar

Cream Cheese Frosting
1 8-oz. package cream cheese, softened
1/2 cup (1 stick) butter, softened
1 tsp. vanilla extract
3 cups confectioner's sugar

Preheat oven to 350F. Butter & flour two 9-inch round cake pans. Sift the flour, cocoa, baking powder, baking soda, and salt into a large bowl. Beat the butter & sugar & vanilla in large bowl until creamy (at medium speed). Add eggs one at a time until just blended after each addition. Gradually add the dry ingredients, alternating with the buttermilk, food coloring, & vinegar. Pour half the batter in each pan. Bake for 23-30 minutes or until toothpick inserted in the middle comes out clean. Cool cakes in the pan for 10 minutes and then turn out onto racks. Cool completely before frosting.

Beat the cream cheese, butter, and vanilla until smooth. Graudally add sifted confectioner's sugar and beat until fluffy. Frost cakes as desired.

Recipe from Cakes! 1,001 Classic Recipes from Around the World

Red Velvet Truffles

These Red Velvet Truffles are so simple to make! True, they're a bit laborious (any kind of truffle is, right?), but they're definitely worth it. Plus, the recipe yielded quite a few truffles. Originally titled "Red Velvet Cake Balls" on Bakerella's blog, I just can't bring myself to call them that. It just sounds...well... too blunt. Mine certainly aren't fancy, but they're really tasty and not as sweet as you'd expect. I made the mistake of putting mine into the fridge to firm up and taking their picture too soon - hence the condensation you can see on the chocolate ones. Of course, I preferred the ones dipped in the white chocolate, but that's okay. My husband said he'd take care of the rest of the chocolate ones. :)

Red Velvet Truffles

1 box red velvet cake mix (bake in a 9x13 cake pan)
1 16 oz. can cream cheese frosting
1 package chocolate bark (regular or white chocolate)

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. I found it easier to fold and mash it together instead of stirring alone. Either way, it's messy.
3. Roll mixture into quarter size balls or use a mini ice-cream scoop like I did and lay on cookie sheet.
4. Chill for several hours in the fridge or put into the freezer for about an hour.
5. Melt chocolate in a double boiler or in the microwave.
6. Using a toothpick, dip the balls in chocolate, tap off extra, and lay on wax paper until firm.

Marinated Lamb Chops

I made these grilled marinated lamp chops for my husband's birthday dinner this year, and they were really delicious. I started out with thick-cut lamb chops (~1-inch), and the flavor was really great after a 2-hour soak in the marinade. We'll definitely be making these again!

Marinated Lamb Chops

1 tablespoon olive oil
1 lemon, zested (about 1/2 teaspoon)
1 lemon, juiced (about 2 tablespoons)
2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6 to 8-ounce) lamb loin chops (thick-cut is better), trimmed of all visible fat (to avoid flare-ups on the grill)


In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for at least 1 hour; I marinated them for 2 hours.
Grill or broil the chops for 5 to 7 minutes per side for medium rare.

Recipe adapted from Ellie Krieger

Onion Lotus

This isn't a recipe so much as it is a technique. I know the photo looks like it came from the original Better Homes & Garden New Cook Book, but I first saw it on Robin Miller's Quick Fix Meals on FoodNetwork, though I think she chopped them up and used them in another dish. These are really great and can be used in various dishes or served as a side dish. Variations are endless; this could be done with any type of onion (shallots, cipollini, red, etc) and can be roasted with any flavors (i.e., balsamic vinegar, any number of herbs, spices, etc).

Onion Lotus

onions (however many and whatever kind you want)
olive oil
salt
pepper
other seasonings/flavors (optional)

Preheat the oven to 400F.

Peel the onion, leaving the root end intact. Carefully cut the onion vertically (from pole to pole) into 6 sections, being sure to leave the root end intact.* Drizzle with olive oil and season with salt and pepper. Roast for ~45-60 minutes or until the onions have 'bloomed' and are soft. Serve as a side or refrigerate for up to a week and use in other dishes.

*Note: You may need to trim the root end a bit so the onion will sit/stand straight on the pan and not roll around. Just be sure that you leave enough so the sections won't separate.

Almond-Orange-Apricot Crescent Rolls

I usually take Rachel Ray's recipe with a grain of salt, so to speak, because her taste is not the same as mine. However, I've tried two of her recipes recently that have been really good and will go in my collection. I usually can't stand refrigerator rolled breads (i.e., biscuits, crescents, etc), but these were awesome. I probably let mine sit out on the counter too long before cooking, but they were really delicious. They're easy and don't require lots of ingredients, so give 'em a try. They're great for brunch; I served it with a Mushroom, Onion, and Cheese Fritatta.

Almond-Orange-Apricot Crescent Rolls

1 package store bought crescent roll dough (recommended: Pilsbury brand)
1/4 cup apricot preserves or all fruit spread (I used Apricot-Peach Jam)
1/4 cup orange marmalade
1 egg
Splash of water
1 tablespoon sesame seeds
1/4 cup sliced almonds, 2-ounce sack from baking aisle

Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

Recipe courtesy Rachael Ray

Banana Maple Tart Tatin

The first is actually a dessert, since that's generally what I'm drawn to in terms of recipe searches, but it's so simple, fast, and tasty I had to include it. And, it's almost sugarless (except the sugar in the puff pastry and the natural sugar in the maple syrup). If you don't have a vanilla bean, you could probably add 1/2 to 1 tsp real vanilla (no imitation stuff here) instead. Enjoy!

Banana Maple Tart Tatin

1 sheet (about 7 ounces) frozen puff pastry
2 tablespoons butter
1/2 cup maple syrup
1/2 vanilla bean, split
2 to 3 bananas, thickly sliced (1/2 to 3/4 inch)

On a floured surface, roll the pastry out a bit to even out the any folds and make it a touch thinner. Cut a 10-inch circle of dough from it, prick it, and keep it chilled.

Preheat oven to 425F.

Place a heavy 9 or 10-inch metal cake pan (I used a cast iron skillet) on the stove on a large burner and turn the heat onto medium. Add the butter and warm to melt it. Meanwhile, scrape the seeds out of the vanilla bean. Add the maple syrup and vanilla bean & seeds and bring to a boil stirring a bit. Remove the vanilla bean. Take the pan off the heat and place the banana slices in the pan decoratively in concentric circles to cover the whole bottom of the pan. Place the pastry over the bananas to cover them, tucking the pastry down along the inside of the pan. Later, during baking, the pastry will shrink to fit the pan.
Bake for 20 to 25 minutes until the pastry is golden brown. Let cool in the pan 30 minutes then warm the bottom of the pan on the stove for a minute and turn the tart out onto a serving platter.

Recipe courtesy Gale Gand

Recipe Rut

I've been in a rut in terms of cooking recently, so I finally decided to go through my plethora of cookbooks for meal ideas. That, in combination with some recipes I've seen on FoodNetwork in the last few weeks, have inspired me to try some new things. I'm so glad I did (as is my husband!)! So, I actually have some recipes to post that I've added to my repertoire. Yay!

Also coming...recipe photos and an updated searchable menu for this blog! (I know...it's about time...) :)

Blogging By Mail: Long Overdue Post

Wow, time does fly, doesn't it? It seems like yesterday that I received my BBM package, but then, we left for vacation, returned, got busy again, and I have neglected to post until now about the goodies that Meghan from A Craving for Perfection sent to me. So, my apologies, Meghan...without further adieu, here's the good stuff!



From left to right, clockwise: decorative Asian take-out boxes, smoked salmon, mint chocolates from the Seattle Space needle, Trader Joe's Harvest Blend mix (including Israeli couscous, chickpeas, and lots of other yummy things), a Coast Guard chocolate bar (in front of the mints & couscous mix), cookie cutters (butterfly & flower), recipe cards, a letter detailing all of the goodies, US Coast Guard magnet, blue Japanese Bento box with chopsticks and cloth cover, a pink heart-shaped onigiri maker (used to shape rice), and cupcake/muffin liners in the middle.




I had already begun to play this CD that Meghan sent and forgot to put it in the picture with everything else. I love the songs she chose...most are food-related and just plain fun to listen to. I'm thoroughly enjoying it.

So, to sum up evertyhing, I loved the BBM package! Chocolates...devoured; couscous mix - haven't tried yet but very excited to be able to try some Israeli couscous; salmon will be enjoyed by my husband as I don't like fish (though I will try a small piece); will be using the cupcake liners soon; cookie cutters are perfect since I collect metal cookie cutters; take-out boxes should make great cookie-delivery-devices,; and the bento box and onigiri maker are awesome...I have seen them online, but now I have one to use for my son (when he gets a little bit bigger). Oh, and the magnet is on my fridge. :)

Thank you Meghan! Sorry it took me so long to post, but everything was great!

Banana Nut Pancakes

Wow...I didn't realize it had been so long since I last posted. Time flies when you have a little one. :)

So, in an attempt to have a quick, hearty, and yummy meal, here's what I've come up with. Simple, scrumptious, and speedy. (Not to mention only one skillet to clean!) Yum.

Banana Nut Pancakes

2 cup Bisquick
2 eggs
1 cup milk
3 ripe bananas, mashed
1/2 to 3/4 cup chopped nuts (I used pecans, but walnuts would also be good)
Olive oil (or butter) for frying
Maple syrup for serving


Toast nuts in a dry skillet over medium heat for a few minutes until fragrant.

While the nuts are toasting, mix the Bisquick, eggs, and milk. Add mashed bananas. Add toasted nuts.

Add some olive oil (or butter) to the skillet (still over medium heat) and pour batter into ~4-inch circles (or whatever size you happen to like). Cook until golden, brown, and delicious on both sides, and enjoy with real maple syrup.

Italian Dressing Mix

I wanted some Italian Dressing for a marinated salad, but I realized that I didn't have any on hand. So, I found out how to make my own, and it's much better than what I used to buy. :)

Italian Dressing Mix

1 Tbsp garlic salt
1 Tbsp onion powder
1 Tbsp white sugar
2 Tbsp dried oregano
1 tsp ground black pepper
1/4 tsp dried thyme
1 tsp dried basil
1 Tbsp dried parsley
1/4 tsp celery salt
1 Tbsp salt

In a small bowl, mix together the above ingredients. Store in a tightly sealed container.

To make the Dressing:

2 Tbsp dry mix
1/4 cup white vinegar
2 Tbsp water
2/3 cup canola or olive oil (or a combination)
Grated parmasean, ~ 2 Tbsp, or to taste

To prepare dressing, whisk the dry mix with vinegar and water. Let sit for 5 minutes. Then, whisk in oil. Add some grated parmasean and serve.

From AllRecipes

Orzo with Roasted Garlic, Red Peppers, & Spinach

I know it's not a clever title, but it was delicious! In fact, there weren't any leftovers at all. I got the idea from a side dish we had at Macaroni Grill, but I think mine was better. (Hey, my husband said it was "restaurant quality.") :) This recipe should feed 4, but if you're really hungry (like we were), it will only be enough for 2. Of course, it can easily be doubled as well.

1/2 box orzo pasta, cooked & drained
1 Tbsp. olive oil
1 Tbsp. roasted garlic, minced or smashed into a paste consistency
2 to 3 Tbsp. roasted red peppers,julienned
1 cup spinach, large chiffonade

In a saute pan, warm the olive oil and roasted garlic on low heat for a couple of minutes. Then, turn the heat up to medium/medium-low and add the roasted red peppers. Stir to combine. Add the drained orzo and stir to coat pasta. Just before serving, add the spinach, stir to combine, and serve.

Roast Chicken Rub

**Updated**
I've been roasting a lot of food recently...potatoes, green beans, carrots, onions, chicken, etc., etc. It's tasty and incredibly easy. I tried a rub last night on some roasted chicken, and it was fantastic. The original recipe is for a make-at-home rotisserie chicken, but I just had leg quarters, and it worked great. I also used smoked paprika instead of sweet paprika, but either would be fine. I lifted the skin and put the rub on the meat as well as on top of the skin before drizzling with olive oil to roast. Delicious!

*Update: You'll notice there's no salt in this rub. The original called for 2 tsp. salt, but it was far too salty after I made it again. So, salt the chicken as a separate step; otherwise, it will be way too salty.*

Roast Chicken Rub

1 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. ground thyme
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder

Sprinkle on chicken skin and between skin and meat (or on skinless chicken). Drizzle olive oil over skin and roast at 400F for about 30 minutes or until done.



Original 'Rotisserie-Style Chicken' recipe from "In the Kitchen with Mary & Martha: Cookin' Up Christmas"

Cake!

I haven't been posting much because I've been busy making another wedding cake (and a groom's cake!). Here's what I've been up to. (No, I didn't do the flowers...the florist took care of that...I just did the cakes.)

Pomegranate Vinaigrette

I don't eat as many salads as I'd like (or should). And, normally, I don't make my own dressings. However, I happened to have some pomegranate molasses, and this recipe from Bobby Flay looked too good to pass up. I was right. This is delicious on a spinach salad, especially if you add some chopped apples and toasted walnuts as suggested with the accompanying salad recipe. Very refreshing and tasty. I only made a slight modification to the amount of pomegranate molasses.

Pomegranate Vinaigrette

1/3 cup pomegranate molasses
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

Recipe courtesy Bobby Flay

Chickpea Curry

This tasty dish could have come from your local Indian restaurant, but it's so simple and quick to make at home, either on the stovetop or in a crock pot/slow cooker. Since I cooked this on the stove, I smashed some of the chickpeas (probably 1/4 to 1/2 of them) to make the curry a bit thicker and less chunky. I served this over rice. Mmm...yum.


Chickpea Curry

2 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
1 inch ginger, grated
1 tsp. cumin
1 tsp. coriander, crushed
1 tsp. turmeric
1 tsp. salt
15 oz. can chickpeas
15 oz. can diced tomatoes
1/2 tsp. garam masala

Saute oil, onions, ginger, and garlic for 5 minutes. Place onion mixture & remaining ingredients except garam masala into crockpot and cook for 6-9 hours on low. Add garam masala before serving.

Saute oil, onions, ginger, and garlic for 5 minutes. Add remaining ingredients except garam masala and simmer covered for 30 minutes. Add garam masala before serving.

Recipe courtesy Simple Vegetarian Recipes

Cranberry Swirl Coffee Cake

I love cranberries! My freezer is stocked full of them. However, this recipe is great using canned whole berry cranberry sauce (though I'm sure it would be even better using homemade cranberry sauce). It's quick to put together, and the results are fabulous. It was perfect to serve for brunch on Thanksgiving Day. Just make sure to cool the cake before you try to glaze it. (Trust me; it works better that way.)

1/4 pound margarine (I used BlueBonnet)
1 cup sugar
2 eggs
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1/2 pint (1 cup) sour cream
1 teaspoon almond or vanilla extract
7 or 8 ounce can whole cranberry sauce
1/2 cup chopped nuts, lightly toasted (I used pecans)
Glaze:
3/4 cup confectioners sugar
1/2 teaspoon almond or vanilla extract
1 tablespoon warm water

Preheat oven to 350F.

Grease 6 or 9 inch tube pan. Cream margarine and sugar with electric mixer. Add unbeaten eggs one at a time, beating after each addition on medium speed.
Mix dry ingredients and add alternating with sour cream.

Add flavoring. Put a layer of batter on bottom then swirl some cranberry sauce over batter and sprinkle with a few nuts. Add batter, more cranberry sauce, then the remaining batter and remaining cranberry sauce. Swirl the cranberry sauce into the batter with spatula or spoon. Sprinkle with nuts.

Bake for 55 minutes or until cake tests done with toothpick. Cool in pan for 5 minutes then turn out on rack to cool, or to serve. If desires, drizzle with glaze.

Glaze: Mix sugar, water and flavoring and drizzle over cooled or cold coffee cake.

Recipe courtesy Carroll Pellegrinelli on About.com

Brined Turkey

This year is the first year I've cooked a turkey for Thanksgiving, and I decided to brine the turkey. Boy, am I glad I did! The turkey was so flavorful and juicy. My husband said it was probably the best turkey he'd ever had! Even my mother-in-law, who only likes dark meat, thought the white meat was really juicy. So, even if you never use this brining recipe, it's here so I have a record of what I did so I can repeat it next year. :)

2 gallons cold water
1 cup kosher salt
1 cup brown sugar
3 dried bay leaves
4 sprigs fresh thyme
2 sprigs fresh sage
1 Tbsp. dried lemon peel
1 Tbsp. dried orange peel

Heat ~1 quart of the water, salt, sugar, and bay leaves to and stir until the sugar and salt are dissolved. Use the remaining water to cool the mixture down. Place a washed turkey in the brine, making sure the cavity fills with the liquid. Put in the sprigs of thyme and sage. Put the dried citrus peel in a cotton bag or a pouch made of cheesecloth. Cover the turkey/brine and place in the refrigerator. Let sit for 8 hours, or overnight, up to 24 hours before cooking.

To cook: Remove the turkey from the brine, making sure the herbs stay with the brine instead of the turkey. Pat the turkey dry with paper towels. Put an onion, peeled & quartered, carrots and celery (use larger chunks) in the cavity along with some fresh sprigs of thyme and sage. Truss. Roast at 400F for an hour, covered with foil. Turn the heat down to 350 and cook for another 1.5 hours. Check the internal temp with a meat thermometer; it should read around 165. Take the turkey out and let it carry-over cook while covered in foil until it's done (about another hour). The outside won't be too pretty, but the meat is oh-so-tasty. *drool* :) I think next time, I'll roast it uncovered at first, then tent it with foil so the skin won't burn.