BELGIAN
WAFFLES
1 package dry yeast
2 cups lukewarm milk
4 eggs -- separated
1 teaspoon vanilla
2 1/2 cups flour -- sifted
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup butter -- melted
Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add
to yeast mixture with vanilla. Stir together flour, salt and sugar; add
to liquid ingredients. Stir in melted butter and combine thoroughly.
Beat the egg whites until stiff; carefully fold into batter. Let
mixture stand in a warm place about 45 minutes or until doubled in bulk.
Use 7/8 cup mix per waffle (depends on the iron).
Serves at least 6.
BISCUIT MUFFINS
Makes
12
2 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
3/4 cup cold butter
1 cup cold milk
Preheat oven to 400º. Grease 12 (2 1/2-inch) muffin cups. (Muffins
brown better without paper liners.) In large bowl, combine flour, sugar
and baking powder. Cut in butter until mixture resembles coarse crumbs.
Stir in milk just until flour mixture is moistened. Spoon into muffin
cups. Bake 20 minutes or until golden. Remove from pan. Cool on wire rack.
OVEN BAKED DENVER OMELET
Serves/makes
4
8 eggs
1/2 cup half and half
1 cup shredded cheddar cheese
1 cup finely chopped fully cooked ham
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
Directions:
In a bowl, beat eggs and half and half until light and fluffy. Stir in cheese,
ham, green pepper and onion.
Pour into a greased 9"square baking dish. Bake at 400 degrees for 25
minutes, until golden brown.
These individual baked stuffed French toasts are perfect for a special-occasion breakfast.
Toast
10 to 12 slices bread (white, wheat, or brioche), cut into 12 circles with a 2 3/4" to 3" biscuit or cookie cutter
1/4 cup (about 2 ounces) cream cheese
1/4 cup jam (marmalade, or your choice)Batter
1/2 cup milk
1/2 cup cream (heavy, light, or half & half)
1/4 cup maple syrup
5 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
pinch of nutmegGrease four 3 1/2-inch diameter 1-cup baking crocks. Place two circles of bread into each cup. Place a tablespoon each of cream cheese and marmalade or jam onto the bread.
Top with another circle of bread. Press down. Whisk together the batter ingredients, and slowly pour over the bread. Add more as it soaks in, until all the batter is used. Let sit for an hour or longer. The recipe may be made ahead and refrigerated overnight; or frozen, then defrosted in the refrigerator overnight.
Bake the French toast in a preheated 350°F oven for 40 to 45 minutes, until it's puffed and brown. Sprinkle with confectioners' sugar, and serve with additional maple syrup and butter, or fruit sauce. Yield: 4 generous servings, to fill four 1-cup bakers. Recipe can easily be doubled or tripled to feed a larger group.This recipe reprinted from The Baker's Catalogue, Spring, 2005.
SUPERDUPER FRENCH TOAST
6 eggs
2/3 cup orange juice
1/3 cup Grand Marnier
1/3 cup milk
3 tablespoons sugar
1/4 teaspoon vanilla
1/4 teaspoon salt
finely grated peel of one orange
8 3/4 inch thick slices of French bread
Beat eggs in a large bowl. Add remaining ingredients except bread. Dip bread
into egg mixture turning to coat all surfaces. Transfer to baking dish in a
single layer pour any remaining mixture over bread. Cover and refrigerate
overnight turning occasionally.
Melt butter in skillet over med-high heat. Cook bread in batches until browned
about 8 mins each side.
ASPARAGUS
EN CROUTE
12 slice Sandwich bread
½ pound Swiss cheese
½ cup Dijon mustard
12 Asparagus spears -- cooked
fresh Rosemary -- finely chopped
4 tablespoon Butter -- melted
Roll slices of bread as thin as possible with a rolling pin; trim crusts. Your
will have pieces 3 to 3 1/2" square. Lay squares out on a work surface and
cover with a damp cloth for 10 minutes. Cut cheese into fingers, more or less
the size of the asparagus spears. Spread each bread square evenly with mustard.
Sprinkle with some of the rosemary. Lay an asparagus spear and a strip of cheese
on each bread square and roll up. Place seam side down on a buttered baking
sheet. Brush rolls with melted butter. Bake in the upper third of a 450 oven
for 10 minutes, or until brown and bubbling. Serve immediately.
CRAB DIP
24 oz cream cheese
1 cup mayonnaise
14 oz crab meat, squeezed dry or 1/2 lb fresh
1/4 cup sherry
1 teaspoon powdered sugar
1 teaspoon grated onion
1 tablespoon prepared mustard
1/2 teaspoon salt
Melt cheese over double boiler. Add mayonnaise and remaining ingredients.
Can also be prepared in the microwave. Serve warm with small rounds of rye
bread.
Also freezes well.
HOT SPINACH DIPPING SAUCE
Serves: 6
2 4 inch hot green chilies, seeded and chopped -- (wear
gloves)
1 2 inch jalapeno, minced with some seeds
1 small onion -- chopped
2 tablespoons vegetable oil
2 medium tomatoes, peeled -- seeded and chopped
1 10 ounce package frozen chopped spinach, thawed -- squeezed
dry
1 tablespoon vinegar
8 ounces cream cheese -- room temperature
2 cups grated jack cheese
1 cup half and half
In a small skillet, cook the chilies and the onion in the oil over moderate
heat, stirring, for 4 minutes, or until the onion is softened. Add the
tomatoes and cook, stirring, for 2 minutes. Transfer the mixture to a
bowl and stir in the spinach, the vinegar, the cheeses, the half and half, and
salt and pepper to taste. Bake in a buttered 10 inch round ovenproof
serving dish in a 400º oven for 20-25 minutes until hot and bubbly.
Serve with chips. Vary the heat by the amount of jalapeno seeds.
WALNUT-STUFFED BRIE
8 1/2 inch wheel Brie -- well chilled
1/2 pound mascarpone cheese
3/4 cup toasted walnuts -- finely chopped
Using a large knife, split the Brie in half horizontally. In a small
bowl, blend the mascarpone and walnuts. Spread this mixture in an even
layer, to about 1/4 inch from the edge, on the bottom half of the Brie. Set the
top of the Brie in place and press gently to sandwich the layers.
Wrap the Brie in plastic wrap. If it came in a wooden container, set it back in
the container. Refrigerate for 4 days to allow the flavors to develop.
Let stand at room temperature for at least 3 hours before serving.
MOM'S
CREAMY CORN CHOWDER
Serves
6
2 slices bacon -- diced
1 small onion -- thinly sliced
2 medium potatoes -- pared and diced (about 2 cups)
3/4 cup water
1 can (1 lb) creamed corn
1 1/2 cups milk
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sugar
chopped parsley
In medium saucepan, saute bacon and onion until onion is golden.
Add potatoes and 3/4 cup water, bring to a boil. Cook gently, covered,
about 10 minutes or until potatoes are tender but not mushy.
Add corn, milk, butter, salt, pepper, and sugar. Simmer, covered, 5
minutes or until heated through.
Garnish with parsley.
WHITE CHILI
Serves
4.
3/4 cup chicken stock
1 medium onion -- minced
1 large garlic clove -- minced
1/4 cup canned green chiles -- chopped and drained
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
2 16 ounce can cannellini beans -- undrained
Reduced fat sour cream
Montery Jack cheese -- grated
Bring chicken stock to boil in a saucepan.
Add next 9 ingredients; cover and simmer to blend flavors, about 10 minutes.
Add cannellini beans; simmer until heated through, about 5 minutes.
Ladle into bowls and top with a spoonful of sour cream and grated cheese.
CHICKEN
ROASTED WITH POTATOES, PEPPERS, AND SHALLOTS
Serves
2.
Can be prepared in 45 minutes or less.
3 large shallots, peeled, blanched in boiling water for 2 minutes, and halved
lengthwise
2 garlic cloves, minced
2 tablespoons plus 1 teaspoon olive oil
1/2 red bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
1 tablespoon finely chopped fresh rosemary leaves or 1 tablespoon crumbled
dried, plus, if desired, rosemary sprigs for garnish
3/4 pound small red potatoes, scrubbed and halved or, if large, quartered
1 whole chicken breast (about 1 1/2 pounds), halved
1 tablespoon fresh lemon juice
1/2 cup chicken broth
In a large ovenproof skillet toss together the shallots, the garlic, 2
tablespoons of the oil, the bell peppers, the chopped rosemary, the potatoes,
and salt and pepper to taste. Rub the chicken with the remaining 1 teaspoon
oil, the lemon juice, and salt and pepper to taste and arrange it, skin side
up, on top of the vegetable mixture. Roast the chicken and the vegetables in
the upper third of a preheated 450°F oven for 20 minutes, reduce the
temperature to 357°F., and roast the chicken and the vegetables for 15 minutes
more, or until the chicken is cooked through and the potatoes are tender.
Transfer the chicken and the vegetables with a slotted spoon to a heated platter,
stir the broth into the skillet, scraping up the brown bits, and boil the
mixture for 1 minute. Strain the liquid through a sieve over the chicken and
garnish the chicken with the rosemary sprigs.
Gourmet February 1992
GRILLED TURKEY BURGERS
For moist, tender and simple turkey burgers
1 lb ground turkey
1/3 cup plain low-fat yogurt
1 egg
3/4 cup herb-seasoned stuffing mix
1/2 cup finely chopped onion
1/2 cup finely chopped parsley
Salt
Pepper
Blend together the yogurt and egg. Add the stuffing mix let stand about five
minutes or until the mixture seems sufficiently moist. Stir in the onion and
parsley. Add salt and pepper to taste.
Add this mixture to the ground turkey, gently blend together, then form into
six patties.
Grill until the meat is firm and no longer pink. Do not overcook.
BAKED
BANANA CRUMBLE
Serves 4.
3/4 cup orange juice
1 teaspoon vanilla extract
4 ripe, firm bananas -- peeled
1/2 cup flour
1/2 cup quick-cooking oatmeal
3/4 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon salt
6 tablespoons cold butter -- in 6 pieces
Combine orange juice and vanilla, reserve.
Slice bananas lengthwise and place cut side up in four buttered baking dishes.
Combine flour, oatmeal, brown sugar, nutmeg and salt. Add butter. Cut in butter
until mixture resembles small peas.
Drizzle bananas with orange juice. Spoon crumble mixture over fruit. Bake at
375º for 15-20 minutes.
CHOCOLATE-ESPRESSO LAVA CAKES WITH
ESPRESSO WHIPPED CREAM
Makes 6 servings.
These individual soft-centered cakes are baked and served in ovenproof mugs.
(As an alternative, eight-ounce ramekins or soufflé dishes can be used.)
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) salted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)
1 cup chilled whipping cream
3 tablespoons powdered sugar
Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into
medium bowl. Place butter in large bowl; add both sugars and whisk until well
blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in
dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3
cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips
into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.
Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
Position
rack in center of oven and preheat to 350°F. Let mugs with batter stand at room
temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and
tester inserted into center comes out with thick batter attached, about 30
minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and
serve.
Bon Appétit February 2002
CREAM CHEESE POUNDCAKE
Serves 12.
3 sticks butter -- softened
3 cups sugar
6 large eggs
8 ounces cream cheese -- room temperature
2 teaspoons vanilla
2 teaspoons almond extract
3 cups flour
Heat oven to 325º. Grease and flour a large bundt pan. Cream butter with sugar
in mixer on medium speed. Add cream cheese until well mixed. Add eggs, one at a
time, beating until well mixed. Add vanilla and almond extracts. Add flour 1
cup at a time, mixing well after each addition. Beat on high speed for 3-5
minutes. Spoon batter into pan. Bake for 1 hour and 15 minutes or until tester
inserted into center comes out clean. Cool in pan for 15 minutes then remove.
HOT APPLE CAKE WITH CARAMEL RUM SAUCE
serves 8 to 10
1 cup (2 sticks) butter, room temperature
1 cup sugar
2 eggs, beaten
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 medium-size tart apples (McIntosh, Gravenstein, or Granny Smith) cored and
finely chopped
3/4 cup chopped walnuts
1 teaspoon vanilla
Vanilla ice cream (optional)
Caramel Rum Sauce
Preheat oven to 350°F. Grease 10-inch pie plate and set aside.
Cream butter with sugar in large bowl. Add eggs and beat well. Sift flour,
spices, soda, and salt. Blend into butter mixture. Add apple, nuts and vanilla
and mix thoroughly. Pour into prepared pie plate. Bake until lightly browned,
about 45 minutes. Serve warm topped with vanilla ice cream and Caramel Rum
Sauce.
Caramel Rum Sauce:
Makes about 1 cup
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup whipping cream
1/2 cup (1 stick) butter
1/4 cup rum
Combine sugars and cream in top of double boiler. Set over gently simmering
water and cook 1 1/2 hours, replenishing water in bottom of double boiler as
necessary. Add butter and continue cooking 30 minutes. Remove from heat and
beat well. Add rum and blend thoroughly. Serve warm.
Cake and sauce can be prepared ahead and reheated before serving.
SUNNY BANANA PIE
Serves
6
2 bananas
1 graham cracker pie crust, 9 inch
2 cups milk
8 ounces cream cheese -- softened
3 1/4 ounces package instant vanilla pudding mix
Slice bananas into crust.
Gradually add 1/2 cup milk to softened cream cheese, mixing until well blended.
Add remaining milk and pudding mix; beat slowly 1 min. Pour into crust; chill.
Garnish with toasted coconut, if desired.