My mom's cousin Valerie has brought this dessert to our house several times, and it's delicious. Great for people with dairy and egg allergies or intolerances.
Valerie Lomus 6/12/07
Created by Larissa Farnam, a student in a food science course at Simmons College, this super moist cake contains no egg or dairy products. The vinegar in the batter interacts with the baking soda to make the cake rise.
Makes 1 9-inch cake.
Heat oven to 350 degrees.
Prepare 9-inch cake pan as follows: Before greasing pan, fit a piece of parchment paper (or waxed paper) to the inside of the pan bottom. Then use Crisco shortening (or vegetable oil) to grease the pan. Place the parchment (or waxed paper) inside the pan, and then grease the paper. You may also want to then dust the pan with a little unsweetened cocoa powder (instead of flour) to prevent sticking (but I don’t use either).
INGREDIENTS:
1 1/2 cups flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
===================================================================
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup cold water
===================================================================
1/2 cup mini semi-sweet chocolate chips (optional)
===================================================================
1 tablespoon distilled white vinegar (added separately, after other liquid ingredients have been added and blended together with dry ingredients)
===================================================================
Confectioner's sugar (for sprinkling after baking-see note below)*
DIRECTIONS:
1. In large bowl, combine the flour, sugar, cocoa, baking soda, and salt. With a whisk, stir to blend.
2. Stir in the oil, vanilla, and water until well combined. Add mini chips, if desired, and stir to combine.
3. Add the vinegar and blend well.
4. Immediately pour the batter into the prepared pan. Bake the cake for about 30 to 35 minutes, or until cake springs back when a finger is pressed onto the top of the cake.
5. Set the cake on a rack to cool for 5 minutes. Turn the cake out onto another rack (or plate). Then set the serving plate upside down onto the cake. Turn both the rack (or plate) and the serving plate right side up. Leave to cool completely. Sprinkle with confectioner's sugar (or frost as noted below) before serving.
*NOTE: I have frosted this cake with the following frosting which is just enough to put a thin frosting on top and sides of cake. You wouldn't want more than this, because the cake is rich enough already. However, NOTE that if you frost with this recipe, it is now not dairy-free.
3/4 cup confectioner's sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon soft butter or margarine
About 2 tablespoons HOT water, but not much more--just need enough to provide a soft consistency for ease in spreading. (Too much water will make a runny glaze.)
Top with a maraschino cherry, if desired.
Friday, November 26, 2010
HOLIDAY MORNING FRENCH TOAST
If you love the overnight baked french toast recipes, this is a great one from Auntie Fran. It's got apples and craisins and it's so delicious!
8/3/06
FRAN GIRARDI
INGREDIENTS:
1 cup brown sugar
½ cup butter, melted
3 teaspoons ground cinnamon
3 tart apples (e.g., Granny Smith), peeled, cored and thinly sliced
½ cup dried cranberries (craisins) or raisins
1 loaf Italian or French bread, cut into 1” slices
6 large eggs
1 ½ cup milk
1 tablespoon vanilla extract
DIRECTIONS:
1. Combine brown sugar, butter and 1 teaspoon cinnamon in a large bowl. Add apples and dried cranberries (craisins) or raisins; toss to coat well. Spray a 9” x 13” baking dish with non-stick spray (e.g., Pam). Spread apple mixture evenly over bottom of the baking dish. Arrange slices of bread on top.
2. Mix eggs, milk, vanilla and remaining 2 teaspoons of cinnamon until well blended. (This can be done with a wire whisk.) Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 – 24 hours.
3. Cover dish with aluminum foil and bake in a preheated 375 oven for 40 minutes. Then uncover and bake another 5 minutes. Remove from oven; let stand 5 minutes. Serve warm.
8/3/06
FRAN GIRARDI
INGREDIENTS:
1 cup brown sugar
½ cup butter, melted
3 teaspoons ground cinnamon
3 tart apples (e.g., Granny Smith), peeled, cored and thinly sliced
½ cup dried cranberries (craisins) or raisins
1 loaf Italian or French bread, cut into 1” slices
6 large eggs
1 ½ cup milk
1 tablespoon vanilla extract
DIRECTIONS:
1. Combine brown sugar, butter and 1 teaspoon cinnamon in a large bowl. Add apples and dried cranberries (craisins) or raisins; toss to coat well. Spray a 9” x 13” baking dish with non-stick spray (e.g., Pam). Spread apple mixture evenly over bottom of the baking dish. Arrange slices of bread on top.
2. Mix eggs, milk, vanilla and remaining 2 teaspoons of cinnamon until well blended. (This can be done with a wire whisk.) Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 – 24 hours.
3. Cover dish with aluminum foil and bake in a preheated 375 oven for 40 minutes. Then uncover and bake another 5 minutes. Remove from oven; let stand 5 minutes. Serve warm.
CHICKEN OR TURKEY POT PIE
This is another one of my mom's recipes that she sent over for the blog this week. I've made this a few times, and it's a great meal. It's especially good for those Thanksgiving turkey leftovers!
5/21/09 - Serves 4
INGREDIENTS:
8-10 oz. frozen peas and carrots (or whatever you want to use)
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/4 tsp. pepper
1 can (14 ½ oz.) chicken broth (I use 99% fat free Swanson or College Inn)
2/3 cup milk (I use 1% or 2%)
2 Tbl. Sherry (optional)
2 ½ to 3 cups cut-up cooked chicken or turkey
1 Pillsbury pastry crust (or other single crust)
DIRECTIONS:
Heat oven to 425.
Rinse frozen peas and carrots under running cold water to separate; drain. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add 2 Tbl. Sherry, if desired. Stir in chicken or turkey and vegetables.
Place mixture in 10-inch deep pie plate (or other casserole dish). Top with pie crust, turn under edges; flute edges, if desired, or crimp with fork. Pierce crust with fork or knife in several places to allow steam to escape. Put dish on foil-lined cookie sheet and place on middle rack of oven.
Bake at 425 for about 30-35 minutes, or until crust is golden brown. (You may want to cover edges of pie crust with pie crust shield or foil strips to prevent over cooking edges.)
5/21/09 - Serves 4
INGREDIENTS:
8-10 oz. frozen peas and carrots (or whatever you want to use)
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/4 tsp. pepper
1 can (14 ½ oz.) chicken broth (I use 99% fat free Swanson or College Inn)
2/3 cup milk (I use 1% or 2%)
2 Tbl. Sherry (optional)
2 ½ to 3 cups cut-up cooked chicken or turkey
1 Pillsbury pastry crust (or other single crust)
DIRECTIONS:
Heat oven to 425.
Rinse frozen peas and carrots under running cold water to separate; drain. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add 2 Tbl. Sherry, if desired. Stir in chicken or turkey and vegetables.
Place mixture in 10-inch deep pie plate (or other casserole dish). Top with pie crust, turn under edges; flute edges, if desired, or crimp with fork. Pierce crust with fork or knife in several places to allow steam to escape. Put dish on foil-lined cookie sheet and place on middle rack of oven.
Bake at 425 for about 30-35 minutes, or until crust is golden brown. (You may want to cover edges of pie crust with pie crust shield or foil strips to prevent over cooking edges.)
Beef Brisket
When I think of my mom and dad's Beef Brisket recipe I think of holidays and I think of when we first had each of our babies mom would spend a week at our house cooking for us. This was always a meal she made us. To me, it's not an "everyday meal," it's an extra special meal.
Here are her notes:
This recipe is a family favorite. It's easy to prepare and can also be made ahead and easily reheated, either from refrigerator or freezer. It's a dish that I've often been asked to bring to family gatherings, and it's one of the first to disappear. Leftovers, if there ever are any, are also delicious.
Ingredients:
4 - 5 lb. (flat cut) fresh beef brisket (not corned)
2 tsp. salt
1 small onion, sliced thin
1/2 tsp. garlic salt
1/4 tsp. dry mustard
1/4 tsp. rosemary leaves
1/4 tsp. thyme leaves
1 c. ketchup
1/2 c. water
1 bay leaf
1 tbl. brown sugar
Directions:
Place meat in baking dish (corning ware or pyrex) or pan that is close to same size as meat. Mix all ingredients and pour over meat. Cover with heavy duty aluminum foil and bake 3 1/2 to 4 hours at 300 to 325 (until fork pierces easily). (I usually set oven at 325.) Remove from baking dish, slice on the diagonal and place sliced beef in clean baking dish (either another one same size or same one washed out). Strain pan juices, if desired, and if so, use spatula or spoon to push through strainer. Add 1/3 cup Pale Dry Sherry to pan juices. Pour over sliced beef, cover * and heat for an additional 30 minutes (or longer if it doesn't seem tender enough at that point).
* (Can be prepared up to point where beef is sliced and sherry is added to liquid and poured over beef. Cover with plastic wrap. Then refrigerate until about an hour before serving time. Remove from refrigerator and remove plastic wrap. Cover with foil and heat for about 45 minutes or so at 325 -- until pan juices are bubbling and meat is hot.)
NOTE: Meat is easier to slice if cold. If you decide to slice cold, then separate meat from juice and chill separately. Then slice meat, add Sherry wine to juice and pour over meat. Then either continue to cook or freeze and continue to cook later (when reheating).
This is good if served with either the pan juices or mustard.
4/5/06
Here are her notes:
This recipe is a family favorite. It's easy to prepare and can also be made ahead and easily reheated, either from refrigerator or freezer. It's a dish that I've often been asked to bring to family gatherings, and it's one of the first to disappear. Leftovers, if there ever are any, are also delicious.
Ingredients:
4 - 5 lb. (flat cut) fresh beef brisket (not corned)
2 tsp. salt
1 small onion, sliced thin
1/2 tsp. garlic salt
1/4 tsp. dry mustard
1/4 tsp. rosemary leaves
1/4 tsp. thyme leaves
1 c. ketchup
1/2 c. water
1 bay leaf
1 tbl. brown sugar
Directions:
Place meat in baking dish (corning ware or pyrex) or pan that is close to same size as meat. Mix all ingredients and pour over meat. Cover with heavy duty aluminum foil and bake 3 1/2 to 4 hours at 300 to 325 (until fork pierces easily). (I usually set oven at 325.) Remove from baking dish, slice on the diagonal and place sliced beef in clean baking dish (either another one same size or same one washed out). Strain pan juices, if desired, and if so, use spatula or spoon to push through strainer. Add 1/3 cup Pale Dry Sherry to pan juices. Pour over sliced beef, cover * and heat for an additional 30 minutes (or longer if it doesn't seem tender enough at that point).
* (Can be prepared up to point where beef is sliced and sherry is added to liquid and poured over beef. Cover with plastic wrap. Then refrigerate until about an hour before serving time. Remove from refrigerator and remove plastic wrap. Cover with foil and heat for about 45 minutes or so at 325 -- until pan juices are bubbling and meat is hot.)
NOTE: Meat is easier to slice if cold. If you decide to slice cold, then separate meat from juice and chill separately. Then slice meat, add Sherry wine to juice and pour over meat. Then either continue to cook or freeze and continue to cook later (when reheating).
This is good if served with either the pan juices or mustard.
4/5/06
Hot Fudge Sundae Cake
This recipe is one of Mom's recipes. We grew up having this for dessert all the time. According to her, she's written it so that "the ingredients are grouped in order and according to use in recipe. The first 5 ingredients are combined right in the pan that you use for baking. You don't need a mixing bowl. Other ingredients are added to that."
Enjoy!
Ingredients
1 Cup Flour
3/4 Cup Sugar
2 Tablespoons Hershey's Baking Cocoa
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Milk
2 Tablespoons Crisco Oil (I use Vegetable Oil, but Canola is ok)
1 Teaspoon Vanilla Extract
1 Cup Light Brown Sugar (packed)
1/4 Cup Hershey's Baking Cocoa
1 3/4 Cup HOT Tap Water (that's 1 and 3/4 cups)
Directions
In ungreased 8 X 8 or 9 X 9 pan or baking dish (I use 8 x 8 Pyrex dish), stir together flour, sugar, 2 tablespoons baking cocoa, baking powder, and salt.
Mix the milk, oil, and vanilla together and stir into dry mixture with a fork until smooth. Spread evenly in pan.
Sprinkle with brown sugar and 1/4 cup baking cocoa. Pour hot water over all.
Bake 40 minutes at 350º. Let stand 15 minutes. Place each serving upside down in dish and top with ice cream and sauce from bottom of plan.
Serves 4 to 6.
Enjoy!
Ingredients
1 Cup Flour
3/4 Cup Sugar
2 Tablespoons Hershey's Baking Cocoa
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Milk
2 Tablespoons Crisco Oil (I use Vegetable Oil, but Canola is ok)
1 Teaspoon Vanilla Extract
1 Cup Light Brown Sugar (packed)
1/4 Cup Hershey's Baking Cocoa
1 3/4 Cup HOT Tap Water (that's 1 and 3/4 cups)
Directions
In ungreased 8 X 8 or 9 X 9 pan or baking dish (I use 8 x 8 Pyrex dish), stir together flour, sugar, 2 tablespoons baking cocoa, baking powder, and salt.
Mix the milk, oil, and vanilla together and stir into dry mixture with a fork until smooth. Spread evenly in pan.
Sprinkle with brown sugar and 1/4 cup baking cocoa. Pour hot water over all.
Bake 40 minutes at 350º. Let stand 15 minutes. Place each serving upside down in dish and top with ice cream and sauce from bottom of plan.
Serves 4 to 6.
Thursday, November 25, 2010
Cranberry Pie
Here's a new addition to my holiday pie recipes. I tried it this year for today's Thanksgiving feast at Aunty Nancy and Uncle Tony's and it was delicious. I ate it alongside the apple pie that I made, with a scoop of ice cream. Delicious!!
I think I ripped the recipe out of Country Living a month or so ago, but I'm not sure. The author of the recipe is Chef Joan E. Aller, author of Cider Beans, Wild Greens and Dandelion Jelly.
Makes 1 pie (8 servings)
Working time 15 minutes
Total time 1 hr 5 minutes
Ingredients
1 nine inch pie crust
1 1/2 cups fresh cranberries (1 twelve ounce bag)
1 cup sugar (divided 2/3 cup and 1/3 cup)
1 heaping Tablespoon all purpose flour
1 egg white
1 cup heavy whipping cream
Directions
Preheat oven to 425 degrees. Roll out piecrust and arrange in a 9" pie pan.
Pour cranberries into crust to form a thick layer.
In a medium bowl, sift together 2/3 cup sugar and flour.
In a separate bowl beat egg white until stiff peaks form. Then fold into flour mixture. Slowy stir in cream until combined.
Cover cranberries with remaining 1/3 cup sugare and then pour cream mixture on top.
Bake pie for about 10 minutes. Then lower oven to 350 degrees and bake for about 40 minutes more.
Let pie cool completely before serving.
I don't usually know the nutritional information, but since it's on the page, here it is:
3g protein
17 g fat
40g carbs
2 g fiber
109 mg sodium
41 mg cholesterol
313 calories
Makes 1 pie (8 servings)
Working time 15 minutes
Total time 1 hr 5 minutes
Ingredients
1 nine inch pie crust
1 1/2 cups fresh cranberries (1 twelve ounce bag)
1 cup sugar (divided 2/3 cup and 1/3 cup)
1 heaping Tablespoon all purpose flour
1 egg white
1 cup heavy whipping cream
Directions
Preheat oven to 425 degrees. Roll out piecrust and arrange in a 9" pie pan.
Pour cranberries into crust to form a thick layer.
In a medium bowl, sift together 2/3 cup sugar and flour.
In a separate bowl beat egg white until stiff peaks form. Then fold into flour mixture. Slowy stir in cream until combined.
Cover cranberries with remaining 1/3 cup sugare and then pour cream mixture on top.
Bake pie for about 10 minutes. Then lower oven to 350 degrees and bake for about 40 minutes more.
Let pie cool completely before serving.
I don't usually know the nutritional information, but since it's on the page, here it is:
3g protein
17 g fat
40g carbs
2 g fiber
109 mg sodium
41 mg cholesterol
313 calories
Monday, November 22, 2010
One Cup Peanut Butter Chocolate Chip Cookies
One Cup Peanut Butter Chocolate Chip Cookies
This is an easy recipe, fast, only a few ingredients and only one measuring cup needed.
INGREDIENTS
1 cup packed light brown sugar
1 cup chocolate chips (I use semi sweet)
1 cup peanut butter
1 egg
DIRECTIONS
Preheat oven to 350 degrees
Put all ingredients into bowl and mix thoroughly.
Drop by rounded teaspoonfuls onto ungreased cookie sheet, about 2" apart. Press down lightly with fork and sprinkle a little sugar on top of each one.
Bake 12 minutes until set. *check for done at 10 minutes, 12 may be too long depending on your oven.
Let stand on cookie sheet 2 minutes, remove to wire cooling rack. Cool completely.
Makes 2 dozen
Sunday, November 21, 2010
Mom's Pumpkin Cranberry Bread
We make this religiously every single year at Thanksgiving. Some years I make some for the staff at school since each recipe makes two breads. I always make some for us and my kids' tradition is to eat breakfast in our bed watching the Macy's Thanksgiving Day Parade and the breakfast is always the grilled pumpkin bread. The recipe below is Mom's recipe that she typed up for me a few years back.
PUMPKIN CRANBERRY BREAD 11-14-01
NOTE:
This recipe fills 2 glass (Pyrex) loaf dishes -- 9 X 5 or 8 ½ X 4 ½ (bake 60 – 70 minutes)
- OR -
3 foil loaf pans 8” X 3 ¾” (bake 50 – 55 minutes)
The recipe can easily be halved if only one loaf is desired.
INGREDIENTS:
2 cups pumpkin puree (1 can of One Pie Pumpkin = 2 cups)
2 cups granulated sugar
1/2 cup water
4 eggs, large
1/2 cup Canola or Vegetable oil
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounce package of fresh or frozen cranberries
DIRECTIONS:
Preheat oven to 350 degrees. Grease loaf pan(s). (See note above concerning loaf size options.) Beat together pumpkin, sugar, water, eggs and oil. Sift in remaining ingredients except cranberries. Mix just until smooth. Gently fold in cranberries. Pour into loaf pan(s) and spread evenly.
Bake in the center of oven for 60 – 70 minutes (depending on size of pan used – refer to note above) or until toothpick or cake tester comes out clean. Do not overbake or bread will be dry.
Cool in pan on a rack for 10 – 15 minutes. Turn bread(s) out onto rack and finish cooling.
Bread may be made in advance, covered and chilled for up to four days.
ALSO NOTE: Pillsbury makes a “Quick Bread” package mix that comes out very similar to this recipe. Follow directions on package except reduce water to 7/8 cup and add 1 cup fresh or frozen cranberries. One package mix makes 1 regular-sized loaf dish or 3 “mini” foil loaf pans 5 3/4 “ X 3 1/4”. Follow baking times on box.
PUMPKIN CRANBERRY BREAD 11-14-01
NOTE:
This recipe fills 2 glass (Pyrex) loaf dishes -- 9 X 5 or 8 ½ X 4 ½ (bake 60 – 70 minutes)
- OR -
3 foil loaf pans 8” X 3 ¾” (bake 50 – 55 minutes)
The recipe can easily be halved if only one loaf is desired.
INGREDIENTS:
2 cups pumpkin puree (1 can of One Pie Pumpkin = 2 cups)
2 cups granulated sugar
1/2 cup water
4 eggs, large
1/2 cup Canola or Vegetable oil
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounce package of fresh or frozen cranberries
DIRECTIONS:
Preheat oven to 350 degrees. Grease loaf pan(s). (See note above concerning loaf size options.) Beat together pumpkin, sugar, water, eggs and oil. Sift in remaining ingredients except cranberries. Mix just until smooth. Gently fold in cranberries. Pour into loaf pan(s) and spread evenly.
Bake in the center of oven for 60 – 70 minutes (depending on size of pan used – refer to note above) or until toothpick or cake tester comes out clean. Do not overbake or bread will be dry.
Cool in pan on a rack for 10 – 15 minutes. Turn bread(s) out onto rack and finish cooling.
Bread may be made in advance, covered and chilled for up to four days.
ALSO NOTE: Pillsbury makes a “Quick Bread” package mix that comes out very similar to this recipe. Follow directions on package except reduce water to 7/8 cup and add 1 cup fresh or frozen cranberries. One package mix makes 1 regular-sized loaf dish or 3 “mini” foil loaf pans 5 3/4 “ X 3 1/4”. Follow baking times on box.
Sunday, November 7, 2010
Not a Recipe, but a note about The Great Sauce Vs. Gravy Debate
Who knew it was such a debate? Check out:
Cooking Light Forums: Survey: Sauce vs. Gravy: http://community.cookinglight.com/showthread.php?t=11936
More than one facebook profile specifically to debate the point:
http://www.facebook.com/group.php?gid=55728280854&v=wall
http://www.facebook.com/pages/Its-called-SAUCE-not-GRAVY/122150434476882
Italyville.com:
http://italyville.com/2008/07/gravy-vs-sauce/ and
http://italyville.com/2009/11/sauce-vs-gravy-part-2/
Gomestic.com: The Great Italian American Debate!: "About the long-standing debate over calling your pasta topping sauce or gravy?" http://gomestic.com/cooking/sauce-vs-gravy-the-great-italian-american-debate/
And someone actually relates views towards money based on whether you grew up knowing about Sauce Vs. Gravy!! http://www.sumsolutions.com/2010/03/03/tomato-sauce-vs-gravy/
Other forums on the topic:
http://www.talkofthevillages.com/forums/showthread.php?t=19602
http://forums.subdriven.com/showthread.php?4768574
An Aspiring Chef's quandry on the matter:
http://pookascafeteria.blogspot.com/2010/03/sauce-gravy-ragu.html
Chuckle.
Cooking Light Forums: Survey: Sauce vs. Gravy: http://community.cookinglight.com/showthread.php?t=11936
More than one facebook profile specifically to debate the point:
http://www.facebook.com/group.php?gid=55728280854&v=wall
http://www.facebook.com/pages/Its-called-SAUCE-not-GRAVY/122150434476882
Italyville.com:
http://italyville.com/2008/07/gravy-vs-sauce/ and
http://italyville.com/2009/11/sauce-vs-gravy-part-2/
Gomestic.com: The Great Italian American Debate!: "About the long-standing debate over calling your pasta topping sauce or gravy?" http://gomestic.com/cooking/sauce-vs-gravy-the-great-italian-american-debate/
And someone actually relates views towards money based on whether you grew up knowing about Sauce Vs. Gravy!! http://www.sumsolutions.com/2010/03/03/tomato-sauce-vs-gravy/
Other forums on the topic:
http://www.talkofthevillages.com/forums/showthread.php?t=19602
http://forums.subdriven.com/showthread.php?4768574
An Aspiring Chef's quandry on the matter:
http://pookascafeteria.blogspot.com/2010/03/sauce-gravy-ragu.html
Chuckle.
Gougères
From: Pat C.
To: Nina Cerbo; Chris Cerbo ; Jen Cowart ; Don Cowart
Cc: Pat Cerbo
Sent: Tue, October 26, 2010 7:10:15 PM
Subject: Recipes for Top Secret Chocolate Mousse and Gougeres (Cheesy Puffs)
1/2 cup whole milk
To: Nina Cerbo
Cc: Pat Cerbo
Sent: Tue, October 26, 2010 7:10:15 PM
Subject: Recipes for Top Secret Chocolate Mousse and Gougeres (Cheesy Puffs)
These two recipes were in this week's Providence Journal and sound yummy...taken from a cookbook that is right up my alley -- long, because the author "takes painstaking care to be exact and leaves little room for misinterpretation!" But her goal is to make french cooking "approachable," and the mousse sounds easy. |
Recipe: Gougères
Serve puffy gougères cooled or still steaming hot.
1/2 cup whole milk
1/2 cup water
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs, room temperature
1 1/2 cups coarsely grated cheese, such as Gruyere or Cheddar (about 6 ounces)
Position the racks to divide the oven into thirds and preheat the oven to 425 degrees. Line two baking sheets with silicone baking mats or parchment paper.
Bring the milk, water, butter and salt to a rapid boil in a heavy-bottomed medium saucepan over high heat. Add the flour all at once, lower the heat to medium-low, and immediately start stirring energetically with a wooden spoon or heavy whisk. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring — with vigor –– for another minute or two to dry the dough. The dough should now be very smooth.
Turn the dough into the bowl of a mixer fitted with the paddle attachment or into a bowl that you can use for mixing with a hand mixer or a wooden spoon and elbow grease. Let the dough sit for a minute, then add the eggs one by one and beat, beat, beat until the dough is thick and shiny. Make sure that each egg is completely incorporated before you add the next, and don’t be concerned if the dough separates — by the time the last egg goes in, the dough will come together again. Beat in the grated cheese. Once the dough is made, it should be spooned out immediately.
Using about 1 tablespoon of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds.
Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are golden, firm, and yes, puffed, another 12 to 15 minutes or so. Serve warm or transfer the pans to racks to cool.
Makes 36.
Top-Secret Chocolate Mousse
From: Pat C.
To: Nina Cerbo; Chris Cerbo ; Jen Cowart ; Don Cowart
Cc: Pat Cerbo
Sent: Tue, October 26, 2010 7:10:15 PM
Subject: Recipes for Top Secret Chocolate Mousse and Gougeres (Cheesy Puffs)
To: Nina Cerbo
Cc: Pat Cerbo
Sent: Tue, October 26, 2010 7:10:15 PM
Subject: Recipes for Top Secret Chocolate Mousse and Gougeres (Cheesy Puffs)
These two recipes were in this week's Providence Journal and sound yummy...taken from a cookbook that is right up my alley -- long, because the author "takes painstaking care to be exact and leaves little room for misinterpretation!" But her goal is to make french cooking "approachable," and the mousse sounds easy. |
Recipe: Top-Secret Chocolate Mousse
3 1/2 ounces bittersweet chocolate, coarsely chopped
3 large eggs, separated, at room temperature
Pinch of salt
1 1/2 teaspoons sugar
Whipped cream or crème fraîche, for serving (optional)
Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven on medium power.
If necessary, transfer the chocolate to a bowl that can hold all the ingredients. Using a whisk, stir the egg yolks into the chocolate one at a time.
In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, beat the egg whites with the salt until they start to form peaks. Beating all the while, gradually add the sugar. Continue to beat until the whites are shiny and hold medium-firm peaks.
Spoon about one quarter of the whites over the melted chocolate and stir with the whisk until the mixture is almost smooth. (Stirring in a bit of the whites lightens the chocolate and makes the next step easier.) Spoon the rest of the whites over the chocolate and, using the whisk or a large rubber spatula, very carefully fold them in. Be as thorough as you can without overworking the mixture—it’s better to have a few white streaks than to beat the bubbles out of the mousse by over mixing.
Spoon the mousse into a serving bowl or individual bowls and serve it now, or cover it and keep it in the refrigerator until you’re ready for dessert. Serve with whipped cream or crème fraîche.
Saturday, November 6, 2010
Banana Bread
My red and white Better Homes New Cookbook is my go-to cookbook when I am looking for a basic recipe. I'd never made banana bread from scratch before, and I went hunting for an easy, fast recipe. I found it and everyone loved it.
Ingredients
1 3/4 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed bananas (2 to 3 medium bananas)
1/3 cup butter, margarine or shortening (I used butter)
2 tablespoons milk
2 eggs
1/4 cups chopped nuts (optional, I don't use nuts. I did use chocolate chips though.)
Directions:
Preheat oven to 350 degrees.
In a large mixer bowl combine one cup of the flour, the sugar, the baking powder, the baking soda and salt.
Add mashed bananas, butter, and milk.
Beat with electric mixer on low speed til blended then on high speed for 2 minutes.
Add eggs and remaining flour, beat til blended.
Stir in nuts.
Pour batter into greased 8x4x2 inch loaf pan.
Bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes on wire rack, then remove from pan, cool thoroughly on a wire rack. Wrap and store overnight before slicing.
Makes 1 loaf (16 servings.)
Ingredients
1 3/4 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed bananas (2 to 3 medium bananas)
1/3 cup butter, margarine or shortening (I used butter)
2 tablespoons milk
2 eggs
1/4 cups chopped nuts (optional, I don't use nuts. I did use chocolate chips though.)
Directions:
Preheat oven to 350 degrees.
In a large mixer bowl combine one cup of the flour, the sugar, the baking powder, the baking soda and salt.
Add mashed bananas, butter, and milk.
Beat with electric mixer on low speed til blended then on high speed for 2 minutes.
Add eggs and remaining flour, beat til blended.
Stir in nuts.
Pour batter into greased 8x4x2 inch loaf pan.
Bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes on wire rack, then remove from pan, cool thoroughly on a wire rack. Wrap and store overnight before slicing.
Makes 1 loaf (16 servings.)
Homemade Hot Chocolate
I found this recipe in a cookbook last year that I'd received for a holiday gift the year before. It's quick, easy and delicious.
Ingredients
1 Fourteen ounce can of Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla
1/8 teaspoon salt
6 1/2 cups hot water
Whipped cream or marshmallows optional
Directions
1 In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt. Mix well.
2 Slowly stir in hot water. Heat through, stirring occasionally. Do not boil.
Top with marshmallows or whipped cream (optional.)
Hot chocolate can be stored in the refrigerator for up to five days. Mix well and reheat before serving.
Ingredients
1 Fourteen ounce can of Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla
1/8 teaspoon salt
6 1/2 cups hot water
Whipped cream or marshmallows optional
Directions
1 In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt. Mix well.
2 Slowly stir in hot water. Heat through, stirring occasionally. Do not boil.
Top with marshmallows or whipped cream (optional.)
Hot chocolate can be stored in the refrigerator for up to five days. Mix well and reheat before serving.
Monday, November 1, 2010
Monkey Munch
Monkey Munchby Jennifer Cerbo Cowart on Wednesday, March 3, 2010 at 4:39pm
This is by no means healthy, not at all. The only redeeming quality about it is the kids want a tall glass of milk to go with it, so extra calcium. That's the best I can do. Got this recipe from my friend Marcia.
Monkey Munch
9 cups Chex cereal (sneak in wheat Chex, and that's healthier! I did that last spring.)
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups confectioner's sugar
In a large microwaveable bowl, combine peanut butter, chocolate chips and butter. Heat in microwave 1 minute. Take out, mix and return for another 30 seconds or until it can be mixes smooth. ( I do this on the stove top usually.)
Add in vanilla, stir.
If your bowl is large enough, you can put the dry cereal right in that bowl and mix until all cereal is coated. If not, put the cereal in a larger bowl and pour the chocolate mix right over it. Stir until completely coated.
Put into a large ziploc bag (large paper grocery bag works better) and add confectioner's sugar. Seal and shake it all about (you do the hokey pokey) until the sugar coats everything.
Spread onto a large cookie sheet to cool.
Store in airtight container.
This is by no means healthy, not at all. The only redeeming quality about it is the kids want a tall glass of milk to go with it, so extra calcium. That's the best I can do. Got this recipe from my friend Marcia.
Monkey Munch
9 cups Chex cereal (sneak in wheat Chex, and that's healthier! I did that last spring.)
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups confectioner's sugar
In a large microwaveable bowl, combine peanut butter, chocolate chips and butter. Heat in microwave 1 minute. Take out, mix and return for another 30 seconds or until it can be mixes smooth. ( I do this on the stove top usually.)
Add in vanilla, stir.
If your bowl is large enough, you can put the dry cereal right in that bowl and mix until all cereal is coated. If not, put the cereal in a larger bowl and pour the chocolate mix right over it. Stir until completely coated.
Put into a large ziploc bag (large paper grocery bag works better) and add confectioner's sugar. Seal and shake it all about (you do the hokey pokey) until the sugar coats everything.
Spread onto a large cookie sheet to cool.
Store in airtight container.
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