Baked Potato Soup

Baked Potato Soup
Nordstrom Friends and Family Cookbook
(Another one from my "Souper" Bowl party)

3 tablespoons olive oil

3 cloves garlic, minced
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 bay leaf
2 teaspoons dried thyme
1 can (49 ounces) low-sodium chicken broth
5 large baked Idaho potatoes, flesh scooped from the shell and mashed
1 cup heavy (whipping) cream
Kosher salt
Freshly ground black pepper

Garnish

½ cup sour cream

½ cup (2 ounces) shredded Cheddar cheese
¼ cup chopped green onion, including green tops
8 slices bacon, cooked crisp and crumbled
2/3 cup canned fried shoestring potatoes

In a 6-8 quart saucepan over medium heat, warm the olive oil and swirl to coat the bottom of the pan.  Add the garlic, onion, carrots, celery, bay leaf, and thyme and sauté, stirring frequently, until the vegetables are softened, about 10 minutes.  Add the broth, bring to a simmer, and simmer, uncovered, for 30 minutes.  The vegetables should be very tender.  Discard the bay leaf.  Add the potatoes and simmer for 10 minutes to blend well.  Stir in the cream and season to taste with salt and pepper.  Ladle the soup into warmed bowls and garnish each bowl with a dollop of sour cream topped with 1 tablespoon shredded Cheddar, a sprinkling of green onion, and one eighth of the crumbled bacon.  Scatter a generous tablespoon of shoestring potatoes around each bowl and serve immediately.  Serves 8.

*I added a little bacon to the vegetables in the beginning and felt it gave the soup a better flavor.

Bistro French Onion Soup

I'm a soup lover, and I made this and many other soups for a "Souper" Bowl party.  It was delicious.

Bistro French Onion Soup

Nordstrom Friends and Family Cookbook

3 tablespoons unsalted butter
3 cloves garlic, minced
4 yellow onions, halved crosswise and thinly sliced
1 leek, white and light green part only, thinly sliced
8 cups canned low sodium beef broth
1/8 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
Kosher salt
Freshly ground black pepper
12 baguette slices, each ½ inch thick, toasted
4 cups (1 pound) shredded Gruyére cheese
1 teaspoon snipped fresh chives

In a 6-8 quart saucepan over medium heat, melt the butter.  Add the garlic and sauté, stirring frequently, until tan, about 1 minute.  Add the onions and leek and cook, stirring frequently until very soft and lightly caramelized, about 30 minutes.  Add the broth, bring to a simmer, and simmer for 15 minutes.  Add the Tabasco sauce and Worcestershire sauce and season to taste with salt and pepper.  Simmer for 10 minutes longer.

While the soup is simmering, position a rack in the upper third of the over and preheat to 425ºF.

Ladle the soup into individual ovenproof crocks.  Place 2 baguette slices on top of the soup in each crock.  Mound the cheese evenly among the crocks, covering the bread slices completely. Place the crocks on a sturdy, rimmed baking sheet.  Bake the soups until the cheese is lightly browned, 10 to 12 minutes.  Carefully remove the baking sheet from the oven and allow the crocks to cool for a few minutes before serving.  Garnish each serving with the chives.

Spaetzle

I was probably fourteen or fifteen when I tried this dish but I'll never forget the cheese spaetzle I ordered in Switzerland and one with beef and gravy I ordered in Germany.  I thought I'd never tasted anything so good.  I'm lucky my parents provided me with opportunities to experience so many different countries and cultures.  Who knew I'd be making this for my family years later.   It's become kind of a tradition to have spaetzle with our roast on Sundays.  I'm always amazed at how much my kids eat, they love it!  I usually make a double batch and we have a little left over the next day for lunch.  This recipe is from Betty Crocker's New Cookbook.

2 large eggs, beaten
1/4 cup milk or water
1 cup all-purpose flour
1/4 teaspoon salt
Dash of pepper
1 tablespoon margarine or butter

Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).

Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.

Makes 6 servings, about 1/2 cup each

Christmas Caramels

My mom used to make these every year, actually she probably still does.  And every year I had to cut and wrap hundreds of these little babies, well it seemed like hundreds.  I don't think I appreciated them as much then as I do now.  They will just melt in your mouth.

2 cups sugar
1 1/2 cups dark Karo syrup
1 cup butter
1 pint whipping cream (I use heavy whipping cream)
1 teaspoon vanilla
pinch of salt

In a large pan combine sugar, Karo syrup, butter and 1 cup of the cream.  Stir until melted and combined and then bring to a boil.  Boil for 5 minutes, stirring only occasionally.  After 5 minutes, add the remaining cream 1 tablespoon at a time.  Stir to combine and let the mixture come to a boil between each addition.  Stir every 5 minutes or so (don't stir too much, that's the trick) and cook until 245-250 degrees or a firm ball forms when a little is dropped in some cold water (just do a little test in a small bowl of water if you don't have a thermometer).  Take off heat and add vanilla and pinch of salt.
Grease a 9x13 pan with butter and pour caramel mixture into pan.  Let cool and place in refrigerator until hardened.  When you are ready to cut, remove the caramel from the refrigerator and let it come to room temperature so they are easier to cut.  Cut caramel into strips and then into bite size chunks.  Wrap in wax paper (take 4-5 inch strips and cut each strip into 4 equal sections.  Place a caramel just above the center of each piece of wax paper, fold the wax paper in half over the caramel and then twist ends together) .

Ginger Cookies

This recipe was shared with me by a friend Amberly. The cookies are chewy, spicy and delicious!

1 ½ cup shortening (I use butter instead)
2 eggs
½ cup molasses
2 cups sugar
Mix together and add:

4 cups flour
½ tsp. salt
2 tsp. cinnamon
2 tsp. cloves
2 tsp. ginger
2 tsp. baking soda in 2 Tbs. water

Make 1 inch balls with dough and then roll in sugar. Place on parchment lined baking sheet and bake 10 minutes at 350.

Hot Gravy for Thanksgiving

Cooking for the big day and want your gravy to stay deliciously hot?  Use a thermal coffee carafe.  I've used this trick for our last three Thanksgivings and my carafe keeps the gravy piping hot for hours.  And it holds more than most gravy boats so you won't have to keep refilling the gravy for the big meal.




They are sold pretty much anywhere.  I own the white one at the top.  The colored ones are listed at Bed Bath & Beyond

Asiago, Potato, and Bacon Gratin

Another option to boiling the potatoes in the initial cooking process is cooking them in the microwave.  I learned this from Cooks Illustrated and you can use this technique for speeding up many a potato dish.   For this recipe, just place sliced potatoes in a large microwave safe bowl and cover tightly with plastic wrap.  Microwave for a few minutes then remove and stir them up (be careful removing the plastic wrap, the steam will be HOT!).  Cook for an additional few minutes or until the potatoes are almost tender. Recipe from Cooking Light.

Ingredients

1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices

1 teaspoon salt, divided

Cooking spray

2 tablespoons minced shallots

1/4 cup all-purpose flour

2 cups 1% low-fat milk, divided

3/4 cup (3 ounces) grated Asiago cheese

1/4 cup chopped fresh chives

1/4 teaspoon freshly ground black pepper

4 bacon slices, cooked and crumbled

1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

Cheese Puffs

Think cheesy cream puff (without the cream).  Great little appetizer, addition to soups and salads, or just to snack on.  From Food Network.

Ingredients

1 cup milk

1/4-pound (1 stick) unsalted butter

1 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Pinch nutmeg

1 cup all-purpose flour

4 extra-large eggs

1/2 cup grated Gruyere, plus extra for sprinkling

1/4 cup freshly grated Parmesan

1 egg beaten with 1 teaspoon water, for egg wash

Directions

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.

In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

Steakhouse Rub

I use this on steaks and in hamburgers.  I make my own hamburgers (the black angus ground beef from Fresh and Easy is the best) adding a little A-1 steak sauce, worcestershire sauce, and this rub to the mix before forming the patties.

1/2 teaspoon black pepper

1 teaspoon dry mustard

3/4 teaspoon kosher salt

1/2 teaspoon garlic powder

Makes enough for four steaks or burgers.  Double, triple or whatever as needed.

Apple Cider Brined Turkey & Savory Herb Gravy

This is the turkey I crave for Thanksgiving.  Even if I don't cook the big feast, I make this turkey just for us.  And the gravy is so good you'll want to drink it!  From Cooking Light

Brine:

8 cups apple cider

2/3 cup kosher salt

2/3 cup sugar

1 tablespoon black peppercorns, coarsely crushed

1 tablespoon whole allspice, coarsely crushed

8 (1/8-inch-thick) slices peeled fresh ginger

6 whole cloves

2 bay leaves

1 (12-pound) fresh or frozen turkey, thawed

2  oranges, quartered

6 cups ice

Remaining ingredients:

4 garlic cloves

4 sage leaves

4 thyme sprigs

4 parsley sprigs

1 onion, quartered

1 (14-ounce) can fat-free, less-sodium chicken broth

2 tablespoons unsalted butter, melted and divided

1 teaspoon freshly ground black pepper, divided

1/2 teaspoon salt, divided

Preparation

To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Preheat oven to 500º.
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
Reduce oven temperature to 350º.
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.

Savory Herb Gravy

2 teaspoons vegetable oil

Reserved turkey neck and giblets

4 cups water

6 black peppercorns

4 parsley sprigs

2 thyme sprigs

1 yellow onion, unpeeled and quartered

1 carrot, cut into 2-inch pieces

1 celery stalk, cut into 2-inch pieces

1 bay leaf

Reserved turkey drippings

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook 5 minutes, browning on all sides. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hour). Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely. Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid.
Strain the reserved turkey drippings through a colander over a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.
Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt, and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.

Fresh Gingerbread with Lemon Icing

Found on Epicurious

For the gingerbread:

1/2 cup plus 2 tablespoons unsalted butter

1/2 cup plus 2 tablespoons brown sugar

3/4 cup plus 1 tablespoon light corn syrup

3/4 cup plus 1 tablespoon molasses

2 teaspoons fresh ginger, finely grated

1 teaspoon ground cinnamon

1 cup plus 2 tablespoons milk

2 large eggs, beaten to mix

1 teaspoon baking soda, dissolved in 2 tablespoons warm water

2 cups all-purpose flour

roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper (I just used a 9x13 pan and you don't need the foil or parchment if you don't plan to remove it from the pan whole).

For the icing:

1 tablespoons lemon juice

1/2 cup plus 2 tablespoons confectioners' sugar, sifted

1 tablespoon warm water

Preheat the oven to 325°F.

In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.

Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.

And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

Peach Steusel Crisp

This is so much better than peach pie, and easier too (my humble opinion).  From Penzeys Spices.

9 good-sized ripe peaches
1/2 Cup sugar
1 tsp. CHINA CINNAMON
1/4 tsp. PURE VANILLA EXTRACT
2 TB. flour (for juicy peaches; 1 TB. for firm peaches)

Topping:

1 stick cold butter (8 TB.)
1 Cup flour
2/3 Cup sugar
1 tsp. CHINA CINNAMON

Preheat oven to 350°. Grease the bottom only of an 8x8 glass pan or medium casserole dish. Peel and pit the peaches, slice and place in a large bowl. Top with sugar, flour, CINNAMON and VANILLA, toss to coat. Set aside while preparing topping. Make the streusel by cutting the cold butter into a bowl, adding flour, sugar and CINNAMON, and rubbing it through your fingers until the streusel is a coarse, sandy/pebbly texture. Put the seasoned peaches into the pan, top generously with the streusel, and bake at 350° about 30 minutes, until the streusel is golden brown and the peach juice is starting to bubble up through the topping.

Prep. time: 10 minutes
Baking time: 30 minutes
Serves: 3-4

Chocolate Ganache Frosting

When I first tried this recipe I thought I'd found the secret to perfect restaurant frostings.  It's beautiful!  And I found out you can whip any ganache into a frosting.  I haven't tried it yet but plan to.  A white chocolate peppermint ganache frosting would be soo good!

Chocolate Frosting
1 3/4 cup heavy cream
1/3 cup dark corn syrup
16 oz. semisweet chocolate chips

Place cream and syrup in a saucepan and bring to a boil. Place the chocolate chips in a bowl and pour the cream mixture into the chocolate, whisking until smooth. Let cool and then transfer to the bowl of an electric mixer. Beat for about 4 minutes (I remember mixing a lot longer), until fluffy. Makes enough to frost a two layer cake.

Roasted Tomato Soup

This soup is so good!  It's the only time I buy pounds of tomatoes.  Any mix of tomatoes works, I just buy whatever looks good.  From Food Network.
 

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)

6 cloves garlic, peeled

2 small yellow onions, sliced

Vine cherry tomatoes for garnish, optional

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper

1 quart chicken stock

2 bay leaves

4 tablespoons butter

1/2 cup chopped fresh basil leaves, optional

3/4 cup heavy cream, optional

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Dillon's Mac-N-Cheese

Good and different.  I like to use half buttermilk and half regular milk as it's a little too tangy for me with all buttermilk.  Makes a lot so make it for a crowd or half the recipe.

1 lb cooked jumbo elbow macaroni

3 tablespoons flour

3 tablespoons butter

3 cups buttermilk (or replace 3T regular milk from 3 cups with 3T vinegar and let it sit for a few minutes to make butt)

1 tablespoon Dijon mustard

1 tablespoon barbecue sauce

1/4 teaspoon sea salt

1/2 teaspoon black pepper (or a bit of cayene if you're like me)

2 lbs cheddar cheese, shredded

1/2 cup parmesan cheese

1/2 cup corn niblets

1/2 cup cottage cheese

Topping

1 cup seasoned croutons, crushed

2 tablespoons melted butter

Directions:

Preheat oven to 350°F.  Cook macaroni according to package instructions and drain well. Grease a large baking dish (~9x13"). In large sauce pan, stir flour into melted butter until blended. Add buttermilk, stirring constantly. Stir in Dijon mustard, BBQ sauce, salt, pepper, cheddar cheese, Parmesan cheese, corn, and cottage cheese. Cook until well blended. Stir macaroni into cheese mixture and pour into prepared baking dish. Sprinkle the topping mixture over the top of MAC-N-CHEESE. Bake uncovered for 40 minutes or until brown and bubbly. Best served warm. This recipe can easily be halved and baked in an 8x8" casserole. Enjoy!

Molten Chocolate Cake

You'll never want to pay for a chocolate lava cake again after you see how easy they are to make.  From Tasty Kitchen

4 pieces (squares) Semi-sweet Baking Chocolate (or what I like to use, 1/2 cup semi-sweet chocolate chips and 1/4 cup bittersweet chocolate chips)
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 Tablespoons Flour

2 cups Real Whipping Cream
2 Tablespoons Sugar

Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.

Banana Bread

I'm usually not a fan of banana bread as I think it tends to taste a little pasty, but this is one recipe that doesn't.  I think the spices, pudding and chocolate chips set this banana bread recipe apart from the rest, at least for me.  I like to make this recipe as muffins, bake for 15-20 minutes.

2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup coarsely chopped walnuts or pecans, optional (I usually don't add the nuts)
3/4 cup chocolate chips, optional
3 very ripe large bananas, well mashed (about 1 1/2 cups)
1/2 cup vanilla pudding (I just use a pudding snack pack)
2 large eggs
6 tablespoons butter, melted and cooled
2 teaspoons vanilla extract

Preheat oven to 325 degrees F. Grease a large, 9x5 loaf pan (or use two muffin tins with paper liners) and set aside.  Stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts and chocolate chips together in a large bowl and set aside.  In a medium bowl, mix the mashed bananas, pudding, eggs, butter and vanilla together.  Lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky.  Spoon the batter into the loaf pan and smooth the surface with a spatula.  Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 70-75 minutes.  Cool in the pan for about 5 minutes and then turn out and let cool on a wire rack.

Perfect Pancakes

Perfect Pancakes from the Pioneer Woman are the best I've tried yet.  I usually half the recipe for my small family and I normally use all purpose flour (just a little less than the cake flour the recipe calls for).

3 cups Plus 2 Tablespoons Cake Flour
1/2 teaspoon Salt
3 Tablespoons Baking Powder
2 Tablespoons Sugar
2 cups Milk
2 whole Large Eggs
3 teaspoons Vanilla
4 Tablespoons Butter
Extra Butter
Maple Or Pancake Syrup

Preparation Instructions

Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Vanilla Syrup

Vanilla Syrup
1 cup sugar
½ cup butter
½ cup buttermilk (or sour milk*)
½ teaspoon baking soda
1 teaspoon vanilla

In a saucepan, boil sugar, butter, buttermilk and baking soda about 1 minute (the mixture will bubble up so watch the pan).  Remove from heat and mix in vanilla. Stir until froth mixes back into syrup.

*1 cup sour milk = 1 Tbls lemon juice and add regular milk to make 1 cup (half this for the recipe above)

Pizza Dough

If you want to up the game on pizza night, this homemade dough will do the trick.

• For the dough: 
• 3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
• 2 teaspoons sugar
• 1/2 teaspoon instant or rapid-rise yeast
• 1 1/3 cups ice water (about 10 1/2 ounces; see note)
• 1 tablespoon vegetable oil, plus more for work surface
• 1 1/2 teaspoons table salt
• For the sauce: 
• 1 (28-ounce) can whole peeled tomatoes, drained and liquid discarded
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• 1 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1. For the dough: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
• 2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
• 3. For the sauce: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.
• 4.To bake the pizza: One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
• 5.Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella.
• 6.Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza

Another simple recipe:

Friday night is usually pizza night at our house and this recipe is quick, easy and delicious.  It came with my favorite pizza pan, the Lodge Pro Logic 14-inch pizza pan.

3 cups bread flour, divided
1 packet active dry rapid-rise yeast (about 2 1/4 teaspoons)
1 teaspoon salt
1 1/2 teaspoons honey
1 1/4 cups lukewarm water
1 tablespoon olive oil

In a large mixing bowl, mix half cup of the flour with yeast and salt.  Dissolve honey in lukewarm water and add to mixture.  Add olive oil and in the bowl of a mixer, or using a wooden spoon, mix for 3 minutes.  Mix in remaining flour (dough should be only slightly sticky).  Knead dough on a floured surface until smooth, approximately 5 minutes.
Place dough in a lightly oiled bowl and cover with plastic wrap.  Let rise 10 minutes in a warm place.  Punch down and divide in half.  Allow to rise for 10 additional minutes and punch down and spread one of the halves by hand or roller onto your Lodge Pizza Pan.  Add toppings of your choice and place in a preheated 450 degree F oven for 8-10 minutes, or until crust is golden brown.

*My usual lazy method for making this dough.  Add yeast, honey, olive oil to the water.  Let yeast rise for a few minutes and then add into the flour and salt.  Mix in bosch for a few minutes and then let rest in bosch for about 20 minutes.

Chocolate Buttermilk Cake

Have a craving for chocolate cake but don't have any eggs?  Well this recipe will more than satisfy that craving.  Even if I do have eggs I frequently turn to this recipe for birthday cakes and cupcakes.

1 2/3 cup flour
1 cup sugar
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nonfat buttermilk (or just use sour milk - 1 tablespoon lemon juice then add milk to make 1 cup)
1/4 cup water
1/3 cup vegetable oil
1 teaspoon vanilla

Preheat oven to 375 degrees F.  Coat a 9-inch round cake pan with nonstick cooking spray; set aside.  In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt.  Make a well in the center of mixture.  Blend buttermilk, water, oil, and vanilla.  Pour inot well in dry ingredients, stirring until smooth.  Pour into prepared cake pan and bake for 20 minutes or until wooden toothpick inserted in center comes out clean.  Cool completely in pan.  Sprinkle lightly with confectioner's sugar or top with frosting.  Makes 12 servings.

Mormon Muffin

If you're from Utah you probably know what these are.  Here's the link to the actual recipe http://www.rainbowgardens.com/muffinrecipe.html.

2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 teaspoon salt
4 cups All Bran Cereal
2 cups 40% Bran Flakes
1 cup walnuts (chopped)

Directions:
Add soda to boiling water and set aside.  Whip shortening and sugar until light and fluffy.  Add the eggs slowly.  Mix well.  Add the buttermilk, flour, salt and mix again.  Add the soda water very slowly.  Gently fold the cereals and the walnuts into the mix.

Spoon 1/8 cup into greased muffin tins.  Bake at 350 degrees for 30 minutes.  Let cool for 5 minutes.

Muffin mix must sit in the refrigerator over night before baking.  Muffin mix will last one week, covered and refrigerated.  Yields 3 dozen muffins.

Teriyaki Pasta Salad

I like to call this Teriyaki Pasta Salad since it gives a better description of what is in it.  The friend and link I received it from calls it Tuxedo Salad.  I rarely add the sesame seeds and green onions just because I don't usually have those on hand.  And I like to use some of the teriyaki sauce to marinate the chicken and grill it.

Dressing:
1 cup oil
2/3 cup Teriyaki Sauce
6 Tbsp sugar
2/3 cup vinegar
1/2 tsp salt
1/2 tsp pepper

Salad:
16 oz. bow tie pasta
Add pasta to the salad dressing and marinade in the fridge for a few hours

Add:
10oz pkg fresh baby spinach
6 oz. craisins
3 (11oz.) cans mandarin oranges, drained
1 bunch chopped green onions
1/4 cup sesame seeds
6 oz honey roasted peanuts
1 bag grilled chicken strips or teriyaki chicken strips

This recipe makes a huge amount of salad, but if you half it you end up with half a can/bag of most of the ingredients. Also, make sure you've got a BIG bowl to mix it all together in. Enjoy!

Italian Cream Cake

Very time consuming, but it's worth every minute! My method for making this cake - first toast coconut and walnuts, whip the egg whites, make the cake and while it's baking make the custard (I don't put it over an ice bath, I just let it cool in a bowl and stir it occasionally). While the cake and custard cool, make the frosting.

Italian Cream Cake

For the cake:
½ cup butter
½ cup solid vegetable shortening
1 ½ cups plus 1/3 cup granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
½ cup buttermilk
½ cup toasted sweetened coconut flakes (toasted in oven at 350º or in skillet on stove over medium heat)
½ cup toasted walnuts (toasted in oven at 350º or in skillet on stove over medium heat)

For the pastry cream filling:
6 large egg yolks
½ cup granulated sugar
¼ cup all-purpose flour
2 tablespoons cornstarch
2 cups milk
1 ½ teaspoons vanilla extract

For the butter-cream cheese frosting:
¼ cup butter
¾ cup (6 ounces) cream cheese
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 ½ cups toasted sweetened grated coconut

Preheat the oven to 325º F.
To prepare the cakes, place the butter, shortening, and 1 ½ cups granulated sugar in the work bowl of an electric mixer. Beat at medium speed for about 30 seconds, until the mixture is fluffy. Turn down the speed to low and beat in the 4 egg yolks and vanilla, stopping to scrape down the sides of the mixing bowl. In a bowl, sift together the cake flour and baking soda and then add to the bowl of the mixer. Beat on slow speed for about 15 seconds, stopping once to scrape down the sides of the mixing bowl. Add the buttermilk, ½ cup toasted coconut, and ½ cup walnuts and beat for about 15 seconds longer, again scraping down the sides. Transfer the batter mixture to a clean mixing bowl. Clean and dry the work bowl of the mixer and add the egg whites and remaining 1/3 cup granulated sugar. Using the whisk attachment, beat on high speed for about 1 ½ minutes, until stiff peaks form. Fold the egg white mixture into the batter and mix well.

Spray two 9-inch cake pans with non-stick spray (or lightly butter the pans), line the bottoms with parchment paper, and evenly divide the cake batter between the pans. Transfer to the over and bake for about 30 minutes or until a toothpick inserted into the center of each cake comes out clean. Transfer the pans to a wire rack to cool. When cooled, run a paring knife around the inside rim of the cake pans to loosen the cakes, and invert them onto plates to release.

To prepare the pastry cream filling, place the egg yolks and granulated sugar in a mixing bowl and whisk with a wire whisk until pale yellow in color and ribbons form. In a separate bowl, sift together the flour and cornstarch and beat into the whisked egg yolk mixture. Pour the milk and vanilla into a small heavy-bottomed saucepan and bring to a simmer over medium heat. Slowly add the hot milk mixture to the egg yolk-flour mixture and whisk vigorously to temper. Pour the tempered mixture into the saucepan and continue cooking over low heat, whisking constantly, until almost boiling and thickened (if lumps form, whisk more vigorously until they disappear). Remove the pan from the heat and whisk for about 1 minute longer. Transfer to a clean bowl and set over an ice bath for about 5 minutes. Cover the surface of the pastry cream with plastic wrap and refrigerate until set, about 2 hours.

To prepare the frosting, place the butter and cream cheese in the work bowl of an electric mixer fitted with paddle attachment. Beat on medium speed for about 30 seconds, until fluffy. Add the confectioners’ sugar, vanilla, and lemon juice, and beat for about 30 seconds longer, until the mixture is completely incorporated.

Using a long, clean bread knife, cut the cakes in half horizontally (giving you four sections). Reserve one of the bottom-half sections. Top each of the remaining three sections with one-third of the pastry cream, using a spatula to evenly spread the pastry cream over the surface. Place the three cake sections on top of one another, with the pastry cream facing up. Place the reserved cake section upside-down on the top of the other three sections, so the bottom side faces up.

Using a metal spatula or a pallet knife, evenly cover the top and sides of the cake with the frosting. Once the cake is frosted, lift it up, holding the cake from the bottom, and press the coconut flakes into the sides of the cake. Place the cake on a serving platter and top with the remaining coconut, gently pressing it into the frosting. Serves 10-12

Easy Homemade French Bread

So easy and so delicious!  Takes a little time but well worth it.  It makes two large loaves.  I use this for french toast, garlic bread, sandwich bread, etc.

Easy Homemade French Bread

½ cups Warm Water
2 packages (7g Packet) Dry Active Yeast

2 cups Very Hot Water

⅓ cups Oil

3 Tablespoons Sugar

1 Tablespoon Salt

6 cups All-purpose Flour

Preparation Instructions

1. Combine the warm water and the dry active yeast. Set aside.
2. In a large bowl, combine the hot water, oil, sugar, salt and half of the flour. Stir with a wooden spoon.
3. Add yeast mixture and stir.
4. Add the remaining flour and stir. Leave spoon in the dough.
5. Let rest for 10 minutes.
6. Stir and let rest for 10 minutes again.
7. Repeat rest and stir process three more times (for a total of five times).
8. Divide dough in half.
9. Turn out one half on a floured surface. Press out to a rectangle. Roll up (like making cinnamon rolls) and place on a greased baking sheet. Repeat with the other half.
10. Let rise in a warm place for 30 minutes.
11. With a sharp knife, make 3 diagonal slashes across each loaf. Brush with egg white.
12. Bake in a 400-degree oven for 25-30 minutes. Remove from the baking sheet to a cooling rack.

Chocolate Chip Cookies

This recipe was all over the internet a few years ago claiming to be the Neiman Marcus cookie recipe.  Well it's not, I actually have that recipe in a cookbook that explains it all.  But this recipe is really good and a little good for you with the added oatmeal.  It also freezes well and bakes up in about the same time.

1 cup butter

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 ½ cups oatmeal (blended in blender until fine)
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
12 oz. Chocolate chips
4 oz Hershey Bar (grated)

Cream butter and sugars together.  Add vanilla and eggs, mix 30 seconds.  Add oatmeal, flour, baking soda, baking powder and salt, mix until dough starts to form.  Add chocolate chips and grated Hershey bar.  Bake at 375° for 10 minutes.  Remove from cookie sheet and let cool.

*I rarely add the hershey bar and they are still great.