This comes from Doug and Chris. It's a Martha Stewart recipe, but it's still really good!
Makes 16 squares
2 cups flour
1 ¼ teaspoons coarse salt
1 cup unsalted butter softened plus more for the pan
¾ cup light-brown sugar
Preheat oven to 300 with rack in upper third. Sift flour and salt into a bowl, set aside
Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar, beat until pale and fluffy (about 2 mins)
Reduce speed to low. Add flour mixture all at once, mix until just combined.
Using plastic wrap, press dough evenly into a 8-inch round springform or cake pan pan. With plastic on dough, refrigerate 45 minutes. Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 – 75 minutes. Transfer to a wire rack; let cool 10 minutes. Put 1 cup finely chopped chocolate-covered toffee bars and ¼ cup heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about 1/3 cup coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares. Store airtight up to 1 week.
Saturday, April 14, 2007
Friday, April 13, 2007
Perfect Popovers
From "The Joy of Cooking." Remember the popovers at 121 Hearthside Restaurant? Well, they’re easy to make at home and turn out great most of the time. You’ll need a popover pan and just a few minutes for this recipe. Follow directions exactly.
Have all ingredients at 75 degees. Preheat oven 450 degrees. Remove all oven racks but the bottom rack.
1 cup skim milk
1 Tablespoon melted butter
1 cup all-purpose flour
¼ teaspoon salt
2 eggs
Melt butter in the mixing bowl. Add milk and salt and flour. Beat until just smooth. Add eggs one at a time, but do not over-beat. The batter should be no heavier than whipping cream. Fill the buttered deep bakers ¾ full. Don't overload - too much will give a muffin-like texture. Bake at once. After 15 minutes lower the heat without peeping to 350 degrees and bake 20 minutes longer.
Have all ingredients at 75 degees. Preheat oven 450 degrees. Remove all oven racks but the bottom rack.
1 cup skim milk
1 Tablespoon melted butter
1 cup all-purpose flour
¼ teaspoon salt
2 eggs
Melt butter in the mixing bowl. Add milk and salt and flour. Beat until just smooth. Add eggs one at a time, but do not over-beat. The batter should be no heavier than whipping cream. Fill the buttered deep bakers ¾ full. Don't overload - too much will give a muffin-like texture. Bake at once. After 15 minutes lower the heat without peeping to 350 degrees and bake 20 minutes longer.
Quick and Crunchy Pork Chops
(Serves 4)
from Cooks Country Magazine “Home on the Range”
www.cookscountry.com
For a substantial crust, don’t break up the Melba toast too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat ins cone, you can use the ‘nick-and-peek” method: Use a raring knife to make a slit in the top of the pork chop and take a look at the meat’s interior. The Melba crumbs can be made weeks in advance and stored in the freezer. Applesauce is a natural with these chops.
1 - (5-ounce) box Melba Toast. (We have used sesame and garlic flavored)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 Tablespoons mayonnaise
1/4 cup white sesame seeds (Get at Sunshine Natural Foods Store)
4 - center-cut pork chops, 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels.
1. Toast the sesame seeds in a small skillet over medium-low heat, stirring frequently until fragrant and golden, 4 to 5 minutes.
2. Adjust the oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, dried thyme, sugar, and sesame seeds into a heavy-duty zipper lock freezer bag. Seal bag and pound with a heavy blunt object such as a rolling pin until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 Tablespoons of mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of the bag. Transfer Melba crumb mixture to a large plate.
3. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chops to a baking rack set over a rimmed baking sheet. Repeat with remaining chops.
4. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 16 to 22 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.
from Cooks Country Magazine “Home on the Range”
www.cookscountry.com
For a substantial crust, don’t break up the Melba toast too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat ins cone, you can use the ‘nick-and-peek” method: Use a raring knife to make a slit in the top of the pork chop and take a look at the meat’s interior. The Melba crumbs can be made weeks in advance and stored in the freezer. Applesauce is a natural with these chops.
1 - (5-ounce) box Melba Toast. (We have used sesame and garlic flavored)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 Tablespoons mayonnaise
1/4 cup white sesame seeds (Get at Sunshine Natural Foods Store)
4 - center-cut pork chops, 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels.
1. Toast the sesame seeds in a small skillet over medium-low heat, stirring frequently until fragrant and golden, 4 to 5 minutes.
2. Adjust the oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, dried thyme, sugar, and sesame seeds into a heavy-duty zipper lock freezer bag. Seal bag and pound with a heavy blunt object such as a rolling pin until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 Tablespoons of mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of the bag. Transfer Melba crumb mixture to a large plate.
3. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chops to a baking rack set over a rimmed baking sheet. Repeat with remaining chops.
4. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 16 to 22 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.
Randy's Sausage Souffle'
1-1/2 cups shredded cheddar cheese
1-1/2 pounds bulk sausage (McKenzie’s Country Sausage) or chopped ham
9 eggs, beaten
3 cups milk
1-1/2 teaspoon dry mustard
1 teaspoon salt
6 slices white bread, cubed
Directions: Cook sausage, crumble and drain. Put all into a greased 9” x 13” x 2” pan. Cover. Let sit overnight. Bake at 3500 for 50 minutes.
1-1/2 pounds bulk sausage (McKenzie’s Country Sausage) or chopped ham
9 eggs, beaten
3 cups milk
1-1/2 teaspoon dry mustard
1 teaspoon salt
6 slices white bread, cubed
Directions: Cook sausage, crumble and drain. Put all into a greased 9” x 13” x 2” pan. Cover. Let sit overnight. Bake at 3500 for 50 minutes.
South of the Border Chicken Soup
(Serves 4)
from Weight Watchers “Winner's Circle”
This is a really nice, light soup that we make all the time. Has that “south of the border” taste to it thanks to the cumin and salsa.
1 teaspoon canola oil
½ pound skinless boneless chicken breast cut into thin strips
1 onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
4 cups low-sodium chicken broth
1 - 14½ ounce can diced tomatoes
1 - 15 ounce can black beans, drained
1 - 10 ounce box frozen whole corn
1 cup prepared salsa (Green Mountain, mild or medium)
¼ cup fresh parsley (or cilantro)
¼ cup shredded cheddar cheese
12 baked tortilla chips (about ½ cup
1. Heat the oil in a large non-stick sauce pan over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer the chicken to a place; set aside.
2. Add the onions and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook one minute. Add the broth, tomatoes, beans, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Return the chicken to the pan; heat through. Remove the pan from the heat and stir in the parsley. Serve the soup with the cheese and tortilla chips.
from Weight Watchers “Winner's Circle”
This is a really nice, light soup that we make all the time. Has that “south of the border” taste to it thanks to the cumin and salsa.
1 teaspoon canola oil
½ pound skinless boneless chicken breast cut into thin strips
1 onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
4 cups low-sodium chicken broth
1 - 14½ ounce can diced tomatoes
1 - 15 ounce can black beans, drained
1 - 10 ounce box frozen whole corn
1 cup prepared salsa (Green Mountain, mild or medium)
¼ cup fresh parsley (or cilantro)
¼ cup shredded cheddar cheese
12 baked tortilla chips (about ½ cup
1. Heat the oil in a large non-stick sauce pan over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer the chicken to a place; set aside.
2. Add the onions and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook one minute. Add the broth, tomatoes, beans, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Return the chicken to the pan; heat through. Remove the pan from the heat and stir in the parsley. Serve the soup with the cheese and tortilla chips.
Spicy Shrimp with Linguini
Spicy Shrimp with Linguini
On a diet? Here’s a dish from Kidia’s Collection that’s quick to fix and yummy to eat.
1/3 cup olive oil
1 large onion, chopped
1/4 cup parsley
3 tsp garlic, minced
½ tsp red pepper
1 28oz can (Progresso Italian) tomatoes
½ tsp sugar
1 tsp salt
¼ tsp black pepper
1 pound shrimp, shelled and deveined
1 pound cooked linguini
Heat oil over medium heat. Add onion and sauté until clear - 5 minutes. Stir in parsley, garlic, red pepper, tomatoes, sugar, salt, and pepper. Reduce heat to low and cook for 20 minutes. Stir in shrimp and cook until shrimp turn pink - about 3 minutes. Add to cooked linguini. Serves 6. 470 calories.
On a diet? Here’s a dish from Kidia’s Collection that’s quick to fix and yummy to eat.
1/3 cup olive oil
1 large onion, chopped
1/4 cup parsley
3 tsp garlic, minced
½ tsp red pepper
1 28oz can (Progresso Italian) tomatoes
½ tsp sugar
1 tsp salt
¼ tsp black pepper
1 pound shrimp, shelled and deveined
1 pound cooked linguini
Heat oil over medium heat. Add onion and sauté until clear - 5 minutes. Stir in parsley, garlic, red pepper, tomatoes, sugar, salt, and pepper. Reduce heat to low and cook for 20 minutes. Stir in shrimp and cook until shrimp turn pink - about 3 minutes. Add to cooked linguini. Serves 6. 470 calories.
Lemon Meringue Pie
This recipe came from my grandmother, Lily (Nana) Redman, who lived outside of Houston in River Oaks. She made it especially for me in the late 40’s and early 50’s). There’s no better lemon meringue pie. It’s well worth the effort if you like lemon meringue pie..
Pie Shell
1 cup unsifted all-purpose flour
¼ t. salt
1 t. sugar
1/3 cup vegetable oil
3 Tbsp ice water
1. Put flour, salt and sugar in a medium-sized bowl and mix with a dinner fork
2. Add shortening and, with fork, stir and mash shortening into dry ingredients until mixture is crumbly, some of it still very coarse.
3. Gradually sprinkle in ice water, stirring lightly with fork until dry ingredients hold together.
4. With pastry still in bowl, work gently together with one hand to form a ball.
5. Remove from bowl, shape in thick patty on a square of waxed paper, wrap and chill in refrigerator for 20 minutes.
6. Lightly flour both aides of pastry; put on lightly floured board or pastry cloth.
7. Cover rolling pin with a stocking and run in a little flour. Keeping pastry round, roll from center to 1/8 inch thickness and 12 inches in diameter.
8. Fold in halves or quarters and fit loosely in a 9 inch pie plate (1-1/4 inch deep) and press with fingers to remove air pockets.
9. With scissors, trim edges in necessary so that about ½ inch of pastry hangs over the rim.
10. Fold edges under, making sure pastry comes right to the edge of the rim.
11. Firmly place right index finger on inside of pastry rim and, with left thumb and index finger, pinch pastry at that point. Repeat every ¼ inch. Leave flutings rounded or pinch into points.
12. With dinner fork, prick pastry well.
13. Put on rack in center of preheated very hot over (450 degree) and bake 12-15 minutes. Pastry in aluminum pan will take longer.
14. Cool on cake rack.
Filling:
3 large eggs
1 t. grated lemon rind
½ cup fresh lemon juice
7 Tbsp cornstarch
1-1/2 cup sugar
¼ tsp salt
1-1/2 cup hot water
2 Tbsp butter or margarine
1. Separate eggs while cold, putting whites in large bowl of electric mixer. Put yolks in medium bowl and beat slightly with a fork. Set whites aside at room temperature to use for meringue.
2. Prepare lemon rind and juice.
3. Measure cornstarch, sugar and salt in to heavy 2-quart saucepan that measures about 5-1/4 inches across bottom. Mix well using a wooden or metal spoon.
4. Add hot water and stir until smooth.
5. Put over high heat and bring to a boil, stirring constantly.
6. When mixture begins to thicken, reduce heat to medium and let bubble 8 minutes, stirring constantly. Mixture will be very thick.
7. Remove from heat and stir several spoonfuls of hot mixture into egg yolks, mixing thoroughly.
8. Stir into mixture in saucepan, scraping bowl with rubber scraper.
9. In small saucepan, mix cornstarch and cold water until blended. Mixture will be extremely thick.
10. Remove from heat and stir in butter and lemon rind.
11. Add lemon juice in fourths and mix until smooth.
12. Scrape out into same bowl used for egg yolks and cool thoroughly at room temperature.
Meringue
1 Tbsp cornstarch
2 Tbsp cold water
½ cup boiling water
1 tsp fresh lemon juice
3 egg whites
6 Tbsp sugar
1. In small saucepan, mix cornstarch and cold water until blended.
2. Stir in boiling water, put over medium heat and bring to boil, stirring constantly. Cook, stirring, 2 minutes or until thickened.
3. Remove from heat and set pan in small amount of cold water to hasten cooling to room temperature.
4. Add lemon juice to egg whites and beat in electric mixer or with rotary beater until whites stand in soft peaks.
5. Gradually add sugar, beating well after each addition. Then beat until whites stand in firm, glossy peaks.
6. Add cornstarch mixture all at once and beat well until blended.
To Complete and Serve Pie
Put cooled filling in cooled shell, spreading to sides. Top with meringue, spreading to edges and making sure mixture touches crust al all points. Bake in preheated moderate oven (350 degree) for 12 minutes or until lightly browned. Remove from oven and put in draft-free spot to cool 2 - 3 hours before cutting. Meringue cuts easily, but dip knife in hot water first, if preferred. Pie is best not refrigerated before serving.
Pie Shell
1 cup unsifted all-purpose flour
¼ t. salt
1 t. sugar
1/3 cup vegetable oil
3 Tbsp ice water
1. Put flour, salt and sugar in a medium-sized bowl and mix with a dinner fork
2. Add shortening and, with fork, stir and mash shortening into dry ingredients until mixture is crumbly, some of it still very coarse.
3. Gradually sprinkle in ice water, stirring lightly with fork until dry ingredients hold together.
4. With pastry still in bowl, work gently together with one hand to form a ball.
5. Remove from bowl, shape in thick patty on a square of waxed paper, wrap and chill in refrigerator for 20 minutes.
6. Lightly flour both aides of pastry; put on lightly floured board or pastry cloth.
7. Cover rolling pin with a stocking and run in a little flour. Keeping pastry round, roll from center to 1/8 inch thickness and 12 inches in diameter.
8. Fold in halves or quarters and fit loosely in a 9 inch pie plate (1-1/4 inch deep) and press with fingers to remove air pockets.
9. With scissors, trim edges in necessary so that about ½ inch of pastry hangs over the rim.
10. Fold edges under, making sure pastry comes right to the edge of the rim.
11. Firmly place right index finger on inside of pastry rim and, with left thumb and index finger, pinch pastry at that point. Repeat every ¼ inch. Leave flutings rounded or pinch into points.
12. With dinner fork, prick pastry well.
13. Put on rack in center of preheated very hot over (450 degree) and bake 12-15 minutes. Pastry in aluminum pan will take longer.
14. Cool on cake rack.
Filling:
3 large eggs
1 t. grated lemon rind
½ cup fresh lemon juice
7 Tbsp cornstarch
1-1/2 cup sugar
¼ tsp salt
1-1/2 cup hot water
2 Tbsp butter or margarine
1. Separate eggs while cold, putting whites in large bowl of electric mixer. Put yolks in medium bowl and beat slightly with a fork. Set whites aside at room temperature to use for meringue.
2. Prepare lemon rind and juice.
3. Measure cornstarch, sugar and salt in to heavy 2-quart saucepan that measures about 5-1/4 inches across bottom. Mix well using a wooden or metal spoon.
4. Add hot water and stir until smooth.
5. Put over high heat and bring to a boil, stirring constantly.
6. When mixture begins to thicken, reduce heat to medium and let bubble 8 minutes, stirring constantly. Mixture will be very thick.
7. Remove from heat and stir several spoonfuls of hot mixture into egg yolks, mixing thoroughly.
8. Stir into mixture in saucepan, scraping bowl with rubber scraper.
9. In small saucepan, mix cornstarch and cold water until blended. Mixture will be extremely thick.
10. Remove from heat and stir in butter and lemon rind.
11. Add lemon juice in fourths and mix until smooth.
12. Scrape out into same bowl used for egg yolks and cool thoroughly at room temperature.
Meringue
1 Tbsp cornstarch
2 Tbsp cold water
½ cup boiling water
1 tsp fresh lemon juice
3 egg whites
6 Tbsp sugar
1. In small saucepan, mix cornstarch and cold water until blended.
2. Stir in boiling water, put over medium heat and bring to boil, stirring constantly. Cook, stirring, 2 minutes or until thickened.
3. Remove from heat and set pan in small amount of cold water to hasten cooling to room temperature.
4. Add lemon juice to egg whites and beat in electric mixer or with rotary beater until whites stand in soft peaks.
5. Gradually add sugar, beating well after each addition. Then beat until whites stand in firm, glossy peaks.
6. Add cornstarch mixture all at once and beat well until blended.
To Complete and Serve Pie
Put cooled filling in cooled shell, spreading to sides. Top with meringue, spreading to edges and making sure mixture touches crust al all points. Bake in preheated moderate oven (350 degree) for 12 minutes or until lightly browned. Remove from oven and put in draft-free spot to cool 2 - 3 hours before cutting. Meringue cuts easily, but dip knife in hot water first, if preferred. Pie is best not refrigerated before serving.
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