Friday, October 6, 2017
This cookie is an egg-free peanut butter shortbread cookie topped with a Hershey's kiss. Denny and Tim can eat a whole plate of these.
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 stick of butter, room temperature
1 tsp vanilla
1-1/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 pkg Hershey's kisses
Mix the butter, peanut butter, sugars and vanilla together until blended. Add the dry ingredients. Roll dough into 1" balls. Place on an ungreased cookie sheet. Bake at 375 degrees for 10-12 min. Top with a Hershey's kiss while warm, pressing it down slightly.
Thursday, September 28, 2017
1 box Pepperidge Farm puff pastry (2 sheets)
2 T dijon mustard
1/4 lb. thinly sliced ham
1/2 lb. thinly sliced gruyere cheese
Pre-heat oven to 450 degrees. Defrost the puff pastry, then roll to make two, 10"x12" rectangles. Place parchment paper on a baking sheet, and layer one sheet of the puff pastry, followed by the mustard, ham and cheese. Top with the second puff pastry sheet. You can brush the top with an egg wash, if you like (1 egg mixed with 1 T water). Bake for 20-25 min. until golden brown. Cut into squares before serving.
Wednesday, September 27, 2017
My first attempt at no-knead bread. It was surprisingly easy to make. I used my Le Creuset Dutch oven when baking it. It tastes best right out of the oven. Your house will smell wonderful as it is baking.
2 cups bread flour or all-purpose flour
3/4 tsp salt
1/2 tsp active yeast (can be instant or regular yeast)
1 cup minus 1.5 T lukewarm water
Mix the flour, salt and yeast in a large bowl with a whisk. Add lukewarm water and stir with a spoon until well-blended. Cover the bowl with plastic wrap, and let sit on the counter for 12-24 hours. Then refrigerate the bowl for 3-5 more days. Remove the dough from the bowl, and place on a well-floured surface with flour on your hands. Shape the dough into a round loaf, and place on parchment paper. Make 2 or 3 slashes with a floured knife on the top portion of the dough. Loosely cover the dough with a kitchen towel dusted with flour. Let it rise for 2-4 hours.
Pre-heat the oven to 450 degrees with an empty Dutch oven and lid placed in the oven while it is warming up. It should be on the lower middle rack. After dough has risen on the counter, carefully place the dough and parchment paper in the hot Dutch oven. Place the lid back on, return it to the oven, and bake for 15 minutes. Then remove the lid, and continue to bake until the center of the bread is 209 degrees F about 30-45 min. longer. Remove from oven and place bread on a wire rack for at least 15 min. before slicing. Tastes just like the artisan bread you buy at a bakery.
This recipe originally came from Bea and Denny's Aunt Teru Kiyohara. Waverly Wafer crackers make up the crust for this cookie, which is then topped with buttery sugar and almond slices. It is flaky, salty and sweet at the same time. We enjoyed them at Bea's talented daughter, Joby Shimomura's glass show in West Seattle in August.
1 box Waverly Wafer crackers
1 cube butter, melted
1/2 cup sugar
1 tsp vanilla
Stir the melted butter, sugar and vanilla together until blended. Line a jelly roll pan with parchment paper. Add the Waverly Wafers in a single layer in the pan. Pour the sauce over the crackers and spread evenly. Top with almond slices. Bake at 350 degrees for 8 minutes.
Tuesday, August 29, 2017
Another great recipe from my buddy, Corinne Gooden (on the left)...I could not stop eating this snack. It's a sweet-salty-crispy cereal mix with a Japanese accent. It is a local favorite in Hawaii.
1/2 cup butter
1/2 cup light corn syrup
3/8 cup sugar
2T soy sauce
1/2 cup canola oil
2 (12 oz) boxes of Crispix cereal
1(2-oz) bottle of nori goma furikake
Preheat oven to 250 degrees. Heat butter, corn syrup, sugar, soy sauce and canola oil until sugar is dissolved and mixture is blended. Pour syrup over cereal and mix well. Sprinkle furikake over cereal and mix until evenly coated. Spread in a shallow roasting pan and bake for one hour, stirring every 15 min. Cool and store in an air tight container.
Monday, April 10, 2017
Here's a colorful salad to serve with enchiladas or other Mexican entrees. We had this salad at Megan's bridal shower. She is pictured here with my grand-daughter Madeline. You can make this salad the night before, and add the dressing right before serving.
3 cups corn (4 fresh ears or frozen corn kernels)
1-2 T extra virgin olive oil
Salt and pepper, to taste
1 cup black beans, rinsed
1 red bell pepper, chopped
1/2 red onion, chopped fine
1/2 cup cilantro leaves, stems removed
1/2 cup feta or cotija crumbled
1 bunch of cilantro
1/4 cup extra virgin olive oil
1/2 cup mayonnaise
1/2 cup sour cream
1/4-1/3 cup extra virgin olive oil
1/2 packet Hidden Valley ranch seasoning mix
In a blender, purée the cilantro leaves with the olive oil. Add the rest of the ingredients and mix until well-blended. If it is too thick in consistency, add more olive oil. Chill until serving time
If using fresh corn, cut the kernels off of the corn cob. If using frozen corn, defrost overnight, and next day, pat down excess moisture with paper towels. Toss with olive oil, season with salt and pepper. Roast in the oven on a foil lined baking sheet at 450 degrees for 5 min., stir and roast for 5 min. longer. Fresh corn may take longer to roast, so adjust cooking time accordingly. Let cool to room temperature.
In a large mixing bowl, gently mix the salad ingredients together. You can add some of the dressing to mix in or serve the dressing on the side.
Saturday, January 7, 2017
I first tasted this dish at the Blue Dot Cafe in Alameda and was able to locate a similar recipe on the Once Upon a Chef blog, one of my favorite places to hunt for recipes. It is like a savory bread pudding with gruyere and parmesan cheeses, spinach and bread cubes. Simply delicious as a side dish or by itself!
1-lb frozen spinach, thawed and lightly squeezed
3 T butter
1 onion, chopped
3 cloves garlic, finely chopped
12-oz bread, cut in cubes (sourdough or French bread)
1-1/2 cup gruyere cheese, shredded
2/3 cup parmesan cheese, shredded
2-3/4 cup half anf half (can substitute milk)
2 T dijon mustard
1-3/4 tsp salt
3/4 tsp pepper
Saute the onions and garlic until tender. Add the spinach for just a minute or two. Cut the bread into 1" cubes. Mix the eggs, half and half, mustard, salt and pepper together in a small bowl. In a buttered 9x12" casserole dish, layer the bread, spinach mixture, cheeses, repeat bread, spinach, cheeses. Pour egg mixture over all. Wait one hour or refrigerate overnight. Bake at 325 degrees for 70-75 min. (if refrigerated). Adjust timing 10-15 min. less if not refrigerated. This recipe can be halved and made in a 10" square pan for a smaller quantity.
Tuesday, January 3, 2017
I located this recipe on Dorothy Kern's Crazy for Crust blog. You can only buy Mountain Bars in the northwest, so for those of us who enjoy them and who live out of the area, you can now make your own with Dorothy's recipe. Kudos to Dorothy for re-inventing them and for posting the recipe on internet.
1/4 cup butter, softened
1/2 tsp vanilla
1/8 tsp salt
1/3 cup sweetened condensed milk (from a 14-oz can)
2-1/2 cups powdered sugar
1 bag chocolate melts or almond bars (12 oz)
1/2 cups finely chopped peanuts
Beat the butter, vanilla, salt and milk in a large bowl. Slowly beat in the powdered sugar. Drop tablespoon sized balls (rolled) onto wax paper lined cookie sheet. Chill 30 min. Line a new cookie sheet with wax paper. Melt chocolate according to package directions. Place 1 tsp of chocolate evenly spaced on the cookie sheet, one for each ball of candy you made. Spread it slightly. Place a rolled ball of filling on each chocolate circle. Mix the chopped nuts into the remaining melted chocolate. Cover each ball of filling with 1-2 tsp of the nutty chocolate. Use a spoon to spread it so that the chocolate covers the filling completely. Chill to harden.
A family favorite! It is a rich, cabbage-bread-cheese casserole that is filling and a meal in itself.
5 slices buttered sourdough bread, quartered
3 cups cabbage, sliced and roughly chopped
1/4 cup mayonnaise
2 T pimentos, chopped
1 T instant onion flakes
1 tsp regular mustard
1-1\2 cups each Jack and Swiss cheeses, shredded
3/4 cup milk
5 T Chardonnay white wine (dry)
1 tsp salt
1/4 tsp pepper
Butter 5 slices of bread and cut in quarters. Set aside. Mix the cabbage, mayonnaise, pimentos, instant onion flakes and mustard. In a small bowl, mix the eggs, milk, wine, salt and pepper. Place the ingredients in a buttered casserole dish in layers -- half of the bread, half of the cabbage-mayonnaise mixture, half of the cheeses. Repeat. Pour egg mixture over all.
Bake 45 min at 375 degrees.