Category Archives: Recipe

Peanut Brittle

Christmas tin

Many, many years ago (in the late ’70’s) I subscribed to a new magazine called Sphere.  It was one of those magazines that didn’t take advertising – which was kind of unusual.  It was all about cooking, crafting, sewing, and fashion.  Later Sphere became Gourmet.

The first Christmas issue featured a story on a small town church Christmas bazaar and included all the recipes.  I could not resist the peanut brittle recipe.  I love peanuts and probably would have died without peanut butter as a child.

My first attempt turned out well and I was hooked.  I have made this recipe every year since – some years I have to begin in November in order to satisfy all the requests.  I’ve shared this recipe with anyone who wants it but most say it doesn’t turn out like mine, and I know why.

Burlap bag of peanuts

It’s the peanuts. The recipe calls for large raw peanuts.  Unless you live in the South, you probably can’t buy these at the store.  I initially got mine from a place called “Jimbo’s Jumbos.”  They merged or went out of business and I started ordering from Aunt Ruby’s.  To save money and time I would order 25 pounds once a year.   When we lived in Utah, it cost as much to ship them as to buy the peanuts but I still felt it was worth it.  Those peanuts that didn’t end up in the brittle were stored in the freezer to be oven roasted year round.  (As luck would have it, I now live about 45 minutes from Aunt Ruby’s.  This could be bad.)

If you are looking for a great Christmas gift idea, this is it!  Give this recipe a try – I know you will like it.  And so will any lucky recipients.

Peanut brittle in pan

Peanut Brittle

2 cups sugar
1 cup light corn syrup
1/3 cup warm water

2 cups raw peanuts

1 Tablespoon baking soda
1 Tablespoon butter

Prepare baking soda and butter and set next to the stove.  Butter a jelly roll pan and place on a cooling rack.

Put sugar, corn syrup and water in heavy 3 qt. sauce pan,  Stir with a wooden spoon to combine,  Cook, stirring occasionally, until candy thermometer reaches 240 degrees (soft ball).

Add raw peanuts.  Stir constantly until thermometer reaches 310 degrees (hard crack).   No need to stir vigorously, just keep the peanuts moving to prevent burning.

Remove from heat and remove thermometer.  Add baking soda and butter.  Stir vigorously for about 5 seconds – until candy stops expanding.  Pour immediately onto jelly roll pan scraping pot as necessary.  Be careful – this stuff is HOT!

Let cool completely then break into pieces with a meat mallet or small hammer,

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Sandwich Rolls

Summertime and the living is easy.  And meals are less complicated.  In summer, when we get tired of eating sandwiches on my loaf bread, I make these sandwich rolls.  They can also be used for hamburgers or even barbeque sandwiches.  They are a lot sturdier than your average hamburger bun from the store.

Dough on scale

I generally double this recipe and get 22-24 rolls.  Because I cannot judge how much something weights, I use my kitchen scale to make sure the rolls are approximately the same size.  Each piece of dough is 2.4 ounces.  If you need to add a bit of dough to get the right weight, add it to the bottom of the larger piece of dough and pull the sides over it, pinching to seal and create a ball.

If you want larger or smaller rolls, adjust accordingly.  The original recipe called for 6 hoagie rolls.  I found these were too big, but that is also an option.

I have never had a bread recipe call for covering the rising dough with a damp cloth before.  I think this helps give the rolls a chewy crust.  And make sure the towel is only slightly damp.  Wring it out well.

I cannot get two large baking sheets side by side in my oven, so I bake them in shifts.  Even though the second sheet sits for 30 minutes longer, it really doesn’t affect them.  The second set is a bit larger, but that’s not a bad thing.

Because this recipe makes a lot of rolls, I freeze them.  You can defrost them on the counter, in the microwave or toast in a toaster oven.  If you plan to freeze them, you will want to cut them in half first.  Yes, a lesson learned the hard way.  Defrosting the rolls makes them very soft and soft is hard to cut without smashing them.  Plus they defrost faster.

Sub Rolls

makes 11-12 sandwich rolls or 6 hoagie rollsSandwich rolls

3 c bread flour
1 T dry active yeast
1 T granulated sugar
1 T vegetable shortening
1 ¼ c warm water
1 ½ t kosher salt

In a stand mixer fitted with a dough hook combine flour, yeast, sugar, shortening, and water. Mix on low speed until dough forms and pulls away from sides of bowl. Add salt and increase speed to medium; knead for 10 minutes.

Turn dough out onto a lightly floured surface and form into a ball. Lightly grease inside of mixing bowl and return dough to bowl. Cover with plastic wrap and set in a warm space to rise for 1 – 1 ½ hours until doubled.

Turn dough out onto a lightly floured surface and gently deflate dough. Divide dough into11-12 (about 2.4 oz.) balls. Cover with a clean kitchen towel and allow to rest for 15 minutes.  Place rolls onto a large baking sheet sprayed with oil, cover with a damp cloth, and let rise for 1 hour.

Preheat oven to 375º . Bake loaves until golden brown, about 30 minutes. Transfer to racks to cool completely. Slice and stuff with your favorite fillings. Enjoy!

Adapted from The Galley Gourmet

Peanut Butter Cookies

Peanut butter cookies in jar

I love peanut butter!  I didn’t like to eat much while I was growing up and peanut butter probably saved my life.  Even now I like peanut butter and banana sandwiches, peanut butter and gherkin sandwiches, peanut butter on apples or celery and, yes!, peanut butter cookies.

I have used this recipe since the early 70’s.  Who knows where I got it but I would guess from a magazine.  Over the years I have tried various alterations – adding oat flour for half the regular flour, adding chopped peanuts, adding chocolate chips, adding Reece’s chips, and using chunky peanut butter.  The chunky peanut butter is the only permanent change to the original recipe.

If you add chopped peanuts, you should make your own.  I get my peanuts from Aunt Ruby’s.  You can get already roasted ones, or get raw ones and roast them yourself.  To roast, place on rimmed baking sheet and place in 350 degree oven.  Bake for about 30 minutes – depending on how dark you like your peanuts.  I like them really dark – they almost smell like coffee beans.  Shake the pan or stir about half way through.

Because I don’t buy brown sugar, I have changed the recipe to reflect what I do.  I have, in fact, made them with purchased brown sugar, and they aren’t nearly as good.  (The original recipe calls for 1 cup sugar and 1 cup brown sugar.)

This recipe makes a lot of cookies – over 5 dozen.  I use a small scoop to portion out the dough.  It makes quick work of putting the cookies on the cookie sheets and they are all the same size.

Cookie dough

If you like a chewy cookie, cook these for about 10 minutes.  If you like them crispy, cook them 12 minutes (or a little longer).

Peanut Butter Cookies

1 c unsalted butter, room temperatureCookies
2 c sugar
1 Tablespoon molasses
2 eggs, room temperature
1 teaspoon vanilla
1 cup chunky peanut butter
3 cups flour
2 teaspoons baking soda

Preheat oven to 350˚.

Cream butter, sugar, molasses, eggs and vanilla together in mixer bowl fitted with paddle. Add peanut butter, mixing until incorporated.

Add flour and baking soda.  Mix until incorporated.

Using 1” portioned scoop, drop cookies onto ungreased baking sheet.  Flatten with a fork to get the traditional criss-cross pattern.

Bake for 10-12 minutes.  Allow to cool on baking sheet for 2 minutes and then remove to cooling rack.

Rhubarb Meringue Pie

Once upon a time I started a foodie group at my church.  We had a wide variety of interests and skills in our group.  Some were adventurous cooks, others were there to learn how to cook.  One lady came because she wanted an evening out.

Cheese Tasting

Cheese Tasting

We had a variety of events.  Our first outing was a cheese tasting class offered by a local supermarket.  We had a local couponer speak and explain his system.  We set up an assembly line and created homemade tamales.  We had a kitchen gadget swap.  A church member who worked at Sprouts Farmers Markets let us taste some of their healthy items.  We sponsored the coffee fellowship time after church with all homemade items.  We had field trips to kitchen stores.  And we went to dinner.

One member (one just learning how to cook) had her father recently move in with her and she asked me to make him his favorite dessert – a rhubarb pie.  I’d never made one but figured it couldn’t be too hard.  Harder was finding fresh rhubarb in Utah.  Lo and behold she called me one day shortly after her request to say she had found some at the grocery store and would be bringing it over.

So the hunt was on for a recipe.  The one I settled on was from “Simply Recipes”.  I was especially intrigued by the meringue.  It included a corn starch gel to help keep the meringue soft and high.

For the crust I used America’s Test Kitchen’s vodka recipe.  You basically substitute two tablespoons of vodka for 2 of the tablespoons of water.  Because the flour does not absorb the vodka, you get a flakier crust.  It really does make a difference.

And I think the pie was a success.  Here’s the proud recipient having a slice.

Bruce enjoying his pie

Rhubarb Meringue Pie

1 pie crust

Filling:
1 lb. chopped rhubarb stalks              Rhubarb Meringue Pie
¾ c white granulated sugar
1 T orange zest
¼ t cinnamon
¼ t ground ginger
3 T instant tapioca

Meringue:
1 T corn starch
1/3 c cold water
¼ t cream of tartar
½ c white granulated sugar
4 large egg whites (room temp)
½ t vanilla extract

Make crust. Heat oven to 350°. Line pie shell with aluminum foil. Fill two-thirds with pie weights.  Bake for 20 minutes. Remove foil and pie weights from crust. Poke bottom of crust all over with tines of fork. Return pie crust to oven, bake for an additional 10 to 15 minutes, until lightly browned all over. Remove from oven and set aside.

Filling: Gently mix cut rhubarb, sugar, orange zest, cinnamon, and ground ginger in a medium saucepan. Let sit for 15 minutes.

Put pan on stove on medium heat. Stir in instant tapioca. Slowly heat until steamy.  Gently cook rhubarb until it is a little tender, but not yet falling apart.

Meringue:  Preheat oven to 325°. In small bowl, whisk together sugar and cream of tartar and set aside. In small saucepan, whisk corn starch and cold water together until corn starch is dissolved. Heat on stovetop and whisk until mixture gets bubbly and forms a gel. Remove from heat.

Place egg whites and vanilla in bowl of electric mixer. Start on low and gradually increase to medium. Once egg whites are frothy, slowly add sugar and cream of tartar mixture, one tablespoon at a time. Beat until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, one tablespoon at a time. Increase mixture speed to high, and beat until mixture forms stiff peaks. Be careful not to over beat.

Filling should be hot when meringue is added. Pour rhubarb mixture into pie shell, spreading it evenly. Using a rubber spatula, immediately spread meringue mixture evenly around edge and then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Create peaks over meringue.

Bake until meringue is golden brown, about 20 minutes. Transfer to a wire rack and let cool to room temperature. Pie can be refrigerated, but it is best served same day.

From Simply Recipes

Extra Lemony Pound Cake

I love lemon. I love dark chocolate, too. I would say they are tied for my favorite flavor.

I’m not alone in my love of lemons.  My father loved lemon. He used to tell us about eating lemons like apples when he was a kid. My mother loves lemon. My sister loves lemon. I think there’s a chance this might be genetic.

I have been on the hunt for the perfect lemon cake for a while and this might be it.

The first cake I found was Glorious Treats’ Lemony Lemon Bread. Oh, my, this is lemony! I made this at Christmas in small loaves to give as gifts. Everyone said they loved it. It is an excellent bread but with 2 cups of butter and 8 eggs, I needed to find one with less calories.

The second find was Becky Charms & Co. Lemony Lemonies Lemon Brownies. Again, an excellent lemon flavor, but more of a brownie consistency. I will make this one again. But I’m looking for a cake.

Lemon Verbena

Lemon Verbena

Now I’ve found  Ina’s lemon pound cake from The Charm of Home. This is a lemon pound cake infused with a lemon syrup and then glazed with a lemon glaze. Believe it or not I found a way to add more lemon flavor. I added lemon verbena to the syrup and let it steep for a few minutes. There was a noticeable difference in the flavor. Yum!

Lemon Pound Cake

One common theme among all these recipes is the fresh lemon juice (a must), and lots of lemon zest. The more you add of these two ingredients, the more lemon flavor. And if you have trouble with the zest clumping on your beater, try processing the zest into the sugar in the recipe in your food processor. This gets the zest well mixed into the sugar and makes it easier to use. You can even make this lemon sugar ahead. The longer it sits, the stronger the lemon flavor.

Lemon Pound Cake

Cake:
1 stick butter, at room temperatureGlazed Lemon Pound Cake
1 c vanilla sugar
2 large eggs, room temperature
2 T grated lemon zest
1 ½ c all-purpose flour
¼ t baking powder
¼ t baking soda
½ t salt
1/8 c lemon juice
1/3 c + 1 T buttermilk, room temp
½ t pure vanilla extract

Syrup:
¼ c sugar
¼ c lemon juice
Two 2” sprigs of lemon verbena

Glaze:
1 c confectioner’s sugar, sifted
1 T + 1 t freshly squeezed lemon juice

Cake: Preheat oven to 350˚.  Grease an 8 1/2 x 4 1/2″ loaf pan.  Line bottom and sides with parchment paper. Grease again and flour pan.

Cream butter and 1 c granulated sugar in bowl of mixer fitted with paddle, until light and fluffy, about 5 minutes.  With mixer on medium speed, add eggs, 1 at a time, and lemon zest.

Sift together flour, baking powder, baking soda, and salt in a bowl.  In another bowl, combine 1/8 c lemon juice, buttermilk, and vanilla.  Add flour and buttermilk mixtures alternately to batter, beginning and ending with flour.  Pour batter into pan, smooth top, and bake for 45 minutes to an hour, until a cake tester comes out clean.

Syrup: Combine ¼ c granulated sugar with ¼ c lemon juice in a small saucepan and cook over low heat until sugar dissolves.  Remove from heat.  Add lemon verbena and allow to steep. When cake is done, allow to cool 10 minutes.  Remove from pan and set on rack over sheet pan; spoon lemon syrup over.  Allow cake to cool completely.

Glaze: combine confectioner’s sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.  Pour over top of cake and allow glaze to drizzle down sides.

Adapted from The Charm of Home

When Life (or Costco) Gives You Lemons, Part II

Ahhhh, limoncello!

I made my first batch of limoncello, a couple of years ago. It was good but I felt it could be better. So it’s off to the internet to search for recipes. Most of the recipe differences came down to how many lemons to use and how much simple syrup to add at the end. I settled on combining recipes from Bell’alimento and Lidia’s Italy.

This project began two months ago with the zesting of the lemons and then using the now naked lemons (before they could go bad) to make Faye’s famous lemon tart.

Zesting lemons

The vodka for the limoncello was recommended by the man at the liquor store – he said the potato vodka was the best. Not having any experience with vodka, I took his word for it.

Zest in vodka

Add the vodka to the bottle with the lemon peel, shake gently to mix, place in a cool, dark area – and then wait.  For a month.  That was February.

At the end of February I made the simple syrup, let it cool and then added it to the vodka bottle. Shake gently to mix with the other ingredients – and then wait.  For another month.

Finally, at the end of March I strained the liquid and bottled the limoncello. It is a lovely clear yellow color and tastes great.

Bottled Limoncello

But I did not quite think through how I was going to get all those lemon peels out of the vodka bottle. I finally used a wooden skewer and my finger to get them all out.

It seems a shame to throw all those vodka infused lemon peels out. Hmmm, there must be something I can do with them.   I’ll keep you posted.

Limoncello

750 ml potato vodka
10 lemons – peeled
3 c sugar
4 ½ c water

Wash and pat dry the lemons. Use a vegetable peeler to zest them, making sure to omit the white pith. (The pith makes the limoncello bitter.)

Stir the lemon peels into the vodka in a glass bottle or jar. Cover, and keep in a cool, dark place for 30 days. (There is no need to stir or mix the liquid.)  When it is ready, the liquid will smell strongly of lemon rinds and be a deep-yellow color.

At the end of the month, bring water and sugar to a boil and boil for 5 to 7 minutes; let cool.

Add sugar syrup to the vodka and lemon zest, stir, and let rest for an additional 30 days, to let the flavors further mellow and blend with the sugar syrup.

Strain the limoncello through a moistened cheesecloth or coffee filters. Discard the lemon zest, pour the strained limoncello into your choice of bottle, and seal tightly.

Note: Limoncello is best served chilled. Bottles can be kept in the freezer.

Adapted from Lidia’s Italy.

Homemade Hot Chocolate Mix

Several years ago my sister and I spent two weeks in Paris (sigh!).  Absolutely everyone one we talked to said we had to visit Angelina’s Tearoom and have hot chocolate.  And so, on a sunny fall day when we had left the Louvre, we strolled down to 226 rue de Rivoli to Angelina’s.

Angelina's Tearoom

When you enter the Tearoom, you go by the bakery case.  This is a good opportunity to see which pastry you might want to order.  Oh, dear, such delicious looking choices.  We sat down and ordered hot chocolate, a dark chocolate éclair and a lemon bar.

Angelina's tea cup

And boy were they right.  Their hot chocolate is like drinking a chocolate bar.  A really good chocolate bar.  Topped with whipped cream.

After we came home I wanted to re-create this hot chocolate, and recipes for Angelina’s hot chocolate are everywhere.  But most of these require you to have heavy cream and lots of chocolate bars on hand.  That’s OK for a special occasion, but I wanted something I could keep on hand – a mix.

Hot chocolate recipes abound on the internet.  Some say it doesn’t matter what kind of chocolate you use (I beg to differ) and others either add powdered milk or make their mix with water.  No, not what I’m looking for. And I believe you should use the best ingredients you can.  I once heard Mario Batali say that the quality of your meal is fixed once you buy your ingredients.

I use Valrhona cocoa and the best chocolate I can find.  Sometimes it is Scharffen Berger baking bars, sometimes Valrhona bars from Trader Joe’s.  Use whatever kind you like – but the darker, the better.  And try to avoid using chocolate chips.  Manufacturers must add other ingredients to make the chips hold their shape – you don’t want that in your food.

Scharffen Berger bar   Valrhona bar

After much research and a couple of test recipes, I have one I love.  Make it with any kind of milk and I guarantee you will love it, too.

This also makes a great gift.  This recipe makes a LARGE quantity of mix so you’ll still have plenty left over for yourself after you give lots away.  Just put in a jar and attach a label with instructions on how to prepare.

Next, I think I need to test homemade Kahlua marshmallow – a recipe for another day.

Homemade Hot Chocolate Mix

Makes about 60-70 servingsCup of hot chocolate

2 vanilla beans
4 c granulated sugar
1 ½ lbs. dark chocolate (72% cacao), coarsely chopped
9 oz. bittersweet chocolate (80% cacao), coarsely chopped
2 c cocoa
3 T instant espresso powder

Split and scrape vanilla beans and place in a large bowl or jar with the sugar. Work seeds into the sugar with your fingers and bury pods under sugar. Cover tightly and let stand overnight (or up to months –vanilla sugar keeps forever) at room temperature.

In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses.  Chop chocolate by hand first if in large blocks.  Process in batches, if necessary.  (I added some of the sugar to the chocolate to help break it down.)

Remove vanilla pods from sugar. Add ground chocolate, cocoa powder and espresso powder to sugar and whisk to blend, making sure to combine well.

Store mix airtight at room temperature for up to six months.

To serve, whisk two heaping Tablespoons of mix with 8 oz. of milk and heat until steaming (about 180˚) over medium heat.

Adapted from Confessions of a Foodie Bride