Vegan Mac n "Cheese"

My long time vegan friend Bryan used to make this for my friends and I back in the day when I was 100% vegan. There are many different ways to make vegan mac n cheese with nutritional yeast instead of cheese. This is the first recipe I came across and it turned out QUITE well! Make sure to consider the optional ingredients. I added Veganaise to make it more creamy. It's far more healthy to make the vegan alternative of dairy-heavy recipes.

http://kblog.lunchboxbunch.com/2010/01/vegan-mac-n-cheese-two-dairy-free.html

Vegan Potato Soup

I found this recipe and it was delicious. I doubled the ingredients, cooked the onions, put half in the blender and the other half in the soup just chopped. I also added some white rice to make the soup even more interesting.

http://blog.fatfreevegan.com/2009/02/quick-and-easy-potato-soup.html

a guide to baking one's own pumpkins

most of us are resigned to the familiar Libby's can when it comes to holiday pies. Libby's makes a fine pumpkin pack, but one year in Santa Fe i found myself in the midst of a pumpkin shortage. PUMPKIN SHORTAGE. Libby's had a crop failure that resulted in no pumpkin until two days before Thanksgiving. Whole Foods/The Co-op/Trader Joe's had bare shelves too, as other holiday pie-makers had realized the shortage well before myself. so i embarked on a mission to make my own. i did what any honest foodie would do: held pumpkin trials. i bought one of every pumpkin touted as a "pie" pumpkin and processed them separately, taking notes along the way. the clear winner was the long island cheese pumpkin, which is martha's favorite. if, for example, you live in the middle of nowhere and have terrible luck with squash bugs destroying your precious cheese pumpkins, i encourage you to ask around and see what the local older people think is a good one.
by this method i found the north carolina piedmont version: the 'old timey' type pumpkins (as called by the locals) pictured in the photos.

STEP 1
locate your pumpkins. my 'old timey' pumpkins were grown by an old farmer in overalls named Max. he sold them to me out of his front yard at a real deal: the smallest were $1. most pictured were $2. he had a couple pumpkins that resembled boulders that were a little more pricey. smaller pumpkins tend to have better flavor. cheese-type (flattish ones that resemble a wheel of cheese) and crook-neck types (in which the neck is solid meat, with the seed cavity only at the bottom) tend to have more edible flesh per pumpkin. look for squash which are very heavy for their size, have no nicks or blemishes, and have the stem on.

STEP 2

wash your pumpkins. they are dirty.

STEP 3
cut open your pumpkins. halves will do most of the time. scoop out the seeds and do what you will with them. i like to save some to try and grow the next year, and roast the rest. arrange the pieces cut side down in a large pan and put some water in the bottom. a quarter inch really is enough.


STEP 4
put the pan in the oven at 350 degrees f and roast for about an hour. you do not need to preheat the oven, but you can if you want. the skins will start to brown and you will be able to stick a fork through the skin into the flesh easily. remove from the oven.

STEP 4 1/2
this step might be optional...
i like to take the hot pumpkin pieces and put them on a rack to drain. this seems to reduce the water retention of the pumpkin somewhat, but it creates a rack that is a real pain to clean. maybe you'd rather try to pour the boiling hot water out of the pan.

STEP 5
once the pumpkin has cooled, scoop it away from the skin. i like to run the flesh through a food processor or Foley Food Mill to make it really smooth, and i think you should too.

now, you could use the pumpkin as-is. that would be fine if you were making pumpkin butter. for anything else, go on to







STEP 6
you would be doing yourself (and your humble pumpkin) a dis-service if you didn't get that excess liquid out. home baked pumpkin has a reputation for being loose and unruly, laying recipes to waste, and generally just being up to no good. you can tame the pumpkin by letting it sit overnight in a cloth of some kind. i use a flour sack towel, but you could also use a few layers of cheesecloth, an old (but clean!) pillow case, etc. line a colander with the damp cloth, fill with
pumpkin puree, set it over a bowl and leave in the fridge (or other cool place) overnight. in the morning you'll be glad you did! look at all the excess liquid that came out of this one pumpkin! if you know a Harry Potter fan, you could try to use this liquid to make 'pumpkin juice'...i've also read that people like to use it in other baking/cooking. i haven't tried it, although i've been tempted.







now you're ready to use or freeze your pumpkin pack!
i freeze it in 1 1/2 c increments because that is how much goes in a pie.

Julia Child's Truffles

a friend brought this web page to my attention. i took notice not only because it contains a characteristic quote from that late great lady, but also because it can very easily be converted to a vegan recipe (just replace the butter with some type of margarine and know that they will be slightly softer than they otherwise would be). when buying chocolate for vegan recipes, read your labels carefully: Nestle chips, Hershey's products, and most conventional store brand chips contain "milk fat solids". some Ghirardelli and all Whole Foods chips are vegan. Trader Joe's makes vegan chips as well, but i have had trouble getting their chips to melt properly.

https://mdmorn.wordpress.com/2011/12/20/1220113/

Cranberry-Pear Relish

This is the second twist I found on traditional cranberry sauce in Sunset Magazine's November issue, and it is truly scrumptious.  The photo shows the recipe just before it is roasted in the oven so that all the flavors really mingle.

What's in it:
2 1/2 cups firm-ripe Bosc pears
2 cups fresh or frozen cranberries
3/4 cup light brown sugar
1 cinnamon stick
1/4 cup water

How to make it:
1.  Peel and dice pears into 1/2 inch cubes.  Mix all above ingredients in a bowl.
2.  Transfer to a rimmed baking sheet and roast, stirring occasionally, unti the berries have popped and the juices have thickened (about 40 minutes).
3.  Chill until cool, covered*.

Makes 1 1/2 cups.

*Also excellent served hot with a meal!

Cranberry-Jicama-Cilantro Salsa

This begins the collection of Thanksgiving recipes from our 2011 gathering.  I found this in the recent November issue of Sunset Magazine and it packs a nice, tangy punch as an appetizer or a side with the main meal.  I served this with crackers and creamy cheeses (havarti + brie), and tweaked the portions a bit to make a nice, big batch with more juice to allow it to steep for more flavor.

What's in it:
(2) cups fresh cranberries
1/2 jicama
handful chopped cilantro
1/2 jalapeno chile
1 cup orange juice
4 tbsp lime juice
4 tbsp (optional, if you like it a little sweeter)
salt

How to make it:
1.  Mix orange juice + lime juice (+ sugar) in a bowl and set aside.
2.  Coarsely chop 2 cups fresh cranberries in a food processor.
3.  Peel and dice jicama; mince jalapeno chile.
4.  Mix all ingredients together in bowl, add salt to taste.
5.  Chill until ready to serve.  Drain juices and throw in fresh cilantro.  Voila!

Makes 2 cups.

Apple-Brie-Arugula Sandwiches

These easy, open-faced sammys are YUM.  Because my arugula plant grew like a weed out in the garden this summer, I continually found ways to use this fresh, peppery green.  This adds a nice balance to it's strong flavor.

What's in it:
1/2 baguette, sliced
1 granny smith apple, thinly sliced (or your personal favorite kind)
good brie, sliced
mustard (my favs are Maille "Old Style" Whole Grain Dijon & local Old Pecos Food
               Hickory Almond)
black pepper

How to make it:
Add mustard and black pepper to baguette slices and toast.
Add arugula, then apple, then brie on top.
Toast again, lightly, until the brie just begins to melt (they key here is not to over-heat the arugula into wither-eens).

Serves 2 (for lunch, with tomato soup!)
Also great as an appetizer (multiply the recipe accordingly, usually one full baguette is plenty).

coconut pecan frosting

  

here is the frosting i use for german chocolate cake. this recipe has nothing to do with Germany, as far as i can tell. I believe the german chocolate cake was invented by the company now called German's (the unsweetened and sweet bar chocolate, in the baking aisle of the grocery store) as a marketing tool in the 1850's. the original frosting consisted of a cooked caramel with pecans and coconut added. since homemade caramel is a serious undertaking, this recipe is more of a cooked custard. if you're a really big butterscotch/caramel fan, you may like to substitute 1/4 cup of the white sugar for brown, or add a half teaspoon of molasses.

the traditional decoration for this cake is to use chocolate buttercream on the sides; and decorate it with chocolate buttercream, maraschino cherries, and maybe some chocolate curls. personally, i prefer a simple ganache (2/3 c heavy cream + 1 c semisweet chips melted together) with toasted coconut and pecan halves to decorate. oh, and maybe some pizzelles...

this recipe only makes enough for the filling and the top of a two-layer 8" cake. i suggest you double it for any other scenario.

1 cup evaporated milk
1 cup white sugar
3 egg yolks
1/2 cup butter, soft
1 tsp vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans

1. in a small mixing bowl whisk the egg yolks until pale and frothy, then add 1/4 cup (half if you're doubling) of sugar and beat until thick.
2. if you're really trying to impress someone, toast the coconut and pecans (separately, as the pecans take longer). otherwise, measure out the coconut and pecans into a large heat-proof bowl.
3. in a small-medium saucepan, heat the evaporated milk with the remaining sugar until just before boiling. temper the egg yolks by pouring some of the hot milk in (maybe 1/4 cup or so. again, half if doubling) and whisk, then add the now tempered yolks to the hot milk and cook on medium heat, stirring constantly until thickened (it will be bubbling).
4. add the butter in pats, then the vanilla,
5. dump the saucepan contents into the pecans and coconut and mix together.
6. use this frosting as soon as you can manage it, usually after cooling for about 30 minutes.

alternately, if you are only making a single size recipe, you can dump everything but the pecans and coconut in a saucepan and cook it until thick. it doesn't seem to get quite as thick as the above method, nor will it make you feel as much like a pastry chef.

Veggie + Chickpea Curry Stew

If you love the flavor of yellow curry + coconut milk, you've got to try this one.  The beauty of this recipe is that you can substitute all your favorite veggies to suit your taste; it's very flexible.  I used chard instead of spinach, garden tomatoes instead of canned, red bell pepper instead of green, etc.

What's in it:
1 tbsp olive oil
1 1/2 cups chopped onion
1 cup of sliced carrot
1 tbsp curry powder
1 tsp brown sugar
1 tsp grated peeled fresh ginger
2 minced garlic cloves
1 serrano chile, seeded and minced
3 cups chickpeas
1 1/2 cups cubed peeled baking potato
1 cup chopped green bell pepper
1 cup green beans
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
1 (14.5 oz.) can diced tomatoes, undrained
1 (14 oz.) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges

How to make it:
1. Heat olive oil in large pan and add onion and carrot. Cover and cook 5 minutes, or until tender. Add curry powder and next 4 ingredients; cook 1 minute, stirring occasionally.
2. Place onion mixture in crockpot and stir in chickpeas + next 8 ingredients.
3. Cover and cook on HIGH for 6 hours, or until veggies are tender (I chose to set on LOW for 8 hours overnight).
4. Add the spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Serves: 6

Side-note from the recipe book:
Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Feel free to substitute or add whatever vegetables are in season. Try serving it over couscous, and top with a simple Indian raita made from yogurt and chopped cucumber. The cooling sauce will balance the spiciness of the curry.

Source: Cooking Light Slow Cooker © 2006 by Oxmoor House, Inc.

classic chocolate cake

i've been meaning to convert this recipe to volume measure (cups! teaspoons! tablespoons!) since my initial post and finally remembered to do it today.

here is the best 'normal' chocolate cake recipe (uh, non-vegan, without beets, etc) i have come across. it comes out moist and delicious every time, unless you over-bake it for a long time. even then, frosting will re-moisten it.

i grew up with a friend whose mother made the richest, best chocolate cake. it was a tower of cake and frosting, several layers tall in my child's memory. every year for her birthday her mother made this delicious confection and we all looked forward to it. hardly anyone could eat more than one slice, but one year we were determined to overcome that obstacle no matter what. my friend annie and i held a bit of a contest to see who could eat the most cake. predictably, we both made ourselves sick: i believe we each managed three pieces and about a gallon of milk. i'll never forget that cake! this recipe is very like that cake.

1 cup cocoa powder
1 1/2 cups boiling water
1/2 cup buttermilk
1 cup butter, room temperature
2 1/4 cups white sugar
4 jumbo eggs OR 5 large eggs
1/2 tsp salt
2 tsp baking soda
1/2 tsp baking powder
2 3/4 cups all-purpose flour
1 1/2 tsp vanilla
optional: 2 tsp creme de cacao (or grand marnier, frangelico, creme de cassis...)

as a rule, all ingredients should be room temperature for baking.
preheat the oven to 350
prepare your pan(s): 2 tall 8" rounds, 2 short 9" rounds, 1 tall 12" round, 1 short 14" round, or 24-30 cupcakes
1. in a small mixing bowl, whisk the boiling water into the cocoa powder.
2. in a large mixing bowl, whip the butter until fluffy. add the sugar and beat on medium until creamy, a few minutes.
3. add the buttermilk to the cocoa mixture, which should be cooling.
4. mix the flour, salt, baking soda and baking powder in a medium bowl.
5. to the butter mixture add the eggs, one at a time, blending until mixed in between additions.
6. add the vanilla (and liquer) to the cocoa mixture
7. starting and ending with flour, add the flour mixture alternately with the cocoa mixture. usually i do four flour additions and three cocoa, but you can do three flour and two cocoa if you like.

other thoughts:
fresh, hot coffee makes an excellent substitution for boiling water.
for german chocolate cake i reccommend using scorched whole milk instead of boiling water
if you use organic hippie-type sugars, they will make the batter seem grainy, but it doesn't affect the texture of the finished product. don't despair!

any frosting, or none at all, is delicious on this cake.
i imagine my friend's mother made an american style chocolate buttercream and added some kind of tart dairy product to it, maybe sour cream or cream cheese.
to do this, blend a softened stick of butter until fluffy. you can use salted butter, or unsalted, depending on your taste. i never have salted butter around, so i would typically add a very small pinch of salt. add part of a package of cream cheese (maybe 1/4, or 1/2 according to taste) or a couple spoonfuls of sour cream, or a touch of buttermilk, or a bit of plain yogurt. now add powdered sugar (about 3 cups, or 4 for sweeter) and a bit of milk (maybe 2 Tbsp?) until it tastes right to you and is the correct consistency for spreading. you may also add 1/2 tsp of vanilla. in a small saucepan, melt a cup of semi-sweet chocolate chips over low heat, stirring occasionally so as not to burn it. when just melted smooth, add to your frosting and blend right away.

Chicken Brunswick Stew

The crockpot is officially out for the season. This stew is one of my favorites for its distinctively tangy flavor, and the option of more or less spicy heat that's added with hot pepper sauce.

Add greens and cornbread on the side and you've got a seriously scrumptious meal!

What's in it:

5 cups chopped onion

6 (6 oz.) skinless, boneless chicken breast halves

2 (14.5 oz.) cans no-salt added cream-style corn

2 (14.5 oz.) cans no-salt added diced tomatoes, undrained

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

1 (12 oz.) bottle chili sauce

1/4 cup butter, cut into small pieces

2 tbsp. Worcestershire sauce

2 tbsp. cider vinegar

2 tsp. dry mustard

1/2 tsp. freshly ground black peper

1/2 tsp hot pepper sauce

How to make it:

1. Place onion in crockpot and top with chicken. Add all ingredients and stir well. If you tend to shy away from spicy heat, leave out the hot pepper sauce, and bring the bottle to the table so you can add to "suit your taste" once stew is served.

The hot pepper sauce should be the kind that has whole peppers packed in vinegar:

2. Cover and cook on high 1 hour, and reduce to low for 6 hours, or until chicken is tender. Remove chicken and shred with 2 forks, return to stew.

Serves: 9

I tend to freeze a portion for later use since this makes such a large batch.

Note on the "bottle of chili sauce": Instead of using store-bought, it's possible to make your own chili sauce to use in this recipe. Chili sauce usually involves tomato sauce, vinegar, all-spice, and sugar. But if you start doing research, you'll notice there are a variety of ways to make it. If I'm in a time crunch, sometimes I just combine salsa with green chili sauce, or whatever else is in the fridge, instead.

I used tomatoes out of the garden instead of canned ones for this round, which gives it an even fresher taste.

*Warning: the smell of this dish cooking fills the entire house and wafts out into the yard all day. Might cause symptoms of drooling or impatience for the chicken to just get cooked already.

Side-note from the recipe book:

Controversy surrounds the folklore of this dish: Some say it was created in Brunswick County, Virginia, in 1828; others insist its origin is Brunswick, Georgia. Virginians usually add butter beans to the mix, which is something Georgians would never do when cooking their barbecue-based stew. Regardless, this spicy stew of chicken, onions, corn, and tomatoes usually has to be tended for hours over a hot stove. This slow-cooker version takes care of itself.

Source: Cooking Light Slow Cooker © 2006 by Oxmoor House, Inc.

Lazy Man's Poblano Spaghetti Squash

Okay my recipes will always be approximate, meant to cook with your nose rearrange, expand on or to simply substitute. This can be based on your garden, refrigerator, mood, energy or needs. Maybe I should call myself either the Absentminded Chef or the . . .Dilly Dally Chef. Absent~minded will work; I overcooked the squash. Don't do that ! The texture can make or break the ambiance.

Right, right . . . . "tasted good, but could of had a warm chunky smoothy".

Well you are supposed to stuff them so . . . . .

Poblano at least two

2 pd Spaghetti Squash

Several Portobello mini mushrooms

1 small Red Onion

2 cloves Garlic

Spaghetti sauce of you choice; I used the one with eggplant

Ground pepper corn, to taste

Sea Salt your choice, to taste, mine was the Hawaiian pink

Parmesan, Ramano or Asiago

Grape seed oil, splash to desire

Prep:

To bake the Spaghetti Squash:

poke a bunch of holes in the squash

set the oven to 375 and cook for an hour on shallow cookie sheet

cut both ends, cut in half and scoop out seed

gently fork out the strands

Let cool, but not cold, warm. Don't over cook the squash at any point

to bake Poblanos:

Set oven to 400

Place on cookie sheet

Watch until the skin begins to separate

Flip though out the process

pull out and remove tops pulling out the seed

Dice . . .

If you were to stuff cut a T shape pull out seed

and stuff

Stuffing:

In a pan pour a several splashes of oil to cook onion and garlic

add spices and caramelize

add mushrooms to soften

add sauce

Cook slowly to a simmer

Add Squash

This is where you can choose to dice or T~ slice the Poblanos. If you choose to stuff save some sauce with out squash and smoother the stuffed chili. If you choose to dice, cook with the onions garlic and mushrooms and border with spinach as a garnish.

Lastly, sprinkle your favorite cheese and serve with nutty, grainy garlic toast.

Then have Andy come over and photograph it for the blog.

I Made Rose's Crazy Surprise Cake...

...and here's a picture! YUM YUM YUM. The frosting is dark chocolate/orange/coconut milk. This is my Rosh Hashana effort of the year - a sweet new year to everyone!
Love,
Ali

Harvest

crazy surprise cake

i accidentally deleted the text for this post while trying to edit it. so, here goes again.

on principle, i love any dessert recipe with words like "crazy" "surprise" or "mystery" in them. this recipe is a hybrid of two such recipe. one is a great depression era recipe that is vegan by way of thrift, before vegan was a concept in the west. the other is a zany recipe probably from the 1940's, when housewives were making mayonnaise cakes and such. the resulting recipe is vegan and contains beets.

contrary to what you might be thinking, this cake is delicious!! i am starting to prefer it to my regular chocolate cake (mostly because it is equally as good, but i can pretend it is 'healthy', but also because it doesn't use up precious eggs and butter).

3 cups all-purpose flour
2 cups white sugar
1/2 tsp salt
2 tsp baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil (soy or canola)
2 Tbs white vinegar
2 tsp vanilla extract
1 can of beets, pureed, plus enough water to make 2 cups (usually about 1/4 c)

prepare your pans and preheat your oven to 350 f.
this makes a 9 x 11 glass pan, 2 8" rounds, 1 tall 9" round or a good size batch of cupcakes.
1. mix all the dry ingredients in a large bowl
2. make 3 'wells' in the dry ingredients. into each well add one of the following: oil, vinegar, vanilla
3. pour the beets over the top and mix with a spoon (or a mixer on low) until just blended.
4. pour into your prepared pans and bake until a skewer or knife comes out clean, about 22-26 minutes depending on pan size, or 18-20 minutes for cupcakes

this makes an excellent lava-type cake if slightly under baked, and no half-cooked eggs to be paranoid about.

if you're lucky enough to have homegrown beets, or you want to use fresh beets because indeed they are inherently more nutritious than the canned variety, just peel a couple of good sized ones, cube or slice them and cook until tender. then puree with some (maybe 3/4 c) of the cooking liquid to make 2 c.

i recommend a ganache for this cake, especially dark chocolate

1 c chocolate chips (dark, semi-sweet, milk, reese's, butterscotch or white)
AND
for white chocolate, reese's, butterscotch chips 1/2 c heavy cream or 1/3 c + 1 T (scant 1/3 c) coconut milk --OR-- for regular chocolate: 2/3 c heavy cream OR 1/2 c + 1 T (that's a scant 2/3 c) coconut milk

1. mix the chips with the liquid in a small saucepan and heat over low, stirring frequently, until melted and smooth.
2. cool to the proper consistency for however you're going to apply it. i like to wait about 1/2 hour and pour while it is pretty thick for nice drips. or, you can wait until it cools almost completely and spread or pipe it on. in the photo at the top, i cooled it until spreadable and applied it to the sides of the cake to hide the layers, then put it back on the stove for a minute to heat it back to pouring consistency for the drippy effect.

a neat little aside for this ganache: if you substitute 2 T of the liquid called for above for 1 T liqueur of your choice (grand marnier is VERY good here), prepare as stated, then refrigerate until very thick but not completely set, you can roll it into balls and coat with sprinkles/powdered sugar/cocoa powder etc to make delicious truffles.

Bitterlicious Salad

If you like:

a. belgian endive

b. spicy arugula

c. bitter radicchio

...then this salad is for you. If these make you cringe, especially in their raw and crunchy state, you might want to skip this one.

The three leaves above are some of my favorites for salads. Ideally, you're plucking these out of the garden. I decided to combine them with some sweet red cherry tomatoes and chickpeas.

It tasted great with a classic Guyenet-family-recipe dressing: olive oil + red wine vinegar + dijon mustard.

I imagine this would be great paired with gourmet pizza or your favorite spaghetti.

Bon appetit y'all.

pig pickin' cake

even though hardly any of the folks down here make this cake, it's supposed to be a southern classic. as i'm on a mission to conquer southern desserts AND as i'm going to a bonafide country pig pickin' tomorrow, i'm trying my hand at this southern cake.
if i was really going to do it southern style, it would have been a lot easier, but i have a vendetta against both cake mix and cool whip. therefore, i am pretending it is the 1940's and making it from scratch. yes, i'm wearing an apron aunt bea would be jealous of. now, i know using jello pudding mix and canned fruit is a little unorthodox for me. certainly you could use fresh pineapple and those lil cutie tangerines, and make a batch of vanilla egg custard to mix with the cream. maybe next time.

make a double batch of my yellow cake recipe, but substitute the milk for an equal quantity of canned mandarin oranges (with juice) that have been run through a blender. make up any difference with orange juice. add some zest, if you have any around. if i had orange extract i'd have added a bit of that, too. this will make 2 rather tall 9" layers, which i sliced in half after chilling.

for the frosting you'll need:

1 1/2 pints heavy whipping cream
1/2 c powdered sugar
1 16oz can crushed pineapple
1 large box instant jello pudding

mix the jello powder with the pineapple and stir until blended. whip the cream, adding the sugar in the process. gently fold in the pineapple mixture.

i used a small can of mandarin oranges and a small can of pineapple rings for decoration. i also drained the juices from the cans, mixed them together and brushed some of the resulting liquid onto the cake layers for added moisture and flavor. another excellent decoration is crushed pecans.

Soul Food

This is a tribute to Roy "Gramps" Johnson.

While Mama Suzy was visiting us in Santa Fe recently, she asked Andy if he remembered one of his grandfather's favorite evening treats, "Soul Food." At first, I thought they were talking about fried chicken and mashed 'taters. "No, this is ice cream and...what did he put on top of it again?" They lived with Gramps during Andy's childhood on Sanibel Island in Florida, so the recipe was shared with the family. Since Gramps always had a stock-pile of mini-snickers and Dr. Pepper available, it's no surprise that he came up with this sinful little concoction:

What's in it:

Vanilla ice cream (number of scoops? plenty)

Sliced banana

Hershey's syrup

Salted peanuts

Sweet-and-salty.

We decided to use spanish peanuts and add in a chunk of frozen snickers bar.

Um, yum.

Thanks Gramps.

Chicken Noodle Soup

'tis definitely not soup season, but i was itching to make pasta yesterday and haven't been able to get enough of spicy, brothy dishes these last few weeks, so here it is. i used the pasta attachment for my kitchen aid mixer for the noodles, but a hand crank apparatus works just as well ... or an old fashioned pin, if you have some sturdy pastry chops.

2 cups flour, sifted, plus more

1/2 tsp. kosher salt, plus more to taste
2 eggs, plus 1 yolk

8 cups chicken stock
1 bundle fresh thyme
5 whole black peppercorns
crushed red pepper (chile caribe) to taste

4 cloves garlic, minced
1 large shallot, diced

3 ribs celery, diced
2 carrots, peeled and diced

1 large onion, chopped
1 bay leaf
1 3 1/2-lb. chicken, cut into 8 pieces

1 tbsp. unsalted butter

2 tbsp. minced flat-leaf parsley
freshly ground black pepper, to taste

+ make the noodles: combine flour and salt in a bowl. make a well in center; add eggs, yolk, and 1 tbsp. water. using a fork, mix flour into eggs to form a dough. transfer dough to a lightly floured surface; knead until smooth, 5–6 minutes. divide dough into 4 portions and cover with plastic wrap; let rest for 15 minutes. working with one dough portion at a time, lightly flour and roll out to 1/16" thickness. cut dough into 1/2"-wide noodles (i prefer tagliatelle as far as noodles go, but do what you like); transfer to floured baking sheet. repeat with remaining dough. shake excess flour off noodles; set aside.

+ in a large pot, melt butter and brown chicken on both sides. add stock, thyme, peppercorns, crushed red pepper, garlic, shallot, celery, carrots, onions, bay leaf, and 2 cups water. Bring to a boil; reduce to medium-low. Simmer, skimming off fat, for 1 hour.

+ remove chicken and discard skin and bones. chop the chicken into bite-sized pieces and return to broth. add noodles to broth and simmer for 8-10 minutes. stir in parsley and season with salt, pepper and crushed red pepper to taste.

Buckaroo

Andy & I discovered this cocktail in the dead of winter. It's been a year-round favorite ever since. It's like the tasty cousin of the old rum-and-coke classic. We like to use Canadian Club Whiskey and Angostura bitters.

What's in it:

1 1/2 measures or 6 tsp bourbon

1/2 tsp bitters

5 measures or 4 fl oz Coca-Cola

How to make it:

Cold and strong!

Add bourbon, bitters, and cola to a glass filled with ice and stir well.

Serves 1.

*Source: The Bartender's Guide to Cocktails & Mixed Drinks by Stuart Walton, pg 163.

pear pie

mmm. a good way to use up an abundance of pears and make a delicious dessert at the same time.

ingredients:

two pie crusts (see recipe at bottom, or use your own)
several pears, ripe or even a bit overly ripe
2 Tbsp tapioca starch (or cornstarch. or flour. or a mix of both)
1/2 c brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
pinch nutmeg
juice of half a lemon, plus zest if you feel like it
2 Tbsp butter

preheat the oven to 425
1. mix starch, sugar, and spices together in a small bowl.
2. roll out crust #1 and line pan with it.
3. start to pare, core and slice the pears. once you get a layer in the pie shell, sprinkle with the starch/sugar mix. continue until you fill the pan and they mound up some in the middle. sprinkle with lemon juice and any remaining starch/sugar mix. dot with butter.
4. roll out crust #2 and arrange on top however you like. for the crust in the photo, i cut holes with the back end of a piping tip. crimp down edges. if you want a really showy crust, brush with egg white or cream and sprinkle with sugar.
5. put the pie into the hot oven. after 10 minutes, reduce heat to 350. i had to cover the edges of this pie with tin foil to prevent them from burning, but my oven has "personality" so hopefully that isn't standard.
6. as with all fruit pies: really, let the pie cool mostly before you cut it or the juice runs out everywhere. the filling will set nicely if you leave it alone for a while. however: if you must, you must.

pie crust:
recipe makes two crusts. these are easiest to work with if refrigerated overnight. sometimes a pie emergency happens, even to me. in that case, the minimum is an hour...but don't expect it to be easy to do a fancy top crust after only an hour.

1 stick butter
1/2 c shortening
2 3/4 c all-purpose flour
2 T sugar
1 tsp salt
1/3 c cold water

its best if the fats are pretty cold, but don't kill yourself over it. i use room temperature shortening frequently when i forget that making pie means planning, and nothing bad has happened yet.
1. mix flour, sugar and salt in a big bowl. cut in both fats until the mixture resembles a coarse meal. i like to use a pastry blender, but you can also use two knives (hence the term "cutting in") pulled against each other, your fingers, or a food processor (according to legend. i have never done so because i love using my pastry blender and hate cleaning the food processor).
2. add the water and knead a bit until a dough forms. it should be loose enough to work without cracking but not so loose as to be very sticky. wash your hands before making this judgement call. adjust as neccessary with water or flour.
3. divide in two balls, press into 1" thick discs and wrap in plastic. refrigerate at least one hour, but preferrably overnight.

Mmmmm Blueberry Buckle!

Blueberry Buckle....with a twist!

Switch up the usual suspects in your favorite coffee cake recipe. Add in two cups cleaned fresh organic blueberries, replace the white flour with all whole wheat bread flour and substitute vanilla soy milk for the regular whole milk. Voila! More nutritious, nuttier tasting, and all around mmmmmm!

Moscow Mule

A great old-fashioned cocktail that's light and refreshing for summer.

What's in it:

3 tbsp vodka

1 tsp lime juice

4 1/2 tbsp sparkling ginger ale

How to make it:

Pour the vodka and lime juice into a glass of ice. Mix together well with a spoon, and top off with ginger ale. Add a few slices of lime.

Serves 1

*Source: The Bartender's Guide to Cocktails & Mixed Drinks by Stuart Walton, pg 132.

This is a great "encyclopedia" for making cocktails; I bought it in college and it's been a staple ever since. More to come!

esalen kale salad

this is my absolute favorite go-to salad of all time. a definite crowd pleaser! i came across this too-good-to-be-true kale recipe quite a few years ago while potlucking with my fellow massage therapy classmates. i thank my dear myla for passing along this heavenly recipe...enjoy!

esalen kale salad

2 heads kale

1 large red onion

1/3 c lemon juice

1/3 c braggs liquid aminos

1/3 c olive oil

1/2 c: raw sesame, sunflower, + pumpkin seeds

2 ripe n' ready avocados

:::dressing: mix = parts lemon juice, braggs and oil. thinly slice 1/2 onion into 1/2 moons and add to dressing to marinate (20 minutes-ish).

:::toast seeds separately over medium heat until lightly brown. cool.

:::wash kale and strip from stalks. cut into long ribbons.

:::most important part: massage dressing into kale, then massage in seeds. *seriously- it helps break down the tough texture of the kale! not to mention it's kinda fun :)

:::add cubed avocado last and you are good to grub!!

serves 4-6

to note: this recipe originally comes from the Esalen Cookbook

(http://www.amazon.com/exec/obidos/ASIN/1586858521/esaleninstitute), a collection of recipes made in the heart of the famous esalen kitchen. if you have never heard of esalen, i strongly suggest you get acquainted with this sacred piece of land/people stretched out along the coast of big sur, california. to inspire you: http://www.esalen.org/.

blessings xxx

Potato Salad, Light and Vinegary

I took this recipe for one of my favorite versions of a Cucumber Salad, and added potatoes instead. It's got the light, tangy punch of vinegar and dill, and makes the perfect side for a summer meal.

What's in it:

your favorite 'taters (or 2 medium cucumbers, peeled and thinly sliced)

1/3 cup cider or white vinegar

1/3 cup water

2 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon pepper

dill, freshly chopped

How to make it:

1. Place 'taters (or cucumbers) in a small bowl

2. In a tightly covered container, shake remaining ingredients (leave dill out). Pour over 'taters, and cover/refrigerate for 3+ hours to blend flavors.

3. Drain 'taters. Sprinkle with dill and store covered in fridge until it's time to serve.

Creamy version:

After draining 'taters, stir in 3/4 cup sour cream or plain yogurt. Store covered in fridge.

You can also leave this salad un-drained if you like it real tangy, or if you don't have time to let it sit in the fridge for 3+ hours. The drained dressing makes a great base for a salad dressing too.

Serves: 6

Source: Betty Crocker Cookbook © 2005

Swiss Chard with Garbanzo Beans and Fresh Tomatoes

This recipe was sent to me by Mama Suzy (aka "Grammie"). A satisfying vegetarian main dish, or wonderful side for meat, this has already become a staple in the "Casa del Marsecco" kitchen.

What's in it:

2 tbsp olive oil

1/2 onion, chopped

5 cloves garlic, minced

1 can garbanzo beans, drained

salt & pepper to taste

1 bunch red Swiss chard, rinsed and chopped

1 tomato, sliced (or cherry tomatoes!)

1 lime, juiced

1/2 tsp cumin (or more to taste)

1/2 tsp red chili powder (or more to taste)

How to make it:

Heat olive oil in a large skillet.

Stir in garlic and onion; cook and stir for 3-5 minutes, or until soft and fragrant.

Stir in garbanzo beans, and season with salt and pepper; heat through.

Place chard in pan, and cook until wilted.

Add tomato slices, squeeze lime juice over greens, add chili powder and cumin. Heat through.

Plate, and season with salt & pepper to taste.

Serves: 4

Source: allrecipes.com

Southern Biscuits

my preferred breakfast has always been a late brunch of vegetarian breakfast burrito with avocado. one has to adapt to their surroundings, the result being that this California girl has eaten more biscuits since moving to the South than thought possible. it was high time to do biscuit testing long ago...
this recipe is the best i've come across yet, but i'm sure a Southern grandma could easily top them (using lard, no doubt)

4 c. self rising flour (White Lily is a good 'un)
2/3 c shortening (or mostly shortening in the measurer and then a dab of butter at the end)
2 c buttermilk

1. cut the shortening into the flour until it resembles a coarse meal
2. mix the buttermilk in with your fingers until its a sticky mass
3. turn onto a floured counter and lightly knead a few times (most people agree that in general, the less you mess with it the better your biscuits turn out. the jury is still out on that here at casa de rosebud)
4. wrap in plastic and refrigerate overnight. (you can omit this step but they won't rise as high)
5. pat (don't roll!) into a 1" thick disc and cut into rounds. when you cut, move the cutter straight up and down or else your biscuits will rise unevenly. i like to put the scraps onto a separate baking sheet and bake them first, while i'm not sure if the oven is quite ready. they make nice snacks, and re-kneading makes inferior biscuits anyway. at this point if you've say, tripled the recipe for a special occasion dinner, you might like to brush the tops with melted butter. this is too much trouble for me most of the time.
6. bake at 425 for 12-15 minutes on an ungreased baking sheet with biscuits 1/2" apart.
makes about 12-14 biscuits.
now, eat your delicious biscuits with jam! or...
if sausage gravy doesn't send you into a calorie counting frenzy, try this southern heart attack waiting to happen:

"real" Southern sausage gravy (thanks to Matthew Kelly for this recipe)

1 lb Neese's Sausage (it's a Southern thing...sub for a another ground sausage you like, if you must)
1 pint heavy cream (or 1/2 & 1/2)
1/4 c flour

brown the sausage nicely. whisk the flour into the cream until lump-less and add to the sausage. cook until thick. serve over biscuits.

Lentilles with a Fried Egg and a Green Salad

Today I woke up craving lentils. This is not an uncommon occurrence, and since I was planning on making a peach tart later, I figured a salad accompaniment would be nice.

Lentils

{This is a fairly standard recipe I think, feel free to vary it up a little!}

1 small onion, peeled

2 cloves of garlic, peeled

1 bay leaf

1 carrot, peeled

1 piece of smoked bacon

1 leek, washed and roughly cut

1/2 pound of lentils

Dijon mustard, salt, red wine vinegar, to taste...

Place the ingredients in a medium sauce pan and cover with cold water. You should check for pebbles in the lentils before you put them in, but no need to wash them. Bring the mix to a boil, and then simmer for 15-20 minutes. Discard the onion, garlic, bay leaf and leek. You may but up the bacon and carrots and use them in the lentils {something I recommend you do, and don't be put off by the bacon, no it doesn't look as good as its fried cousin, but if you chop it up finely it will taste good}. Strain the lentils, keeping a few spoonfuls of juice to re-moisten them. Put the lentils back in the pot along with your carrots and bacon, and lentil juice. Add salt, a tiny spoonful of dijon mustard, sprinkle with vinegar, and season with salt, taste-testing as you go.

Fried Egg

I like to top my lentils with a fried egg, sunny side up, for a little extra protein.

Salad

Mixed greens of your preference

2 avocados, sliced {for this purpose I think wide very thin slices are best}

1 carrot, sliced {I like to julienne carrots}

1/2 good quality apple, pink lady or fuji, thinly sliced

3 radishes, thinly medallion-ed

3 tablespoons feta cheese

1 thin medallion of lemon per plate

Dressing

dijon mustard

honey

balsamic vinegar

extra virgin olive oil

red wine vinegar

pinch of salt

{I find making dressing is easiest in a sealable jar (such as a little mason jar)}. Place all the ingredients in a jar or a bowl, I never measure, but about a spoonful of dijon, an equal amount of honey, and when pouring the oil and balsamic, they should be about equal parts as well, then a splash of red wine vinegar. Mix them until smooth with a fork, or by sealing and then shaking the jar.

Assemblage

{this is really just a suggestion, but thats how I plated the meal for the pictures}

*Dress the greens in a separate bowl, then place them on a corner of the plates and sprinkle with feta cheese, top with a lemon slice.

*Arrange the slices of avocado, carrots, apples, and radishes along the side of the salad, leaving room for the lentils.

*Dish out the lentils and then top with a fried egg.

Tarte aux peches et gingembre (Peach Ginger Tart)

I have been wanting to try this recipe for a while, and since there are now bountiful piles of peaches in every supermarket I figured it was time. As soon as the fruit comes out and the days are long and uneventful I always get the itch. The itch to make pie! I love pie, because of its prestige and variety, and also because of its innate simplicity. Something so difficult to perfect, yet so elementary in concept is quite irresistible. A couple of weeks ago, I made my first pie of the summer, as I am determined to perfect my recipe and technique this summer. It was a disaster! The mixed berries were part frozen part fresh, and at first they were so dry the powdery additives of corn starch and sugar didn't melt in. The crust wouldn't stick together (which I must say is a common problem, one with which I have dealt many times before, and therefore can usually master). I had to roll it out three times (which is a big pie no-no, as the more you man handle the dough, the tougher it becomes) just to get it in the pan. Then in order to make it look presentable in the pan I had to cut of the edge because it was socrumbly it wouldn't flute. At last when I pulled it out of the oven, and thought well ugly, but perhaps delicious (one can only hope), I was dismayed to see it was soup and not gushy berries that filled my fickle crust. Well, look more like a cobbler than a pie on the plate, but still might taste good. WRONG! It was way too sweet and while the crust in the end was flaky and golden, it was just such a mess from every angle that I have to completely dismiss it.

Anyway, it should therefore come as no surprise that I was chomping at the bit to try another and prove my worth as a pie maker. However, we had a party recently and the fridge (and freezer) was overflowing, so I decided to wait it out until we might actually be able to eat the thing. I was looking through my recipes and I found this recipe for a peach ginger tart, where else but in my favorite Chocolate and Zucchini book, and I have uncanny goody luck with these recipes, especially the crust, so I decided to slide back into my comfort zone and make a tart instead (lazy, I know!). However, in the end it came out beautifully, in outer appearance and inner flavor, so a win on my list; i will definitely reuse this one!

Tarte aux peches et gingembre

{the original calls for half nectarines, but i'm not a huge fan, so I just cut them out}

serves 10, chilling time 30 minutes for the dough

Pate sablee (short pastry crust)

1/3 cup sugar

1 cup plus 2 tablespoons all-purpose flour

1/4 teaspoon fine sea salt

1 inch knob of fresh ginger

7 tablespoons chilled unsalted butter, diced, plus a pat to grease the pan

1 to 2 tablespoons cold milk

*grease a 10-inch tart or quiche pan with butter

*peel the ginger and grate it using the small holes of a cheese grater, discard the woody fibers and save the pulp and juice; set aside

*If you have a food processor use it for these next few steps, if not you can do it just as well by hand with a pastry cutter or your fingers. Combine the sugar, flour and salt in the processor. Add the butter and ginger and process in short pulses, until the mixture resembles coarse meal. Add a tablespoon of milk and process again, in short pulses, until the milk is absorbed. The dough should still be crumbly, but it should clump if you gently squeeze a handful in your hand. If it doesn't, ass a little more milk, teaspoon by teaspoon, and give the fough a few more pulses, until it reaches the desired consistency.

*Pour the mixture into the prepared tart pan and use the back of a tablespoon to spread it evenly over the bottom. Using the heels of your hand and your fingers, press down on the dough to form a thin layer, covering the surface of the pan and creating a rim all around. Don't worry if the dough feels a little dry-this is normal. Cover with plastic wrap and refrigerate for 30 minutes, or up to a day.

Filling

5-6 ripe white peaches (about 7 ounces each) {or 2 peaches and 3 nectarines}

2 tablespoons good-quality candied ginger (the sort and moist kind is better)

2 tablespoons sour cream or creme fraishe (I use non-fat greek yogurt)

1 large egg

1 to 3 tablespoons light brown sugar, depending on how sweet the fruit is

*Preheat the oven to 350 degrees fahrenheit.

*While the shell is chilling start the peaches. Blanche them by putting them in a pan of simmering water for a minute, then peel them. (If using nectarines no need to peel them). Core and slice the fruit, about 12 slices per fruit, and pute the slices in a colander to drain for 15 minutes if they are very juicy.

*Dice the candied ginger finely and set aside. In a medium mixing bowl, whisk together the cream and egg.

*Pull the tart shell out of the fridge after 30 minutes and bake the shell for 15 to 20 minutes until golden {I find it looks good after 15, but in the end it can get a little soggy so I'd cook it for a couple more minutes just to start with}, keeping an eye on it.

*When the crust is golden, remove it from the oven (leave the heat on) and let cool for 5 minutes. Arrange the fruit in a circular pattern over the crust, starting from the outside. Pour the egg mixture evenly over the fruit; it will look a little thin {and you may need to spread it out with a pastry brush to get it evenly distributed}. Sprinkle with brown sugar and candied ginger.

*Bake for 25 minutes, until the fruit is softened. Turn off the oven and leave the tart in the closed oven for another 10 minutes. Transfer to a rack to cool completely before serving. (The tart can be prepared up to 8 hours ahead. Cover with foil and keep at room temperature).

Summer Pasta Salad

This has been a Felder family favorite for years, and lends itself to many different variations. Here's the version I do best.

What's in it:

1 lb pasta (farfalle/bowties or macaroni elbows are fun)

1 chopped red/yellow/orange pepper (or combo of all!)

1/2 lb fresh mozzarella

1 can garbanzo beans

1 can olives

20-30 cherry tomatoes

15 slices salami, quartered

10-20 sliced pepperoncini (remove seeds)

lots of fresh basil

Dressing:

1 tbsp dijon mustard

1 tbsp water

2 tsp balsamic vinegar

1/3 cup red wine vinegar

1/4 cup vegetable oil

1/4 cup olive oil

1/4 tsp red hot pepper flakes (optional)

2 tbsp toasted sesame seeds (optional)

salt & pepper (optional)

Toss all together, et voila! This time I tried little mozzarella pearls to save on chopping time; works great. The proportions and presence of ingredients can differ depending on your preference. I'd suggest keeping the fresh basil in a separate dish to sprinkle on top with each serving, then you can eat it for leftovers and the dressing enhances the flavor after keeping.

Serves: This recipe feeds an army.

Bon appetit!

Lynn's Bowtie Salad

this recipe came from my friend Lynn. it makes enough to take to a summer BBQ.

12 oz of bowtie pasta
1/2 c sesame seeds
2/3 c salad oil (i like to use mostly olive with a bit of sesame, but you can use whatever you like)
2/3 c soy sauce
2/3 c white wine vinegar
6 Tbsp sugar (white or turbinado)
1 tsp salt
1/2 tsp ground black pepper
two bags of spinach (@ 15-20 oz, depending on how spinachy you like it)
two bunches green salad onions, sliced in rings

1.put water on to boil for pasta
2. in a medium frying pan heat half the oil and fry the sesame seeds until golden.
3. remove from heat and cool a minute. boil your pasta until al dente.
4. to the sesame seeds add the remaining oil, sugar, salt, pepper, vinegar, and soy sauce.
5. drain pasta and put in a tupperware container. pour the dressing over the pasta. let cool to room temp, shaking occasionally to coat pasta. put in the fridge and chill at least two hours, although i usually make it a day ahead.
6. just before serving, toss spinach and onion in.

also good in this salad is boiled, peeled edamame.

i just found this link (thanks, anne!)...these would be good and cute!! in the salad:
http://redcurrantdesigns.blogspot.com/2011/06/30-days-of-creativity-day-5.html

radish toadstool photo by red currant designs

Hummy Dumby Sandwich (w/ Andy's Hummus)

Ingredients

• Seedless Rye Bread
• Andy's Hummus
• Sliced Cucumber
• Sliced Roma Tomato
• Alfalfa Sprouts

I added about 1/2 cup of unaltered garbanzo beans to Andy's Hummus recipe. It gives the hummus some texture and beefiness for the sandwich. Toast the rye bread with a soldering iron and add a garbage can load of sprouts to the top. It's a delicious hummy dumby.

 

foolproof yellow (or white!) cake

i'm not really sure what to call this cake recipe. for one thing, it can easily be made as either a white or a yellow cake. it falls somewhere between a butter cake and a chiffon cake. it actually comes out moist every time, even if you accidently overbake it slightly. it is easy to mix, doesn't have any weird ingredients, takes substitutions well, and has a good mellow vanilla flavor. the recipe is in volume measure (cups and teaspoons!). it can easily be torte sliced (into 1/4 or 1/2" layers, for fancy cakes) if chilled first, and pairs well with most frostings.
yellow cakes and i have always had a tenuous relationship...for one thing, i think we've all eaten too many that closely resembled cardboard. if it were my choice i wouldn't have ever had a reason to work this recipe out: now i wouldn't live without it.
the other reason i've always loved to hate yellow cake is that there are two types of yellow cake bakers. in one corner is the reigning champion, the classic style butter cake. it has great flavor. it has great texture. but, it's typically on the dry side, requiring a bit of syrup brushed on before icing. also, it requires careful mixing and attention to detail. in the other corner is the challenger: the 1940's chiffon cake. this american upstart uses oil (oil! in the cake! history's french patissieres are turning in their graves.). the oil lightens the texture and makes the mixing method ridiculously easy. it also happens to be the invention that made modern boxed cake mixes possible. thanks, betty crocker.
this recipe is like a lot of compromises: it wouldn't make either side of the yellow cake debaters happy. but i think it'll make everyone else happy!

foolproof yellow (or white) cake

1/2 c unsalted butter, soft
1 1/2 c white sugar
2 1/4 c unbleached all-purpose flour
3 1/2 tsp baking powder
3/4 tsp salt
1 1/4 c milk (or half & half)
1 Tbsp vanilla
2 Tbsp vegetable oil
3 eggs

preheat oven to 350 f
prepare pans: three shortish 8" rounds OR two tall 8" rounds OR two 9" rounds
1. measure all the dry ingredients into a large mixing bowl. add everything except the eggs and mix on medium speed for two minutes.
2. add the eggs and mix on medium speed for two minutes.
3. bake at 350 f for 25-30 minutes or until done.
cool on racks until pan can be handled without mitts, then remove pan and cool to room temp on racks before frosting.

for deeper color use 9 egg yolks instead of the whole eggs. then you'll have plenty of whites left over to try making meringue. or try a cooked frosting recipe. or make your own sprinkles. or cut the cholesterol back in your morning omelet.
i've successfully subbed the milk our for things besides half and half: coconut milk, almond milk, and soymilk each tasted splendid

to make white cake:

1/4 c shortening + 1/4 c butter
1 1/2 c white sugar
2 1/4 c unbleached all-purpose flour
3 1/2 tsp baking powder
3/4 tsp salt
1 1/4 c half and half
1 Tbsp vanilla
2 Tbsp oil
5 egg whites

follow regular instructions

do it! make one! if you try a new format (sheet pan, cupcakes, loaf pan, etc) let me know and i'll add it to the pan list.

jelly shots grow up

this site gets a thumbs up. i love gelatin desserts (don't make that face, i'm not talking about "red kind" Jell-O), and i love fancy cocktails. check it out

http://jelly-shot-test-kitchen.blogspot.com/2011/05/elderflower-mojito-jelly-shot.html

Mama Kluttz's Chicken Pie

Filling:

• 1 ½ pounds of boneless chicken
  
• ¼ cup sherry
• ¼ cup heavy cream
• Salt/pepper
  
• 3 cups chicken stock
• I stick butter
• ½ cup flour

Recipe:

1. Boil chicken and cook 20 minutes or until completely cooked. Remove from liquid and cool before shedding into pieces. Save the liquid.
2. Combine softened butter with flour kneading to make a paste. Add chicken stock with a whisk in small increments to butter/flour combination.
3. Cook 5 minutes then add sherry and cream. Add salt and pepper and simmer for 10 minutes. Add chicken to cream sauce.
4. Put pie shell in the bottom of the pan. Add the creamed chicken. Place second shell on top.
5. Bake 350 about 30 minutes until nicely brown and bubbly.

This creamed chicken recipe is the one I love from the ‘21’ cookbook.

Have fun! Love, Mama