Recipe by Martha Stewart
Ingredients
3 1/2 cups confectioners' sugar
1 cup cocoa powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup milk, room temperature
2 teaspoons vanilla
Directions
Sift sugar and cocoa powder together in a medium-sized bowl. Add butter, milk, and vanilla. Stir until smooth and free of lumps.
Friday, April 5, 2013
Minestrone Soup
Serves 16.
Ingredients
3 cans canneline beans
3 strips bacon, cut into large chunks
11 cups chicken broth (separated)
1/2 cup olive oil
1 onion, diced
3 carrots (1 diced, 2 sliced)
5 cloves garlic, minced
fresh parsley
2 cans chopped tomato
2 handfuls fresh spinach
1 handful macaroni noodles
Parmesan cheese
Directions
Rinse canneline beans and add to large pot with bacon and 6 cups of chicken broth. Cover and bring to a boil. Cook gently for 1 hour.
In a separate large pot, heat 1/2 c. olive oil. Dice one carrot and add with diced onion, garlic, and chopped fresh parsley. Saute for 5–8 minutes before adding chopped tomato, spinach, macaroni noodles, the remaining 5 cups chicken broth, and the remaining two carrots, sliced. Simmer 40–50 minutes
Remove bacon chunks from beans. Dice bacon, and add to the vegetables. In blender, blend half of the beans to paste (be careful, they will be hot!!). Add blended beans to the vegetables. Add remaining beans and broth to the vegetables. Simmer 5 minutes
Garnish with Parmesan cheese.
Ingredients
3 cans canneline beans
3 strips bacon, cut into large chunks
11 cups chicken broth (separated)
1/2 cup olive oil
1 onion, diced
3 carrots (1 diced, 2 sliced)
5 cloves garlic, minced
fresh parsley
2 cans chopped tomato
2 handfuls fresh spinach
1 handful macaroni noodles
Parmesan cheese
Directions
Rinse canneline beans and add to large pot with bacon and 6 cups of chicken broth. Cover and bring to a boil. Cook gently for 1 hour.
In a separate large pot, heat 1/2 c. olive oil. Dice one carrot and add with diced onion, garlic, and chopped fresh parsley. Saute for 5–8 minutes before adding chopped tomato, spinach, macaroni noodles, the remaining 5 cups chicken broth, and the remaining two carrots, sliced. Simmer 40–50 minutes
Remove bacon chunks from beans. Dice bacon, and add to the vegetables. In blender, blend half of the beans to paste (be careful, they will be hot!!). Add blended beans to the vegetables. Add remaining beans and broth to the vegetables. Simmer 5 minutes
Garnish with Parmesan cheese.
One-Bowl Chocolate Cake
A moist and delicious chocolate cake that's easy to make too!
Ingredients
2 cups white sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
Ingredients
2 cups white sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa,
baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix
for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter
will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake
tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a
wire rack to cool completely.
Frost with Ultimate Chocolate Frosting and stack layers.
Frost with Ultimate Chocolate Frosting and stack layers.
Thursday, February 28, 2013
Tennessee Cornbread
Another favorite. Sweeter and moister than the cornbread I grew up with. Pretty hard to resist.
2 eggs
1/2 cup mayonnaise
1/2 cup buttermilk
2 Tbsp vegetable oil
2 cups yellow cornmeal
1/2 cup sugar
1 Tbsp baking powder
1 tsp salt
Preheat oven to 425˚. Combine dry ingredients. In separate bowl, combine wet ingredients and beat until smooth. Add dry ingredients to wet, and mix until combined.
Grease 9" iron skillet. Dust with cornmeal. Add batter and bake 18-20 min.
2 eggs
1/2 cup mayonnaise
1/2 cup buttermilk
2 Tbsp vegetable oil
2 cups yellow cornmeal
1/2 cup sugar
1 Tbsp baking powder
1 tsp salt
Preheat oven to 425˚. Combine dry ingredients. In separate bowl, combine wet ingredients and beat until smooth. Add dry ingredients to wet, and mix until combined.
Grease 9" iron skillet. Dust with cornmeal. Add batter and bake 18-20 min.
Cornbread - Southern
My friend Jennifer was kind enough to share her cornbread recipe. Apparently you can also cook the batter in a waffle iron and top with pulled pork. Who knew?
2 cups cornmeal (wholegrain)
Scant 1/2 cup flour
1/2 tsp salt
4 tsp baking powder
2 cups buttermilk
4 eggs, beaten
Preheat 10" iron skillet in oven at 450˚. Combine the dry ingredients.
In a separate bowl, combine buttermilk and eggs.
Quickly combine wet and dry ingredients. Pour into skillet and bake 15-20 min, until golden brown.
2 cups cornmeal (wholegrain)
Scant 1/2 cup flour
1/2 tsp salt
4 tsp baking powder
2 cups buttermilk
4 eggs, beaten
Preheat 10" iron skillet in oven at 450˚. Combine the dry ingredients.
In a separate bowl, combine buttermilk and eggs.
Quickly combine wet and dry ingredients. Pour into skillet and bake 15-20 min, until golden brown.
Monday, February 25, 2013
Mushroom and Lentil Soup
A great winter or autumn meal, especially good with fresh-baked bread.
1 1/2 cup lentils
1 lb. mushrooms, chopped
4-6 green onions, chopped
2 large gloves garlic, minced
1/2 cup dry sherry or port
1 bay leaf
4 cups chicken stock
1 Tbs. lemon juice or lemon zest
1 bunch fresh spinach (optional)
1 cup sour cream/yogurt or mozzarella cheese (optional)
Cook lentils on stovetop in about 4 cups water until soft (about 30 min).
Chop mushrooms and sauté in olive oil or butter until browned. Add green onions and garlic. Season with salt and pepper.
Add sherry or port and bay leaf. Cook for a few more minutes, then add chicken stock, lentils, lemon juice, and about 3 cups water.
Bring to a boil, then reduce heat and let simmer for 20 minutes.
If using, add spinach and stir until wilted. Add additional salt and pepper to taste.
Sunday, February 24, 2013
German Chocolate Cake
Originally named for Sam German, who invented dark baking chocolate, this rich, gooey cake is a sure crowd-pleaser. Recipe adapted from Baker's baking chocolate box.
Total time with cooling: 2 hours
Requires three 9-inch cake pans
The cake:
1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. flour
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
Coconut-pecan topping:
4 egg yolks
1 can (12 oz.) evaporated milk
1 1/2 tsp. vanilla
1 1/2 cup (1 1/2 sticks) butter
1 pkg. (7 oz.) coconut flakes
1 1/2 cup chopped pecans
Preparing the cake:
Preheat oven to 350˚. Line bottoms of pans with parchment paper. Spray sides with cooking spray.
Microwave chocolate and water 1 1/2 minutes, stirring in the middle. Stir until chocolate is melted. Set aside.
In a large bowl, beat butter and sugar. Add egg yolks, one at a time, beating after each addition (separate egg whites into a small bowl for later). Blend melted chocolate and vanilla into butter and sugar mixture, blending well. In a separate bowl, combine flour, baking soda, and salt. Alternately add flour mixture and buttermilk into the butter and sugar mixture, beating after each addition.
Beat egg whites until stiff peaks form. Gently stir into the batter. Pour into the tree prepared pans.
Bake at 350˚ for 30 minutes, or until a toothpick comes out clean. Immediately run a small spatula around the inside of the pans, then set them on a rack to cool for about 15 minutes. Remove cakes from pans and allow to cool completely on racks.
Preparing the topping:
Beat egg yolks, evaporated milk, and vanilla until well blended. Add sugar and butter. Cook over medium heat 10-15 minutes, stirring constantly, until thick and golden brown. Add coconut and pecans. Mix well and allow to cool.
Putting it together:
Frost between layers of the cake and on top. Garnish with strawberries or maraschino cherries.
Total time with cooling: 2 hours
Requires three 9-inch cake pans
The cake:
1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. flour
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
Coconut-pecan topping:
4 egg yolks
1 can (12 oz.) evaporated milk
1 1/2 tsp. vanilla
1 1/2 cup (1 1/2 sticks) butter
1 pkg. (7 oz.) coconut flakes
1 1/2 cup chopped pecans
Preparing the cake:
Preheat oven to 350˚. Line bottoms of pans with parchment paper. Spray sides with cooking spray.
Microwave chocolate and water 1 1/2 minutes, stirring in the middle. Stir until chocolate is melted. Set aside.
In a large bowl, beat butter and sugar. Add egg yolks, one at a time, beating after each addition (separate egg whites into a small bowl for later). Blend melted chocolate and vanilla into butter and sugar mixture, blending well. In a separate bowl, combine flour, baking soda, and salt. Alternately add flour mixture and buttermilk into the butter and sugar mixture, beating after each addition.
Beat egg whites until stiff peaks form. Gently stir into the batter. Pour into the tree prepared pans.
Bake at 350˚ for 30 minutes, or until a toothpick comes out clean. Immediately run a small spatula around the inside of the pans, then set them on a rack to cool for about 15 minutes. Remove cakes from pans and allow to cool completely on racks.
Preparing the topping:
Beat egg yolks, evaporated milk, and vanilla until well blended. Add sugar and butter. Cook over medium heat 10-15 minutes, stirring constantly, until thick and golden brown. Add coconut and pecans. Mix well and allow to cool.
Putting it together:
Frost between layers of the cake and on top. Garnish with strawberries or maraschino cherries.
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