Thursday, January 29, 2009

Grandma J's Chimichangas

This is what I usually eat for dinner on my birthday. It is super easy but so delicious! You can make these in advance and freeze them and all that and then bake them later.
Combine & simmer 2 1/2 C cooked chicken, chopped up
until liquid is almost 2/3 C Picante sauce
gone 1 t. cumin
1/2 t oregano
1/2 t salt
1/2 C water
Brush & butter on one side 4 flour tortillas
Spoon 1/3 C mixture onto unbuttered side
Add 2T shredded cheese
Fold ends over & fold over 2 sides
Place seam side down on greased cookie sheet

Bake 13 minutes at 475 degrees.

Tamale Pie

My 5 cousins adore this dish. In the original recipe for this, it called for ground beef. I don't eat red meat, so I use turkey instead. It tastes just as good. I will post my recipe for fat free cornbread relatively soon because it works wonderfully with this recipe. If you are in a pinch, rumor has it you can always use jiffy cornbread mix, though I've never done it.
1 hr 350 degrees
2 lbs ground turkey
2 c diced peppers
an onion
2 c salsa
1 t salt
1 t chipotle pepper
½ t dried oregano
½ c cheese
2 recipes cornbread
saute the turkey with everything (minus the cornbread)
Make the cornbread recipes and spread half in a big casserole dish. Mix the other half with cheese. Spread the turkey mixture on top of the cornbread and then spread the remaining cornbread batter on top. Bake!

Fancy and Classy Fondue Emmy Made for New Years

When it comes to fondue, I am by no means a purist (see welsh rarbit fondue), but peeps, this is the real thing. It made my new years eve about 10x better. By the way, gruyere cheese is my favorite cheese in the world. Last time I made this I bought the pound plus package- I ate the plus.

1 clove garlic, minced
1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)
3 tablespoons unbleached all-purpose flour
1 3/4 cup dry white wine
1/4 teaspoon freshly grated nutmeg
A splash or two of kirsch (opt)
Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (opt). Continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.

Cold Spicy Sesame Noodles

This recipe seems daunting because of it's length, but it really isn't so bad. On the matter of Szechuan peppercorns- I have no idea at all what those are- I used good old fashioned regular peppercorns and nobody exlaimed "hey! these arn't szechuan peppercorns!" by the way, that's pronounched shesh-whan. chinese word.
Using the side of large knife, lightly crush and cut into 1” pieces:
1 medium scallion
4 quarter size pieces fresh ginger
Combine in little bowl
1 ½ t Szechuan peppercorns
In small heavy saucepan, heat over moderate heat:
½ c oriental sesame oil
2 T peanut oil (I didn’t put this in and it was fine)
To test whether oils are hot enough, sprinkle a little red hot pepper into oil. If its ready, the pepper will sizzle.
Reduce heat to moderate-low, add:
½ t red hot pepper
Cook 5 seconds and remove from heat
Stir in:
Scallion, ginger, peppercorn mixture
Loosely cover in aluminum foil and set aside to steep at least one hour, preferably over night
Strain (or not) the chunks out of sauce - I didn’t get the memo and it was fine
In medium saucepan cook some (however much you want) Chinese or Italian noodles (or spagetti is fine) until tender but still firm to the bite.
Drain and transfer to a bowl of cold water until noodles are totally cool
Drain well
In medium bowl, combine:
1 T plus 2 t soy sauce
1 T plus 2 t balsamic vinegar
½ t salt
½ t sugar
½ c chopped fresh coriander (didn’t do this)
Combine with flavored oil
4 thinly sliced scallions
Cover and chill at least an hour before serving
Garnish with red peppers and scallions
Put real sesame seeds on table in case people want a sprinkling


It must be my southern ancestry (relative of Robert E Lee heh heh), but I am a total sucker for anything with cornmeal in it. Polenta is very easy to make, but also fancy, which is say is a plus. I usually add the garlic, and sometimes a lot more than three cloves.
1 c yellow cornmeal (preferably coarse)
1 t salt
3 ½ c COLD water
(3 cloves crushed garlic if desired)
Boil over high heat, stir constantly with WOODEN spoon
Reduce heat to moderate and cook, stirring constantly til really thick
If you chill and mold the polenta, pour olive oil on the bottom of the pan to grease and add flavor, also pour parmesan cheese onto the bottom of the pan
If you serve it warm (my preference), pour a little olive oil and cheese on top of each bowl of hot polenta

Thai Peanut Sauce

When I go to Thai resteraunts (which is not nearly enough), I usually order stuff with peanut sauce on it because its so bloody good. I would say that this is pretty similar to the resteraunt stuff. My mom always used to make this peanut sauce that was completley different and comepletely tramatized me. 2 ingrediants: peanut butter and salsa. so wrong. soooo wrong.
5 T plain nonfat yogurt
3 T crunchy peanut butter- NOT SKIPPY'S
4 t soy sauce
1 T honey
1 t sesame oil
1 t garlic
¼ t lemon juice
Pinch of ginger

Thanksgiving Sweet Potato Orange Cups

This is an unusual but very satisfying dessert. I always get a kick out of eating out of an orange peel. Saves dishes.
375 , 30 min
Slice 1” off top of :
6 oranges
Remove pulp, saving ½ c orange juice
Cut notches around the rim of each orange
2/3 c brown sugar
½ c orange juice
¼ t allspice
2 c mashed, cooked sweet potato
¼ c butter
½ c cinnamon
Dash nutmeg
Mix thoroughly
Fill orange cups with sweet potato mixture
Arrange cups on cookie sheet and bake
Top with pecans and marshmallows and return to oven 5 minutes

Chocolate Cream Cheese Cupcakes

I had these at a wedding instead of wedding cake. If I ever get married, these are what I want. Period.
350 degrees for 25-30
Beat until light and fluffy:
1 8 oz pkg cream cheese, softened
1 egg
1/3 c sugar
1/8 t salt
Stir in:
1 c chocolate chips
Set aside
In larger bowl, mix:
1 ½ c flour
1 c sugar
¼ c coca powder
1 t baking soda
½ t salt
Make a well in dry ingredients and add:
1 c water
1/3 vegetable oil
1 T cider vinegar
1 t vanilla
Fill muffin tins with batter 1/3 full
Top w/ dollap of cream cheese mixture

Welsh Rarbit Fondue

The fondue of my childhood. chedder. unclassy. yet so good.

4 T butter
¼ c flour
2 ½ milk
Stir over low heat until thick
1 ½ c grated cheese
Stir until melted
¾ t salt
¾ t mustard (dry)
Dash paprika
Serve with bread (duh)

Rich and Yummy Carrot Cake

This was the cake my dad usually asked for at his birthday. I dont remember who said it -but somebody once remarked that carrot cake is just an excuse for cream cheese frosting- i could not agree more- but this one is pretty good
35-40 minutes at 350 degrees
2 c sugar
1 ½ c oil
4 eggs
Add and blend:
2 c shredded carrots
1 2 lb can crushed pineapple, drained
1 t vanilla
Blend in:
2 ½ c whole wheat flour
2 t soda
1 ½ t salt
1 c chopped nuts
Pour into greased pan, when cool, frost
Cream cheese frosting
3 oz cream cheese
½ c butter
Add and blend:
1 lb powdered sugar

Dutch Baby

This must be an old family one. My mom used to make it in a big old cast iron skillet. It is quite a dramatic recipe- it puffs up and then collapses in on itself- I love warm it with maple syrup
20 minutes at 425 degrees
Melt in heavy skillet in oven:
¼ c butter
4 eggs (1 minute)
Gradually add:
1 c milk
1 c flour
1 T sugar (or more)
Dash of salt
When butter is bubbling, pour in batter and return quickly to the oven
20 minutes at 425 degrees
Melt in heavy skillet in oven:
¼ c butter
4 eggs (1 minute)
Gradually add:
1 c milk
1 c flour
1 T sugar (or more)
Dash of salt
When butter is bubbling, pour in batter and return quickly to the oven

The Cheesecake

In my mind, cheesecake royaly kicks the butt of most other cakes. This is another old family one that has become my standard.
Press into spring form pan:
1 ½ c graham cracker crumbs
3 T brown sugar
1 t cinnamon
1 stick butter, melted
24 oz cream cheese (3 8oz pkg)
1 c sugar
Add and blend well:
3 eggs (1 at a time)
½ c cream
2 T lemon juice
½ t lemon rind
½ t vanilla
Pour into crust and bake 35 minutes at 350 degrees
2 c sour cream
½ c sugar
1 t vanilla
Put on top of cake and return to oven for 5 minutes
¾ c raspberry pulp
½ c sugar
1 T corn starch
Cook until thick, about 5 minutes
Add to cooled cheesecake top
Chill 6 hours

Cheese Souffle

In the long run, this recipe is to blame for my birth. The legends say that when my grandfather tasted my grandmother's cheese souffle, he knew she was the one. After eating this one, I understand why. You ought to serve this immidiatley for it to be fully glorious.

serves 6 bake at 350, 30-40 minutes, serve immediately!
Make a white sauce:
6 T butter
8 T flour
1 t salt
2 c milk
Add and beat until melted:
1 c cheese, diced
Remove from range and stir in:
6 egg yolks, unbeaten
Fold in:
6 egg whites, stiffly beaten
Pour into baking dish, DO NOT BUTTER SIDES

Christmas Wassail

When I was little, a big part of my family's christmas was making a ridiculous ammount of wassail and bringing it to all of our friends and neighbors (occasionally singing here we come a wassailing). It is best served very hot.
Simmer 10 minutes and strain:
2 c sugar
5 c water
12 cloves
4 cinnamon sticks
4 allspice berries
1 T fresh or crystallized ginger
8 c apple cider (½ gal)
6 c orange juice (12 oz frozen reconstituted)
2 c lemon juice

Brown Derby's Cobb Salad

I love this recipe for cobb salad. Ever since my grandma made it for some special occasion, I have been putting hard boiled eggs in salad at any chance I can get. The salad dressing is also a nice sort of spicy one that is good as a leftover. I will warn you though- the salad dressing will congeal when you keep it in the fridge because of the olive oil, so you will probably need to let it warm up a bit before you serve it.

Combine thoroughly and spread on the bottom of a large flat bottomed bowl:
1 head iceberg lettuce, finely chopped
1 bunch watercress, finely chopped
2 avocados
2 hard cooked eggs (finely)
6 green onions (finely)
2 tomatoes
3 cups cooked chicken breast
8 slices bacon, fried and crumbled
3 oz Roquefort cheese crumbled
Salad dressing
Combine in a jar, shake thoroughly:
1 ½ c salad oil
½ c white vinegar
1 T lemon juice
½ t black pepper
½ t dry mustard
1 t Worcestershire sauce
1 clove garlic, pressed
½ t salt
1 t sugar
Spoon half dressing over salad. Present dish at table, then toss with remaining

Perfect Brownies

I don't know how many generations this one has been in my family for, but its been a long time, and there is a reason why. These are the kind you can eat a ridiculous amount of (or at least I can). Heavenly.
325 degrees 35 minutes
Cream: 1 c butter
2 c sugar
Add and beat well: 4 eggs
Blend in: ¾ c cocoa
1 c flour
2 t vanilla
Mix in: 1 c chopped nuts
Pour into greased 9x11 pirex

Quaker Lemon Meringue Bread Pudding

I made this for the first time last christmas. My distinguished father said it was his favorite non chocolate dessert. Its very good, gentle comfort food.
4 slices firm white bread
2 c milk
2 strips lemon zest
2 t vanilla
1/3 c plus 2 T sugar
1 T unsalted butter
3 eggs separated
1 T plus 2 t grated lemon zest
1 egg white
Pinch cream of tartar
3 T fresh lemon juice, strained
Preheat oven to 250. Place bread on cookie sheet and bake 20 minutes
Tear into medium sized crumbs
Increase oven temp to 350
Bring to boil: milk, lemon zest and vanilla
Remove from heat, cover and let cool 20 minutes
In medium bowl combine 1/3 c sugar, w/ butter
Mix in egg yolks and grated lemon zest
Add milk and bread crumb mixture and stir well to combine
Pour into sprayed souffle dish
Set dish in warm water half way up
Bake 20-25 minutes til pudding is set
In medium bowl beat egg whites with cream of tartar till frothy
Slowly add sugar til stiff
Drizzle in lemon juice and beat till whites are firm and silky
Spoon meringue over warm pudding
Bake 15 minutes
Serve warm or cold

Gingersnap Cookies

I honestly can't decide whether I like these cookies warm or cold better. When they are warm, they are soft and gooey and when they are cold they are crunchy like gingersnaps from the store. Either way, milk is a lovely accompanement to the cookie. I sometimes like to add a lot more ginger because I firmly believe you cannot have too much of the stuff. Plus, ginger has medicinal properties (probably counteracted by the sugar and butter)
325 degrees almost 20 minutes
¾ c butter
2 c sugar
Stir in
2 well beaten eggs
½ c molasses
2 t vinegar
Sift and add
3 ¼ c flour
1 ½ t soda
3 T ginger
½ t cinnamon
½ t cloves
Mix ‘til blended
¾” balls
Bake on greased cookie sheet

Vegetables the best way EVER

This recipe involves a great deal of eyeballing- I find that it usually takes longer than the perscribed time below, but hey you have to start somewhere. If you don't want to cook this for hours, I would reccomend that you cut the vegetables into pretty small chunks. And these can be any vegetables. One of my favorite combinations would be Potatoes, rutabega, asperagus, red and green bell peppers, onions, and carrots, but do what you like. There are 7 kids in my house and all of them will eat vegetables like this.

410 degrees, 10 minutes - toss- 10 more minutes
Toss vegetables with salt pepper, basil, olive oil, oregano, garlic

Oil Pie Crust

I believe oil pie crusts to be superior to the common butter or lard pie crust any day. Here are my reasons: -Butter is expensive and I am poor. -Oil is actually much better for you and easier for your body to digest. -I personally have severe issues with regular pie crust, the whole rolling out and such just never grooved with me, this pie crust, you dont have to even roll. You just pat it in your pie pan and it tastes good and is flaky.
475 degrees 8-10 min
1 1/3 c flour
1 t salt
Add and stir
1/3 c oil
3 T milk
Pat into the pie pan of your choice


These were always my favorite pancakes since I was about 9. Pretty much just basic pancakes, can't really go wrong. If you want some intensely fluffy pancakes, separate the egg whites and beat them into submission.
2 c flour
5 t baking powder
4 T sugar
1 t salt
Whisk in
2 eggs
½ c oil
2 c milk
Let sit 5 minutes before frying

Pumpkin Cheesecake

To be honest, I found this one in an advertisement for Libby's Pumpkin in a parenting magazine when I was ten. At that point in my life, I had no rational fear of baking recipes from advertisements. Anyways, this recipe made me feel important at thanksgivings for years to come. At one point, my sister, mother, and I ate one of these babies ourselves. At another more recent point, my mother, aunt, and I did the same thing. This kicks regular pumpkin pies arse and is way worse for you.
1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can Pumpkin
2/3 cup Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
PREHEAT oven to 350 degrees F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Wednesday, January 28, 2009


A cup of butter? What could actually go wrong in this recipe? One of my favorite cookies to eat warm.

400 degrees 8-10 minutes
1 c butter
1 ½ c sugar
2 eggs
Mix in separate bowl
2 ¾ c flour
2 t cream of tartar
1 t soda
½ t salt
Mix everything together
Bake and roll in cinnamon sugar

Individual Meringues

Some people really don't like just eating meringues. I do.
The way I see it, egg whites are really good for you and this is just another way to get protein... and a lot of sugar. I like decorating cakes with meringues- I used to know how to make little mushroom meringues, but now I can't recall (sorry, I'm useless)- Anyways, on the subject of cake decorating, you can brush leaves with chocolate (non poison leaves are preferable) and stick them in the fridge for an hour or so, then peel the leaf off. Lo and behold, you have chocolate leaves. Don't try this with dead leaves- I tried to for thanksgiving for the pumpkin cheesecake (because i live in upstate new york now and nothing is green at thanksgiving)- and it made my life miserable.
250 degrees, 45-60 minutes
Cover baking sheet with paper bag (parchment paper)
Beat ‘til stiff
7 egg whites
Pinch of salt
Continue to beat, slowly adding 1 T at a time
1 ½ c sugar
Fold in
¾ c sugar
1 t vanilla
Put egg white mixture into big plastic bag
Cut little hole in corner
Squirt little meringues onto parchment paper

Indian Chicken

Indian chicken is one of the things I have been cooking forever. I f0und it in an old copy of the New York Times Cook Book and we hit it off right away. I sometimes like to have soy sauce on the table when I serve this, because...well it tastes good. Nobody else likes it that way...just saying...
Heat in deep skillet
2 T butter
2 T oil
Brown, 8 pieces at a time
8 small chicken breasts, chopped
Drain on paper toweling
To the pan add
1 c onions, chopped
1 garlic clove, minced
Cook 5 minutes
Return chicken to the pan
1 t salt
1 T ground ginger
A LOT of chili powder
½ c drained canned tomatoes
1 c nonfat yogurt
Mix lightly, cover, cook 15 minutes
½ c nuts or cashews
½ c flaked coconut
Cover and cook over low heat 10 minutes longer
Separately combine
2 T cornstarch
1 c nonfat yogurt
Stir into cooking liquid
Stir constantly ‘til sauce boils
Simmer 5 minutes over low heat
Serve over rice

Roasted Garlic

This is one of those simple yet life altering recipes- you can mix this stuff with pasta, spread it on bread, or do what I do and just eat whole cloves of the stuff. I would recomend adding salt (hopefully ground) just before you serve. pepper too if you want.
4 servings 118 calories 400 degrees, 30 min
Slice in half crosswise
4 large heads of garlic (or 8 small ones)
Brush cut part with
Olive oil
Sprinkle with
Fit halves back together and wrap each in aluminum foil

Roasted Pepper and Carmelized Garlic Salad

This recipe comes from the period of time when calories seemed relavent.
This salad is beautiful, if you don't make it, at least roast bell peppers at some point in your life. To make a meal out of this salad, eat some mozerella cheese. Yellow and red peppers look good together in this recipe, but do what you have to. You don't have to use a gas burner to roast the peppers- its a long and tedious process, and you will get your fingers burned- if you can, spear the peppers and roast them on an open fire. yeah.
4 servings 102 calories
Roast over gas flame and steam in paper bag 10 minutes
4 med yellow and red combination
Remove seeds, skin, ribs, cut into 1” strips
In small skillet combine
2 T olive oil
18 cloves garlic, peeled and sliced
Cook and cook over low heat ‘til tender (7 minutes)
Uncover pan, increase heat to
Moderate and cook ‘til lightly browned
Stir in
4 ½ T balsamic vinegar
2 sprigs thyme
Simmer 1 minute
Arrange peppers on a platter and spoon dressing over them
Sprinkle with fresh parsley and ground pepper

Welsley Fudge Cake

I found this recipe in a little dessert book from the 1950s- when women were doing nothing but making cakes. Yes, Welsley as in the school. This cake will make you sing- and do household chores cheerfully...or assume whatever gender role is appropriate.

3 8” x 1 ¼” layer cake pans
Line pans with wax paper
½ c butter
Add and cream ‘til fluffy
1 ½ c sugar
Add and beat thoroughly
2 eggs
1 t vanilla
Sift together separately
12 T cocoa
2 c minus 4 T flour
2 t baking powder
½ t milk
Add alternately in thirds, flour mixture and
1 ½ c milk
Beat well after each addition and fold in
1 c nuts, finely chopped
When baked, remove from oven, let stand 5 min
Turn out onto cooling rack, peel off paper, turn top side up, let cool

Wellesley Fudge Frosting
1 egg until thick
1 lb sifted confectioners’ sugar
½ c butter
6 T cocoa powder
Stir in and beat until creamy
1 t lemon juice
1 t vanilla
Fold in
1 c nuts chopped

THE Chocolate Chip Cookies- giant ones if you want

I've never come across anyone who find the idea of giant cookies awesome. Giant cookies take the cake. This recipe comes from the Silver Palate Gourmet shop down in NYC- I have great faith in all their recipes.
325 degrees 8-10 (350 15-17 for giant)
Grease a cookie sheet
2 stick butter
1 c brown sugar
2 eggs
1 t vanilla
Sift in and stir
2 c flour
1 t baking chocolate
1 t salt (less?)
1 ½ c chocolate chips
Giant cookies 5 inches across
25 giant
80 regular

Carrot Orange Ginger Soup

This is a very good winter soup, but can also be served cold in the summer. The first time I made it was hot in the summer during ST Mary's Fest, so it just goes to show...

Cook over low heat (in water or butter) ‘til lightly tender
2 c finely chopped yellow onions
12 large carrots, peeled and chopped
4 c chicken stock
Bring to a boil, reduce heat, cover, simmer ‘til carrots are very tender (30 min)
Pour soup through strainer and transfer solids to food processor
Add 1 c of the stock and puree till smooth
Return to the pot and add
1 c fresh orange juice
Lots of grated ginger]

Avgolemono (Greek Lemon Soup)

This soup tastes just like the kind they serve at the Greek Islands Resteraunt in Anacortes, only it DOESN'T cost like 4 bucks a bowlful and it is made by you. huzzah.
ps. serve relatively soon- the rice expands and turns to mush- or you could strain it and store the rice separatley.
Slowly boil
6 cups canned chicken broth
Reduce to simmer and add
½ c long grained rice
Cover and cook 20 minutes- do not over cook
Meanwhile whisk together
3 egg yolks
¼ c lemon juice
When rice is done remove from heat
Wisk 2 cups broth into egg mixture
Whisk back into remaining soup
Return soup to heat, stirring constantly ‘til soup is steaming.
Serve hot or cold
If cold, remove rice while chilling

Baked Custard

comfort food to the max

325 degrees 45 min
Grease 1 qt baking dish or 8 ramekins
Fill a pan large enough to hold baking dish with 1” hot water
Beat just enough to blend
2 egg yolks
3 eggs
Stir in
½ c sugar
¼ t salt
Slowly stir in
3 c very hot milk
1 ½ t vanilla
Sprinkle with nutmeg
Custard is done when knife inserted in center comes out clean

Chewy Brown Sugar Walnut Muffins

These muffins originally were frosted, but they are just way too rich by themselves. If you are careful and don't overcook these babies, you will have some crazy caramel action on your hands.
Makes 16, 350 degrees 18-20 min

Bring a large pan of water to a simmer.
Crack into bowl that will fit inside pan of water
4 eggs
2 c dark brown sugar
2 T butter
Set bowl in simmering water and stir constantly ‘til very warm
Remove from water and add
1 ½ c flour
½ t salt
1 ½ t baking powder
Beat until batter is well blended and add
1 c walnuts
2 t vanilla
Fill greased cupcake tins to 2/3 full
Cupcakes are done when toothpick comes out clean
Frost with… Quick Caramel Icing
1 stick butter
½ c dark brown sugar
When sugar is dissolved add
¼ c milk
Cool and beat ‘til thick enough to ice
2 c confectioners sugar

Chocolate Souffles

Compliments of my grandma- as are many of these recipes- these babies are delicious by themnselves or served with a little bit of whipped cream or vanilla ice cream. Whatever you do, don't make double servings - I don't know anybody who can finnish a double serving of this recipe. By the way, I always use cocoa powder instead of baking chocolate. Its something like 1/4 c powder to an oz of baking chocolate. Obviously more sugar will need to be added. I can always tell that they are done when they crack on top.
400 degrees 17 min for fresh/chilled, 22 min for frozen

Butter 8 ¾ cup ramekins or custard cups and dust them with sugar- place on rimmed baking sheet
Melt on medium heat
2 T butter
Wisk in till bubbling (1 min)
2 T flour
Increase heat to med high and gradually whisk in
1 c milk
Cook till mixture thickens and boils, whisk constantly. Add
1 c cocoa powder
1/3 c Sugar (or 8 oz bittersweet/semisweet chocolate and 1 oz unsweetened)
Whisk ‘til mixture is smooth. Pour into large bowl and cool to room temp.
Whisk in egg yolks of
4 large eggs, separated
Beat ‘til stiff and glossy
4 egg whites
¼ t salt
2 T sugar
Fold in ¼ then ½ then ½
Divide among cups
Refrigerate 2 days or freeze up to a week
Serve immediately

Sunday, January 25, 2009

Almond Granola

In my mind, the ultimate breakfast = this granola + kiwis+bananas+plain yogurt+real maple syrup+berries. In my household, i have to make a quadrouple batch of this every wednesday night in order to keep things rolling.
Almond Granola 350 degrees

Combine over heat ‘til sugar melts
3 T packed brown sugar
3 T honey
1 ¼ t sesame oil
¼ t cinnamon
¼ t vanilla extract
½ t almond extract
Remove from heat and add
2 c rolled oats
1/3 c sesame seeds
Spread evenly on sprayed baking sheet
Bake 10 minutes and add
2/3 c chopped almonds
Bake another 10 minutes ‘til almonds are toasted
350 cals?