Tuesday, March 23, 2010

Oatmeal Raisin Bars

  • 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
  • 3/4 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour (spooned and leveled)
  • 2 cups old-fashioned rolled oats (not quick-cooking)
  • 1 cup golden raisins


  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
  2. In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
  3. Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 1 1/2-by-4-inch bars.

Chocolate Chip Macadamia Nut Cookie Bars

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more baking sheet
  • 4 cups King Arthur all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 1/2 cups packed light-brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 (12-ounce) bag Ghirardelli bittersweet chocolate chips
  • 1 (12-ounce) bag roasted, salted macadamia nuts, coarsely chopped


  1. Preheat oven to 350 degrees, with rack in center. Generously butter a 12-by-17-inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips and macadamia nuts.
  3. Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars.
By Angela P.

Monday, January 21, 2008

Need Something Hot for Such a Cold Day? ... SOUP

Beef Mushroom Barley Soup
From Food Network Kitchens

2 tablespoons plus 1 teaspoon canola oil
One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 carrot, diced
1/2 onion, diced
1 stalk celery, diced
6 cups water
1/2 teaspoon dried thyme
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley

Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes.

Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes. Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more.

Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls. Cook's Note: If making the soup in advance, adjust the consistency of the soup when re-heating with water, since the barley has a tendency to absorb the broth.

Chicken Noodle Soup
Recipe courtesy Tyler Florence

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns.

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Yield: 2 quarts

Mushroom Soup
Wolfgang Puck, Modern French Cooking for the American Kitchen: Houghton Mifflin, 1981

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf 1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them. Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste. Serve in warm bowls. Sprinkle with minced parsley.

Saturday, December 01, 2007

My Sister Chris’ Chile Egg Puff

10 eggs
½ c flour
1 t baking powder
½ t salt
2 c cottage cheese (I used small curd)
4 c shredded Monterey Jack or Mexican four cheese
½ c margarine or butter, melted
2 cans (4 oz. Each) diced green chiles

Preheat oven to 350. In a large bowl, beat eggs till light and lemon colored. Add flour, baking powder, salt, cottage cheese, shredded cheese, and butter. Blend with whisk until mixed well. Stir in chiles. Pour into buttered 13x9. Bake approx. 35 minutes or till top is browned and center appears firm. Serve with salsa, sour cream, chopped olives, onion, whatever you like. You can also add a thawed package of chopped spinach if you like before baking. Enjoy!

By Lynn M.

Monday, November 26, 2007


3 lb. bag (approx. 72) frozen meatballs
8 oz. jar grape jelly
16 oz. Open Pit barbecue sauce
Louisiana hot sauce (to taste - approx. 1-3 oz.)

Heat jelly in pan over low heat, stirring occasionally until it becomes liquid. Add barbecue sauce, mix thoroughly. Add hot sauce. Pour liquid mixture over meatballs in crock pot. Cook in crock pot for about7-10 hours to allow sauce to flavor meatballs.

By Mary Ellen F.

Spinach Dip

1 c. spinach or 1-10 oz. pkg. frozen, chopped spinach (squeeze and dry)
1 1/2 c. sour cream
1 c. shredded cheddar cheese
1 c. chopped mushrooms
1-8 oz. can finely chopped water chestnuts
3 small green onions, finely chopped
1 pkg. Knoor Swiss Vegetable Soup Mix

Mix all ingredients in a medium blowl. Refrigerate to blend flavors. Serve with pumpernickel bread.


Mary Ellen F.

Friday, June 22, 2007

Overnight Caramel French Toast

This recipe came from an old issue of Taste of Home. It is so delicious and great for company. You mix it up the night before and bake in the AM. Hope you enjoy it as much as my family does.

1 cup packed brown sugar
1/2 cup
butter or margarine
2 tablespoons
light corn syrup
12 slices bread
1/4 cup
1 teaspoon
cinnamon, divided
1 1/2 cups
1 teaspoon

In small saucepan over med heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly. Remove from heat and pour into a greased 13 x 9 baking dish. Top with 6 slices of bread.

Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar mixture; set aside.

In a large bowl, beat egg, milk, vanilla and remaining cinnamon. Pour over bread. Cover and chill for 8 hours or overnight.

Remove from fridge 30 minutes before baking. Bake, uncovered, at 350* for 30-35 minutes.

By Lynn M.

Tuesday, June 12, 2007

Fudgy Chocolate Frosting

This is also great heated and served over ice cream. So if you have any extra after frosting your cake…or make up a batch just for ice cream!

1 8 oz package cream cheese, softened
1/4 cup butter, softened
3 T milk
3 cups sifted confectioner’s sugar
2/3 cup unsweetened cocoa
1/8 teaspoon salt
1 1/2 teaspoon vanilla extract

Beat the cream cheese, butter, and milk in a medium bowl, mix on medium speed until smooth. Add confectioner’s sugar, cocoa, and salt. Beat until blended. Reduce mixer speed to low, add the vanilla and beat just until smooth. Cover and refrigerate for at least 30 minutes before using.

By Lynn M.

Wednesday, May 16, 2007

Tropical Carrot Cake

I made this cake for Mother's Day last weekend. It turned out absolutely wonderful and got rave reviews!

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 large eggs
3/4 cup frozen pineapple-orange juice concentrate, thawed
1/2 cup sour cream
1/2 cup vegetable oil
2 cups grated carrots
1 81/2-ounce can crushed pineapple in juice, well drained
1/2 cup raisins
1/2 cup chopped macadamia nuts

1 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

Angela's Notes: I put in about 3/4 c. sour cream and left some of the pineapple juice with the pineapple. It make the cake moist and very good. Also, 50 minutes in my oven was too long. I took the cake out after 45 minutes and was dark. I would probably start checking it after 30-35 minutes.