Recipes & Other Food Resources
Poppy Seed Pound Cake
3 cups cake flour
4 cups confectioner's sugar
1 lb. butter
2 tsp. pure vanilla extract
¼ cup poppy seeds
Notes: I normally don't bother to sift flour or sugar even when recipes call for it, but this one really benefits from sifting the dry ingredients. This makes a large-ish cake and recipe may be halved if you prefer. The cake above is one I baked, using this recipe, in a particularly lovely bundt pan.
Preheat oven to 325 degrees.
Sift the flour and then the sugar into a large bowl. Set aside.
Cream the butter and vanilla in a large electric mixer bowl. Lightly whisk 2 of the eggs in a small bowl, then add them along with about a third of the dry ingredients to the butter & vanilla. Mix well, scraping down the sides. Repeat with another 2 eggs and another third of the dry ingredients, and then again with the last 2 eggs and the last third of the dry ingredients. Beat lots. Add the poppy seeds and beat for another 3-4 minutes.
Spray a bundt or tube pan with PAM. Pour in the batter and bake at 325 for 50-60 minutes until the cake is browned, pulling away from sides and a knife inserted near the center comes out clean.
1 lb. ground beef
1 green pepper, chopped
1 onion, chopped
28-29 ounce can tomato puree
1½ tsp salt
¼ tsp cayenne pepper
¼ tsp paprika
3 whole cloves
1 bay leaf
¼ cup chili powder (I use Dean & DeLuca blend)
½ tsp basil
½ tsp celery seed
1 tsp cumin
2 cloves garlic
3 cups water
1/3 cup brown sugar
1 can dark red kidney beans
1 can black beans
Brown ground beef, green pepper and onion in large soup pot or Dutch oven over high heat. When browned, reduce heat to medium and add tomatoes and spices (salt through garlic). Stir, then add water and brown sugar. Return to boil, stirring occasionally, then reduce heat to low and simmer for 2 hours. Turn off heat and let sit for 1 hour.
Remove bay leaf and whole cloves (if you can find them. If not, no huge problem; the people who eat them will get one spoonful with a blast of clove.).
Drain and rinse beans, add them to chili, and return to boil over medium heat.
Serve with oyster crackers and all or some of grated cheddar cheese, chopped onions and sour cream.
Store leftovers in refrigerator. Chili is even better after a couple days.
Serves 4-6. Recipe can be doubled.
1 lb sweet onions, halved & finely sliced (this is 2-3 onions, depending on size)
2 T butter
2 eggs, lightly beaten
2/3 cup milk
1/4 cup flour
Salt & pepper to taste
1 TB butter for baking dish
On stovetop, gently stew onions in butter for 30 minutes - don't brown. (May be done ahead of time if you like.)
Mix together eggs, milk, flour, salt & pepper, then stir in onions. Pour into lavishly buttered baking dish and bake at 450 degrees until puffed and quite brown, about 40 minutes. Serve immediately.
Homemade Oreo-Style Cookies
(Hooray for trans-fats!)
Here's a link to the recipe.
(Adapted from Regan Daley's In the Sweet Kitchen)
7 ounces unsweetened chocolate
3 ounces bittersweet chocolate
1 cup plus 2 TB unsalted butter, diced
4 large eggs
2-1/3 cups granulated sugar
2 tsp pure vanilla extract
1-1/4 cups all-purpose flour
3 TB Dutch process cocoa
1/8 tsp salt
Preheat the oven to 350. Grease a 9x13-inch baking pan, preferably aluminum. (If you like, you can also line the bottom and up two sides with a single sheet of parchment paper to make it easier to remove the cooled brownies from the pan. I never bother with this, since I store the brownies in the pan, covered with foil, for the few days or so it takes for them to be completely eaten.)
Place the bottom of a double boiler with a few inches of water over low heat. Combine the two chocolates and the diced butter in the top, and stir occasionally until it’s about ¾ melted. Turn off the heat and stir until the mixture is completely melted and smooth. Set aside to cool slightly.
In a large mixing bowl, beat eggs slightly just to blend the whites and yolks. Add the sugar and beat until the mixture is thickened and pale, about 2 minutes. Stir in the vanilla.
In a small bowl, combine the flour, cocoa and salt.
When the chocolate is just warm, but not hot, pour it into the egg and sugar mixture, stirring to blend well. Add the flour mixture in three additions, mixing gently to incorporate.
Scrape the batter into the prepared pan and bake it in the center of the oven for approximately 35 minutes. It’s ready (the perfect combo of fudgy and cakey) when a tester inserted in the center comes out with a few moist crumbs clinging to it, and the surface is set, shiny and beginning to crack slightly. Don’t overbake.
Transfer the pan to a wire rack and allow to cool completely before cutting into bars.
Rich, Chunky Red Sauce
1 lb. ground beef or Italian sausage (or combo)
1 clove garlic
12 oz. can tomato paste
28-29 oz. can tomato puree
¼ cup chopped celery
1½ tsp. salt
1 tsp. sugar
¼ tsp. nutmeg
1 tsp. oregano
1 tsp. basil
1/8 tsp. black pepper
¼ cup grated Parmesan cheese
½ tsp. baking soda
Brown ground beef, onion and garlic. Add all other ingredients EXCEPT baking soda, stir well and simmer, covered, over low heat for 50 minutes. Add baking soda and simmer for 10 more minutes.
Makes enough to serve with 2 lbs. pasta. Best with rigatoni or penne; also works with strands.
Lemon Pound Cake
½ cup butter, softened
1½ cups sugar
3 large eggs
2½ TB lemon juice
1 tsp lemon extract
1½ cups all-purpose flour
¼ tsp baking soda
¼ tsp salt
½ cup plus 2 TB sour cream
Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and lemon extract.
Combine flour, baking soda and salt. Add to creamed mixture alternately with sour cream, mixing just to incorporate each time.
Spray 10-cup bundt pan with cooking spray. Scrape and pour batter into pan. Bake for 50-60 minutes until a toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes. Remove from pan to wire rack and cool completely. Ths cake is good the first day, great the second day, and it freezes well, too (double-wrapped, as with all baked items).
For chocolate pound cake:
- Omit lemon juice and lemon extract; add 2½ TB coffee (at room temperature) in their place
- Add 3 TB first-quality cocoa powder to flour mixture
For almond pound cake:
- Omit lemon juice and lemon extract; add 1 tsp almond extract and ½ tsp vanilla extract in their place
- Add ¼ cup ground almonds to flour mixture
Blue Cheese Pesto
1 ounce cream cheese
1 ounce blue cheese
2TB unsalted butter
2 tsp. grated Parmesan cheese
3 TB olive oil
1 TB fresh or 2 tsp. dried basil
1 clove garlic, minced
Mix all ingredients in Cuisinart, and serve over 1 lb. fresh spinach fettucine. (Fresh spinach fettucine is ideal, but dried regular fettucine works, too.)
Serves 4 as a side dish, 2 as a main dish.
Cinnamon Apple Cake
1-3/4 cups sugar, divided
½ cup butter, softened
1 tsp vanilla extract
6 ounces 1/3 less fat cream cheese, softened
2 large eggs
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
3 cups peeled & chopped apples (2-3 apples)
Preheat oven to 350 degrees.
Combine ¼ cup sugar with cinnamon. Stir 3 TBSP of mixture into chopped apples and set aside. Reserve rest of cinnamon mixture for topping.
Beat 1½ cups sugar, butter, vanilla and cream cheese at medium speed of electric mixer until well-blended and smooth (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour, baking powder and salt, then beat at lowest speed until blended. Stir apple mixture into batter.
Pour batter into 9-inch springform pan coated with cooking spray. Smooth top and sprinkle with remaining cinnamon mixture.
Bake for 60-70 minutes until the cake pulls away from the sides of the pan. Cool in pan on wire rack, then remove springform. Cake is very tender and will cut better if you use a serrated knife.
Adapted from Cooking Light recipe.
Sesame Pork Tenderloin
2 lb. pork tenderloin
1/3 cup lemon juice
1 TB dark sesame oil
1 clove garlic or ½ tsp. garlic powder
½ tsp. ground ginger
Combine all but pork in large Zip-loc bag. Add pork, marinate for 20 minutes.
Preheat oven to 450 degrees. Transfer pork and marinade to uncovered roasting pan. Roast pork for 25-30 minutes, turning and basting occasionally. Sprinkle with sesame seeds, slice and serve.
(May also be broiled for 20-25 minutes instead of roasted.)
1 cup sugar
3/4 cup Crisco or other vegetable shortening
1/4 cup molasses
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. ground ginger
3/4 tsp. ground cloves
1/4 tsp. salt
Preheat oven to 375°. Combine sugar, shortening, molasses and egg in mixing bowl and blend until smooth. Stir in remaining ingredients. Form dough into balls (small or large – either works) and place on cookie sheet 2 inches apart. Bake until lightly browned: 10-12 minutes for small cookies; 14-15 for large ones. Let cool on rack.
Makes 2-3 dozen cookies, depending on size. Store in airtight container. Once baked, they also freeze well.
1 cup flour
½ cup butter
2 TB. sugar
1 cup walnuts, ground
1 tsp. pure vanilla extract
Powdered sugar for rolling
Combine all but powdered sugar with hands in large bowl. Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees. Roll dough between palms into small balls. Place on baking sheet lined with foil or parchment paper.
Bake for 15-20 minutes until set and just beginning to brown.
Cool 1 minute on sheet, then remove to wire rack. Roll in powdered sugar while still warm. Makes 30-36 cookies.