No-Cheat Chocolate Eclair Cake

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Margie refused to let me make this no-cook dessert from frozen whipped topping or tub chocolate frosting, as the recipe I found online suggested. It did turn out better than expected.

Ingredients

  • 2 3½ oz packages instant vanilla pudding mix
  • 12 oz heavy cream
  • 3 c whole milk
  • 16 oz package of graham crackers (or whatever size they’ve shrunk to these days)
  • 1½ c semi-sweet chocolate chips

Directions

  1. Use 8 oz of heavy cream, and whip until you have whipped cream with peaks.
  2. Slowly mix into the whipped cream the pudding mix (both boxes) and the milk. Get rid of any lumps.
            
  3. Put down a layer of graham crackers on the bottom of a 9×13 baking dish, getting as close to the edges as possible. Use full, intact graham crackers as much as possible (makes things easier below), but you can also break them into partial crackers, but don’t get too small.
  4. Evenly spread half the pudding mixture over the crackers, filling in to the sides of the baking dish. This is where smaller pieces of cracker will be more difficult apply over.
  5. Apply second layer of crackers, as above. If your 9×13 is slightly flared, you may need somewhat more.
  6. Evenly spread the other half of the pudding mixture over the crackers, as above.
  7. Apply a third and final layer of crackers, as above, covering the pudding mixture evenly.
  8. Refrigerate the pan for 30 minutes to help the pudding set.
            
  9. When that’s done, or close to it, melt together the chocolate chips and remaining cream. I put them in a 2-cup Pyrex measuring cup (the cream fills to the level of the chips), and then run them through my microwave’s “melt” cycle for the chocolate chips quantity. Mix well, so that you have a smooth mixture.
  10. Let the chocolate ganache cool enough so that it doesn’t melt the pudding, but not so much that you can’t pour it and spread it.
  11. Pour and spread the chocolate ganache evenly across the top layer of graham crackers, from edge to edge.
            
  12. Cover and refrigerate for at least four hours before serving. Overnight is best, of course.

Makes: However many servings you can slice out of a 9×13 pan. It’s pretty rich, so you can go small for starters.

Time: About 0:20 prep and 4:30 waiting.

Notes:

If you’ve done it all right, you should come out with crisply defined layers. If you don’t, nobody will notice as they gobble it down.

The semi-sweet chips give the frosting a semi-sweet bitterness (duh), which complements the sweetness of the pudding mix and graham crackers well. You can use your favorite ganache recipe instead (for example) rather than this simplistic one.

The trade-off of being a no-bake recipe is that it does need to cool and set. While four hours should suffice, it’s really best made the day before.

While it’s always called a cake, it’s really a cream pie.

High Altitude Baking Adjustments

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Why Does High Altitude Matter?
Anything 3500+ feet above sea level is considered high altitude. In a nut shell- as altitude increases, air pressure decreases. This affects baked goods in two main ways:

  1. They will rise more easily, and lose moisture faster. Liquids evaporate more quickly since water boils at lower temperatures – 212° at sea level and 208° at 2,000 ft .
  2. Leavening occurs faster, gas bubbles expand too quickly and create unstable baked goods.  They rise too quickly- before they can stabilize- and then collapse. Quicker evaporation also has ramifications. Baked goods dry out easier, they’re more prone to sticking, and sugar becomes more concentrated.

What Can You Do About It?
The good news is that with a few basic adjustments you can avoid high altitude baking disasters.  So much of high altitude can be trial and error. As altitude goes up, more adjustments may be necessary. Start with one or two adjustments at a time and make a note of what worked and didn’t. Good luck!

Oven Temperature: Increase oven temp by 15-25 degrees over 5000 feet. Evaporation happens more quickly the higher in elevation you go, so the idea is that a higher oven temperature will stabilize the structure of the baked good(s).
Baking Time:  Decrease by 5-10 minutes per hour of baking time. Baking at higher temperatures means baked goods will be done sooner.
Sugar: Decrease by 1-2 tablespoons per cup. Sugar concentrates at higher altitudes which can weaken the structure of what your baking.
Liquid: Increase liquid by 1 tablespoon at 3,000 feet. Add 1/2 tablespoon for each additional 1,000 feet.  Extra liquid helps baked goods from drying out due to higher oven temperatures and extra evaporation.
Flour: Add 1 tablespoon per cup of flour at 3,000 feet. Add an additional 1 tablespoon per cup for each additional 1500 feet.  Adding an extra bit of flour helps strengthen the structure of the baked goods.
Leavening: Decrease leavening agent by 1/8 teaspoon per 1 teaspoon at 5000 feet. Decrease by 1/4 teaspoon per 1 teaspoon 6000 feet to 7500 feet. Leavening is what gives baked goods their rise/poof.
Because leavening agents have more power at altitude, baked goods rise too quickly- before they can stabilize- and then fall flat. Decreasing the leavening allows the baked goods to rise more slowly and stabilize.
Eggs: Always use large eggs and take care not to over beat. Overbeating the eggs creates too much air and decreases the stableness of the baked goods. You can also just add an extra egg (especially in mile-high Denver!)
Yeast: You may need to decrease the amount of yeast by 15-20%. Give dough an extra rise by punching it down twice before forming it OR let it rise in the refrigerator to slow down the rise and allow the flavor to develop. Yeast bread dough rises more rapidly at higher altitudes and the rising period is shortened.
Yeast doughs can easily over-rise if not watched carefully. Good flavor is dependent on the length of the rise so adjust by using one of the two methods mentioned.

Source:  www.mountainmamacooks.com

Glazed Mint Carrots

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The sweet, minty sauce makes these carrots just a bit different.
Ingredients:
1 c water
1/4 tsp salt
6 medium carrots, julienned
2 Tab butter
1 Tab confectioners’ sugar
1 1/2 tsp minced of fresh mint

Instructions:

  1. In a saucepan, bring water and salt to a boil.
  2. Add carrots.
  3. Cook for approximately 8 minutes until crisp-tender.
  4. Drain.
  5. Set carrots aside.
  6. In the same saucepan, melt butter, stir in sugar and mint until well blended.
  7. Return carrots to the pan.
  8. Cook and stir for 2-3 minutes until carrots are tender and evenly coated.
  9. Serve warm.

Serves:  4
Source:  food.com Recipe by januarybride

Chicken and Rice Casserole

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An easy, very flexible, Chicken and Rice casserole, made in just one pan, with a few simple ingredients.  It is almost “throw in what is left in the fridge!”

Ingredients:

  • 1 1/2 c long grain white rice – uncooked
  • 2 cans cream of chicken/mushroom soup (I used 2 c sour cream)
  • 2 c milk (I had leftover 1/2 and1/2)
  • 1 envelope (3 heaping Tab) onion soup mix
  • 1 1/2 c shredded cheddar cheese, divided (always needs more cheese!)
  • 3 thick boneless skinless chicken breasts cut in half or 6 thighs
  • salt and freshly ground black pepper

Directions:

  1. Preheat oven to 350 °.
  2. Grease a deep 9×13 pan (or similar size casserole dish) with non-stick cooking spray.
  3. Set aside.
  4. Add rice, cream of soups, milk, water and onion soup seasoning to a bowl.
  5. Stir to combine.
  6. Pour mixture into prepared pan.
  7. Sprinkle with half of the shredded cheddar cheese.
  8. Nestle chicken breasts into the rice mixture.
  9. Cover the dish tightly with aluminum foil. (the pan will be very full!)
  10. Bake for 1 hour 30 min to 2 hours, or until rice is tender and chicken is cooked through. Time may vary depending on oven, altitude.
  11. Remove from oven and sprinkle remaining cheese on top.
  12. Allow to cool for 15-20 minutes before serving.

Serves:  6
Source:  tastsbetterfromscratch.com

Cheese: Leave it out, or substitute Colby jack, mozzarella or Swiss.
Rice: Minute rice will not work with this recipe. Brown rice would require
additional liquid (at least 1/2 cup) and longer cooking time, so if using brown
rice, suggest you use chicken thighs, instead of breasts, so the chicken doesn’t
overcook/dry out.
Herbs: If you’d like to add additional flavor, consider adding fresh thyme,
parsley, freshly minced garlic or garnish with fresh basil.
Broccoli Chicken and Rice: Add 2 cups chopped broccoli florets to the
casserole before baking.
Veggies: Feel free to add chopped mushrooms, onions, green peppers, green
beans, broccoli, etc.
Cream of soup: You can use any type of cream of soup for this recipes including chicken, mushroom, or celery.
Instant Pot Chicken and Rice: Reduce water to 1/2 cup and milk to 1 cup.
Only use 1 can of cream of soup. Cook on high pressure/manual setting for 8-
10 minutes (depending on thickness of the chicken breasts). Allow to naturally release for 10 minutes.
Make ahead Instructions: Prepare the dish but do not bake. Cover it well and
store in the refrigerator overnight.
Freezing Instructions: Prepare the dish but do not bake. Cover it well with
plastic wrap and tinfoil and store it in the freezer for up to 3 months. Allow to
thaw overnight in the refrigerator before baking, uncovered.

Minted Lamb Puffs

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Here at Vi Highlands Ranch Colorado we have an excellent chef so not many residents cook their own dinner.  However, we do like to get together before going to dinner and have a sip and a small bite.  Some really tasty hors d’oeuvres are discovered.  We share!
Ingredients:

  • 1 pound ground lamb
  • 3 green onion, finely chopped
  • 1/2 c minced fresh mint leaves
  • 4 cloves garlic, minced
  • 1 dash ground black pepper
  • 2 tablespoons all-purpose flour
  • 1/2 of a package Pepperidge Farm® Puff Pastry Sheets(1 sheet),thawed
  • 1 egg, beaten
  • plain yogurt/or mango chutney (optional)

Directions:

  1. Stir the lamb, green onions, mint and garlic in a medium bowl and season with the black pepper.
  2. Sprinkle the work surface with the flour.
  3. Unfold the pastry sheet on the floured surface.
  4. Roll the pastry sheet into a 12 x 10-inch rectangle.
  5. Cut the rectangle crosswise into 3 (10 x 4-inch) strips.
  6. Brush the pastry strips with the egg.
  7. Spoon 1/3 of the lamb mixture lengthwise down the center of each pastry strip.
  8. Fold the long sides of each pastry over the filling, overlapping slightly, and press to seal.
  9. Place the pastry rolls seam-side down on a baking sheet.
  10. Cover and refrigerate for 30 minutes or until the pastry rolls are firm.
  11. Heat the oven to 425°.
  12. Line a baking sheet with parchment paper.
  13. Cut each pastry roll crosswise into 8 pieces, making 24 pieces in all.
  14. Place the pastries onto the prepared baking sheet.
  15. Brush the pastries with the egg.
  16. Bake for 20 minutes or until the pastries are golden brown.
  17. Serve the pastries with the yogurt for dipping, if desired.

Serves: 24

Source:  Carl Faulkner, Vi Highlands Ranch – Bon Appetit

Nestle® Toll House® Chocolate Chip Cookies (High Altitude)

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Yes, we already have the Original Toll House Cookies recipe here, but this is the official recipe for High Altitude (or so we are told).  Bottom line: they make for nicely risen cookies here in Denver, so, yeah.

Ingredients

  • 2½ c. flour
  • 1 tsp baking soda
  • 1 tsp salt
     
  • 1 cup butter (two sticks)
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar, packed
  • 1 tsp vanilla extract
     
  • 2 large eggs
  • 2 tsp water
     
  • 2 cups semisweet chocolate chips
  • 1 cup chopped nuts (highly, highly optional)

 

Directions

  1. Preheat oven to 375°F (190°C)
  2. Combine flour, soda, salt in a small bowl.
  3. Cream together butter, granulated sugar, brown sugar, vanilla in a large bowl.
  4. Add eggs, one at a time, to the butter mixture, beating well after each addition.
  5. Gradually beat in flour mixture and water into the wet ingredients until well combined.
  6. Stir in chips and nuts.
  7. Drop by rounded tablespoon onto ungreased baking sheets.
  8. Bake 8-10 minutes or until golden brown (ran closer to 10 in our oven).
  9. Cool on baking sheets 2 minutes, then transfer to wire racks.

For a pan cookie (10×15″ jelly-roll pan), prepare dough as above, and spread into greased pan, baking 17-19 minutes.

Christmas Cream Cheese

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It is embarrassing to write this recipe down!  Red jelly and green jelly for Christmas, but raspberry, apricot or peach work anytime.

Ingredients:

  • 1 (8-ounce) package cream cheese
  • 1 jar Red Pepper Jelly or Jalapeño Pepper Jelly

Instructions:

  1. Place block of cream cheese on serving plate.
  2. Pour Pepper Jelly over cream cheese.
  3. Serve as a spread for bagels or crackers.

Serves:    I don’t know – what else is on the table?

Source:  tabasco.com

Pesto and Sun-Dried Tomato Torte

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This can be made up to three days in advance.  Added secret bonus – Mix all the leftover stuff together for a tasty dip.
Ingredients:

  • 3 packages (8 oz each) cream cheese, softened (To soften the cream cheese, remove the food wrapper and microwave on Medium (50%) for 1 to 1 1/2 minutes.)
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, finely chopped
  • 1 container (7 oz) refrigerated basil pesto
  • 1 jar (8 oz) minced oil packed sun-dried tomatoes, well drained
  • basil sprigs
  • toasted pine nuts
  • Baguette slices

Instructions:

  1. In food processor, place cream cheese, Parmesan cheese and garlic.
  2. Cover and process until blended.
  3. Divide into thirds (about 1 cup each).
  4. Line 5-cup mold or 8×4-inch loaf pan with plastic wrap. (It helps to spray with a little oil first.)
  5. Spoon one-third of the cheese mixture in bottom of mold.
  6.  Smooth top with spatula.
  7. Spoon pesto evenly over cheese layer.
  8. Spoon one-third of the cheese mixture over pesto layer.
  9. Smooth top with spatula.
  10. Spoon tomatoes evenly over second cheese layer.
  11. Spoon remaining cheese mixture over tomatoes.
  12. Strike filled mold on counter to pack down.
  13. Cover and refrigerate at least 24 hours.
  14. When ready to serve, turn mold upside down onto serving platter.
  15. Remove plastic wrap.
  16. Garnish with basil sprigs and toasted pine nuts.
  17. Serve torte with baguette slices.

Serve: 40

Source:  bettycrocker.com

Shrimp & Scallop Salad

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Nourishing and cooling, perfect for the hot summer days!  Add a yummy muffin and a glass of Viognier – great lunch or dinner.

Ingredients:

  • 1 lb frozen pre-cooked bay shrimp, defrosted, dried
  • 1 lb bay scallops, cooked in boiling water for about 3 minutes
  • 1 large cucumbers, peeled, diced
  • 2 large tomatoes, peeled, diced (dip in boiling water to peel)
  • 1 red bell pepper, diced
  • 1/3 cup red onion, diced
  • 1 whole avocado, diced
  • 10 c romaine
  • Balsamic Vinaigrette

Directions:  

  1. Make dressing.
  2. Dice, dice, dice!
  3. Put lettuce in a large bowl.
  4. Add all the diced stuff.
  5. Toss.
  6. Make a choice:  Add dressing and toss.  Or, add shrimp and scallops and toss with dressing.  Or, toss salad with dressing, plate, top with shrimp and scallops.

Balsamic Vinaigrette

Ingredients:

  • 2 Tab honey
  • 1 Tab Dijon mustard
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly crushed black pepper finely ground
  • 1 large garlic clove minced
  • 1/4 c balsamic vinegar
  • 3/4 c extra virgin olive oil

Directions:

  1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
  2. Add the oil and whisk thoroughly to combine.
  3. Continue whisking until the dressing is fully emulsified.
  4. Store in a jar with a lid and refrigerate.
  5. Shake well before serving.
  6.  If you choose to make this in the blender this will be a thicker dressing.

Serves: 3/4 cup
Source:  barefeetinthekitchen.com

Serves:   8 as main, 12 as salad
Source:   My imagination ran away with the list of ingredients from the KOA shopping list

 

 

 

 

 

 

 

 

 

 

 

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Brie in Brioche

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Many cooks, famous and not so famous, offer Julia Child’s Brioche or Brie in Brioche recipes – with a change or two they choose to make.  This is MY take on the topic!

The recipe suggested to start the brioche at least 24 hours or up to 36 hours ahead. Brioche dough requires intensive mixing, literally beating the dough to submission, in order to develop its smooth fine texture.

While most brioche dough calls for cool butter, this recipe stands out in using melted butter. With the melted butter, you gain in convenience of mixing all the ingredients in the stand mixer all at once. This recipe is bread-machine friendly and among the easiest to make.

Check out Brie Basics on this blog for more than you will ever need to know about brie.

Ingredients:

  • 1 T  active dry yeast. (I used instant yeast)
  • 3 T non-fat dry milk
  • 3 T sugar
  • 1 1/2 t salt
  • 3 1/4 c all-purpose flour
  • 2 sticks of unsalted butter – softened or almost melted – a microwave thing
  • 3 large eggs
  • 1/3 c water
  • 3 large onions
  • 1 large egg for the egg wash
  • 1 round  wheel ripe Brie (unpeeled, although no recipe indicated peeled vs unpeeled the photos appeared with the rind intact.)

Directions:

Start with the onions.

  1. To caramelize onions in the oven, heat the oven to 400°.
  2. Line a rimmed baking sheet with parchment paper (or foil).
  3. Toss a big pile of thinly sliced onions with olive oil and a splash of water (which will help them to steam and soften).
  4. Season with salt.
  5. Roast until golden-brown and shrunken, stirring every 10 minutes or so, for 40–50 minutes.

Now the dough.

  1. Pre heat the oven 425°.
  2. Place brioche ingredients in the large bowl of a stand mixer –  1T active dry yeast (1 package), 3T nonfat dry milk, 3T sugar, 1 1/2 t salt, 3 1/4 C all-purpose flour, 2 sticks of unsalted butter, 3 large eggs and 1/3 C water.  (If you put the eggs and water in first and mix with a fork it is faster,)
  3. Mix on low until combined. (Use a paddle not the dough hook.)  No recipe told me how long to mix on high in order to “beat it into submission”.  I was ready to move on after about 10 – 15 minutes.
  4. Put in a plastic bag and store in the refrigerator 12 – 14 hours.
  5. Take the dough from the refrigerator at least 4 hours before you want to serve it.
  6. Turn the cold brioche dough on to a lightly floured surface.
  7. Roll into a large cylinder and cut into 3 parts .
  8. Roll a piece into a 12-inch diameter circle, assuming a large brie wheel.
  9. Fit the dough into the bottom of the pan covering the sides about 1 inch around. Use a pan an inch larger than the brie.
  10. Halved the brie wheel horizontally.
  11. Put the brie half in the middle and pour the cooled onions on top of the cheese. Leave enough room around for the top and bottom dough to connect
  12. Roll the second dough  12-inch diameter and cover the cheese.
  13. Pinch around to connect to the bottom dough.
  14. Roll the remaining dough into 30 by 3 inches rectangular strip. Make 2 cuts along the length trying not to separate the top end.
  15. Braid the dough. (A joke!! It is veery stretchy so just try to plate it as best you can.  I might try just a twist next time.)
  16. Put the braid around the  pan in the space between the brie and the edge dough.
  17. Let it rise at room temperature for  40 min – 1 hour. (Mine didn’t look like it rose at all but we baked it anyway – turned out beautiful!)
  18. Place the pan in the pre heated oven.
  19. Bake the brioche for 15 minutes.
  20. Then lower the temperature to 375°.
  21. Bake for another 30 minutes.  If you need to, tent it with a foil to prevent it from browning too fast.
  22. Cool for 30 minutes before serving.  (You’re kidding!  No one will wait that long!  We served slices on a plate with a fork.  There is enough bread around the brie to eliminate the need for crackers.)

Serves:  10-12

Source:  Research and luck.

 

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