Deonne’s Simple Chocolate Sauce

You only need a few ingredients to make this Simple Chocolate Sauce and it tastes better than any chocolate syrup you can buy at the store.  Bonus – it keeps for weeks.

Ingredients:

  • 1 c unsweetened cocoa powder
  • 1 c sugar
  • 1 c cold water
  • pinch salt
  • 2 Tab vanilla

Directions:

  1. Mix cocoa powder and sugar in a saucepan
  2. Add water.
  3. Add pinch of salt.
  4. Cook over medium heat 3 – 4 minutes.
  5. Cool a bit.
  6. Add vanilla.

Notes:
The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools.

Serves:  Makes 14oz of chocolate sauce and can easily be doubled if desired.

Source:  Deonne Moseley, Vi at Highlands Ranch

Pasta With Raw Tomato Sauce

Tweak this simple uncooked tomato sauce to suit your taste. Substitute fresh mint for basil if you like or add a little chopped raw red onion or finely diced, fresh fennel bulb. Capers can be omitted, and sliced (black or green) pitted olives can take their place. For carnivores, this vegetarian dish can be spiked with pieces of ham or prosciutto, or chunks of roasted chicken. Pasta topped with uncooked tomato sauce and Parmesan can be a light choice for the hot summer days ahead.

Ingredients:

  • 11⁄2 lb large ripe heirloom tomatoes, about 2-3 large tomatoes
  • 1 garlic clove, finely chopped
  • 1 Tab capers, drained
  • Pinch of dried red chile flakes or 1⁄2 small red chile, seeded and minced
  • About 10 large basil leaves, cut into narrow shreds, divided use
  • 1⁄2 c extra-virgin olive oil
  • Coarse salt and freshly ground black pepper to taste
  • 12oz pasta, such as small conchigliette (medium small shells), small penne or medium-small orecchiette
  • Shaved Parmesan cheese

Directions:

  1. Place tomatoes in a heatproof bowl.
  2. Cover with boiling water and leave for 1minute.
  3. Remove.
  4. When tomatoes are cool enough to handle, peel off and discard skin.
  5. Place a sieve over a bowl.
  6. Quarter tomatoes.
  7. Press juice and seeds from tomato quarters over sieve.
  8. Coarsely chop the seeded tomato flesh and put into another bowl.
  9. Press juice from the seeds in the sieve.
  10. Add strained juice to the chopped tomatoes.
  11. Add garlic, capers, chili flakes (or minced fresh chili) and half of shredded basil.
  12. Gently stir in oil.
  13. Add a little salt (capers may be salty) and pepper.
  14. Set aside somewhere fairly cool (but not in fridge) for an hour for flavors to mingle.
  15. Cook pasta al dente in salted water according to package directions.
  16. Drain well in colander, giving the colander several good shakes to remove excess water.
  17. Combine the hot pasta with the raw tomato sauce.
  18. Toss.
  19. Taste and adjust seasoning as needed.
  20. When serving be sure to scoop up some of the juices at the bottom of the bowl.
  21. Serve scattered with remaining shredded basil and grinding of black pepper.
  22. Top with shavings of Parmesan cheese.

Ssrves:  4

Source: Adapted from “River Cottage Veg,” by Hugh Fearnley-Whittingstall

 

 

Margie’s New Slaw

Cabbage facts:  1 medium head cabbage = 4 servings
1 medium head cabbage = about 2 pounds
1 pound fresh raw cabbage = 2 cups cooked
1/4 pound cooked cabbage = 1 serving
1 pound fresh raw cabbage = 4 servings cooked
1 medium raw cabbage = 4 cups raw shredded
1 pound raw shredded = 9 to 10 servings raw
2-pound head cabbage = about 10 cups shredded

Ingredients:

  • 1/2 medium head  green cabbage, shredded
  • 1/2 medium head  red cabbage, shredded
  • 2 carrots, shredded
  • 1 bunch parsley, chopped
  • 1 bunch green onions, cut into 2-3 inch pieces, thinly sliced lengthwise and place in ice water (they curl)
  • zest and juice of 1 lemon

Directions:
Place in a large bowl and toss.

For Sweet Dressing:

  • 1/2 c apple cider vinegar
  • 1/2 c honey
  • 1/4 c olive oil
  • 1 tsp celery seeds
  • salt, black pepper to taste

Direction:
Place in jar and shake, shake, shake.

For Creamy Buttermilk Dressing:

  • 1/2 c buttermilk
  • 1/2 c mayonnaise
  • 1 tsp thyme
  • salt and pepper to taste

Directions:
Stir to mix

To Serve:  Plate salad, pass chioce of dressing.

Serves:   8-10

Source:  Margie, after reading too many recipes “Oh, that sounds good – oh that sounds good too.”

Cynthia’s Salad

Long ago, in another world, ladies did luncheons.  Frequently the menu was a variety of salads, a roll and an amazingly calorie laden dessert.  Cynthia’s last name has long been forgotten but her salad has not.

Ingredients:

  • 1 can, large, whole cranberry sauce
  • 1 can, tall or short, thoroughly drained crushed pineapple
  • 1 large carton sour cream
  • 4 Tab sugar

Directions:

  1. Dump the can of cranberries in a bowl.
  2. Dump the can of pineapple on top.
  3. Dump the sour cream on top of them.
  4. Sprinkle sugar over them.
  5. Mix, mix, mix.
  6. Freeze overnight.
  7. Garnish with mint and strawberries – maybe

Serves:  10 (ladies who are also eating several salads)

Scource:  Cynthia – probably from Anaheim Assistance League or Anaheim Memorial Hospital Guild

Chevy’s Seven Layer Cookies

When we were in college we frequented a bar/restaurant on El Camino in Palo Alto.   Chevy was our favorite waitress and students were her favorite customers.  Every once in a while these cookies would just appear.  There are many variations on this recipe, but to us – this is the “one true cookie”

Ingredients:

  • 1/2 c salted butter (1 cube)
  • 1 c graham cracker crumbs
  • 1 c shredded coconut
  • 1 c chocolate chips
  • 1 c butterscotch chips
  • 1 c walnuts
  • 1 can (14 oz. size) sweetened condensed milk

Directions:  

  1. Preheat oven to 350ºF.
  2. Melt the butter in a 9×9 pan.
  3. Spread graham crackers crumbsover it.
  4. Layer coconut, chocolate chips, and butterscotch chips walnuts
  5. Pour sweetened condensed milk over the top.
  6. Bake for 30 minutes.  (They will be soft.)
  7. Cut when slightly cooled.  Cool completely to serve.

Serves: 12 (Although I have known a child to cut it into 4 pieces.)

Source:  Chevy at Rutolpho’s in Palo Alto

Panforte: Siena Fruit Cake

Donna Barasch, of the Orange County Cooking School, introduced us to this wonderful rich fruitcake.  They say it keeps forever – but in this household – three days is the max unless it is hidden away somewhere.

Ingredients:

  • 2/3 c honey
  • 2/3 c sugar
  • 2/3 c finely diced candied orange peel
  • 1 1/2 c blanched almonds, lightly toasted and coarsely chopped*
  • 2/3 c all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp coriander
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • Flour, for dusting
  • Confectioners’ sugar, for dusting

(* I used a mixture of chopped almonds, pignoli nuts and walnuts).

Directions:

  1. Set a rack in the middle level of the oven and preheat to 300°.
  2. Line the bottom and sides of an 8 inch diameter pan 2 inches  deep, with buttered foil.
  3. Combine the honey and sugar in a medium saucepan.
  4. Stir well to mix, then place on low heat.
  5. Cook, stirring occasionally, until the mixture comes to a full boil, then remove from heat.
  6. Stir in the candied fruit and almonds.
  7. Stir together the flour and spices.
  8. Add them to the batter.
  9. Stir until smooth.
  10. Scrape the batter into the prepared pan.
  11. Smooth the top.
  12. Sift a couple of tablespoons of the flour into the top of the panforte so it doesn’t crust while baking, this will be removed later.
  13. Bake until the panforte is firm and gently simmering just around the edges, about 20-25 minutes.
  14. Cool in the pan on a rack.
  15. When the panforte is completely cool, invert it to remove the flour from the top, use a dry brush to get it all off.
  16. Carefully peel away the foil.
  17. Stand the panforte right-side-up.
  18. Wrap in plastic or foil and keep at room temperature, it keeps almost indefinitely.
  19. To serve, sift a thin layer of the confectioners’ sugar over the top.
  20. Serve small wedges, they are eaten out of hand, not with a fork.
  21. This is more like a confection or candy than it is a cake. It is dense, very hard to cut and you can only have a small bite.

Serves:  Makes one 8-inch (20-cm) cake, about 20 small servings.

Source:  Stacey  Snacks, based on Nick Malgreai’s recipe

French Toast Casserole

Jackie brought this to brunch last weekend.  DELISH!

French bread is prefered and it’s best if the bread is dry and not too soft. This allows it to soak up the yummy sauce from the casserole better and prevents the the french toast from becoming too soggy. If time allows, cut your french bread into cubes and place in a single layer on a cookie sheet over-night or for around 12 hours to help the bread dry out before baking.  You could also use sourdough, brioche, or Italian bread in this recipe.

This recipe can be made in advance and makes a great holiday breakfast or a great option for busy mornings. Simply prepare as directed up until the final baking step. Cover the unbaked casserole with plastic wrap and place in the refrigerator overnight, then bake as directed in the morning.

Can French Toast Casserole be Frozen?Yes! Make the casserole in a freezer safe baking dish (such as a disposable aluminum foil pan) and bake as directed, then allow it to cool completely. Wrap in both plastic wrap and aluminum foil and freeze for up to three months. Allow the casserole to defrost completely in the refrigerator for roughly 24 hours before baking. Reheat the casserole, uncovered, at 350 degrees for about 30 minutes.

Ingredients:

  • ½ a loaf of French bread,
  • ½ c butter
  • 1 c packed brown sugar
  • 6 eggs
  • 2 c milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon,
  • 1 Tab brown sugar,
  • powdered sugar for topping

Directions:

  1. Preheat oven to 425°.
  2. Butter a 13×9 inch baking pan and set aside.
  3. In a small sauce pan, melt butter over medium heat.
  4. Once butter has melted, stir in brown sugar until dissolved and mixture is smooth.
  5. Pour mixture into the bottom of a 9×13 pan.
  6. Spread evenly.
  7. Add bread cubes to the pan, spreading over the top of the brown sugar/butter mixture.
  8. In a medium sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of cinnamon.
  9. Pour egg mixture over the top of bread cubes, insuring that all pieces of bread are saturated.
  10. Sprinkle with remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar.
  11. Bake in preheated oven for 25-30 minutes until top is golden brown.
  12. Remove from oven and sprinkle with powdered sugar if desired.
  13. Enjoy!

Serves: 2 teen age boys or 8 reasonable adults.

Source: belleofthekitchen.com via Jackie Wolfgang

Quick BBQ Sauce

For a basic barbecue sauce, all you have to do is whisk together ketchup, light brown sugar, white wine vinegar, Worcestershire sauce, and paprika.  Google bbq and you will find more than you ever wanted to know!  Some say there are five kinds, some say four kinds of sauce.   Some believe barbecue is only sauces, other include dry rubs.  Below are some suggested “variations on a theme” to change the basic sauce.  There is even one that substituted wine for the vinegar.  

Ingredients: 

  • 3/4 c ketchup
  • 2 Tab light-brown sugar
  • 1 Tab white-wine vinegar
  • 1 Tab Worcestershire sauce
  • 2 tsp paprika
  • 1/4 to 1/2 tap cayenne
  • pepper, (optional)

Directions:

Whisk together.

Source:  marthastewart.com

There are five types of BBQ sauce, and their base ingredients define them.

Tomato Based BBQ Sauce – They are often sweet and compliment meats cooked in a sugary rub. Ex: Kansas City BBQ Sauce, St. Louis BBQ Sauce, Texas Style BBQ Sauce, Memphis style BBQ sauce.  Add-ins: crushed tomatoes, lots of brown sugar (The average serving contains 14 grams of sugar.), molasses, smoked paprika, black pepper, chili powder, garlic powder, onion powder, red pepper flakes, hot sauce, yellow/ground mustard.
Vinegar Based BBQ Sauce – Vinegar based sauces are astringent and strong. Ex: North Carolina Style BBQ Sauce (no tomato), Piedmont/Lexington BBQ Sauce (contains some ketchup but is still vinegar based).
Mustard Based BBQ Sauce – Mustard based barbecue sauce is tangy and peppery  (little sugar, no tomato). Ex: Carolina Gold aka South Carolina style BBQ sauce.
Mayonnaise Based BBQ Sauce – This sauce is creamy with a horseradish kick which compliments smoked poultry (no tomato – maybe). Ex: Alabama white sauce.
Worcestershire Based BBQ Sauce – Served with Kentucky style mutton, Worcestershire BBQ sauce is astringent, sweet, and bold. Ex: Kentucky BBQ sauce.

 

Jackie’s Chocolate Chip Cookies

If you ask Jackie to bring a dessert, she will bring six.  These cookies never make it to the table.  This is a high altitude recipe.

Ingredients:

  • 3/4 c  butter flavored Crisco
  • 1 1/4 c light brown sugar – don’t pack it
  • 2 Tab milk
  • 1 Tab vanilla
  • 1 egg
  • 2 1/2 c flour (adjust as needed)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 (12 oz.) pkg. semi-sweet chocolate chips (2 cup)

DIRECTIONS

  1. Heat oven to 375º.
  2. Mix  Crisco, brown sugar, milk and vanilla in large bowl with mixer on medium.
  3. Beat in egg.
  4. Combine flour, salt and baking soda.
  5. Mix into shortening mixture until just blended.
  6. Stir in chocolate chips.
  7. Drop by rounded tablespoonfuls 3 inches apart onto baking sheet.
  8. Bakr 7 minutes – don’t over bake.
  9. Remove to wire rack to cool completely.

Serves:  Depends who is eating them.

Source:  Jackie Faulk Wolfgang

Mini Lobster Rolls

These mini lobster rolls are a delightful play on the New England classic!  You could cheat and use langoustine or shrimp – maybe even crab.  Just don’t call them Lobster Rolls.

Ingredients:

  • 1 lb Lobster meat, cooked fresh or frozen.  Chop into smaller pieces suitable for rolls
  • 1 1/2 Tab minced chives
  • 1/8 tsp Dijon mustard
  • 2 Tab lemon juice, fresh squeezed
  • 1/2 cup mayonnaise
  • 1/8 tsp cayenne pepper
  • 1 tsp course sea salt
  • 1/4 tsp Old Bay seasoning
  • 12 dinner rolls, small – King’s Hawaiian are preferred
  • 4 Tab Butter

Directions:  

  1. Preheat oven 350°
  2. In a medium mixing bowl, stir together mayonnaise, chopped lobster meat, lemon juice, minced chives, Old Bay, cayenne, Dijon and sea salt.
  3. Pull the rolls apart and place on a baking sheet.
  4. Coat the rolls with melted butter.
  5. Bake in a 350° oven for about 5 minutes until warm.
  6. Using a knife, slice a hole in the top of each roll.
  7. Fill with the lobster mix.
  8. Coat again with melted butter.
  9. ENJOY!

Serves: 12 (not really – you can’t eat just one!)

Source: sugarandcharm.com