This recipe got great reviews. I like the addition of nutmeg to the dough. This one is a must try, ladies.  ~ jan
Almost-Famous Cinnamon Rolls
Adapted from the recipe at Food Network
Makes 6 enormous rolls, or 8 huge rolls
For the Dough:
1 cup whole milk
1 1/4-ounce packet active dry yeast
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
For the Filling:
All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons ground cinnamon
For the Glaze:
2 cups confectioners’ sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary).
Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
Roll out the dough, fill and cut into buns (*see instructions below*). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
*How to Form Cinnamon Buns*
On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
Cut the cylinder with a sharp knife to make 6 or 8equal-size buns. 

Even easier, take a piece of thread, doubled, slip it under the bun where you want to cut it, bring it up, crisscross the thread and pull.  You have a perfectly cut bun.  Pinky swear.  ~ jan
Source:   Food Network

Veronica told me about these today.  Oh my, what a great idea for Valentine’s Day, and SO easy, too…

1 bag Oreo Cookies, ground up in blender or food processor

1-1/2 8oz. packages of cream cheese, softened

2 cups white chocolate chips or good quality white chocolate

1/2 cup semisweet chocolate chips or milk or dark chocolate for drizzling

1. Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.

2. Melt white chocolate in microwave for 1-2 minutes on 70% power. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.

    I’ve made this soup many times, after listening to Lynn Rosetta Casper talk about it on NPR’s Splend Table.  I always make it with dried chickpeas, never with canned, and use the immersion blender to thicken it.  This is great soup, if you like the flavor of chickpeas.

~ jan

*  1 1/2 cups chickpeas, soaked overnight in water to cover if time allows (see below for variation with canned chickpeas)
    * 5 cloves garlic, peeled and cut in slices
    * 3 sprigs rosemary or thyme
    * 1 medium to large carrot, peeled and cut in small dice
    * 1 celery stalk, peeled and cut in small dice
    * 1 medium onion, peeled and cut in small dice
    * Salt and freshly ground black pepper
    * 1/2 pound smoked sausage, grilled or broiled and cut into thin slices 
    * 1 teaspoon minced garlic
    * 1 tablespoon extra-virgin olive oil, or to taste

1. Combine the chickpeas, sliced garlic, and herb in a large saucepan with fresh water to cover by at least 2 inches. Bring to a boil, turn down the heat, and simmer, partially covered, for at least 1 hour, or until fairly tender. Add additional water if necessary, and skim any foam that arises to the top of the pot.

2. Scoop out the herbs and add the carrot, celery, onion, salt, and pepper to the pot. Continue to cook until the chickpeas and vegetables are soft, at least another 20 minutes. Remove about half the chickpeas and vegetables and carefully puree in a blender with enough of the water to allow the machine to do its work. Return the puree to the soup and stir; reheat with the minced garlic, adding additional water if the mixture is too thick.

3. Stir in the minced garlic and cook a few minutes longer. Taste and adjust seasoning, then serve, drizzled with the olive oil

A big thanks To my buddy, V for telling me about this cake.  The family agrees, this is hands down, the BEST chocolate cake we’ve ever eaten.  Trust me, ladies, this cake is everything you want in a chocolate cake, dense, moist, chocolately - its killer! 

~ jan

Ingredients

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup HERSHEY®'S Cocoa Powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1/2 cup butter
• 2/3 cup HERSHEY®'S Cocoa Powder
• 3 cups confectioners' sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Directions

1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
4. To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
5. One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
6. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
7. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost
8. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

•  See this recipe at  Lickin The Bowl Good

This is a great little application.  You imput your grocery list, select the correct aisle, generate an approximate price, print it out and you’re good to go.  Give it a click…

My buddy, Carlene, sent me this video.  I never knew you could  debone a chicken wing, this is worth the watch, girlfriends…

I LOVE Celestial Seasoning Teas!  Love them, and yeah, I admit a lot of the charm is the packaging… I’m a sucker for great packaging, and this company has had the best for years!   I think their teas have improved so much over the years, too. 

Back in the 80’s I worked in the marketing department for 7-Eleven in Denver.  One of the perks was taking home all the freebies that the companies shipped to us in an effort to obtain shelf space.  I had a cupboard full of Celestial Seasoning, and a lot of it was so herbal tasting that I was turned off despite the packaging.  It wasn’t until a few years ago that I tried them again, and quickly realized that  they had revamped thelr line and I was just blown away by the flavors.  I’ve been a diehard fan ever since!

I was shopping yesterday and their holiday collection has arrived in our local grocery. Decisions, decisions…decision made!  It has to be the Sugar Cookie Sleigh Ride. I’m intrigued.

~ jan

 

This is one of our family’s favorite recipes.  I make it often when I visit the kids, everybody loves this.  It’s an old recipe, I remember my Aunt Idalene making it when I was just a little girl.  It so easy to make, just be careful when you pour in the baking soda; it foams, and this stuff is hot!

~ Jan

• 24 cups popped yellow popcorn
• Nonstick cooking spray
• 1 cup butter or margarine
• 2 cups firmly-packed brown sugar
• 1/2 cup light corn syrup
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. vanilla

Here's How:
Preheat oven to 250F. Coat the bottom and sides of a large roasting pan with nonstick cooking spray. Place popped popcorn in roasting pan. Salt the popcorn lightly.  I cook the popcorn in an air popper, so I don’t have additional oil.

In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil on medium low heat without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped popcorn, mixing well. Bake for 1 hour, on the bottom rack of your oven, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly-covered container.

Yield: about 6 quarts

Notes:  The secret to this caramel corn is to stir it often when it’s baking, because the caramel topping melts and runs to the bottom of the pan.  If you don’t keep stirring, it just puddles at the bottom.

When you take it out of the oven, immediately put it on sheets of waxed paper that you’ve put on your countertop.  Then let it cool for just a bit and break apart.  If you leave it in the roaster pan, it will stick to the bottom and you will have a mess.

Also immediately immerse your roaster pan in water for easy cleanup.  Do the same as soon as you empty your saucepan of the caramel syrup, or you will have a sticky gooey mess to deal with.

Click to Print

I’ve made this recipe for Sloppy Joes for thirty+ years now.  It’s just the BEST! It’s our Halloween favorite, and an annual tradition with our family; Sloppy Joes and potato chips every Halloween evening.  It’s one of the classic recipes that you just don’t mess with.  It’s perfect just the way it is…

~ jan

1 lb. ground beef
1 onion, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 Tablespoon white vinegar
2 heaping Tablespoons brown sugar
1 Cup Heinz Ketchup
1/4 cup water (if you double the recipe, don't double the water, just use 1/4 cup, it's perfect)
Cayenne Pepper to taste

Brown meat and onion, season with salt, pepper and cayenne pepper.

Drain, add remaining ingredients and simmer uncovered for 30 minutes.  If mixture gets too thick, add a bit more water. 

Note:  I usually double this recipe.  When the boys were little, they loved Velveeta Cheese melted on the top of the sloppy joes.  I would put the joes on the bun, top with the cheese, leave the top bun off, and nuke it until the cheese melted.  Velveeta is so “not cool” these days, but for some things it will always be the best!

When John Durkin, chef-owner of Trattoria Diane in Roslyn, was in his 20s and the idea of owning a fine restaurant was decades in the future, Gourmet magazine offered a window into another world. "I thought it was such an elegant magazine," he said, "with all those places in France and Italy - and the recipes always worked."

Durkin still gets Gourmet, but November's issue will be his last. A memo issued Monday by Condé Nast chief executive Chuck Townsend stated that Gourmet, which began publishing in 1940, will cease monthly publication.

According to Townsend, Condé Nast remains committed to the Gourmet brand, "retaining Gourmet's book publishing and television programming, and Gourmet recipes on Epicurious.com." Just last month, Houghton Mifflin Harcourt published "Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen," a cookbook edited by the magazine's editor, Ruth Reichl - perhaps the most prominent food editor in the country.

In addition to Gourmet, wrote Townsend, Cookie (launched in 2007 and self-described as "a lifestyle magazine for the modern mother"), Modern Bride and Elegant Bride will cease publication. However, Brides will increase its frequency from bimonthly to monthly.

Gourmet's sales of ad pages had been steadily declining. The September figures, announced in July, were down 52 percent from a year ago. Bon Appétit, Condé Nast's other heavy-hitting food magazine, will continue to be published. Its September figures were reported to be down only 40 percent. Bon Appétit also has a higher circulation (1.4 million as compared to Gourmet's 978,000, according to Condé Nast's September 2009 media kit), higher household income ($83,563 as compared to $81,179) and lower median age (49 as opposed to 50.3).

Many fans of Starbucks' Pumpkin Spice Latte eagerly wait for it to show up on menus again in the Fall. It made its annual re-appearance last week. However, for those of us on a budget, those little cups of goodness can add up. Making your own at home will not only save you money, but you can also enjoy them year-round. In addition, you have more control over the ingredients, so you can tweak the recipe to your liking.

You can change the sugar and fat content of this recipe quite easily.

Pumpkin Spice Latte
makes 1-2 servings

Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Source: DIY Network

I think this sounds wonderful for a chilly fall evening…

Pour very hot apple cider over two fingers of ginger brandy in a coffee cup. Add a cinnamon stick and a thin wedge of orange; too fat a hunk of orange ruins it. Don sheepskin slippers, find comforter and soft seat and, if possible, a working fireplace. Caveat: If you’re like me and occasionally find yourself “ingredient-challenged,” keep in mind that substituting something else for the brandy will radically change the drink; there is some je ne sais quois about the symbiosis of apples and ginger that should not be monkeyed with.

Original recipe source: Killington Ski Resort

Hot Buttered Rum

1-2 tsp. brown sugar
1 Tbs.  good vanilla ice cream
1-2 jiggers of rum
1 tsp. butter
1 cinnamon stick

Mix brown sugar and ice cream in the glass mug, add the rum, fill with hot water...add the cinnamon stick and the pat of butter.

I swear, this works just as well as Mentholatum or Vicks Salve....it's a great inhaler, even if you don't care to drink it.. 

From the L.A. Food Times S.O.S. Column..

My newest favorite Santa Monica restaurant is Rustic Canyon. The pastry chef, Zoe Nathan, has created the yummiest dessert ever, cranberry orange cornmeal cake served with an elegant scoop of homemade ice cream.
I am a baker myself, so I know a fabulous cake when I taste it -- and I've never met a cranberry I didn't love. Will you please ask the chef to share this special recipe?
--Clyde Young, Brentwood

Dear Clyde: This beautifully rustic cornmeal cake has light notes of vanilla and maple, with ricotta folded into the batter just before baking for extra-moist texture. Tart scarlet cranberries and sweetly fragrant orange zest flavor this creation for a perfect fall dessert.

Cranberry orange cornmeal cake

Total time: 1 hour, 40 minutes
Servings: 18
Note: Adapted from pastry chef Zoe Nathan of Rustic Canyon.
2 cups flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
3 eggs
1/4 cup maple syrup
1/4 cup plus 2 tablespoons vegetable oil
1 1/2 tablespoons vanilla
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter
1 1/2 cups plus 2 tablespoons sugar, divided
2 1/4 teaspoons salt
Zest of 1 orange
2 cups ricotta cheese
2 1/2 cups cranberries, divided

1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.

4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined.
5. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
6. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
7. Bake the cake until a toothpick inserted comes out clean, about 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.
Each serving: 354 calories; 6 grams protein; 42 grams carbohydrates; 2 grams fiber; 18 grams fat; 9 grams saturated fat; 72 mg. cholesterol; 444 mg. sodium.

  YUM!  Find this at Pioneer Woman’s Tasty Kitchen

Heads up coconut lovers, this pie is amazing, totally decadent, and the coconut crust is absolutely awesome.  The crust takes it from ordinary to sublime.

Back in August of 2002, I emailed the L.A. Food Times regarding a recipe that I had gotten from their S.O.S. site and lost.  We made it several times and it was one of those special to-die-for recipes, so I was not a happy camper when I misplaced the recipe.

After writing to them, they reposted the recipe for me in their food column, I came across it again today and wanted to put it on Jan CAN Cook before I lost it again.  If you want a truly wonderful dessert, forget about the calories and make this.  It’s really special.

~ jan

DEAR SOS: About five or six years ago you printed a recipe for Lawry's Coconut Pie. It had a coconut crust and was to die for.

JAN

DEAR JAN: This is a great pie for those who fail at making pie crusts. This crust is really simple, consisting of melted butter and coconut pressed into a pie plate.

Lawry's Coconut Banana Cream Pie

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes plus 2 hours chilling

COCONUT PIE SHELL

1/2 cup (1 stick) butter, plus more for pie plate
3 cups sweetened flake coconut

Lightly butter a 9-inch pie plate and set aside.

Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling.

PIE FILLING

4 egg yolks

3/4 cup sugar, divided

3 tablespoons cornstarch

1/4 teaspoon salt

1/4 cup flour

3 cups half-and-half, divided

Yellow food coloring

2 teaspoons vanilla extract

2 bananas

1 cup whipping cream

1 tablespoon powdered sugar

Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half.

Combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute.

Remove from the heat. Stir in 2 drops of food coloring and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool.

Slice the bananas into the pie shell. Pour the filling into the shell.

Whip the cream with the powdered sugar until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing.

6 to 8 servings. Each of 8 servings: 563 calories; 427 mg sodium; 182 mg cholesterol; 39 grams fat; 26 grams saturated fat; 50 grams carbohydrates; 6 grams protein; 1.62 grams fiber.

Update:  So many of you have found your way to this recipe via Pinterest, I appreciate all of the Pins, and hope you all enjoy this incredible pie.  I've received a few emails from people saying it was hard to cut through the crust, the only thing I can think of is that perhaps you are pressing the coconut into the pie pan, too firmly.  The majority of people seem to have no trouble with this, so I hope bit of information helps others who are going to bake this wonderful pie.  The response to it has been so positive, this is truly a one of a kind recipe.

Also, if you would like to see more of my recipes, just go to the main area of Jan CAN Cook, here's a quick click for you, you might also want to go to my Tried' 'N True Hall of Fame, there are some really good recipes in that area.

 

These delicious little bars combine a dense graham cracker base with a velvety custard filling rich with brown sugar and chopped pecans. Sweet, but not overly so, each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust. Plan ahead and make an extra batch.
These bars are adapted from a recipe by Susan Campoy. Campoy, chef-owner of the French-inspired bistro Julienne, in San Marino, recently passed away due to complications from breast cancer. Her love of cooking and entertaining prompted Campoy to start a home-based catering business and after just a few years she opened Julienne in 1985. Her operation expanded over the years to include a gourmet market. Julienne continues to operate under the direction of Campoy's daughter and business partner, Julie Campoy.

This is just one example of the types of recipes in Campoy's new cookbook, "Celebrating With Julienne."

Graham cracker chewy bars

Total time: 45 minutes, plus cooling time
Servings: 24 bars
Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy writes, "I adapted this recipe from one of my favorite books, 'Nantucket Open-House Cookbook,' by Sarah Leah Chase. I love watching people's expressions when they bite into these bars for the first time. The textures and flavors -- rich toffee, a chewy center and a crunchy bottom -- make everyone smile. The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together."

Crust

3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, at room temperature
1/4 cup sugar
2 tablespoons flour
1. Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.

Topping and assembly

2 1/2 cups brown sugar
4 extra-large eggs
2/3 cup graham cracker crumbs

1/2 teaspoon baking powder
1 cup pecans, chopped
1 prepared crust

Powdered sugar, if desired
1. While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.
2. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.
3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.
Each bar: 247 calories; 2 grams protein; 36 grams carbohydrates; 1 gram fiber;11 grams fat; 4 grams saturated fat; 50 mg. cholesterol; 184 mg. sodium.

Source: L.A. Food Times S.O.S.

 

Yield

Makes 8 servings

Ingredients

• 4  large green tomatoes
• 2  teaspoons  salt
• 1  teaspoon  pepper
• Vegetable cooking spray
• Parchment paper
• 1 1/2  cups  buttermilk
• 2  cups  Japanese breadcrumbs (panko)
• 1  tablespoon  Creole seasoning
• 1  teaspoon  paprika
• 1  cup  all-purpose flour

1. Preheat oven to 400°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with 2 tsp. salt and 1 tsp. pepper.

2. Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan.

3. Pour buttermilk into a shallow dish or pie plate. Stir together panko, Creole seasoning, and paprika in another shallow dish or pie plate.

4. Dredge tomatoes in flour. Dip tomatoes in buttermilk, and dredge in panko mixture. Lightly coat tomatoes on each side with cooking spray; arrange on wire rack.

5. Bake at 400° for 18 to 20 minutes or until golden brown, turning once after 10 minutes. Serve with Lightened Bread-and-Butter Pickle Rémoulade.

Lightened Bread and Butter Remoulade

Yield

Makes about 1 cup

Ingredients

• 3/4  cup  light mayonnaise
• 1/4  cup  Creole mustard
• 1  tablespoon  chopped fresh chives
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  finely chopped bread-and-butter pickles
• 1  teaspoon  lemon zest
• 1  tablespoon  lemon juice
• 1/2  teaspoon  hot sauce
• 1/4  teaspoon  filé powder
• 1/8  teaspoon  salt
• 1/8  teaspoon  pepper

Preparation

1. Stir together all ingredients.

Southern Living, JUNE 2009

I made this for the first time July 4th, 09, and it was a huge hit!  A definite keeper, everybody really enjoyed this outstanding 4Star recipe.  ~ jan


Prep: 10 min., Freeze: 4 hrs.

Yield

Makes 8 servings

Ingredients

• 2  (5-oz.) cans evaporated milk
• 2  (3.4-oz.) packages lemon instant pudding mix
• 2  (8-oz.) packages cream cheese, softened
• 2  (3-oz.) packages cream cheese, softened
• 1  (12-oz.) can frozen lemonade concentrate, completely  thawed
• 1  (9-oz.) ready-made prepared graham cracker crust
• Garnishes: whipped cream, fresh mint sprigs, lemon slices

Preparation

1. Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
3. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.
Note:  The original recipe called for partially thawed lemonade concentrate – that’s what I did, but when I incorporated it with the softened cream cheese, the cream cheese congealed into small pieces, and it was really difficult to get it smooth again.  This can easily be remedied by using thawed concentrate.  ~ jan
Jean Voan, Shepherd, Texas, Southern Living, MAY 2007

If you like honey dijon salad dressing, you’ll love this recipe – it’s is a winner!
~ jan

1/2 cup olive oil
6 tablespoons apple cider vinegar
1/4 cup honey
1 1/2 teaspoons Dijon mustard
1 teaspoon dried basil (I omitted this)
1 large clove garlic, crushed/finely minced
1/2 teaspoon salt
pepper, to taste

Whisk all together or buzz with an immersion blender.

A tried-and-true totally great salad!!!!! If the measurements seem a bit odd, it's because I had to cut it down from a gallon recipe of a top-notch, great restaurant in town.This lady got down on her knees and begged for this recipe.

Ingredients:

  ● 2/3 Cup 100% maple syrup (the real thing)
  ● 2-1/2 tsp. Dijon mustard
  ● 1/3 tsp. maple extract (imitation maple flavor)
  ● 1/3 cup distilled white vinegar
  ● 1 tsp. kosher salt
  ● 1/5 tsp. cayenne pepper
  ● 1/2 tsp. minced fresh thyme
  ● 3-3/4 tsp. minced shallot
  ● 2/3 cup olive oil or olive oil blend

Directions:

Blend all ingredients well except oil. Then whisk in oil slowly to emulsify. (Best made the morning of, or the night before to blend flavors.) Toss well with:

Romaine lettuce

Mixed baby greens

Ripe pears (Anjou are nice) cut bite-size

Candied pecans

Plate greens. Dribble a squeeze of fresh lemon juice over each serving (this is an important step) and top with a little sprinkle of bleu cheese crumbles. Add more candied pecans if needed.

Source:  Finer Kitchen Forums

   

* 4 cups ripe peach slices
    * 2 tbs.+ 1 tsp all-purpose flour
    * 2/3 cup sugar
    * 1 teaspoon fresh lemon juice
    * 9-inch unbaked pie shell 
  * 1/2 cup firmly packed brown sugar
    * 1/4 cup all-purpose flour
    * 3 tablespoons cold butter
    * 1/2 cup chopped pecans

Preheat oven to 425°F.

Prepare the praline topping by combining the brown sugar and 1/4 cup flour, and cutting in the butter with a pastry blender, until mixture has a crumbly texture. Stir in the chopped pecans. Sprinkle one-third of the mixture in the bottom of the unbaked pie shell.

Combine the sliced peaches, 2 tablespoons flour, 2/3 cup sugar and lemon juice, and pour into pie shell over praline mixture. Sprinkle remaining praline mixture evenly over peaches.

Bake for 45 minutes to 50 minutes, or until syrup boils in heavy bubbles that do not burst. Serve warm, with or without vanilla ice cream.

This is the last recipe I’m posting from the FoodTV’s, “The Best Thing I Ever Ate.”  I can’t believe I found recipes and pictures online for all of these recipes!!!  Google totally rocks…

3 scoops vanilla ice cream (they use Laboratorio del Gelato)
1 tablespoon whole milk
1 large dollop, er, Woodstock Water Buffalo Milk yogurt (For the 300 million of you that can't pick water buffalo milk yogurt  at your corner store, feel free to use a substitute yogurt--it's just there to add a little more liquid and balance out the sweetness of the ice cream a bit)
5 Kraft Jumbo Jet-Puffed marshmallows
Whipped cream
1) Toast marshmallows under a broiler, or, if you're frisky, over a flame until they just start to blacken evenly (the trick is to make sure it's evenly toasted and dark, but not turned to charcoal).
2) Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you get a "doughnut"--when you see the shake holding to the sides of the blender with a hollow core.
3) Add three of the toasted marshmallows to the blender, and whirl it just until they're all broken up and distributed evenly. Be careful not to overblend it, making it too melty.
4) Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.
5) Repeat if necessary. And it will probably be necessary.

Another recipe from The Best Food I Ever Ate.  This time it’s S’mores from Luna Park Restaurant.  The chef makes his own graham crackers, fudge sauce and toasts the marshmallows.  This recipe is for the kid in all of us…

Graham Crackers

Blend together in a kitchenaid fitted paddle:

½ C Sugar

1 C brown sugar

1 C pastry or all purpose flour

2 C graham flour

½ tsp. Baking powder

pinch salt

Add, and paddle at med speed until resembles sand:

½ C shortening

Stir together, and add the following:

½ tsp vanilla extract

½ C (or more, as needed) whole milk

Blend until comes together, do not over mix. Portion onto sheets of parchment paper, top with second sheet, and roll very thin, approx. 1/16” thick. Remove top sheet. Bake in a 375-degree oven, scoring halfway through baking with a pizza cutter. Finish until golden brown. Cool completely, and store in an airtight container.

Hot Fudge

Stir together:

5 oz unsweetened cocoa

6 oz brown sugar

6 oz sugar

Bring to a boil:

1 ¼ C Heavy cream

8 oz butter

pinch salt

Pour over dry ingredients, return to low heat, and whisk until smooth

Toast a ramekin of miniature marshmallows in a 400 degree oven until melted and toasty brown -

Serve in individual bowls so everyone can make their own s’mores..  Enjoy!

by Johanne Killeen and George Germon
of Al Forno Restaurant, Providence, RI
Makes 4 tarts

Another favorite recipe from Food TV’s, “The Best Thing I Ever Ate” – this one is for Dilly, she and hubby are our apple lovers, well, John, too.  Anyway, I saw this recipe on the show and the people eating it were totally orgasmic, so it must be good!!! Right??

Because these tarts are less bothersome to make than a pie — they take all of 30 minutes to make once you have the dough prepared — you can file them under easy-to-make. I bake them for weeknight dinners, brunches, picnics, even late-night snacks.—David Leite

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon kosher salt
1/2 pound cold unsalted butter, cut into 1/2-inch cubes
1/4 cup ice water
2 tablespoons sugar mixed with 2 teaspoons freshly grated ginger
2 Golden Delicious apples, peeled, cored, cut in quarters and sliced paper-thin
2 tablespoons sugar
1 tablespoon unsalted butter, quartered

Vanilla ice cream, optional

Methodomg,
1. In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt until blended. Add the butter cubes and pulse until the mixture resembles coarse cornmeal with pieces no bigger than small peas, about 13 to 15 one-second pulses.

2. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping before the dough becomes a solid mass. Turn the contents of the bowl onto a work surface, form into four equal-size discs, and wrap tightly in plastic wrap. Refrigerate for an one hour.

3. Preheat the oven to 450°F (220°C). On a lightly floured surface, roll out each disc into a 7-inch circle and transfer to a parchment-lined baking sheet.

4. Spread one-quarter of the ginger mixture on each tart, then arrange one-quarter of the slices (about half an apple) in an overlapping circular pattern on top, leaving a 1-inch border. Sprinkle the sugar evenly on top of the apples and fold over the borders. Most of the apples will remain uncovered. Press down the dough on the baking sheet, snugly securing the sides and seams to prevent drips. Dot the center of each tart with butter.

5. Bake for 20 minutes, or until the crusts are golden and the apples have begun to brown slightly. Cool on a wire rack for 10 minutes and serve warm with a scoop of vanilla ice cream.

This is quite possibly the most amazing, fantastic pecan pie yet, girlfriends.  I was watching FoodTV, and chefs were talking about their very favorite desserts.  One of them was this recipe, from Brigsten’s Restaurant in New Orleans.  I was intrigued because it was made with roasted ground pecans in the filling.

So I went online, sure enough, I found not only the recipe, but a video from the Chef, himself!  Is this cool or what???

It looks identical to the one they showed on television, except they served it with a caramel sauce, instead of whipped cream, which would take it still to another level.  So I’ll try and find a caramel sauce, but in the meantime I couldn’t wait to post this.

Frank Brigsten is amazing in this video.  I think I’m in love!  He’s so calm, and explains things so well, he makes it look so simple. 

It’s not exactly pecan pie season, but this looks like a keeper for sure.  I’ll be trying it this fall.

Take time to watch the video, it’s so worth it…

Link to Pecan Pie with Fresh Whipped Cream Video

If you don’t have a current version of Adobe Flash Player, you will need to download it to access the video.  It’s worth the trouble, though, pinkie swear.  ~ jan

And here is the recipe…

Serves:  8

Cooking Time:  2 hours

For the Dough

    * 1 cup all-purpose white flour
    * 1/2 tsp salt
    * 7 tbsp cold unsalted butter, grated
    * 1/4 cup ice water

For the Filling

    * 1/2 cup darkly roasted pecans, ground
    * 3 eggs
    * 1 cup granulated white sugar
    * 1 cup dark corn syrup
    * 2 tbsp melted unsalted butter
    * 1-1/2 tsp pure vanilla extract
    * 1/8 tsp salt
    * 1 cup medium pecan pieces

For the Whipped Cream

    * 1 cup high quality cream
    * 1/4 cup granulated sugar
    * 1/4 tsp vanilla extract

Special Equipment

    * hand grater
    * 10" pie pan

How-to

Preheat oven to 350 degrees

Make the Dough

   1. To make the dough, sift the flour and  salt into a mixing bowl.  Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture
   2. Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse grits or cornmeal
   3. Add the ice water and blend well until thoroughly incorporated.  Be careful not to overwork the dough.  Form the dough into a ball and place it on a lightly floured cutting board
   4. Roll out the dough, adding flour as necessary, to 1/8" thickness.  Place a 10" pie pan face-down on the dough and cut the dough to fit the pan, leaving a border of about 1"
   5. Line the pan with the dough, crimp and trim the edges, and refrigerate until ready to use

Make the Filling

   1. In a mixing bowl, add the eggs and whisk until frothy, about 1 minute
   2. Add the sugar and whisk for 1 minute
   3. Add the corn syrup, melted butter, vanilla, 1/8 tsp of salt, and the ground roasted pecans.  Whisk until well blended.  Stir in the pecan pieces and blend well

Bake the Pecan Pie

   1. Pour the filling into the pie shell.  Bake at 350 degrees for 40 minutes.  Reduce heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 30-40 minutes
   2. Remove from oven and cool at room temperature for at least 1 hour before serving

Make the Whipped Cream

   1. Have a stainless still bowl chilled in the refrigerator
   2. Whisk together cream, sugar & vanilla to stiff peaks

The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Yield

4 servings

Ingredients

• 1  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  teaspoons  canola oil
• 12  ounces  chicken breast tenders
• 1  cup  chopped red onion (about 1)
• 1  cup  fresh corn kernels (about 2 ears)
• 1  cup  chopped zucchini (about 4 ounces)
• 1/2  cup  green salsa
• 3  tablespoons  chopped fresh cilantro, divided
• 4  (8-inch) fat-free flour tortillas
• Cooking spray
• 1  cup  (4 ounces) shredded Monterey Jack cheese

Preparation

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Nutritional Information

Calories:

398 (30% from fat)

Fat:

13.1g (sat 5.9g,mono 4.1g,poly 1.2g)

Protein:

32.5g

Carbohydrate:

36.7g

Fiber:

3.1g

Cholesterol:

75mg

Iron:

1.4mg

Sodium:

799mg

Calcium:

236mg

Melanie Barnard, Cooking Light, AUGUST 2006

Yield 8 to 10 servings Ingredients * 4 large round red potatoes(about 2 pounds) * 1/3 cup vegetable oil * 1/4 cup white vinegar * 1 tablespoon sugar * 1 1/2 teaspoons chili powder * 1 teaspoon seasoned salt * 1/8 teaspoon hot sauce * 1 (8 3/4-ounce) can whole kernel corn, drained * 1 small carrot, shredded * 1 (2.5-ounce) can sliced ripe olives * 4 green onions, sliced Preparation Cook red potatoes in boiling water to cover 20 to 30 minutes or until tender. Drain and cool to touch. Cut potatoes into cubes; place in a large bowl. Whisk together oil and next 5 ingredients; pour over potato, tossing gently. Cover and chill 1 hour. Stir in corn and next 3 ingredients. Southern Living, DECEMBER 1997

 

Yield

Makes 4 servings

Ingredients

• 1  (6-oz.) package buttermilk cornbread mix
• 2/3  cup  milk
• 2  tablespoons  mayonnaise
• 3  green onions, thinly sliced
• 3  large eggs, lightly beaten
• 2  tablespoons  chopped fresh parsley
• 1  teaspoon  Old Bay seasoning
• 1  teaspoon  Worcestershire sauce
• 2  (5-oz.) aluminum foil pouches herb-and-garlic-flavored light tuna chunks
• 3  tablespoons  butter
• 3  tablespoons  vegetable oil
• Lemon Aïoli

Preparation

1. Preheat oven to 425°. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.

2. Bake at 425° for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.

3. Stir together mayonnaise and next 5 ingredients in a large bowl.

4. Crumble cornbread to equal 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into 8 (3- to 3 1/2-inch) patties.

5. Melt 3 Tbsp. butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook, in batches, 2 to 3 minutes on each side or until golden brown; drain on paper towels. Serve cakes with Lemon Aïoli.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and StarKist Tuna Creations Herb & Garlic Chunk Light Tuna.

Sherry Little, Sherwood, Arkansas, Southern Living, JANUARY 2008