Almond Cake - Golden Almond Cake

Source:

Tom King

Serves/Makes:10

Ingredients

• 2 large eggs
• 2/3 cup (150 ml) sour cream
• 1 tsp (5 ml) almond extract
• 1/4 tsp (1 ml) vanilla
• 1-2/3 cups (400 ml) sifted cake flour
• 1/3 cup (80 ml) (finely ground) unblanched almonds
• 1 cup (225 ml) sugar
• 1/2 tsp (2 ml) baking powder
• 1/2 tsp (2 ml) baking soda
• 1/2 tsp (2 ml) salt
• 12 tbsp (175 ml) unsalted butter (must be softened)

Preparation

• Preheat oven to 350 degrees (175 C.).
• Grease one 9 inch cake pan, line bottom with waxed paper or parchment, and then grease again and dust with flour.
• In medium bowl, lightly combine eggs, 1/4 of the sour cream and almond extract.
• In large mixing bowl, combine dry ingredients and mix on low speed for 30 seconds. Add the butter and remaining sour cream.
• Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using hand mixer) and beat for 1 1/2 minutes.
• Scrape down the sides. Gradually add the egg mixture in 3 batches, beating 20 seconds after each addition. Scrape down sides.
• Scrape batter into prepared pan and smooth surface with spatula.
• Bake 35 to 45 minutes or until wire cake tester inserted in center comes out clean.
• Let cake cool in pan on a rack for 10 minutes. Loosen sides with small knife and unmold.
• Allow to cool completely before wrapping airtight.
• Serve with a dusting of powdered sugar, fresh fruit, or a light buttercream frosting.

Albanian Walnut Cake with Lemon Glaze

Description:

Deliciously different cake for late winter Sunday Mornings!

Source:

S. Chokel

Serves/Makes:1 Cake

Ingredients

• Cake:
• 1/2 cup (125 ml) butter, softened
• 3/4 cup (175 ml) sugar
• 2 eggs, lightly beaten
• 1/3 cup (80 ml) plain yogurt
• 1/3 cup (80 ml) buttermilk
• 2 cups (475 ml) unbleached white flour
• 1 tsp (5 ml). baking powder
• 1 tsp (5 ml). baking soda
• 1/2 tsp (2 ml). cinnamon
• 1 tbsp (15 ml) lemon rind, grated
• 1 cup (225 ml) walnuts, toasted and finely chopped
• Glaze:
• 3/4 cup (175 ml) water
• 1 cup (225 ml) sugar
• 1/2 tsp (2 ml). ground cinnamon
• 1/4 cup (60 ml) fresh lemon juice
• 1/4 tsp (1 ml). ground allspice
• dash of ground cloves

Preparation

• Preheat the oven to 350 degrees (175 C.).
• Cake:
• Cream together the butter and sugar until light and fluffy and then mix in the eggs.
• Blend the yogurt with the buttermilk.
• Sift together the dry ingredients and add them alternately with the yogurt mixture into the egg mixture.
• Stir in the lemon rind and walnuts.
• Pour the batter into a buttered 9 inch x 13 inch baking pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out mostly clean.
• The cake should still be moist.
• Glaze:
• Simmer together all the ingredients, covered, for about 15 minutes.
• When the cake is done, remove it from the oven, turn the oven off, pour the glaze over the hot cake.
• Return the cake with glaze to the oven for about 10 minutes.

7-Up Cake

Source:

Linda Van Houten Cake recipes.com

Ingredients

• 1 18.5 oz (518 grm). package yellow cake mix
• 1 3.5 oz (98 grm). package instant coconut cream pudding mix
• 4 eggs
• 3/4 cup (175 ml) vegetable oil
• fluid 10 oz (280 grm). lemon-lime flavored carbonated beverage
• Topping:
• 1 20 oz (560 grm). can crushed pineapple
• 1/2 cup (125 ml) butter
• 1 egg, beaten
• 1 tbsp (15 ml) all-purpose flour

Preparation

• Preheat oven to 350 degrees (175 C.).
• Grease and flour a 9 inch x 13 inch pan.
• In a large bowl, stir together cake mix and pudding mix.
• Make a well in the center and pour in 4 eggs, oil and the lemon-lime soda.
• Beat on low speed until blended.
• Scrape bowl, and beat 4 minutes on medium speed.
• Pour batter into prepared pan.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool.
• Cooked Pineapple Topping:
• Into large saucepan, combine crushed pineapple, butter, 1 beaten egg, and flour.
• Cook over low heat until thick.
• Pour over cake.
• Keep in the refrigerator.

6-Layer Lemon Meringue Cake

Description:

Elegant & Rich

Source:

Cadilliac

Serves/Makes:20

Ingredients

• 1 packaged Angel Food Cake
• 1 15-1/2 oz (434 grm). can Lemon Pie Filling
• 4 egg whites
• 6 tbsp (90 ml) sugar

Preparation

• Preheat oven to 350 degrees (175 C.).
• Slice Angel Food Cake into 6 layers (Stack in reverse order until ready to assemble).
• Place first layer of the cake on a Jelly Roll Pan covered with a layer of aluminum foil that has been sprayed with oil.
• Spread a thin layer of Lemon Pie Filling.
• Repeat until the last layer is on top.
• Whip whites until stiff.
• Add 1 tbsp (15 ml) sugar at a time.
• Spread Meringue all over the cake.
• Bake for 12 to 14 minutes (usually 14), or until light brown.

Comments

VIOLA! This cake is AWESOME!

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17th Century Honey Cake

Source:

Petra

Serves/Makes:1 7 inch round cake

Ingredients

• 6 oz (168 grm). butter, softened
• 6 oz (168 grm). caster sugar
• 3 eggs, beaten
• 6 oz (168 grm). self-raising flour
• 1 tsp (5 ml). baking powder
• 1 tbsp (15 ml). clear honey
• a few drops of almond essence
• Glaze:
• 1 tbsp (15 ml). clear honey
• 1-1/2 lemons, juice only
• Icing:
• 5-1/2 oz (154 grm). cream cheese
• 6 oz (168 grm). icing (confectioner's) sugar, sifted
• crystallized rose petals to decorate

Preparation

• Pre-heat the oven to 180 degrees (80 C.) or gas mark 4.
• Grease and line a 7 inch round baking tin.
• Beat together the butter and sugar until light and fluffy.
• Add the eggs, sifted flour and baking powder and beat hard.
• Add the honey and almond essence and continue beating for another 2 minutes.
• Turn into the tin and bake for 1 - 1 1/4 hours.
• After the first half hour of baking, cover the top with greaseproof paper to prevent the cake from burning on top.
• Remove the cake from the oven.
• Glaze:
• Mix together the honey and the juice of 1 lemon.
• Pierce the cake with a thin skewer all over the surface, then pour this mixture over.
• Leave the cake to cool in the tin, then turn it out.
• Icing:
• Beat together the cream cheese, remaining lemon juice and icing sugar.
• Spread evenly over the cake.
• Decorate with the rose petals.

Jamaica Flower Iced Tea Recipe (Agua de Jamaica)

4 cups water
1/2 cup dried jamaica flowers
1/2 cup sugar (I used natural cane sugar this time around)
Another 3 cups of cold water
More sugar to taste
1 lime, thinly sliced

If you prefer, you can sweeten with any natural sweetener of your choice including honey in place of granulated sugar).

First off, pick out a pot that won't stain. Hibiscus has the potential to stain just about anything it comes in contact with including your countertop, cookware, wooden spoons, favorite jeans, etc. So keep this in mind.

Bring the 4 cups of water to a boil. Remove water from heat and add the dried flowers and sugar. Place a lid over the pot and steep for 10 minutes, stirring once or twice along the way to break down the sugar granules.

Pour the infusion through a strainer into a pitcher or jug (this is usually where something gets stained). You are going to want to add about 3 more cups of cold water to the pitcher. Taste and adjust based on your personal preference. You can add a bit more sugar if you think you need it, or more water if you feel like the jamaica is too overpowering. This is usually just about right for my taste. I don't like the sugar to overpower the refreshing natural tartness of the jamaica flower.

Cool completely and serve with plenty of ice in glasses garnished with a slice of lime.

Serves 8.

Lemon Verbena Drop

2 oz. lemon verbena infused vodka (instructions below)

splash of Limoncello

sweeten to taste with superfine sugar or simple syrup (less grainy) - start with 1/4 teaspoon or so, and sweeten from there to taste.

In a shaker filled with ice add the lemon verbena vodka, a splash of Limoncello, and the sugar/simple syrup. When it comes to sweetness, you may want to add more or less sweetener depending on how you like your drinks. Shake well and serve in a martini glass with a sprig of lemon verbena and a curl of lemon peel (you can also sugar the rim if desired).

Lemon Verbena Infused Vodka

Clean and dry the jar you are going to use.

You want to wash the lemon verbena you are going to use really well, or the sediment will end up in your vodka. Wash several leafy sprigs of the lemon verbena and pat them dry with a clean towel.

Add the lemon verbena to the vodka. Depending on how much vodka you will be using adjust how much lemon verbena you add. You can see in the above picture I used quite a bit of the verbena and ended up letting it infuse for about 36 hours. It's not an exact science, just keep sampling it until the strength is to your liking.

Seal the jar and wait at least 24 hours. The lemon verbena imparts its flavor to the vodka quite willingly and you will also start to notice a change of color in the vodka. After the initial 24 hours, if you want a more pronounced verbena flavor, let it go longer and taste every 12 hours or so until you feel the infusion is complete.

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Kiss Me I’m Irish Coffee Recipe

For each drink:
2 teaspoons sugar
1 1/2 ounces Irish whiskey
2/3 cup freshly brewed strong black coffee
1 tablespoon heavy whipping cream

Combine the sugar whiskey, and coffee in an Irish coffee glass. In a small bowl, lightly whisk the cream until slightly frothy. Gently pour the cream onto the back of a spoon resting on the surface of the coffee, so that it floats on top of the coffee. Serve without stirring.

Hot hint: Getting the cream to float on top of an Irish coffee may require a little luck of the Irish. To ensure success, don’t omit the sugar, even if you don’t typically take it in your coffee, and remember not to stir in the cream, as the secret to experiencing the true flavor of an Irish coffee is sipping through the floating cream.

Serves 1.

Blackberry Limeade Recipe

Martha's recipe calls for ginger ale as the mixer (delicious!). I don't drink much soda of any sort - it's just too sweet for me, so I did a second batch with sparkling water as the mixer- great for those of you avoiding soft drinks. For some it might make sense to keep the components separate (instead of combining everything in one pitcher - making it easy to mix each drink to order. This way each person can control their own level of flavor/sweetness. Martha also includes a side bar of helpful notes related to this recipe - berries can be pulsed briefly in a food processor and strained. Be careful not to crush the seeds, as this adds a dirty taste to the blackberries. You can freeze blackberries in ice cubes for a nice accessory to the drink. The sugar syrup can be transferred to a metal mixing bowl set in a bowl of ice to cool it down quickly. For a wonderful frozen cocktail, puree ice and a jigger of gin with the blackberry-lime mixture in a blender.

4 cups fresh blackberries, or unsweetened frozen blackberries, thawed, plus extra for garnish

1 cup turbinado (raw) sugar or grated palm sugar
1 kaffir lime leaf, crushed, or 1 tablespoon grated lime zest
1 green cardamom pod, lightly crushed
1/2 cup fresh Key lime juice (about 8 -12 limes)
Thin lime slices, for garnish
2 cups ginger ale (hs note: or sparkling water)
Ice cubes

Lay a doubled piece of cheesecloth on a nonporous work area. (As the berries will stain a wide array of cutting surfaces and clothes, this may be best done outside or over newspaper and wearing an apron or smock.) Place the blackberries on top of the cheesecloth and gather into a bundle like a hobo sack. Hold the sack of berries over a glass, stainless steel, plastic, or ceramic bowl. Twist the top of the sack to squeeze the juice from the berries into the receptacle. (This will yield about 1 cup very strong, tart, dark juice.) Refrigerate the juice until needed; discard the purple mash.

In a small saucepan, combine the sugar, 1 cup water, the lime leaf, and the cardamom pod. bring to a boil. Simmer over low heat for 10 minutes, or until the mixture is reduced to a thin syrup. Remove the lime leaf and cardamom. Allow the sugar syrup to cool and then chill it.

In a 1-quart pitcher, combine the blackberry juice, sugar syrup, and lime juice. Stir to combine and then refrigerate until cold.

To serve, stir the ginger ale (or water) into the pitcher, fill glasses with ice, and pour in the blackberry limeade. Garnish with slices of lime.

Serves 8.

Excerpted with permission from Screen Doors and Sweet Tea by Martha Hall Foose (Clarkson Potter, a division of Random House, Inc. 2008)

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Chicken Bourbon with Mushrooms and Pears

No Description Avaialble
Estimated Time Needed: Est. Preperation: 25 mins Est. Cooking: 15 mins
Ingredients: 8 boneless, skinless chicken breast halves, (about 3 pounds) 4 tablespoons flour 4 tablespoons butter 4 tablespoons shallots, minced 2 medium pears, finely chopped 4 cups chopped oyster mushrooms 4 tablespoons bourbon or whiskey 2 cups dry white wine, (like chardonnay) 2 cups no-salt chicken broth 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 6 tablespoons toasted chopped walnuts
Directions: Instead of preparing dish in 2 batches, you will get better results if you work 2 pans simultaneously; divide ingredients between pans. Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with 1/4 teaspoon salt and pepper. Dredge chicken in flour, patting off excess. In 2 large skillets over medium heat, warm 2 tablespoons butter in each pan until melted. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed. Reduce heat to low, divide shallots and pear between pans, sautéing for 2 minutes. Then add mushrooms to each and sauté for 2 minutes. Divide bourbon, Chardonnay and chicken broth between pans, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes. Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season with remaining salt and pepper to taste. Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.
Yields: 9 http://www.101recipes.com

Arroz con Pollo (Rice with Chicken)

Make sure to allow time to prepare the Spice Rub at least 1 hour and up to 24 hours prior to fixing this dish.
Estimated Time Needed: Est. Preperation: 30 mins Est. Cooking: 50 mins Est. Refrigating: 1 min
Ingredients: 8 - chicken thighs 3 - tablespoons olive oil 1 - medium onion, chopped 3 - clove garlic, chopped 1 - cup long-grain rice 1 - cup low-salt chicken broth 1/2 - cup chopped roasted red pepper 1 - (14.5-oz.) can plum tomatoes, chopped 3/4 - cup canned black beans, rinsed 1 - (15-oz.) can baby corn, drained 1/4 - teaspoon salt 1/4 - cup sour cream, (for garnish) 2 - tablespoons chopped fresh cilantro 1 - avocado, sliced 1 - recipe spice rub, (recipe follows) 1 - teaspoon red pepper flakes 1 - teaspoon ground cumin 1 - teaspoon chili powder 1 - teaspoon salt 1/2 - teaspoon freshly ground black pepper
Directions: Spice Rub In medium bowl or spice bag, mix red pepper flakes, ground cumin, chili powder, salt and ground black pepper. Add chicken and rub spices into all sides of chicken. Cover and refrigerate overnight or for least 1 hour. Over medium heat in heavy 4-quart pot with cover, heat 2 tablespoons olive oil. Sauté chicken, turning frequently, until golden brown on all sides, about 5 minutes. Remove chicken and set aside. Add remaining tablespoon of oil to casserole dish or paella pan. Mix in onion and garlic; sauté for 3 minutes, or until translucent. Stir in rice and cook for 2 minutes, stirring constantly. Stir in chicken broth, roasted peppers, tomatoes with juice, black beans, corn and salt. Bring to simmer; add chicken back to casserole. Cover and reduce heat to low; cook for 20 minutes. Turn chicken and cook for another 20 minutes, or until juices run clear when thigh is pierced with tip of sharp knife and rice is tender. Add cilantro; transfer to serving dish and garnish with sour cream, cilantro sprigs and avocado slices. Serve immediately.
Yields: 4 http://www.101recipes.com

Stuffed Pasta Shells

A flavorful meat-based, Italian-inspired stuffed shell entrée.
Estimated Time Needed: Est. Preperation: 25 mins Est. Cooking: 14 mins Est. Standing: 2 mins
Ingredients: 12 - to 16 uncooked dried jumbo pasta shells 1 - tablespoon LAND O LAKES® Butter 1/3 - cup chopped onion 1/2 - teaspoon finely chopped fresh garlic 1/2 - pound ground mild Italian sausage 1/2 - pound ground turkey 1/8 - teaspoon crushed dried basil 1/8 - teaspoon crushed dried oregano 8 - ounces LAND O LAKES® Mozzarella Cheese, shredded (about 2 cups) 1 1/2 - cups spaghetti sauce with mushrooms
Directions: Cook shells according to package directions. Drain; set aside. Meanwhile, melt butter in 10-inch skillet; add onion and garlic. Cook over medium heat until tender (3 to 4 minutes). Add turkey and sausage. Continue cooking until meat is browned (8 to 12 minutes); drain. Add basil, oregano and 1 cup cheese. Spread ¾ cup spaghetti sauce on bottom of 13x9-inch baking dish. Stuff cooked shells with meat mixture; place, meat-side down, in prepared dish. Pour remaining spaghetti sauce over shells; sprinkle with remaining cheese. Cover with waxed paper; microwave on MEDIUM HIGH (80% power) 5 minutes. Turn dish. Microwave on MEDIUM HIGH until heated through and cheese is melted (5 to 6 minutes). Let stand 2 to 3 minutes before serving. Oven Method: Heat oven to 350°. Prepare as directed above. Reserve remaining 1 cup cheese. Cover pasta with aluminum foil. Bake for 20 to 25 minutes or until heated through. Remove aluminum foil; sprinkle remaining cheese over pasta and sauce. Continue baking, uncovered, until cheese is melted (4 to 6 minutes).
Yields: 6 http://www.101recipes.com

Heather's Toasted Pecan Toffee Recipe

Heather's Toasted Pecan Toffee Recipe

You need a candy thermometer for this recipe.

1 cup butter, cut into chunks
1 1/2 cups granulated sugar
3 tablespoons corn syrup
3 tablespoons water
2 cups well-chopped pecans, toasted (divided)
1/2 pound (8 ounces) chocolate, cut into chunks - milk, semi, or bittersweet (your choice)

Cover a baking sheet with wax paper and set aside.

In a medium, thick-bottomed saucepan over medium/med-low heat add the butter. Wait a minute or two until the butter really starts to soften and melt. Stir in the sugar, corn syrup, and water. Cook, stirring regularly until the mixture is bubbling (lava-style) and the candy thermometer hits 300F degrees. Remove from the heat and stir in one cup of the pecans.

Pour the hot toffee out onto the prepared baking sheet. Depending on hot thick you like your toffee, spread it out into a round 10-12-inches wide. Set it aside to cool.

While the toffee is cooling go ahead and melt half the chocolate - Heather uses a microwave in 20-second bursts or you can use a double boiler. Be sure the toffee has set up a bit before you spread the melted chocolate over the top. Immediately sprinkle with 1/2 cup of the remaining pecans.

Wait 20 minutes, or until the chocolate has firmed up. Carefully flip the toffee over. Melt the remaining chocolate and spread on the second side - sprinkle with the remaining 1/2 cup of pecans. Let cool.

I've seen people break brittle or toffee into big shards by smacking the baking pan on the counter. If this doesn't work for you, break the toffee into pieces by (carefully) using a knife or ice pick to break of pieces.

Makes a big plate of toffee.

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Homemade and All-natural Thin Mint Recipe

Homemade and All-natural Thin Mint Recipe

Chocolate Wafers:
8 ounces organic butter, room temperature
1 cup organic powdered sugar, (I use Wholesome Sweeteners brand)
1 teaspoon natural vanilla extract
1 cup cocoa powder (I use Dagoba's cacao powder)
3/4 teaspoon fine grain sea salt
1 1/2 cups whole wheat pastry flour

Chocolate Peppermint Coating:
1 pound good quality semi-sweet chocolate, chopped
natural peppermint oil to taste

Preheat your oven to 350. Racks in the middle zone.

Make the cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract and then the salt and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, sort of like a thick frosting. Add the whole wheat pastry flour and mix just until the batter is no longer dusty looking, it might still be a bit crumbly, and that's o.k. You don't want to over mix and end up with tough cookies.

Turn the dough out onto a counter, gather it into a ball, and kneed it just once or twice to bring it together into once nice, smooth mass. Place the ball of dough into a large plastic bag and flatten it into a disk roughly 3/4-inch thick. Place the dough in the freezer for 20 minutes to chill.

Rollout and bake: Remove the dough from the freezer and roll it out really thin, remember how thin Thin Mints are? That's how thin you need your dough, about 1/8-inch. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. Stamp out cookies using a 1 1/2-inch cutter (this time I used one with a fluted edge, I've done hearts and other shapes in the past). Place cookies on a parchment-lined baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a baking rack if you've got one.

Make the peppermint coating:
While the cookies are in the oven you can get the coating ready. I use a makeshift double boiler to melt chocolate (a metal pan over a saucepan of gently simmering water), but I know many people who swear by melting chocolate in the microwave. Slowly melt the chocolate, stirring occasionally until it is glossy and smooth. Stir in the peppermint extract. If you think the chocolate needs a bit more peppermint kick, add more extract a drop or two at a time - but don't go overboard.

Finishing the cookies: You are going to coat the cookies one at a time and then gently set them on a parchment-lined baking sheet to set. Drop one cookie into the chocolate and (using a fork) carefully make sure it gets fully coated. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate. Place on the aforementioned prepared baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. They will set at room temperature, it just takes much longer, and I prefer them straight out of the freezer anyways ;)

Make 3 or 4 dozen cookies.

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Coconut Chocolate Pudding Recipe

Coconut Chocolate Pudding Recipe

I used Scharffen Berger 62% semi-sweet chocolate in this pudding, I also did a batch with 70% - delicious. You can play around with a few of the variables here. For example, it might be fun to use one of the uniquely spiced Vosges chocolate bars in place of the straight semi-sweet. I used raz el hanout spice blend here - but you should feel free to experiment with your favorite curry spice blend. If you want to use regular or low-fat milk in place of the coconut milk, give it a go. For a more pronounced coconut flavor, you might want to add a small splash of coconut extract.

1 14-ounce can of coconut milk (lite is fine), divided
3 tablespoons sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 teaspoon raz el hanout spice blend or curry powder, (optional)
3 tablespoons alkalized dutch-cocoa powder, sifted
1 3.5-ounce bar semi-sweet chocolate, chopped
1 teaspoons vanilla extract
1/4 cup coconut flakes, toasted in a dry skillet

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.

While that is heating, in a seperate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a tiny pinch of spices (orcurry powder).

Serves four.

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Banana Chip Cookie Recipe

Banana Chip Cookie Recipe

If you can't find whole wheat pastry flour, regular all-purpose white flour will work. If you can't find wheat germ, substitute an equal amount of flour. I look for organic banana chips - the ones I like are made with organic coconut oil and bananas.

1 3/4 cups whole wheat pastry flour (see head notes)
1/2 cup (toasted) wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1/2 cup unsalted butter
1 cup natural cane sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract
2/3 cup banana chips, loosely chopped
1 cup chocolate chips
2/3 cup toasted walnuts, chopped

Preheat oven to 375 degrees, racks in middle/upper middle. Line two baking sheets with parchment paper.

Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.

In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way (important!). Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much). By hand, stir in the banana chips, chocolate chips and walnuts - mix just until everything is evenly distributed.

Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 - 8 minutes, until barely golden on top and bottom. Resist over baking, they will come out dry and not as tasty. Cook on racks.

Make about 24 cookies.

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Art Smith's Sour Cream Waffle Recipe

Art Smith's Sour Cream Waffle Recipe

1 3/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter melted
1 cup milk
1/2 cup sour cream
3 large eggs
Maple syrup or jam, for serving

Heat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side.

Makes twelve 4-inch waffles.

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Larousse Gastronomique Sweet Crepe Recipe

Larousse Gastronomique Sweet Crepe Recipe

Be sure to read all the tips up above as well, they will help you with many of the little things I had to learn the hard way

Mix 500g (18oz, 4 1/2 cups) plain (all-purpose) flour with 1 tablespoon vanilla-flavoured sugar (or a few drops of vanilla extract), 5-6 beaten eggs and a small pinch of salt. Gradually stir in 750 ml (1 1/4 pints, 3 1/4 cups) milk and 250 ml (8 fl oz, 1 cup) water. Flavour with a small glass of rum, Cognac, Calvados or Grand Marnier, depending on the recipe. Finally, add 40 g (1 1/2 oz, 3 tablespoons) melted butter or a mixture of 25 g (1 oz, 2 tablespoons) melted butter and 2 tablespoons oil. Leave the batter to stand for 2 hours. Just before making the crepes, dilute the batter with a little water or milk - 100-200 ml (4-7 fl oz, 1/2-3/4 cup).

It was formerly the custom to add 2-3 tablespoons caster (superfine) sugar to the batter, in addition to the vanilla-flavoured sugar. Today the crepes are usually sprinkled with sugar when cooked, according to individual tastes.

A more basic (but very similar) version of this recipe that also worked great was this one - but again, I would go through the extra step of straining the batter before cooking.

From: Larousse Gastronomique (Clarkson Potter, revised edition 2001)

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Honey-toasted Fruit Muesli Recipe

Honey-toasted Fruit Muesli Recipe

HS notes: Michele's recipe calls for triticale. If you have a hard time finding it, just substitute another cup of rolled outs, I am able to get rolled triticale at my local natural foods store in the bin section.

Preheat the oven to 300F degrees.

Put 5 cups rolled oats into a large bowl. Add 1 cup unsalted sunflower seeds, 1 cup slivered almonds, 1 cup triticale (see above note), 1 cup shredded coconut and 2 tablespoons sesame seeds. Stir to combine.

Heat 3/4 cup honey and 4 tablespoons vegetable oil in a saucepan over low heat. Pour the warm honey mixture over the dry ingredients and stir until they are well coated.

Spread the mixture on across two (rimmed) baking sheets and bake for 30 minutes, stirring occasionally. Remove from the oven and allow to cool.

Add 1/4 cup finely sliced dried apricots, 1/4 cup finely sliced dried apples and 1/4 cup finely sliced dried peaches (heidi note: I used dried papaya). Toss to combine. Store the muesli in an airtight container.

Makes 12 servings.

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Homemade Yogurt Recipe

Homemade Yogurt Recipe

4 cups of fresh, organic 2% milk
1/3 cup of powdered milk
1/2 cup organic yogurt (this will be your starter)

Making yogurt begins with milk. Readers of 101 Cookbooks will not be surprised with the advice to buy organic milk that is fresh as possible. Slowly heat the milk on the stove over low-medium heat.

At this point you can choose to add powdered milk. Powdered milk creates thicker yogurt that takes less time to ferment. It's optional if you are using whole milk or two percent. Some skim and one percent milk include added milk proteins which make the product taste less watery and will behave the same way as if you added powdered milk.

For your first batch we are going to go with two-percent milk plus 1/3 cup of powdered milk. This combination of milk with the powder will produce a delicious, basic yogurt.

The most tedious thing about making yogurt is watching the milk get hot. You need it to hit 170 degrees, but not have it boil. So you want to pay attention to the pot and have a thermometer at hand. Once you've hit the target temperature, remove from heat and then wait for the milk to cool. Unless you put the pot in the refrigerator it will take some time to cool to 108-112 degrees.

If you are using existing yogurt as a starter, have it handy in a cup. When the milk is cooled to the proper temperature, mix a small amount it in with the yogurt. This will break up the yogurt and makes blending it with the rest of the milk easier. Once you add the starter, the milk can be placed in the pre-heated yogurt maker for four to eight hours. Refrigerate before serving. Makes one quart.

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Apple Coffee Cake Recipe

Apple Coffee Cake Recipe

Heidi notes: I do have a couple tips, things I would do a bit differently next time. The main thing I will do is plunge the apple segments deep into the cake rather than arrange in a circular pattern on top. I suspect that will help keep the cake (and apples) nice and moist. Maybe I will even just stir them right into the batter before pouring into the pan, reserving a few to arrange on top. Because I ran out of room on top (whoops, I was supposed to overlap more), I ended up using less apple than the recipe called for.

The other thing is to really keep an eye on your baking time. I ended up baking for 50 minutes at 350F (after the initial 450F spurt), and if I had let it go much longer the cake would have been dry as a bone. So err on the side of slight under cooking vs. over. The cake will continue to bake on your counter for a while after you pull it out of the oven, so factor that in as well. I also couldn't resist a slight dusting of powdered sugar on top before serving. Serve warm or room temp.

2 medium tart apples such as Granny Smith
2 cups unbleached all-purpose flour
2 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1/2 cup milk or plain soy milk
2 large eggs
1 1/2 teaspoons vanilla extract
1/3 cup apple jelly, stirred over low heat until smooth

Preheat the oven to 450F. Lightly grease and flour an 8-by-3-inch springform pan. Peel, quarter, and core the apples. Cut each quarter into 1/2-inch-thick wedges.

In a small bowl, mix the flour, baking powder, cinnamon, and salt until blended. In a large bowl, using an electric mixer, beat the butter until smooth. Add the sugar and beat until fluffy. Beat in the milk, butter, eggs, and vanilla. Add the flour mixture and beat on medium speed for 2 minutes, or until smooth.

Spread the batter in the prepared pan. Arrange the apple wedges, overlapping them slightly, in a circular pattern over the batter. Brush the apples with half of the apple jelly. Bake for 15 minutes. Reduce the oven temperature to 350F. Bake for 50 to 60 minutes longer, or until a cake tester inserted near the center comes out clean. Set the pan on a wire rack to cool for 15 minutes, then remove the sides of the pan. Brush the top of the cake with the remaining apple jelly. Cool completely on a rack. Serve at room temperature.

Serves 8.

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Baked Doughnuts Recipe

Baked Doughnuts Recipe

Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. Also, be sure to cut big enough holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.

1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour (alternately, white whole wheat might work - haven't tried it yet)
A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt

1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.

Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.

Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.

Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.

Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.

Makes 1 1/2 - 2 dozen medium doughnuts.

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Savory Asparagus Bread Pudding

Savory Asparagus Bread Pudding

Heidi's head notes: Best to use stale bread, leave it out a day or two. Be careful with those serrated knives, I've cut myself w/ the serrated knife on stale bread more times than I can count.

One 1-pound loaf sourdough or other crusty bread
3 cups milk
1 cup chicken or vegetable broth
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried dill
1 pound asparagus
3 to 4 ounces oyster mushrooms, coarsely chopped
1/4 cup thinly sliced shallots
1 cup (4 ounces) shredded Gruyere or Swiss cheese

Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray (hs note: I greased the pan w/ butter).

Using a serrated knife, cut the bread into 3/4-inch slices, then stack 4 or 5 slices of bread. Cut them into 3/4-inch cubes. Repeat with the remaining bread and put all of the cubes in a large bowl.

In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.

Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots. Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.

Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.

Ann's Stress Saver Tip: Look for frozen asparagus tips and bags of unseasoned bread cubes to save some prep time.

Ann's Eye Appeal Tip: Instead of mushrooms, ad 1 cup sliced pitted black olives for color contrast and a flavor complement to the asparagus (hs note: I went this route).

Serves 6-8.

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Baked Egg Recipe

Baked Egg Recipe

2-3 tablespoons extra virgin olive oil
3 big pinches ground cumin
2 big pinches chili flakes
2 big pinches smoked paprika
2 big pinches fine sea salt
1 cup spring (or regular) onion, chopped
1 clove garlic, chopped
1 cup cherry tomatoes, halved or quartered

2 pieces of pita bread, cut into quarters

6 large organic eggs
Garnish: finely chopped tomatoes, chile flakes, cilantro (optional)

Special equipment: standard 12 muffin tin

Preheat oven to 350F degrees. Add the olive oil to a large skillet over medium-high heat. Stir in the cumin, chile flakes, paprika, salt, onion, and garlic. Cook until onions soften, just a minute or two. Stir in the chopped tomatoes and cook until the tomatoes soften up a bit, another two or three minutes. Set aside.

Take six pieces (quarters) of the pita bread, gently open each of them and tuck them into the muffin tin - every other slot. If the pita splits, no worries, just criss-cross the bread into a nest or tart shell of sorts so there is coverage across the bottom so the egg and filling won't run out.

Spoon a bit of the tomato filling into each pita cup, dividing it amongst the six cups. Now crack a single egg into each pita cup. You don't want the cups to overflow, hold back a bit of the egg white if you need to. Also, you don't want the egg yolk to jet up toward the sky, try to ensure it is level with the whites or the yolks can dry out while baking.

Carefully place in the oven (racks in the center) and bake for about 15 minutes. Until the whites have set and become opaque. Serve hot garnished with a sprinkling of chopped tomatoes, chile flakes, and/or a bit cilantro.

Makes six egg cups.

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Breakfast Polenta Recipe

Breakfast Polenta Recipe

You can use any sort of dried fruit you like. I picked up a little bag of dried friar plums, and bright yellow pears at the market and used them this time around. Chopped dates are tasty as well. I used Bob's Red Mill Polenta, they also sell polenta with the nutritious germ still intact labeled as coarse stoneground cornmeal - slightly different beast. The later being the more "whole" option.

4 cups water
1/2 teaspoon salt
1 cup coarse polenta (not quick cooking)

1/2 cup sliced almonds, toasted
1/2 cup dried fruit, chopped
honey
cream

Bring the water to a boil. Stir in the salt and polenta. Stir and stir and stir. Reduce the heat (you might want to wear an apron as the polenta has a tendency to spurt and spit). Simmer for at least 30-35 minutes, if the polenta gets too thick and starts to dry out along the way, just stir in more water 1/4 cup at a time. You can cook the polenta for much longer if you like (again, great for a brunch scenario), just keep stirring in
splashes of water as needed. In the end I like my breakfast polenta to be on the loose side, thick enough to coat a spoon, but loose enough that it has trouble holding shape. Serve warm in bowls topped with almonds, dried fruit, a drizzle of honey and cream (or other toppings).

Serves about 4

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Coconut Macaroon Pancake Recipe

Coconut Macaroon Pancake Recipe

Look for shredded coconut where each thread is thin and at least 1/2-inch long. Not dusty or fleck-like. If you make the batter the night before, the batter will thicken up quite a bit. Give it a stir, but dont worry about it beyond that. Drop little scoops onto the griddle - they will flatten out when they come into contact with the heat. They go from golden to burnt in a flash, so stay attentive. I prefer to use whole wheat pastry flour for this recipe but you can substitute whatever you have on hand - all-purpose flour, or regular pastry flour. Lemon zest might be a great addition, as would ginger, and/or toasted, chopped macadamia nuts.

1 14-ounce can of coconut milk
2 tablespoons honey (or agave nectar)
1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
3 cups unsweetened dried shredded coconut
scant 1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs. whisked in a medium bowl
1/4 cup brown sugar

In a small saucepan heat the coconut milk and honey, bring barely to a simmer.

In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.

Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.

Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoon into the skillet, sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.

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Strawberry Panzanella Recipe

Strawberry Panzanella Recipe

When shopping for strawberries I prefer ones that are on the smaller side, fragrant, and a deep red in color. The bread you see in the above photo is a loaf of Acme Bread's walnut levain. I suspect their whole wheat seeded loaf would be perfect as well. Use a serrated bread knife to cut the bread into cubes. To veganize the recipe toss the bread cubes with olive oil / brown sugar (but don't heat it) before baking, and skip the yogurt.

1/4 cup unsalted butter
1/4 cup + 2 tablespoons (raw) brown sugar*
couple pinches of fine grain salt
1 pound loaf of hearty, substantial day-old bread, cut into 1-inch cubes
1+ pint basket of ripe strawberries, trimmed and cut into matchsticks
a 7 or 8 ounce container of plain (Greek) yogurt
poppy seeds for garnish

Preheat oven to 350F degrees. In a large pot melt the butter. Stir in the sugar and salt. Stir until the sugar dissolves and remove from the heat. Add bread cubes and toss, coating the bread cubes. Toss for a minute or so to get decent coverage. Pour the bread out onto a baking sheet and arrange them in a single layer. Toast for about 15 minutes or until bread is well toasted, tossing every 5 minutes to make sure all bread surface areas get golden and crunchy.

In the meantime, place half the chopped strawberries in a small bowl and mash them with the remaining 2 tablespoons of brown sugar. I found a potato masher works well for this. Keep mashing until berries are super juicy and appetizingly chunky - this is your dressing.

When the bread cubes are done toasting (and have had a few minutes to cool and crisp up), toss them in a big bowl with the mashed berries. Add the remaining chopped strawberries and toss a bit more. Give the yogurt a good stir, and serve on the side garnished with poppy seeds (feel free to sweeten it a bit to your liking).

Serves 6 or so.

*I use one of my favorite raw brown sugars in this recipe to get the best brown sugar flavor (alternately, seek out a great muscavado sugar), but for those of you who want to swap in honey or agave nectar - I suspect it would be equally tasty.

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Warm and Nutty Cinnamon Quinoa Recipe

Warm and Nutty Cinnamon Quinoa Recipe

I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

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Zucchini Ricotta Cheesecake

Zucchini Ricotta Cheesecake

To shred the zucchini use a box grater - most micro planes are too fine, you want shredded zucchini, not mush. Feel free to play around with the "add-in" ingredients - for example, use whatever chopped herbs you like. I had dill on hand, and I like how it tastes with summer squash, so dill it was. I suspect anything from chopped olives, sun-dried tomatoes, or chives, to spices, chopped spinach, or corn could work here. Also, when I have the time and inclination I'll drain the ricotta through cheesecloth to get even more moisture out of the cake, but to be honest, most times I won't bother. Lastly, I use a springform pan here, but you could use an equivalent baking dish or deep tart pan as well.

2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled
drizzle of olive oil

Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.

In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.

In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).

At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

Serves 8.

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Chipped Beef Party Dip

Description:

Chipped beef dip served in a bread bowl

Source:

Lori Kimble

Serves/Makes:serves 3-4

Ingredients

• 1-1/3 cups (325 ml) sour cream
• 1-1/2 cups (350 ml) mayo
• 2 tsp (10 ml). dillweed
• 2 tbsp (30 ml). parsley
• 2 tbsp (30 ml). minced onion
• 1 family size package of dried beef

Preparation

• Shred dried beef.
• Blend all ingredients well.
• Mix ahead of time and refrigerate to let flavors blend.
• Serve in a scooped out, rounded loaf of pumpernickel or dark rye bread.
• Cube scooped out bread for dipping.

Comments

This dip is a family favorite!

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Chipped Beef Chese Ball

Source:

Natalie L

Serves/Makes:8 or more

Ingredients

• 2 8 oz (224 grm). cream cheese
• 1 cup (225 ml) sharp cheddar cheese
• 1 tbsp (15 ml) parsley flakes
• 1 tbsp (15 ml) lemon juice
• 1/4 cup (60 ml) chopped chipped beef

Preparation

• Mix together and roll into a ball.
• Serve with crackers.

Comments

This is very good to use around the holidays.

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Chili Cheese Dip

Description:

a hot mexican dip for tortilla chips

Source:

Mrs. Tim Clausing

Serves/Makes:10-12

Ingredients

• 1 can Hormel chili, no beans
• 1 sm. block velveeta cheese (or 1/2 lg. block)
• 1 cup (225 ml) salsa (optional)
• 1 bag tortilla chips

Preparation

• Cut up velveeta cheese into small chunks.
• Mix chili and cheese in microwave safe dish.
• (Mix in cup of salsa if desired)
• Microwave on high for 3 minutes, stirring regularly.
• Serve hot with tortilla chips.

Comments

This is a football Sunday favorite

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Chili Bean Dip

Source:

D. Mills

Ingredients

• 1 can Hormel Hot Chili with Beans (15 oz)
• 1 8 oz (224 grm) pkg. cream cheese, softened
• 1 8 oz (224 grm). pkg. shredded cheddar cheese
• 1 pkg. of your favorite tortilla chips

Preparation

• Spread softened cream cheese on serving dish. I use a round white Corning dish about 10 inches or so diameter.
• Spread Hormel Chili evenly on top with spoon.
• Sprinkle shredded cheddar on top of chili.
• When ready to serve, microwave on high just until cheese melts, 1 to 2 minutes.

Comments

You can make it in 30 seconds, it disappears just about that fast. People never believe you when you give them the recipe.

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Brie and Pesto Spread

Description:

Beautiful layered mold of creamy brie and pesto.

Source:

d.lishus

Ingredients

• 8 oz (224 grm). cream cheese, softened
• 6 oz (168 grm). brie cheese, softened
• 1/2 cup (125 ml) heavy whipping cream, chilled
• Pesto:
• 1-1/2 cups (350 ml) fresh basil
• 1/2 cup (125 ml) olive oil
• 1/4 cup (60 ml) vegetable oil
• 1/2 parmesan cheese
• 1 tbsp (15 ml) chopped garlic
• 1/3 cup (80 ml) chopped walnuts

Preparation

• Pesto Layer:
• Blend all ingredients together in a food processor until a nice paste forms.
• set aside.
• Brie Layer:
• Blend the softened cream cheese and brie together in a medium bowl until combined.
• Set aside.
• Whip the chilled heavy cream in another bowl until peaks form.
• Fold the cream into the cheese mixture until combined.
• Take a 4-cup, deep bowl and line with plastic wrap.
• Drizzle with some olive oil and arrange some fresh, whole basil leaves on the bottom of bowl for a beautiful presentation or decoration (optional).
• 1/4 Pour of the cheese/cream mixture into the bottom of the lined bowl.
• Spoon a layer of pesto over the cheese, and continue to alternate layers until done - should end with cheese.
• Fold over the plastic wrap to cover and chill overnight.
• When ready to serve, invert and unmold on to a platter or dish.

Comments

Serve with champagne crackers and toasted bread rounds. Very elegant and such a party pleaser. Will always impress anyone not just by the taste, but by the beautiful presentation.

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Cheery Cheddar Spread - Robust Cheese Spread

Description:

An armchair sportsman's specialty-just stretch out with your favorite beverage, a box of crackers and this robust cheese spread!

Source:

Bronco Fan Peek

Serves/Makes:1 3/4 cups

Ingredients

• 2 cups (475 ml) (8 oz (224 grm) package) grated KRAFT sharp cheddar cheese
• 1/4 cup (60 ml) beer
• 2 tbsp (30 ml) margarine
• 1/2 tsp (2 ml) prepared mustard
• Dash of cayenne pepper
• 1 tablesppoon chopped chives
• 2 tsp (10 ml) chopped pimiento
• party rye bread
• pretzels

Preparation

• Combine cheese, beer, margarine, mustard and cayenne, beating until smooth in a medium sized deep mixing bowl.
• When the cheese mixture is well blended, stir in the chives and pimiento.
• Serve with party rye bread and pretzels.

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Caramel Apple Dip

Description:

Delicious creamy dip for apples

Source:

MarineMom

Serves/Makes:varies

Ingredients

• 8 oz (224 grm). cream cheese, softened
• 3/4 cup (175 ml) light brown sugar
• 1 cup (225 ml) sour cream
• 2 tsp (10 ml). vanilla flavoring
• 2 tsp (10 ml). lemon juice
• 1 cup (225 ml) milk
• 3 oz (84 grm). pkg. vanilla instant pudding mix
• apples, cut in wedges and dipped in lemon juice to retain color

Preparation

• Beat cream cheese and sugar until creamy and smooth.
• Add sour cream, flavoring, lemon juice, milk and pudding mix.
• Mix well.
• Refrigerate at least 2 hours before serving.

Comments

I obtained this recipe from a friend who has a catering business. I thought I'd share since the first of the season apples are coming in.

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Classic Cheese Fondue Recipe

Classic Cheese Fondue Recipe

1 clove garlic, minced
1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)
3 tablespoons unbleached all-purpose flour
1 3/4 cup dry white wine
1/4 teaspoon freshly grated nutmeg
A splash or two of kirsch (opt)

Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.

Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (opt). Continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.

Chocolate Fondue

1 lb. premium semisweet or bittersweet chocolate, well chopped
1 1/2 cups heavy cream

In a medium saucepan over low heat bring the cream to a simmer. Add the chocolate. Simmer, stirring until the chocolate is melted. Transfer the mixture to a fondue pot and use strawberries, cherries, oranges sections, graham crackers, marshmallows, or ladyfingers for dipping. Continue to stir frequently.

Herbed Buttermilk Popcorn Recipe

Herbed Buttermilk Popcorn Recipe

1 tablespoon powdered buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon pepper
1/2 teaspoon dried dill weed
1/2 teaspoon powdered chicken bouillon or kosher salt
1 tablespoon corn oil
1/3 cup popcorn kernals
2 tablespoons unsalted butter

Combine the buttermilk, garlic powder, onion powder, lemon pepper, dill weed, and chicken bouillon in a small bowl.

Heat the oil in a large saucepan over medium heat. Add the popcorn and cover with a lid (hs note: I leave a little crack in the lid to let a bit of hot air out and prevent condensation in the pot). Shake the pan frequently. Remove from the heat when the poppin subsides. Pour the popcorn into a bowl. Wipe the pan clean with a paper towel. Melt the butter in the pan. Pour the butter over the popcorn, tossing to distribute evenly. Sprinkle with the flavoring mixture and toss to coat.

Makes 8 cups; serves 4.

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Herb Jam with Olives and Lemon Recipe

Herb Jam with Olives and Lemon Recipe

4 large cloves garlic, halved
1 pound baby spinach leaves
1 large bunch flat-leaf parsley, stems discarded
1/2 cup celery leaves, coarsely chopped
1/2 cup cilantro leaves , stemmed
1/4 cup extra-virgin olive oil
12 oil-cured black olives, pitted, rinsed, coarsely chopped
1 1/4 teaspoons Spanish sweet smoked paprika (pimenton de la Vera)
Pinch of cayenne
Pinch of ground cumin
1 tablespoon lemon juice, or more to taste
Salt and freshly ground pepper

Serve with crackers or semolina bread (I made the delicious, and simple! semolina griddle breads to go with the herb jam) --The recipe can be found on page 41 of The Slow Mediterranean Kitchen.

Put the garlic in a large steamer basket set over a pan of simmering
water and top with spinach, parsley, celery, and cilantro. Cover and steam until the garlic is soft and the greens very tender, about 15 minutes. Let cool, then squeeze the greens dry, finely chop, and set aside. Using the back of a fork, mash the garlic cloves.

In a medium cazuela set over a flame-tamer or in a heavy-bottomed skillet, heat 1 tablespoon of the olive oil until shimmering. Add the mashed garlic, olives, paprika, cayenne, and cumin and stir over moderately high heat for 30 seconds, or until fragrant. Add the greens and cook, mashing and stirring, until soft and dry and somewhat smooth, about 15 minutes.

Remove from the heat and let cool to room temperature. Mash in the remaining olive oil. Refrigerate, closely covered, for at least 1 day and up to 4 days.
To serve, return to room temperature. Stir in the lemon juice and season with salt and pepper. Pack in a serving dish and serve with crackers of semolina bread.
Serves 6; Makes about 1 1/2 cups

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Heirloom Tomato Tart in a Parmesan Crust

Heirloom Tomato Tart in a Parmesan Crust

This recipe will make one 9 or 10-inch tart OR five 4 1/2-inch tarts.

6 perfect, colorful, medium-sized heirloom tomatoes - washed and sliced 1/6-inch thick

1 t. fine-grain sea salt
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour

1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes

4-ounce chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven.

2 T. ice cold water
2T. best quality extra virgin olive oil
1/4 cup slivered basil

Special equipment: tart pan(s), pie weights, paper towels

Preheat the oven to 350˚F.

Prep the tomatoes:
To avoid a soggy crust later on, you need to rid the tomatoes of some of their liquid. Clear a space on your counter and put down a double layer of absorbent paper towels. Place the tomatoes in a single layer on the paper towels and sprinkle them with about 1 teaspoon fine-grained sea salt. Top the tomatoes with another layer of paper towels and press gently. Let the tomatoes sit here until you are ready to use them.

Make the tart crust(s):
Place both flours, butter, and Parmesan in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2T of ice water. The dough should stick together when your pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes.

Bake the tart crust:
Pull the tarts out of the refrigerator and poke each a few times with the tongs of a fork. Cover the tart with a square of aluminum foil and fill generously with pie weights. Place on a baking sheet and slide the tart onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let cool to room temperature before filling.

Assembling the tart: Just before serving, arrange tomato slices in a concentric pattern inside the tart shell. Drizzle with your best quality extra-virgin olive oil, and sprinkle with the slivered basil. Serve at room temperature.

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Spiced Candied Walnuts Recipe

Spiced Candied Walnuts Recipe

Peanut or canola oil for deep-frying (hs note: has anyone seen an organic peanut oil out there?)
Finely ground sea salt, preferably gray salt
Freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 cups walnut halves
1 cup confectioners' sugar, sifted

Pour the oil to a depth of at least 3 inches into a deep fryer or a heavy, 8-inch-deep stockpot and heat to 350F. While the oil is heating, bring a large saucepan filled with water to a boil over high heat. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, the cinnamon, and the cayenne and mix well.

When the water is boiling, place the nuts in a sieve and dip them into the boiling water, about 1 minute for large halves, less time for smaller halves. Transfer the nuts to a large bowl with a little water clinging to them. (Blanching removes some of the tannins, making the walnuts sweeter.) While the nuts are still hot, add the sugar and toss well to coat evenly. The sugar will melt on contact with the hot nuts. Keep stirring and tossing until all the sugar has melted. If bits of unmelted sugar remain on the nuts, the nuts will not fry properly.

Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry the nuts until medium brown, about 1 minute for large halves, less time for smaller halves. Be careful not to overcook. lift them out with the spoon and scatter them on a rimmed baking sheet to cool slightly. Fry the remaining nuts in the same way, always working in small batches. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix to taste and toss well after each addition. let cool completely, then store in a tightly capped jar. They will keep at room temperature for about 2 weeks.

Makes 4 cups.

Ceci with Garlic and Sage

Cooking Notes: This technique lends itself to other beans, such as cooked runner beans and fava beans, and to fresh English peas. Entertaining notes: You can fry the chickpeas 1 hour in advance of serving. If you want to serve them warm, you can heat them up for a few minutes on a rimmed baking sheet in a 300°F oven.

2 cans (15 1/2 ounces each) chickpeas (garbanzo beans)
3/4 cup buttermilk
3/4 cup olive oil
1 1/2 cups 1Arborio Rice Coating (below)
1/4 cup thinly sliced garlic
15 fresh sage leaves
2 teaspoons thin serrano chili slices (optional)
Finely ground sea salt, preferably gray salt
Zest of 1 lemon, cut into julienne
Freshly ground black pepper

Drain the chickpeas in a colander, then rinse well under running cold water and pat dry with a paper towel. In a bowl, combine the chickpeas and buttermilk, stirring to coat evenly. Drain the chickpeas again in the colander, then place the colander over a clean bowl.

In a large saute pan, heat the olive oil over high heat. While the oil is heating, sprinkle the rice coating over the beans and shake the colander to coat the beans evenly. Repeat the process, using the coating that collects in the bowl. Don't worry if the beans don't absorb all the coating.

When the oil is very hot but not smoking, carefully add the beans, spreading them in an even layer. Cook, without stirring, until they are browned and crisp on the bottom, 3 to 5 minutes. Turn once with a spatula and add the garlic.

When the garlic turns brown, add the sage. When the sage turns crispy, add the chili slices, if using, and season with 1 teaspoon salt. At the last moment, add the lemon zest and pepper to taste. Using a slotted spoon, transfer the beans to paper towels to drain. Serve warm or at room temperature.
Makes about 3 1/2 cups.

Arborio Rice Coating

Cooking notes: If you have a spice mill, you can halve the recipe. Unlike the blender, the mill will successfully grind 1/2 cup rice.

1 cup Arborio rice
3 cups unbleached all-purpose flour
1 cup semolina flour
2 tablespoons finely ground sea salt, preferably gray salt
1 teaspoon freshly ground black pepper

Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour, semolina flour, salt, and pepper. Toss until well blended. Store the coating in a tightly sealed container in the freezer for maximum freshness. It will keep for several months.

Makes about 5 cups.

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Broiled Goat Cheese with Pumpkin Seed Sauce Recipe

Broiled Goat Cheese with Pumpkin Seed Sauce Recipe

3/4 cup hulled pepitas
1 cup tomatillos
1/2 bunch epazote
1/4 bunch cilantro, stemmed
1/4 bunch parsley, stemmed
3 cloves garlic
1/2 jalapeno chile
1 to 2 teaspoons kosher salt
1 to 2 cups vegetable broth

3 tablespoons oil
1 pound goat cheese
tortilla chips

To prepare the sauce, preheat the oven to 350 degrees. Spread the pepitas on a baking sheet and toast, stirring occasionally, for 10 to 15 minutes, until evenly browned. Soak the tomatillos in cold water for a few minutes, the peel off and discard the husks. Place the pepitas, tomatillos, epazote, cilantro, parsley, garlic, jalapeno, and salt in a blender.

Add 1 cup of the broth and blend on high speed until a slightly lumpy puree is achieved. Thin with another cup of broth if necessary to fully blend, but try to use as little broth as possible (hs note: 1 cup was fine to this point)

Place a large straight-sided skillet or frying pan over high heat and add the oil. When the oil is hot, add the sauce, stirring to prevent spattering. Decrease the heat to medium and simmer for about 1 hour, stirring frequently and adjusting the consistency with broth when it gets thick and starts to spatter (hs note: I only ended up cooking it down for 30 minutes, and used another 1/2 cup or so of water). Check and adjust the seasoning with salt as necessary. Keep hot if using right away, or transfer to a container to cool. The sauce can be covered and refrigerated for 3 to 4 days.

Preheat the oven to 350 degrees. Separate the goat cheese into 4 portions, and form each into a 1-inch-thick patty (this thickness allows the patties to bake quickly and evenly). Place the patties in individual 4-inch ramekins and bake for 3 to 5 minutes, until the cheese softens but still holds its shape. Carefully remove from the oven and ladle with the sauce over the cheese in a 1/2-inch layer. Serve immediately with the tortilla chips.

Serves 4 for lunch or 8 as an appetizer.

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Baked Polenta Fries Recipe

Baked Polenta Fries Recipe

This is a great make-ahead recipe. You can make a selection of dipping sauces in the days before you want to serve it and cook up the polenta in advance as well. The day of a party or dinner cut and bake-off the fries just before serving.

2 cups organic milk
2 cups water
1 1/2 cups polenta (see above)
1 teaspoon fine grain sea salt
1/2 cup grated Parmesan cheese
1/4 cup melted clarified butter or olive oil

Bring the milk and water just to a boil in a large saucepan. Slowly stream in the polenta while stirring constantly. Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch). Continue stirring until the polenta thickens up (see picture), this can take anywhere from just a few minutes to much longer depending on your polenta. Stir in the cheese.

Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands). Chill in a refrigerator for at least an hour, or overnight. Cut into wide-cut "fry" shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut). Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.

Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes.

Makes 2 dozen wide-cut fries.

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Bleu Cheese-Ball Appetizer

Description:

Cheese Ball

Source:

Rickeyq

Serves/Makes:10

Ingredients

• 2 packages of cream cheese
• 4 oz (112 grm). of Bleu Cheese
• 8 oz (224 grm). of salami
• Walnuts or Pecans

Preparation

• Let cheeses stand until room temperature.
• Slice salami into very small pieces.
• Cream Bleu cheese and cream cheese together until completely mixed.
• Add salami bits to mixture of cheeses.
• Roll into a ball and cover with walnuts or pecans.
• Put a cherry on top (optional) and refrigerate over night.
• Before serving, let stand at room temperature.
• Serve with melba toast or any type of crackers.
• Keeps for 2 to 3 weeks.

Comments

This such a simple recipe and your guest will just love it. You can add olives, black or green, too if you like.

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Baked Brie Cheese

erves/Makes:8 or more

Ingredients

• 1 brie cheese round
• 1 package frozen puff pastry sheets
• jam (berry and apricot both work well, or try a spiced jam)
• chopped walnuts
• egg wash (1 egg mixed with 1 tbsp (15 ml) or so of water
• crackers (i.e. water crackers or Pepperidge Farm assorted--wheat thins are kind of small for this)

Preparation

• Thaw one sheet of pastry.
• Remove brie from packaging (leave white rind on).
• Cover top with jam.
• Cover jam with chopped nuts.
• Wrap brie in pastry dough sealing on the underside.
• Brush on egg wash.
• Bake in a 350 degree (175 C.) oven until pastry is golden brown (this should allow plenty of time for cheese inside to melt--don't be surprised it some oozes out, it's o.k.).
• Place on serving dish with knife and crackers of your choice.

Comments

A seat of the pants recipe passed on from a neighbor and has worked fine every time I've made it!

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Avocado Salsa

Serves/Makes:2 1/2 cups

Ingredients

• 2 large ripe avocados, peeled, pitted and diced
• 3 tbsp (45 ml) fresh lime juice
• 1 tbsp (15 ml) olive oil
• 1/3 cup (80 ml) minced red onion
• 1/4 cup (60 ml) diced sweet red pepper
• 3 jalape o chiles, minced (seeds add heat if desired)
• 3/4 cup (175 ml) seeded and chopped tomato (1 large)
• 1 tbsp (15 ml) chopped cilantro
• 2 cloves garlic, minced
• salt and pepper

Preparation

• Mix avocado chunks with the lime juice and olive oil.
• Stir in remaining ingredients.
• Taste and adjust the seasoning.

Comments

The chunks of avocado distinguish this from guacamole. Make sure avocados are ripe but not overripe (soft). This chunky, spicy salsa is wonderful with corn chips or with grilled chicken. May be prepared ahead, but peel/pit/dice avocado and stir in just before serving.

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Awesome Salsa

Description:

Easy to make, fresh taste from canned ingredients

Source:

Eric Hanson

Serves/Makes:2 quarts

Ingredients

• 2 (28 oz) cans chopped tomatoes
• 4 oz (112 grm). tomato juice reserved from cans
• 1/2 bunch fresh cilantro, stemmed, chopped fine
• 1 can (7 oz) diced green chiles
• 1 small, peeled red onion, chopped fine
• 3-7 whole, peeled garlic cloves (to taste)
• 3-7 pickled whole jalapeno peppers (to taste)
• 1 tbsp (15 ml) salt

Preparation

• After reserving the juice, drain the tomatoes in a colander.
• In a large mixing bowl, combine the tomatoes, cilantro, chiles and onion. Stir well.
• In a blender, combine the reserved tomato juice, garlic, peppers, and salt.
• Blend until smooth.
• Add to the tomato mixture and stir well.
• Serve immediately or refrigerate until well chilled.

Comments

I make it with the full complement of garlic and jalapenos, it's not really overly hot...but you might want to start at the low end. I think the salt helps a lot but low sodium users will enjoy it without salt.

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Toasted Pumpkin Seeds: Three Ways Recipe

Sweet & Spicy Pumpkin Seeds

1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepper
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.

Makes one cup.

Curried Pumpkin Seeds

1 egg white
2 teaspoon curry powder
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375.

In a medium-sized bowl whisk together the egg white, curry powder and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more curry powder when they come out of the oven. Taste and season with more salt if needed.

Makes one cup.

Black Tea & Butter Pumpkin Seeds

You can use many different types of tea here. I opted for a smoky black one, but you can go for one infused with other flavors, or even tisanes (I have a dried lime tea that I be would be interesting in this recipe). Choose a tea that is fragrant and has a pronounced flavor for best results.

1 teaspoon (black) tea
3 tablespoons unsalted butter, melted
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375.

Using a mortar and pestle or spice grinder, grind the tea into a fine powder. Set aside.

In a medium-sized bowl combine the butter and salt. Add the pumpkin seeds and toss well. Place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with the ground tea. Taste and season with more salt if needed.

Makes one cup.

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My Dad's Garlic Bread

My Dad's Garlic Bread

The size of your baguette will determine how much butter and garlic you'll use. My dad uses roughly one head of garlic for each stick of butter.

1 loaf artisan French bread or wide baguette
1 - 2 heads of garlic
1 - 2 sticks of unsalted butter
1 bunch of chives (optional)
zest of one lemon (optional)

As told to me by my father. Slice that loaf of bread right up the middle so you have two halves (he uses his serrated knife for this). Now set them on their backs, cut side up. Mince the garlic or push it through one of those crushers - either way is fine. Now add it to the butter you should be melting in a small saucepan.

(This is where he got really animated). Now take a basting brush (or any brush for that matter - pastry, etc) and start slathering the garlic butter all across that bread. Really go for it, let it soak in. He then says to me, "heck, sometimes I even pour it on." (At which point I can't help but think that my mom would be mortified). Make sure you get all those garlic chunks evenly distributed. Now sometimes my dad makes a garlic bread in advance and freezes it (don't ask). If you are going to freeze the bread for later, this is when you do it - you don't want to bake, then freeze.

He recommends the 'double-bake' as he calls it. This is when you bake at a standard temperature (350 degrees) for 10 to 15 minutes to heat the bread (particularly if it is coming out of the freezer), and then brown it off for color under the broiler for a minute or two.

When the bread is finished broiling let it cool for a minute or two. This is when I sprinkle with the lemon zest and chives (and to be honest, I sprinkle a bit of zest on the bread before it goes in the oven too because I like that roasted lemon flavor alongside the garlic.) Slice and serve.

The short version of this recipe:
Cut, slather, bake, brown, slice.

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