Chocolate Chunk Muffins
Sometimes I just feel like having a muffin or two in the morning or for a mid-afternoon snack.
INGREDIENTS
2 Cups Unbleached Flour
1/4 Cup Sugar
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
2 Lightly Beaten Eggs
3/4 Cup Buttermilk or Sour Milk
3 Tablespoons Softened Butter
1 Cup Chocolate Chunks or Chocolate Chips
Preheat your oven to 400° F. Place muffin paper in 12 muffin cups. If your muffin tin has 12 cups then use that, but if your tin has 6 then use two tins or make the muffins in two batches. Set aside. In a medium size combine the flour, sugar, baking powder, baking soda and kosher salt. Make a well in the center of the flour mixture. Set aside. In a medium size bowl combine the eggs, buttermilk and butter. If you don’t have buttermilk then use sour milk. To make sour milk pour 3/4 cup milk into a measuring cup, add 1 tablespoon lemon juice or vinegar and let stand for 5 minutes. Add the egg mixture all at once to the flour mixture. Stir just until moistened. The batter should be lumpy. Fold in the chocolate chunks. Spoon the batter into the prepared muffin cups. Fill each half to two thirds full. Bake for 15 minutes or until golden. Remove from the oven and cool in the muffin cups on a wire rack for 5 minutes. Remove from the muffin cups and serve warm. Makes 1 dozen muffins.
Single Crust Pastry Dough
If you want to make a double crust then just double the recipe.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1/2 Cup Unsalted Butter – Cut Up
1/4 Cup Ice Water
In a medium size bowl stir together the flour and salt. With either two forks or a pastry blender cut in the butter until the pieces are pea size. Sprinkle 1 tablespoon of the ice water over the flour mixture. Toss with one of the forks. Push the moistened pastry to the side of the bowl. Repeat the moistening of the flour mixture by using 1 tablespoon of the ice water at a time until the flour mixture is moistened and you’ve used all of the ice water. Gather the flour mixture into a ball and knead gently until it holds together. On a lightly floured surface use your hands to slightly flatten the pastry. Roll the pastry from the center to the edges into a circle which should be about 12 inches in diameter. Makes 1 pie crust.
Country Plum Tart
Just spoon the filling in the center of the pastry circle and leave a 2 inch boarder around the filling. Gently fold the pastry edge over the filling. Pleat the pastry as necessary to keep it flat against the fruit. Use the parchment to lift the pastry. Sprinkle with cinnamon sugar.
INGREDIENTS
1 Recipe For A Single Crust Pie
1/4 Cup Sugar
4 Teaspoons Unbleached Flour
1/4 Teaspoon Ginger
2 Cups Sliced Plums
1 Tablespoon Lemon Juice
Cinnamon Sugar
Preheat your oven to 375° F. Prepare the pastry for a single crust pie. On a large piece of lightly floured parchment paper roll the pastry into a 13 inch circle. Slide the paper with the pastry onto a baking sheet and set aside. For the filling you will want to get a large size bowl. Stir together the sugar, flour and nutmeg. Add the slice plums and lemon juice. Toss until well coated. Mound the filling in the center of the pastry. Leave the outer 2 inches uncovered. Fold the uncovered pastry up over the filling. Pleat as necessary. Sprinkle the filling and pastry with the cinnamon sugar. Bake for 50 minutes or until the filling is bubbly and the crust is golden. You may want to cover the edge of the tart with foil the last 10 minutes of baking to prevent overbrowning. Remove from the oven and cool for 30 minutes on the baking sheet on a wire rack. Makes 1 Country Plum Tart and serves 4. 
Salmon & Vegetable Bake
Here is the perfect Sunday dinner dish. You won’t need to do much, but put everything in foil pouches, pop in the oven and go about your afternoon or evening. You can cook this dish in parchment paper if you choose to instead of foil.
INGREDIENTS
1 Pound Fresh Skinless Salmon (3/4 Inch Thick)
4 Sliced Carrots
2 Cups Sliced Mushrooms
5 Sliced Green Onions (Including Green Part)
2 Teaspoons Grated Orange Peel
2 Tablespoons Fresh Herbs (Basil, Oregano, Thyme, Tarragon)
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
4 Halved Garlic Cloves
4 Tablespoons Olive Oil
2 Sliced Oranges
Preheat your oven to 350° F. Rinse the salmon and pat dry with paper towels. Cut the salmon into four serving size pieces and set aside. Fill a small saucepan with 2 cups of water. Place the sliced carrots in the saucepan boil for just 2 minutes. Remove from the heat, drain and set aside. Tear off four large pieces of heavy foil. The foil pieces should be about 24 inch by 18 inches. Fold each piece of foil in half to make an 18×12 inch piece. In a large size bowl combine the carrots, mushrooms, green onions,garlic, orange peel, herbs, kosher salt and pepper. Gently toss to combine. Divide the vegetables among the four pieces of foil. Make sure to place the vegetables in the center of each piece of foil. Drizzle each with olive oil and then top the salmon pieces. Place the orange slices on top of the salmon pieces. Seal the edges of the foil with a double fold. Place the foil packets in a large baking pan. Bake for 35 minutes. You will want the salmon to flake when you open a packet to check for doneness. Remove from the oven and open the packets carefully so that the steam will escape. Transfer the packets to each dinner plate. Serves 4
Farfalle With Mushrooms
If you’re looking for a quick Friday night dinner then look no further. Here is a delicious and quick meal to close out the work week.
INGREDIENTS
12 Ounces Farfalle (or Bow Tie Pasta)
3 Tablespoons Olive Oil
1 Large Chopped Onion
2 Cups Sliced Portobello or Fresh Mushroom of Your Choice
5 Minced Garlic Cloves
4 Cups Thinly Sliced Fresh Spinach (Optional)
2 Teaspoons Fresh Thyme
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Kosher Salt
1/2 Cup Shredded Parmesan Cheese
In a large pot, filled with water, cook the farfalle according to package directions. Make sure not to overcook the pasta. Drain, but do not rinse. Rinsing pasta is a big no no in Italian cooking. In a large skillet heat the olive oil over a medium heat. Add the onion, mushrooms and garlic. Cook and stir for 3 minutes. You will want the mushrooms to be nearly tender. Stir in the spinach, thyme, kosher salt and pepper. Cook for another minute. Stir in the cooked farfalle and toss gently to mix. Transfer to a pasta bowl and sprinkle with the shredded Parmesan cheese. Serves 4
Victoria's Peach Jam
I love making peach jam, but I love eating it throughout the year even more! You will need about 3 pounds of peaches for this recipe.
INGREDIENTS
4 Cups Peeled & Finely Chopped Peaches
7 Cups Sugar
1/4 Cup Lemon Juice
3 Ounces Liquid Fruit Pectin
In a large heavy pan combine the peaches, sugar and lemon juice. Heat over a medium high heat until the mixture comes to a boil. Stir constantly to dissolve the sugar. Add the liquid pectin. Bring to a full boil. Boil hard for 15 minutes. Remove from the heat and quickly skim off the foam with a spoon. Ladle at once into hot, sterilized half pint canning jars. Leave a 1/4 inch headspace. Wipe the jar rims and adjust the lids. Process in a boiling water bath for 5 minutes. Remove the jars and cool on racks. Makes 7 half pints.
Sentimental Sugar Cookies
I grew up making and eating these delicious Sugar Cookies. Sentimental Sugar Cookies are great all year round cookies as well as holiday cookies. You can use colored sugar on the top or leave them plain.
INGREDIENTS
1/2 Cup Softened Butter
1/2 Cup Shortening
2 Cups Sugar
1 Teaspoon Baking Soda
1 Teaspoon Cream of Tartar
1/4 Teaspoon Kosher Salt
3 Egg Yolks
1 Teaspoon Vanilla Extract
1 3/4 Cups Unbleached Flour
Preheat your oven to 300° F. In a large size bowl beat together the butter and shortening with an electric mixer on high for 30 seconds. Add the sugar, baking soda, salt and cream of tartar. Beat until well combined. Now beat in the egg yolks and vanilla. Turn your mixer to low and beat in the flour. Remove the beaters and shape the dough into 1 inch balls. Place the cookie balls 2 inches apart on parchment paper lined baking sheets. Bake for 12 minutes until the edges are set. Make sure not to let the edges brown. Remove from the oven and cool the cookies on the baking sheets for 3 minutes. Transfer the cookies to wire racks to cool. Decorate with colored sugars if you desire. Makes 48 cookies.
Oven Fried Drumsticks
These chicken drumsticks will cook more quickly and evenly if you place them in a single layer in the baking pan. If you don’t have a pan large enough then divide the oil and drumsticks between two baking pans.
INGREDIENTS
10 Drumsticks
1/4 Cup Olive Oil
1/2 Cup Unbleached Flour
1 Tablespoon Smoked Paprika
2 Teaspoons Freshly Ground Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Garlic Powder
Preheat your oven to 450° F. Pour the olive oil evenly over the bottom of a large baking pan (15x10x1 inch). In a large size bowl combine the flour, smoked paprika, ground pepper, kosher salt and garlic powder. Mix well and pour into a medium size paper bag. Add the drumsticks two at a time to the bag. Shake to coat the drumsticks. Repeat until you have shaken all of the chicken. Arrange the drumsticks in the baking pan. Bake for 30 minutes. Turn once about 15 minutes into cooking. Cook until the juices run clear when pierced with a fork. Remove from the oven and transfer to a serving dish. Serve nice and hot. Serves 4 to 5
Easy Baklava
Here is an Easy Baklava recipe. You will find phyllo dough in the freezer section of your grocery store. This dessert is sure to become a big hit with family and friends.
INGREDIENTS
1 Pound Phyllo Dough
1 Pound Finely Chopped Walnuts
1 Pound Unsalted Butter
1 Pound Honey
2 Cups Sugar
2 Cinnamon Sticks
2 Cups Water
Preheat your oven to 350° F. You will need an oblong pan that is the size of the phyllo sheets – approximately 9×13 inches. Generously butter the pan. Add 8 sheets of phyllo dough to the pan. Butter the phyllo dough. Add a thin layer of nuts and then add a layer of phyllo dough. Make sure to generously butter each layer of the phyllo dough. You will want your phyllo dough covering each layer well. Alternate the nuts and plyllo layers until you end with the phyllo dough. Make sure to use ALL of the butter. Cut the Baklava into diamond shaped pieces before baking. Make sure that you cut all the way to the bottom of the pan. Place in the oven and bake for 50 minutes. Keep an eye on your baklava as you don’t want it overcooked. You will want the Baklava to be golden brown. Remove from the oven and let cool, in the pan, on a wire rack. Now it’s time to make the sauce. In a large size pan cook together the honey, sugar, cinnamon sticks and water. Bring to a boil and make sure to skim off any foam. Allow the mixture to boil until it is quite thickened. Taste test the sauce. If you need to add an additional 1/2 cup of sugar than go ahead. When the sauce is thickened, allow to cool. Remove the cinnamon sticks and throw them away. Pour the cooled sauce over the baked Baklava. Makes about 3 dozen.
Cipollini Glazed Onions
Cipollini or Italian pearl onions are noted for their sweetness and flat shape. To peel easily, drop them whole into boiling water for 3 minutes. Immediately transfer to cold water. Cut the root end and gently squeeze toward the stem end.
INGREDIENTS
16 Ounces Cipollini Onions
1/2 Cup Unsalted Butter
3 Cloves Minced Garlic
1/2 Teaspoon Kosher Salt
1/2 Cup White Wine
1 Tablespoon Sugar
Preheat your oven to 350° F. In a medium size sauté pan melt the butter over a medium high heat. Add the cipollini onions and the kosher salt. Cook for 5 minutes. Add the minced garlic and sugar. Cook for 3 minutes to glaze the onions. Add the white wine. Place all of the combined ingredients into a medium sized greased baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes. Serves 6
